Tossed salad includes a variety of ingredients.
A classic starter, tossed salad takes on the culinary appeal of the creator with a nearly endless list of likely ingredients. The only ingredients that remain essential are lettuce and a dressing, but even within that category, a range of possibilities exists. Matching the ingredients to the theme of the entire meal helps pare down the selections and keeps the menu cohesive. If tossed salad is one of the primary menu items, as in a lunch of soup and salad, the cook can enjoy more leeway. When possible, use the freshest ingredients to produce the best result.
Instructions
1. Wash lettuce in a colander and drain it well. Use a salad spinner for more effective drying. Common lettuces for salad include iceberg, butterhead, romaine, green and red leaf varieties, spinach, endive and arugula. A very simple salad might have one or two varieties, while others blend several types. Use endive and arugula sparingly to decrease bitterness in the salad.
2. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.
3. Prepare vegetables for the salad. Grate raw carrots or beets to add sweetness and color. Cut paper-thin slices of red onion or cabbage. Other ingredients include cherry or in-season tomatoes, green peppers, cucumbers, avocados, green onions, radishes, blanched broccoli and cauliflower or fresh green peas. Do not add the ingredients until ready to toss the salad. The added moisture or acidity, particularly in the case of cut tomatoes, can wilt or blacken lettuce leaves when left sitting too long.
4. Select proteins to add to the salad. Common ingredients include chickpeas, kidney beans, sliced hard-boiled egg, strips of chicken breast, seeds or slivered nuts. Like the vegetables, include these ingredients right before service. In some cases, cooks like to decorate the tops of the salad with these items.
5. Add the chosen ingredients to the lettuce in the salad bowl. Use long-handled salad servers and gently toss the salad, getting down to the bottom of the bowl so all ingredients are thoroughly mixed. Some cooks prefer using their clean hands to avoid bruising any of the ingredients.
6. Make or purchase a salad dressing. Many people like to choose their own salad dressings, so a selection of common dressings may be best with a large number of guests. Another choice is to choose a dressing and dress the salad immediately before serving. Do not add the dressing too early or the salad will turn soggy. Common dressings include ranch, caesar, vinaigrette or blue cheese.
7. Allow the guests to serve themselves from the bowl, or present in individual servings.
Tags: endive arugula, ingredients include, salad bowl, toss salad, tossed salad
