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Illustration for article titled 11 Secrets to Building a Better Salad

Photo: Kostin (Shutterstock)

Bringing a big fork of salad to one’s mouth, only to be hit in the face with a large wet and floppy leaf is an experience most salad-eaters have experienced multiple times. Salads should be a fork-only operation, and every component should be sliced or chopped so it fits easily inside one’s mouth. This can make prep work tedious, but only if you try to do everything with a knife. A good pair of kitchen scissors makes things so much easier.

I actually can’t remember the last time I used single blade to make a salad. I just throw everything—lettuce, olives, cherry tomatoes, whole scallions, and any proteins—in a bowl, then stick the scissors in (perpendicular to the bowl), and chop, chop, chop until it all fits easily on the fork. You can even add dressing and use the blades of the scissors to gently toss all of the ingredients together.

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