26.5.08

Are you getting the salad raw deal?

Yes, we all know that green veggies and all veggies for that matter are good for us. People, moving aggressively towards the wellness and health direction, veggies have come to attain that ebullient status. Good!Thanks to the 'saturated fat' fear factor.

No need for elaborate introduction, salads can be the world's lifesaver. Salads whether green or collectively rainbow colored, are definitely are the gems of the cooking world. They could be served hot, prepared cold. Maybe simple but yet quite elegant, extravagant but at the same time, elaborate. However it is served, salads offer itself as a nutritionally delectable addition to every meal.

Chef wanna-be's like myself are continuously inspired to make our own version of standard salad recipes. I love tinkering, making it possible to tweak. The result? My salads more often bear my own cooking or preparation signature [as if :-)].

My salads are really culinary expressions waiting to be discovered; adventurous and experimental and always with wellness in mind.

Here is a list of veggies/greens/fruits I like with my salads

Lettuce - romaine, iceberg, bibb, boston,
Tomatoes - cherry
Onions or shallots
Pepper - red, green
Spinach
Celery
Parsley
Potatoes
Cabbage
Watercress
Fresh Herbs
Radish
Carrots
Beets
Artichokes
Asparagus
Cauliflower
Cucumbers
Bean Sprouts
Lemon
Corn bits
Avocados
Apples
Oranges
Mangoes - Ripe, Green
Pineapples
Grapes - seeded, green, red
Cherries
Bananas
Grapefruit
Strawberries
Cranberries
Papayas
Young Coconut
Pears
Peaches

I know there are some more. But I can not recall them all today:-)

And here are some things I remember at the moment and I suppose everyone already knows about salad preparation:
1. If at all possible, buy fruits and greens in season. Reason is obvious I guess.

2. To avoid crushing or injuring salad greens, it is preferable to use shallow bowls not more than 3 inches deep. Handle gently. Greens are also best shred immediately before it is ready to be served.

3. It is good to chill the salad bowl as well as the greens, immediately before serving.

4. Left-over meat, fish, seafood, or poultry could be recycled or incorporated into a vegetable salad dish.

5. In order to store lettuce for several days, slice lettuce head into halves or quarters and store each piece in paper towels and keep in tightly closed plastic bags or zip-lock.

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