I hate to see salad go to waste, but leftover dressed salad is fit only for the compost bin. However, I also hate to serve dressing on the side – it never tastes just right when it’s simply dribbled over salad greens on a diner’s plate. Solution: Keep a medium tossing bowl and dressing beside the undressed salad. That way, diners can take any amount they want, add dressing to taste, toss and self-serve. Afterwards, I transfer the leftover undressed salad to a storage tub or zip-lock bag, then refrigerate it. If the salad includes tomatoes, however, I usually discard them beforehand. The cold is disastrous for tomatoes. Salad dressing tips, pg. 462 in 12, 167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.