A simple salad makes a great accompaniment to many meals, from barbecues to pasta. To get it right, dress a good mix of crisp leaves with a well-balanced vinaigrette. Here's how you can make the perfect salad at home.

Tip 1:

Try a mix of baby cos lettuce, rocket, mignonette lettuce, coral lettuce or watercress. Red leaves, such as treviso lettuce or red coral lettuce, add extra colour and flavour to a "green" salad, too. Rinse and dry in a salad spinner. If you don't have a salad spinner, place the leaves in a tea towel and shake to remove water. Coarsely tear the leaves or use whole.

Tip 2:

The general rule is to combine three parts oil to one part acidic liquid, such as lemon juice or vinegar. Gradually whisk the oil into the acidic liquid. Add a little Dijon mustard and season with salt and pepper.

Tip 3:

To add a subtle garlic flavour, rub 1 garlic clove, peeled, around the base of your salad bowl before adding the leaves and vinaigrette. For a nutty flavour, heat oil in a frying pan over medium heat. Add nuts and cook, stirring, for 2-3 minutes or until toasted. Use a slotted spoon to transfer the nuts to a bowl. Set the oil aside to cool completely. Use the oil to make your vinaigrette. Add the nuts to the salad.

Source

Taste.com.au - November 2011 , Page 102

Author

Alison Adams

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