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Expert guide > Guide to salads
Guide to salads
From choosing the right mix of leaves to creating your own
classic dressings, food editor Michelle Southan's useful guide
has all the tips and tricks for turning a simple salad into a standout.
Once upon a time in Australia, a typical salad
was little more than iceberg lettuce, under-ripe tomatoes and
a dressing with too much vinegar. Then, immigrants arrived from around the world, bringing thousands of years of combined culinary history and demands for the tastes of home. By the end of the 1980s, mesclun salad
and peppery rocket adorned salad plates across the country. Nowadays when you visit the fresh produce section of Woolworths, traditional
iceberg sits alongside many exotic lettuce varieties, such as witlof, treviso and curly endive.
What you need
• A colander for washing and draining salad leaves.
• A salad spinner or clean tea towel for drying leaves.
• Measuring spoons and a measuring jug for measuring dressing ingredients, such as olive oil and vinegar.
• A small jug and small whisk for making vinaigrette.
• A glass or ceramic bowl or a small food processor for making mayonnaise.
• A clean tea towel to help keep the bowl still as
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you whisk mayonnaise if you're making it by hand.
How to make mayonnaise by hand
For each egg yolk, you'll need
125ml (1/2 cup) olive oil. Whisk the egg yolk, 1 teaspoon mustard and
1 tablespoon vinegar or lemon juice in a glass or ceramic bowl, on a tea towel (this stops the bowl from slipping), to combine. Gradually add oil a few drops at a time to combine. Continue adding the oil, 1 tablespoon at a time, until the mixture thickens.
How to make mayonnaise in a food processor
If you're short on time, make homemade mayonnaise using
your food processor. Simply place the egg yolks, vinegar or lemon juice, mustard and a pinch of salt
in the bowl of a food processor
and process until combined. With the motor running, gradually add
oil in a thin steady stream until
the mixture is thick and pale.
How to make vinaigrette
Vinaigrette is an emulsion of oil and an acidic liquid, such as lemon juice or vinegar, with seasonings, such as mustard, garlic, salt and pepper. As a guide, use three parts oil to one part acidic liquid. Feel free to add a little more oil or acidic liquid, if desired. Use a fork or balloon whisk to gradually whisk oil into vinegar
next page »
classic dressings, food editor Michelle Southan's useful guide
has all the tips and tricks for turning a simple salad into a standout.
Once upon a time in Australia, a typical salad
was little more than iceberg lettuce, under-ripe tomatoes and
a dressing with too much vinegar. Then, immigrants arrived from around the world, bringing thousands of years of combined culinary history and demands for the tastes of home. By the end of the 1980s, mesclun salad
and peppery rocket adorned salad plates across the country. Nowadays when you visit the fresh produce section of Woolworths, traditional
iceberg sits alongside many exotic lettuce varieties, such as witlof, treviso and curly endive.
What you need
• A colander for washing and draining salad leaves.
• A salad spinner or clean tea towel for drying leaves.
• Measuring spoons and a measuring jug for measuring dressing ingredients, such as olive oil and vinegar.
• A small jug and small whisk for making vinaigrette.
• A glass or ceramic bowl or a small food processor for making mayonnaise.
• A clean tea towel to help keep the bowl still as
read on below advertisement
you whisk mayonnaise if you're making it by hand.
How to make mayonnaise by hand
For each egg yolk, you'll need
125ml (1/2 cup) olive oil. Whisk the egg yolk, 1 teaspoon mustard and
1 tablespoon vinegar or lemon juice in a glass or ceramic bowl, on a tea towel (this stops the bowl from slipping), to combine. Gradually add oil a few drops at a time to combine. Continue adding the oil, 1 tablespoon at a time, until the mixture thickens.
How to make mayonnaise in a food processor
If you're short on time, make homemade mayonnaise using
your food processor. Simply place the egg yolks, vinegar or lemon juice, mustard and a pinch of salt
in the bowl of a food processor
and process until combined. With the motor running, gradually add
oil in a thin steady stream until
the mixture is thick and pale.
How to make vinaigrette
Vinaigrette is an emulsion of oil and an acidic liquid, such as lemon juice or vinegar, with seasonings, such as mustard, garlic, salt and pepper. As a guide, use three parts oil to one part acidic liquid. Feel free to add a little more oil or acidic liquid, if desired. Use a fork or balloon whisk to gradually whisk oil into vinegar
next page »
