There are several rules when preparing salads. It is important to combine different products, taking into account their flavor combination, as well as the season of the year.
Salads can be prepared from any vegetables. It can be fresh vegetables, pickled pickled, boiled>. Fruit in any form is also good for salads: fresh, canned, dried. In meat salads, ham, sausage, boiled meat, eggs are used.
The vegetables used must be washed thoroughly. Root crops are brushed. Spinach, sorrel and lettuce should be washed with cold water in a large bowl. It is better to change the water several times, while removing the leaves.
Salads should be served beautifully and neatly laid out. So they whet the appetite. They should be placed on a platter or in a salad bowl without pressing or smoothing.
Vegetables in a salad are cut into cubes, small slices or strips. Cut radishes, cucumbers and tomatoes into slices.
To keep the edges of the bowl clean, mix the salad with the dressing or sauce in a separate bowl or saucepan. You can add the rest of the sauce to the finished salad and decorate.
Depending on the type of salad, its components can be placed directly into the salad bowl, pouring the sauce on top.
You need to decorate the salad in moderation so that its composition is visible.
Tomatoes, radishes, parsley, paprika, cucumbers, dill, celery are suitable for any salad as a decoration. The greens are laid with a twig. Cucumbers, as a decoration, are cut into thin slices lengthwise and rolled up in the form of a funnel. Cucumbers can also be cut into slices. Pieces of hard-boiled eggs, boiled carrots and beets will also be a great decoration.
It is better to decorate several salads on the table in different ways. This will help fantasy.
As dishes for salads, you can use dishes, salad bowls, slices of bread or small portioned salad bowls.
Salads can be stuffed with tomatoes and cucumbers. You can arrange them in dough baskets, or fry boiled sausage and put salad on it.
To avoid poisoning, salads should not be seasoned with sauce in advance. To prevent juicing, you do not need to salt the salad in advance. Salt and sauce are added before serving.
Vegetables are best cut with a stainless steel knife. Since the touch of iron destroys vitamin C.
It is better to cut raw vegetables on plastic or porcelain planks, wooden planks absorb juice.
Every chef knows that cooking salads has its own secrets and tricks. A couple of books are not enough to list them all. Then I will describe the most basic things to make the salad delicious. These tips are mostly for beginners.
Meat salads are prepared from sausage, meat, ham. Vegetable salads from vegetables: fresh, boiled, pickled.
Salads should be served beautifully for the festive table. There is no need to smooth the surface of the salad by transferring it to a beautiful dish.
Do not overdo it with decorating the salad, it is advisable to decorate so that you can see what it is, after all.
Amaze your guests with a variety of salads, don’t dress all salads the same way.
You can serve salads: on a platter, in a salad bowl, on slices of bread, on baskets of vegetables or dough.
Salt should only be salted before serving so that they do not give juice.
To prevent the apples from darkening in the salad, sprinkle them with lemon juice.
Before cooking, pierce the potatoes in a “jacket” in several places with a fork so that they do not crack.
Tomato salad is best seasoned with lemon juice.
The main ingredient in many salads is mayonnaise. It’s easy to spot with sour cream mixed with mashed egg yolk and mustard to taste.
No one will argue: bunches of greens, cucumbers, tomatoes, radishes, washed and laid whole on a platter, will decorate any festive and everyday table. But there are vegetables and herbs that are almost never consumed as a whole – radish, for example, or celery root, you just can’t serve it on the table! Salads should not be forgotten for another reason. Other substances contained in vegetables and root crops (for example, carotene in carrots) are much better absorbed in combination with salad dressing. There are salads that are seasonal, others are prepared all year round.
Whatever the salad is – very simple, hastily cooked, or complex, festive – there are rules according to which you need to cook it. First of all, my vegetables. How? Root vegetables (potatoes, carrots, beets and turnips) – with a brush.
Salad, sorrel, my spinach in a basin, in cold water, “afloat”. At the same time, we change the water several times. Dill and cucumbers are washed only before serving, otherwise they lose their aroma and quickly deteriorate. The vegetables for the salad need to be cooked ahead of time so that they cool down well before we start cutting them. Hard-boiled eggs for salad must be cooked for at least ten minutes.
