Give it some space: Just be careful not to pack the leaves too tightly.Keeping the leaves in a Ziploc bag or airtight container lined with paper towels helps them to stay fresh for up to a week. Keep it dry: There’s nothing worst than slimy lettuce! But you also need a tiny bit of humidity to avoid withered leaves.You can then wash the leaves to remove dirt and grit before patting the lettuce dry with paper towels or whizzing them in a salad spinner. Wash: Chop the stems from any leaves before filling a large bowl with cold water.Here are a few tips for storing it properly: Lettuce is quite delicate, but if you wash it ahead and store it properly, it is a great healthy ingredient to have ready during the week. Toss again and serve immediately out of a large serving bowl for best results. Add the extras: Sprinkle the grated parmesan cheese over the leaves and add the red pepper flakes.Feel free to throw in a few cherry tomatoes or hard-boiled eggs here if you’d like a hit of vibrant color and extra protein. Toss everything to combine until every leaf is coated with dressing. Put the salad together: Grab your leaves and place them in a large mixing bowl along with the dressing ingredients.Mix the lemon juice and zest, extra virgin olive oil, salt, and pepper together in a jar or small bowl before setting it aside. Make the dressing: Once the leaves are dried and crisped up, put them on one side and prepare the salad dressing.If you have a salad spinner, this is a fabulous time to use it! Dry the leaves: Drain the leaves well to remove excess moisture and pat them dry with a paper towel.This will help you achieve crisp lettuce with a crunchy texture. Prepare the leaves: Start by chopping the lettuce leaves and soaking them in ice-cold water. If you don’t have olive oil, avocado oil is a great alternative. But it also adds a smooth texture and mild flavor to the salad that’s just glorious. Extra virgin olive oil: I love using extra-virgin olive oil in salads as it’s loaded with fatty acids and antioxidants.Just be careful not to add too much, or it may overpower the dressing. Dried oregano: Gives the recipe an earthy and slightly minty flavor.If you don’t have honey, maple syrup works too! Honey: Adds a glorious sweetness to the salad that isn’t overwhelming.Lemon: Lemon juice and zest add an amazing tang to the dressing, but it’s also a key ingredient for stopping your salad leaves from wilting. You can also use goat cheese or feta cheese!
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