SALAD SUCCESSES

Timaru Herald, Volume CXLIII, Issue 20896, 27 November 1937, Page 11

SALAD SUCCESSES

One great point for the success of the calad is that the vegetables need to be young and fresh cut, and also that they should not be left to soak in water for a long time. They all need washing and drying, and this last process

is best done by shaking in a colander and then in a clean napkin. This drying is somewhat of a small art, as, for the salad, the greenstuff should be quite free from moisture. Lettuce is" best. shredded with the fingers, or, failing that, with a silver knife—a steel one must never be used. Tomatoes unskinned are anathema; if plunged into boiling water the skin peels off very easily. Beetroot, boiled, of course, should be cut into fancy shapes, olives and cucumbers sliced, and radishes, unless very young and small, are also best cut up. Green shades are frequently served on the Continent with roast chicken, duck, goose, etc., and they are, too, a good accompaniment to a savoury omelette. A French salad, strictly, consists of one kind of salad vegetable only, washed, dried, and shredded into small pieces and mixed delicately with a good dressing.