Bean and pea pods should be immersed in highly boiling, salted water to preserve the green color.
Salads from boiled vegetables should be cut chilled, then they do not spoil so quickly, they are not small crumbs. Cut vegetables into a salad evenly and thinly, the slices should literally show through! Then they are well impregnated with the dressing and will create a “bouquet” characteristic of the salad. When all the products are put in a salad bowl, then everything must be mixed carefully and carefully: with movements from the bottom up, so as not to break or crush thin slices.
The salad is ready, seasoned and stacked in a salad bowl. Now you can decorate it. Slices of ruddy apples and mouth-watering pieces of fish and meat are also suitable for decoration. We decorate the salad only with those products that are included in the salad. The exception is parsley, dill and celery.
A salad laid out in a high slide and decorated with a “mesh” of mayonnaise looks very nice. In general, everyone usually has enough imagination to decorate. And these are fungi from a hard egg and halves of a tomato, stripes of red sweet pepper, a spiral of apples or an orange … everything is fine, the main thing is to observe the measure.
If you decide to seriously consider preparing simple salads, it is important to remember a few secrets of success. Each hostess will need these recommendations! In addition, even the busiest man will be able to pleasantly impress his beloved, children and relatives if he starts to act this way.
A selection of products is always available. First of all, it should be noted that there should always be at least a minimum set of ingredients in your refrigerator. You can always make simple salads from them, changing dressings and ingredients. The best option is to maintain five to six staple foods and replenish stocks of herbs, spices, and dressings.
Salads with similar compositions. You can use recipes where many of the ingredients are the same. For example, you don’t have the ability to hold too many foods. But I want to eat salads every day. Then you should provide a variety of menus, but not create difficulties for yourself. Take similar recipes: chicken with vegetables, pineapple, tomatoes. Vegetable salads are well suited for such experiments: changing one or two vegetables, you get new salads.
A kaleidoscope of gas stations. Experienced housewives, real gourmets and professional chefs have appreciated the huge role of gas stations. In salads, the importance of various sauces is especially great. For the dishes to be tasty, it is important to carefully prepare the dressings, always have a set of ingredients for them. You can completely change the flavor of your dish by using a different dressing. Where can I get gas stations, what products do they need? It is best to stock up on a few ready-made dressings, sauces in bags. Make sure to keep lemons, olive oil, low-fat yogurt, and sour cream in the refrigerator. Then your salads will delight you with juiciness, emphasized by flavoring bouquets.
Shelf life. Many housewives face one problem: how to cook a lot, tasty, varied, if the products have a limited shelf life? You can’t even imagine how many wonderful salads you can create using canned foods, frozen vegetables and fruits! In addition, some fruits and vegetables retain their freshness for a long time, if they are properly selected and stored. For example, they must “breathe” while lying on open shelves.
Everything for health. You shouldn’t forget about health either. Salads from fresh fruits and healthy vegetables should be regularly present on your table. In addition, simple recipes will not do without meat. You will be able to use ready-made chicken breasts, ham and sausages, fillets, quickly boil meat. Such dishes for every day will give you energy, give you a boost of vivacity for the whole day.
Salads are a light nutritious snack that uses a variety of foods: vegetables, mushrooms, meat, fish, eggs, cheese, etc.
If dried mushrooms are used, they are sorted out, washed thoroughly and soaked in cold water for 3-4 hours. Swollen mushrooms must be discarded in a colander. Washed mushrooms and boiled for 1-1.5 hours.
Prepare salads from raw vegetables immediately before use, from boiled ones about an hour before using them. Root vegetables and potatoes are poured with boiling water and cooked in a container with a closed lid at a low boil.
When boiling beets, table vinegar is added to preserve color at the rate of 1% of its weight. Beets are usually boiled for about 2 hours, but this process can be greatly accelerated. An hour after boiling the beets (without adding vinegar), the broth is drained and the roots are poured with cold water. They are ready to eat in 15-20 minutes.
The radish is peeled and soaked in cold water for 15-20 minutes.
