Published: by ELAM JOSEPH |
permalink The difference between an average green salad and a great green salad is the choice of greens, the flavors you match with the greens, and the dressing. Start a green salad with two or three greens—choose varying flavors and textures. Next combine or toss the greens with flavor affinities—foods and seasonings that bring out the green’s best flavor characteristics or serve as a tasty counterpoint. Finally, add a dressing that will subtly complement and blend the flavors. Garden greens have different personalities. Here are some suggestions for combining greens, adding flavor affinities--both good and great flavor matches, and dressings well suited for each kind of green; all with no recipes: Arugula: Also called rocket. Arugula has tender, dark green, elongated, indented, and coarsely textured leaves. It has a pungent, sometimes bitter, peppery flavor. Small leaves are the mildest flavored. Use arugula in combination with other greens—good choices are [...]
