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Classic
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page 71
of neutral hue, which need embellishment. With all salad preparations, except
with the sweet kind, of course, capers and chopped olives and pickles in right
proportion may always be used.
To blend the various flavors so that no one will be overshadowed by another is
the acme of the salad maker's effort. Cold cooked vegetables, such as potatoes,
beets, carrots,string beans,celery knobs, etc., will not absorb the dressing and
its flavors. To obtain the best results most cooked vegetables should be covered
with a French dressing while they are hot and should be left to cool in it. When
they are cold they should be thoroughly drained. Then they may be dressed with
mayonnaise, French or boiled dressing, as preferred. German cooks marinate hot
cabbage in this way for a cabbage salad. With the marinate may be placed an
onion or two, sliced; some celery, parsley,chervil or other herb. The French
dressing may be made with any preferred vinegar.
Utensils, ingredients and everything pertaining to the work should be chilled at
the start. The lettuce, cress or other green, as well as any raw vegetable, such
as celery or radishes, should stand in ice-water for an hour before they are
wanted. Great care should be taken, however, when they come from the bath to dry
them thoroughly. Drops of water will carry with them to the bottom of the dish
an oily liquid that will detract greatly from the dainty appearance of the
salad. In order to dry the vegetables drain and shake them in a colander, and
then toss them about in a large, dry towel.
Stirring the ingredients together is the unpardonable sin of the art. By that
means are produced the strange concoctions which are miscalled "salads." A light
tossing with a fork in each hand will properly distribute the elements and
seasonings and leave a light, crisp mixture.
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