Salads are seasoned with vegetable oil, mayonnaise, sour cream, and various dressings. It should be remembered that it is better for people who are prone to overweight to use salads with low-fat dressings: kefir, yogurt, juices.
Chopped foods are combined with dressings and sauces just before serving so that the flavor and appearance of the salad are not compromised.
For the decoration of salads and vinaigrettes, lettuce leaves, dill, parsley, celery, green onions, eggs, meat, fish, non-fish seafood, fruits, including citrus fruits, as well as products that are part of salads and have a bright color ( bell peppers, tomatoes, cucumbers, carrots and radishes).
Pounded garlic can be added to add a pungent flavor and aroma to vegetable salads.
In the vegetable season, it’s not something that you want, but you just need to prepare delicious vegetable salads. Their useful properties are known to all, this is fiber necessary for good digestion and bowel cleansing, and vitamin complexes. Vegetable salads, seasoned with oil, are especially healthy, they are light and will make up a summer diet if you are planning to lose weight. For the preparation of salads, we used the simplest and most affordable vegetables, salad dressing, vegetable oil. You can just cut and mix vegetables, but this is a recipe for an ordinary salad, and if you lay out the vegetables and arrange them a little more original, then the salad from the usual vegetables looks different.
Whatever the purpose of the salad, festive or for every day, when preparing it, you should follow the rules for the preparation and processing of products. Be sure to wash the vegetables. Potatoes, carrots, beets with a brush under running water. It is imperative to wash the greens for the salad: dill, parsley, sorrel, spinach are soaked in a container with cold water for at least 2 hours. At the same time, periodically changing the water. After that, the greens are washed well under running water.
With this method, all the sand and insect eggs are well behind the leaves. Cucumbers and dill are washed immediately before processing. If there is a radish in the salad, then the skin is removed from the white, and the tail and tops of the red are cut off. If boiled vegetables are used to prepare the salad, they need to cool well. When boiling beets and carrots in the same bowl, the color of the vegetables may change, so cook each vegetable separately.
Eggs for salad should be hard-boiled well, boil them for at least 10 minutes (like cutting eggs). It is more convenient to peel boiled vegetables warm. If you need to boil green beans, know that they are put in boiling water, so they will not lose color. Cooking should only be done from completely cooled foods. When laying vegetables in a salad in a warm state, the salad quickly deteriorates.
The method of cutting food is of great importance for preparing salad. Vegetables for salads should be cut into even and thin slices. Slices of cucumbers, potatoes, carrots should just show through. In this cut, vegetables are well saturated with salad dressing. The salad will be deliciously cooked. The salads are mixed very carefully so as not to break the slices and the pieces do not lose their shape. In many salads, vegetables are laid out in layers, while each layer is coated with dressing.
Vegetables for salads can be prepared in advance, and it is advisable to prepare a salad right before serving, so that it does not lose its attractiveness and does not swell. Uncomplicated salads, such as cucumbers, tomatoes, green leaves, are cut directly into a salad bowl and seasoned in it. Other salads are mixed in large bowls, blended, seasoned, and carefully placed in a salad bowl so as not to stain the edges.
Top salad, ready to serve, is decorated with roses, figurines or slices of those products that are in the salad. A salad laid in a slide can be decorated with a mayonnaise net. If the smell of garlic is needed in the salad, it is not necessary to add it there, it is enough to put the whole clove on the bottom of the salad bowl.
This will not give a harsh garlic flavor, but rather a savory aftertaste. When serving, you must also serve a spoon for the salad. Salads can be prepared not only from fresh vegetables, but from pickled and pickled vegetables, as well as with the addition of meat and fish. Vegetable salads can be used as side dishes for various dishes.
These tips will definitely come in handy if you want to cook the most delicious salads!
Do not store chopped vegetables and herbs for a long time – vitamin C is oxidized under the influence of atmospheric oxygen.
Salads should not be salted and seasoned in advance, so that they do not let the juice out and cause poisoning. Do this just before serving.
When preparing salads, vegetables should be cut with a stainless steel knife, since vitamin C is destroyed in contact with iron.
