Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Sunday, May 20, 2012

Starter for Salad

I love the colors and the composition in this photo.

But it speaks to my technique.

Remember when I mentioned before that I once made basic and bland salads? Never again.

I find that for salads that call for tomatoes, the key is in allowing the tomatoes to sit in the dressing (or a little bit of seasoning, depending on the type of salad you are trying to make) a bit before tossing it with the other ingredients. Tomatoes can, at times, ruin a salad. Truth be told. If the tomatoes are too-too ripe, or too plump with juices or just bland, that's it. Boring salad.

So, I tend also to toss in the onions early and any other veggies I intend to have in the salad. So, if I am including mushrooms or peppers, for instance, I will "marinade" the tomatoes for a bit, then add the other vegetables before tossing the salad.

I find that this method results in a flavorful salad every single time.

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