Salads worthy of the Barefoot Contessa are just 8 simple steps away.
From shopping and prep to serving and storing, below youll find Inas best tips for making better salads.
She also pointed out another reason for choosing in-season ingredients … theyre cheaper!
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Tip 2: Stack to Save Time
Jeffrey Garten is one lucky guy.
it’s possible for you to also soak your greens right in the spinner to avoid dirtying more dishes.
A sharp blade ensures a clean cut and prevents crushing, bruising or damaging leaves.
This makes for an overall better-tasting and better-looking salad.
Otherwise, I make a run at go light when dressing salads.
Apparently, when holding back, Im doing just what Ina would do.
In herArugula with Parmesan recipe, she explains, Pour enough dressing on the arugula to moisten.
This helps keep the ingredients from becoming mushy and enhances their flavors, instead of masking them.
Think pasta and potato salads and those containing grains like Inas Chicken with Tabbouleh salad.
This technique works well for almost any punch in of green.
To store larger quantities, place greens in a paper-towellined reusable food storage container.
This also helps cut back on single-use plastic waste.