It is better to cut raw vegetables on plastic or porcelain planks, since wood will absorb juice.
Radish for salads will lose its acrid taste and unpleasant odor if you first grate it, then rinse it several times with cold water, put it in a colander and, after the liquid has swollen, add it to the salad.
Apples for salad will not darken if, after peeling and slicing, put them in cold water for 10 minutes.
Salad potatoes will not darken when boiled with a little vinegar.
Very important tips that will definitely come in handy!
Any vegetables are suitable for salads: fresh, boiled, pickled, salted, as well as fruits (fresh, canned, dried). For meat salads, boiled meat, eggs, ham, sausage are used.
When preparing salads, vegetables are thoroughly washed: roots – with a brush, lettuce, spinach and sorrel – in a spacious dish in cold water “afloat”. The water is changed several times, while taking out the leaves.
The salads are served nicely and neatly to whet the appetite. Place them in a salad bowl or on a dish without pressing or smoothing the surface.
The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
The salad is first mixed with sauce or dressing in a bowl or saucepan, and then transferred to a salad bowl so that the edges remain clean. The finished salad is poured on top with the remnants of the dressing and decorated.
The components of the salad can be placed in a salad bowl or dish in layers, without mixing them, and pour the sauce on top. It depends on the type of salad.
Beans for salad will cook faster if you add a little sugar to the water.
If raw onions are used in the salad, then it must be finely chopped, put in a colander, rinsed with boiling water and immediately cooled with cold water. This will make it tastier, and the unpleasant smell will disappear.
Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
It is better to season salad with oil after you have salted it. Salt does not dissolve in oil, and its grains can be felt in the mouth.
If you want your vinaigrette to be colorful, first mix the beets separately with vegetable oil, and only then add to the rest of the vegetables. Then she will not color them, and each vegetable will have its own color.
To make the parsley for the salad more flavorful, you need to wash it in hot water.
Dill greens for salad dressing in winter can be replaced with seed powder.
In order for the raw onions used in the salad to become tastier and the unpleasant smell disappeared, after being cut, put it in a colander, pour over boiling water and immediately cool it under cold water.
To cook the beans for the salad faster, you need to add a little sugar to the water.
Do not add salt to the water when cooking green peas for salad. From this, it will remain firm for a very long time.
Cook eggs for salads for at least 10 minutes.
For salad dressing, use apple cider vinegar.
To soften the red cabbage used for the salad, scald it with boiling water.
Chopped greens should be placed in a salad before serving.
In the preparation of delicious salads, like any other dish, there are tricks and tricks. To list them all, one page of the site is definitely not enough. A whole book could be written about this. Therefore, I tried to choose only the most basic and useful. Hope these salad dressing tips come in handy for beginners and seasoned chefs alike.
For the preparation of salads, you can use any vegetables – boiled, fresh, salted, pickled, and fruits – fresh, dried, canned. Boiled meat, ham, sausage, eggs are used in meat salads.
Serve salads, especially for the festive table, should be beautifully and neatly laid. To do this, place them in a salad bowl or on a dish without pressing or smoothing the surface.
You need to decorate the salad sparingly so that you can see what it consists of.
If there are several salads on the table, do not decorate them the same way. Show your imagination and your table will amaze with a variety of dishes.
There are different types of salad serving. In a salad bowl, on a platter, in separate portions in small salad bowls, on slices of bread. They are stuffed with other vegetables, such as tomatoes and cucumbers. They are placed in shortcrust pastry baskets or on slices of fried boiled sausage. In some cases, they even make baskets of vegetables, fastening their slices with gelatin at the base.
In no case should you salt and season the salads in advance – they will give juice and spoil quickly, which can lead to poisoning. Do this before serving.
To prevent the apples for the salad from darkening, immediately after peeling and slicing, put them in cold water for 10 minutes.
To prevent the skins of potatoes “in their uniforms” from cracking, pierce each tuber with a fork in several places before cooking.
For dressing tomato salad, it is better to use lemon juice rather than vinegar.
Mayonnaise for salad can be replaced with sour cream by adding pounded egg yolk and a teaspoon of mustard to it.