I love a good salad with lots of texture and crunch, this salad is the perfect example of what I love. It does take a bit of time, slicing and dicing, it is however worth the time and effort. Why? Because it you follow some simple rules, this salad will keep beautifully for 4 days, solid. So that means your effort of all the slicing and dicing will stretch to 4 days worth of lunches or dinners. So-worth-it.
The secret to a long lived salad is to make sure all moisture has been either blotted or spun out of the salad ingredients and that you don't add too many "wet" or soft ingredients. On the first night we ate this, the only soft ingredient I added was roast pumpkin and on the second night I added a freshly diced avocado. For lunch on the fourth day I added a can of "Mediterranean Beans" and made for the most delicious, still crunchy and filling lunch.
Here's how I did it-
Ingredients for Chopped Salad That Stays Crunchy fro Days, clockwise from top right-
1 capsicum, cut in batons, 2 large or 3 small sticks of celery, 1/2 a red onion, finely sliced into half moons, 250 grams of small tomatoes (I buy the Bellino Tomatoes from Aldi), sliced in halves, 2 cups roasted pumpkins cubes (added to the top of the salad, after it has been tossed), 1 head of baby Cos lettuce and 2 good handfuls of baby Spinach leaves
1 capsicum, cut in batons, 2 large or 3 small sticks of celery, 1/2 a red onion, finely sliced into half moons, 250 grams of small tomatoes (I buy the Bellino Tomatoes from Aldi), sliced in halves, 2 cups roasted pumpkins cubes (added to the top of the salad, after it has been tossed), 1 head of baby Cos lettuce and 2 good handfuls of baby Spinach leaves
Ingredients for the Dressing, clockwise from left-
1 teaspoon of honey, 1/3 cup each of olive oil and red wine vinegar, a good grind of salt and pepper, 1 1/2 teaspoons of dried oregano, 1 tablespoon Dijon mustard and 2 cloves of garlic, grated on a microplane
1 teaspoon of honey, 1/3 cup each of olive oil and red wine vinegar, a good grind of salt and pepper, 1 1/2 teaspoons of dried oregano, 1 tablespoon Dijon mustard and 2 cloves of garlic, grated on a microplane
Add all ingredients for the dressing to a jar with a tight fitting lid, and shake well, set aside until needed
This is the most important step-wash all leaves really well, then spin out leaves in a salad spinner to within an inch of their lives, then turn them into a big bowl lined with a clean lined tea towel, wrap the leaves into a little parcel and pop back into the fridge to completely dry off, once really, really dry, remove the tea towel and start adding the other chopped salad ingredients
Add all other ingredients except the dressing, toss gently but well
Do not dress the salad, rather let everyone serve the salad and dress their own individual salads
On the first night I topped the salad with the roasted pumpkin
This photo is from the second night, on this occasion I added a cubed avocado and again dressed the individual salads, still crunchy!
I use the little Bellino Tomatoes from Aldi, but I have found the same type of tomato under a different name in other supermarkets. I use this particular tomato because it is full of really gorgeous flavour but is firm and not too juicy, therefore reducing the chance of soggy salad.
The other hot tip I have is for storing the left over chopped salad, get out your biggest sealable container and line it with a clean linen tea towel, gently add the salad and seal well. It will keep well for up to 5 days, adding different "softer" salad ingredients as you go.
So there you have it, a great salad that will keep crunchy for days.
What "extras" would you add to your chopped salad as the days go by?
Have a lovely day
💗Fi
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