How many times do you eat a salad and say "but what am I doing wrong and it does not turn out so delicious"? Here, then, are the common mistakes that can ruin your salad. In short, insufficient salting, too much or too little sauce, poor mixing and too much sweetness.
1. Stop the overdose in balsamic syrup! Alternatively, there is 1 teaspoon, agave syrup, jams syrup, sweet and sour honey and white balsamic that does not change the color of the salad.
2. Vegetables, especially greens, must be completely dry. Excess water alters the taste and texture of the sauce. Salad dryer is a gadget that does not cost and can be your right hand in the kitchen.
3. Greenery should be fresh, nutritious and crunchy. Always..
4. Never put the dressing in a green salad before, strictly and only the moment we serve it: the sauce "burns" the green leaves, which wither and lose their freshness.
5. Salad loves different textures: crispy nuts or different vegetables, croutons, bitter salad mix like arugula and radicchio or iceberg or classic lettuce.
6. First we put our vegetables in a bowl, salt them very lightly and mix them well with our hands. Then, add the dressing little by little and with gentle movements always mix it with your hands, adding as much as needed so that it doesn't remain on the bottom, but covers the vegetables well and discreetly.
Comments