Salads

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How to make great salad

Salad should not be boring

1. Salad base
   1. lettuce, green leafy veggies base
   2. wash and dry them before use else it would taste blant
2. Mild leafey herbs
   1. bazil
   2. mint
   3. petersilli
3. Interesting shapes
   1. slices cucumber
   2. carrots
   3. fennel
   4. celery
   5. beet root
4. Texture / Crunch
   1. crutons
   2. pine nuts
   3. seeds
5. Dressing - oil and acid
   1. 3:1 Ratio of oil:acid
   2. Acid
      1. Vinegar
      2. Lime / Lemon
      3. Balsamic vinegar - it’s a product of red wine
   3. Djon mustard
   4. Silghtly extra salt / pepper

Grow your own salad

Olive Oil

High fat food

• Relative paralysis of arteris may occour after oilve oil
• Extra virgin olive oil has neutral effects compared to butter
  • Significantly impair endothelial function

$$ olive oil < Extra virgin olive oil < Almonds < Walnut $$

Healthiest sweetner

Only 2 health promoting sweetners

1. Dates sugar
2. Molasses

High-fat food could cripple our artery functions for hours

Popular Salad dressings

1. Ranch salad dressing #1 in USA
   1. Greek yoghurt + dilli
2. Simple Oil and Lemon dressing + Djon mustard
3. Creamy tahini dressing
4. Apple cider vinegar dressing
5. Creamy basil dressing

What is sour cream?

Fermentation of cream by bacterial, Lactic acid is produced which causes some sour taste.

Equipments

1. Salad spinner - or use centrifugal force with your arms

Combinations

• Chives + Cucumber + raddish
  • Use lime and salt to mellow in the heat of the raddish

raddish

Member of Brassicaceae

Mayonnaise

Mayonnaise

Emlusification of fats and acid. (Mostly oil droplets in water). Emulsifiers are added to stabalize emulsification product.

What is Emulsion?

Emulsifier eamples. * Egg Yolk, lecithin

Oil and water are immiscible (they do not mix). Examples

• Milk
• Mayonnaise
• Ice creams
• Piant

Hydrophobic tail and hydrophillic head.

How to make eggless Mayonnaise

• Milk + oil + mustard + Pepper + acid (vinegar/lemon)