How To Prepare Salads?

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The cooking of greens, both wild and cultivated, is not only simple but practically the same for all varieties. When they are not used as a salad vegetable, they are merely boiled until tender and then dressed in any desired way. Some kinds admit of special preparation, and wherever this is the case specific directions are given under the particular variety, but even in such an event the preliminary preparation is the same.

Here are some tips for you as how to prepare greens -

To prepare greens, look them over carefully, remove any decayed or withered parts, cut off the leaves, and wash in fresh cold water. Remove from the water and wash again, and do this as many times as seems necessary to remove all the sand and grit that the stalks contain. An important point to remember is that the greens should not be cleansed by pouring the water off, as the sand will then remain in the pan and is likely to mix with the greens again.

When they are thoroughly washed, put them on to cook in a saucepan or a similar utensil. If they are young and tender, they should be cooked as much as possible in their own juice in order to retain all the valuable mineral salts they contain, only enough water being added to start the cooking without burning. In the case of greens that are very strong in flavor, it will be necessary to cook them in a larger quantity of water and then pour off what remains after cooking salads. When they have cooked until they are tender, season them if necessary, and add butter to give them flavor and increase their food value. Vinegar or a slice of lemon adds much to the flavor of greens.

Mix the mayonnaise, water, garlic, salt and pepper together. Smear on a plate in any design you like. Mix the olive oil and salad greens together, wrap the salmon lox strip around the base of the salad greens and stand up on a plate next to the smeared mayonnaise, add the 3 chives and serve.