The requested article has expired, and is no longer available. Any related articles, and user comments are shown below.
© 2019 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The key to a crisp chopped salad is salting ahead of time
By America's Test Kitchen NEW YORK©2024 GPlusMedia Inc.
5 Comments
Login to comment
Kapuna
Does not sound healthy for those on a salt restricted diet.
Luddite
Too much salt. If you want to avoid soginess don't use vinaigrette.
goldorak
Had never heard about pre-salting tomatoes before (is that an american/anglo thing?). Chopped/sliced cucumbers in a large bowl, add salt, toss and let it sit for 20-30min (won't be too salty).
Vinaigrette: balsamic vinegar, olive oil, mustard (dijon honey/sweet stuff) salt & pepper.
My grandma always/often added creme fraiche to her vinaigrette (esp with cucumber/ artichoke salads).
Tiana Young
And don't use a knife to "chop" lettuce.
Ah_so
I can't be bothered to quarter a cherry tomato.
Nor can I be bothered to eat lettuce. Life's too short.