A Salad for All Seasons

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Avacados, plentiful in winter and spring, offer a third possibility. Rub bread with cut sides of garlic and rub salad bowl with bread. Discard garlic. Combine vinegar and mustard.

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Add remaining ingredients, cover jar and shake well. Note: If the oil congeals in the refrigerator, immerse the jar in warm water for several minutes before using. To taste a salad dressing for seasoiiing, dip a piece of lettuce into it and taste the lettuce. This basic dressing can be varied with herbs, spices, sour cream, cheese, grated onion, etc. Archives Salads for All Seasons.

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A Salad for All Seasons | WHYY Specials | PBS

To preserve these articles as they originally appeared, The Times does not alter, edit or update them. Occasionally the digitization process introduces transcription errors or other problems. Combine lettucei and tomatoes in the salad bowl.


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Sprinkle with chopped bread, add dressing, toss lightly. Making a salad can be as easy as dumping a bag of prewashed greens into a bowl and dousing them with bottled dressing, but making a great salad requires some prep work. Look for seasonal ingredients at your local market.

Lean on crunchy kale , grains , and citrus fruit salads in the cooler fall and winter months for bright, textured, and balanced salads. Then, transition to tender chard and spinach in the spring with juicy tomatoes, crunchy cucumbers, and sweet corn in the summer. Remember to always season your greens; salt and pepper will go a long way in building layers of flavor.

When it comes to flavor, a well-balanced dressing is essential. For vinaigrettes , remember the rule of ratios: three parts oil to one part vinegar. For a creamy texture, create an emulsion.

Food for All Seasons: Cucumber, Pistachio and Mint Salad

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