table talk

The key to a crisp chopped salad is salting ahead of time

5 Comments
By America's Test Kitchen

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5 Comments
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Does not sound healthy for those on a salt restricted diet.

1 ( +1 / -0 )

Too much salt. If you want to avoid soginess don't use vinaigrette.

0 ( +0 / -0 )

In this summery salad, we first salted the tomatoes and cucumbers to draw out their excess moisture before adding them to the salad.

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).

1 ( +1 / -0 )

And don't use a knife to "chop" lettuce.

1 ( +1 / -0 )

I can't be bothered to quarter a cherry tomato.

Nor can I be bothered to eat lettuce. Life's too short.

0 ( +0 / -0 )

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