Goditi le insalate!
Enjoy salads!
2. Press it through a spinner, otherwise the dressing will be diluted by the remaining water.
3. Let it chill in the refrigerator for an hour or two to get crispier.
4. Add dressing close to the serving time as possible.
5. Do not put a lot of dressing on the salad, because it will become heavy and soggy.
(a) If you are not sure of the right amount, go light and taste it.
6. Choose dressing according to the texture of the salad
(a) If it resilient, then the creamy and chunkier dresses are fine.
7. If using olive oil, whisk the oil and vinegar first, then dress the salad.
(a) Ratio is usually a third vinegar to two-thirds olive oil.
8. To add some garlic flavor, add a few cloves of crushed garlic to the oil-and-vinegar mixture.
(a) Let it sit for 15 minutes, then remove the garlic and toss the salad with the flavored dressing.
9. Optional: use lemon juice instead of vinegar.
10. Creamier dressing: whisk a hard-boiled egg yolk into the dressing.
11. Little zest: add spoonful or two of mustard or grated horseradish to the dressing.
12. For grains and legume salads: yogurt and sour cream + olive-oil-and-lemon dressing
13. Add grated cheese after dressing the salad.
Take a look at our wonderful salad recipes.
