Sometimes dressing for, say, a cauliflower salad--as from last Saturday--or an asparagus or green bean salad, really needs to marinate the salad--float a little in the dressing, as it were--before you can serve it. Another possibility is to coat the salad ingredients with just some olive oil, and maybe one or two of the dry dressing ingredients (for example, parsley or paprika), let that sit for a bit, or even chill overnight, before tossing it with the dressing-proper. You can divide, or reserve, some of the dry ingredients, as well, to sprinkle over your marinated salad before serving.
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