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Thread: Salad

  1. #21
    Senior Member DamageInc's Avatar
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    Quote Originally Posted by Nemo View Post
    I love eating salad.

    For some reason, I always have trouble working out what ingredients make a great salad.

    I guess you need a combiation of crunchy and bulky ingredients, maybe with a bit of protein. A balance of fat, acid and salt probably helps too.

    How do you plan a salad? Are there any good salad resources or recipè books out there?
    I pretty much always put thinly slice rinsed shallots in my salads. And my favorite leafy green for a salad is frisée.

    Don't drink out of ornamental ponds in Tiergarten. You will get sick.

  2. #22
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    Does the rinsing make much of a difference with regards to elimating "spicyness bombs"?


  3. #23
    Senior Member DamageInc's Avatar
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    Yes that is exactly why. Rinsing in ice water gets rid of most of the kick but you keep the crunch and slight onion-y flavor.
    Don't drink out of ornamental ponds in Tiergarten. You will get sick.

  4. #24
    Senior Member Badgertooth's Avatar
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    Bitter leaves
    Thinly sliced onion soaked in hot water
    Tomato concasse
    Rough chopped green olive
    Avocado
    Parmesan shavings
    Rump steak cut into strips

    Dressing
    Hot English mustard
    Aged sherry vinegar
    Muscavado sugar
    Olive oil
    Crushed garlic
    S&P

  5. #25
    Senior Member orangehero's Avatar
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    I know nuts were mentioned, but seeds are slightly different and what I prefer. Love toasted hemp seed on salad!

  6. #26
    Senior Member keithsaltydog's Avatar
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    Alright keep making those salads, possibilities are endless good way to clean out your frig. too. My friend is going to New Zealand next week with a Hawaii tour group.

  7. #27
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    Quote Originally Posted by Badgertooth View Post


    Bitter leaves
    Thinly sliced onion soaked in hot water
    Tomato concasse
    Rough chopped green olive
    Avocado
    Parmesan shavings
    Rump steak cut into strips

    Dressing
    Hot English mustard
    Aged sherry vinegar
    Muscavado sugar
    Olive oil
    Crushed garlic
    S&P
    You salad looks too pretty to eat! I bet it is yummy though!

  8. #28
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    gotta eat your veggies. when i have the time, i try to set us up for easy big salad meals through the week.
    1) cook and shred up a whole chicken
    2) do a big batch of lightly marinated or pickled raw veggies after hitting up the farmers market on sunday- last time it was a basic italian style red wine vinegar marinade with carrots, sweet peppers, red onion, celery, radishes, etc.
    3) a mix of toasted seeds and nuts -cashew, sunflowers, almonds, pistachio
    4) big batch of clean greens kept in a storage box.

    then it is easy to just grab a handful of salad greens, add a big scoop of the veg, dressing the salad in the process, and throw on some cooked chicken, some nuts and sunflower seeds, and you got dinner in just a few seconds. easy for taking to work too, just keep your veggies in a separate container until eating. you can of course vary the spicing/ flavoring on the chicken/ veggies/ nuts any way to suit. for me this works every time, and mixing up the ingredients with whats seasonal keeps thing varied enough to keep things from getting boring.

  9. #29
    Senior Member Danzo's Avatar
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    honey sherry vinaigrette
    Beets
    Pickled red onion
    Toasted pepita
    Bitter greens
    Goat cheese

  10. #30
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    For salads one thing I am starting to find out is that it is worth spending some money on decent vinegar(s). The stuff I can get in the mainstream supermarket here tends to be thin watery vicious stuff, regardless of what type they call it.
    The stuff in organic shops tends to be much better already.

    I already knew it made sense for olive oil. But for vinegars too, apparently!


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