Salada Mista

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Thoroughly wash the romaine lettuce under cold running water, then pat it dry with paper towels or spin it in a salad spinner.

   Ca. 2 min.

   Kokkens note: Removing excess water from the lettuce is crucial for a crisp salad and to prevent the dressing from becoming diluted.

2. 2

   Chop the dried romaine lettuce into bite-sized pieces, approximately 1-inch squares, and transfer them to a large salad bowl.

   Ca. 1 min.

3. 3

   Wash and core the tomatoes, then slice them into uniform wedges or rounds, adding them to the bowl with the lettuce.

   Ca. 2 min.

   Kokkens note: Use a serrated knife for clean cuts on tomatoes without crushing them.

4. 4

   Peel the cucumber, then thinly slice it into rounds or half-moons, and add the slices to the other vegetables in the bowl.

   Ca. 3 min.

   Kokkens note: For a less bitter cucumber, you can score the skin lengthwise with a fork before peeling, or remove the seeds if they are large.

5. 5

   Peel the onion and thinly slice it into delicate rings or half-moons, then scatter these over the vegetables in the bowl.

   Ca. 2 min.

   Kokkens note: To reduce the pungency of raw onion, soak the slices in ice water for 10-15 minutes before adding them to the salad.

6. 6

   In a small separate bowl, combine the olive oil, red wine vinegar, salt, and black pepper.

   Ca. 1 min.

7. 7

   Whisk the dressing ingredients vigorously until they are well combined and slightly emulsified.

   Ca. 1 min.

   Kokkens note: Taste the dressing and adjust the seasoning if needed; a good dressing should be balanced between acidity, oil, and salt.

8. 8

   Pour the prepared dressing evenly over the salad ingredients in the large bowl.

   Ca. 1 min.

9. 9

   Gently toss the salad using salad tongs or clean hands until all the vegetables are uniformly coated with the dressing.

   Ca. 2 min.

   Kokkens note: Toss just before serving to prevent the lettuce from wilting and becoming soggy.