HOW TO PREPARE SALADS AND DRESSING IT
Salads are eaten at any time of the day and they can be served as as accompaniments to other dishes. Many salads are served as appetizers and fruit salad as a dessert. They are are of great important to the diet since they are excellent source of Vitamins and minerals and they also as roughage in the body.
Good salads well prepared should be presented in attractive way to stimulate appetite.
Salads dressing are liquid or paste like mixtures that being put on salad to male it more enjoyable.
Salad Dressing
Mayonnaise
Method
1. Put 1 egg yolk into a dry bowl, add seasoning a good pinch of sugar,, 1/2-1 teaspoon of mustard.
2. Add 1/4 piny, oil drop by drop, whisking steadily.
3. Whisk in 1-2 teaspoon vinegar or lemon juice plus 1/2 teaspoon hot water
In a Blender
Put in the yolk ,seasonings, vinegar or lemon juice switch on for few seconds. Add oil steadily through the hole in the blender cap. Add 1/2 tablespoon hot water.
French Dressing
Ingredients
6 tablespoon olive oil
2 tablespoon white vinagar
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon dry mustard
1/2 teaspoon chopped olives
2 teaspoon chopped parsley
Method
Place all ingredients in a screw – top jar
And shake until well mixed use for dressing.
Usefulness: For cocktail as Avocado prawn cocktail.
Marrie Rose Dressing
Ingredients
30g tomato ketchup
Mayonnaise [ enough to give a delicate tomato flavour]
Seasonings
Few drops Worcestershire sauce.
A squeeze of lemon
Methods
1. Mix tomato ketchup or puree with mayonnaise to give a delicate tomato flavour.
2. Add seasoning, few drops Worcestershire sauce squeeze of lemon juice
Uses: Shellfish cocktails and other seafood
Cream Dressing
Ingredients
Double cream
Mayonnaise
Seasoning
Note: It Must be equal quantities
Method
1. Blend equal quantities of lightly whipped double, cream and mayonnaise.
2. Add a little extra seasoning, few drops of Tabasco sauce (be careful, this is very hot)
3. Add rated rind and juice of lemon and stir together
Yoghurt Dressing [ Ideal for Slimmers]
Ingredients
6 tablespoon yoghurt
2 tablespoon fresh tomato puree
Seasoning {salt/white pepper}
Little parsley
Little lemon juice {flavouring}
Method
Season the yoghurt, flavour with fresh tomato puree and add a little chopped parsley and lemon juice to flavour
Vinaigrette
Ingredients
3 tablespoon olive oil
1 teaspoon French mustard
1tablespoon vinegar
Salt, and mill pepper
Method
Combine all the ingredients
Local Salads Dressing
Ingredients
1/2 teaspoon potash
100ml or tablespoon palm oil
1 teaspoon dried pepper
Salt to taste
Method
1. Dissolve the potash in water and boil.
2. Leave to cool for a while and add the palm oil, add pepper and salt.
Uses: This is served with ugba salad and other local salads.
Types Of Salads
Potato Salad
Ingredient
200g cooked potatoes
60ml mayonnaise
1 tablespoon vinaigrette, salt,pepper
10g chopped onions
Chopped parsley
Method
1. Cut the potatoes in 1/2 - 1cm dice, sprinkle with vinaigrette.
2.mix with the onion, add the mayonnaise and correct the seasoning.
3. Dress neatly on a ravier.
4. Sprinkle with chopped parsley.
Tomato Salad
Ingredients
200g tomatoes.
10g chopped onions.
Chopped parsley
1/4 lettuce
4 tablespoon vinaigrette
Method
1. Peel tomatoes if necessary.
2.Slice thinly.
3. Arrange neatly on lettuce leaves.
4. Sprinkle with vinaigrette, onion and Parsley.
Vegetable Salad
A typical mixed salad would consists of lettuce, tomato,cucumber, watercress, etc. Such vegetables used should be neatly arranged in a salad bowl.
Offer a vinaigrette or mayonnaise separately.
Fish Salad
Ingredients
200g cooked fish or sardine
1 tomato
1 small lettuce
Onions
Method
1.Remove bones from fish, and flake.
2. Dice or slice the tomatoes.
3. Shred the lettuce and place on a salad dish
4. Place the fish on top of lettuce.
5. Garnish with tomatoes and onions
6. Serve with salad cream
Rice Salad
Ingredients
100g cooked rice
100g tomatoes
Salt and pepper
50g peas
4 tablespoon vinaigrette
Method
1. Skin and remove seed from tomatoes.
2. Cut in 1/2 cm dice
3. Mix the Rice and peas
4. Add the vinaigrette and correct the seasoning.
5. Dress neatly in a ravier.
RUSSIAN SALAD
Ingredients
100g carrots
50g peas
60ml mayonnaise
1 tablespoon vinaigrette
50g turnips
50g French pepper
Method
1. Peel and wash the carrots and turnips
2. Cut into dice or batons
3. Cook separately in salted water.
4. Refresh and drain well.
5. Top and tail the beans.
6. Cut in 1/2 cm dice, cook and refresh.
7. Cook the peas and refresh.
8. Mix all well with vinaigrette and then mayonnaise.
9. Correct the seasoning.
10 Dress neatly in a ravier
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