Salads > Salad Techniques > Cutting & Preparing Ingredients > Proper Knife Skills for Salad Vegetables
Advanced Salad Vegetable Preparation
Go beyond basic chopping and explore advanced cutting techniques to unlock deeper flavors and create stunning salad presentations. This guide covers specialized cuts and preparations that elevate the texture and taste of your salad ingredients.
Enhancing Flavor Through Precise Cuts
The way you cut your vegetables can significantly impact their flavor and texture. Uniform cuts ensure even cooking and distribution of flavor. Consider the vegetable's characteristics when choosing a cutting technique.
Concasse of Tomatoes
Step 1: Score an 'X' on the bottom of the tomatoes. Step 2: Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath. Step 3: Peel the skin off the tomatoes. Step 4: Cut the tomatoes in half and remove the seeds. Step 5: Dice the tomato flesh into small, even cubes. This technique concentrates the tomato flavor and provides a clean, refined texture.
Brunoise of Vegetables
Brunoise is a very small, precise dice (approximately 1/8 inch cubes). It's often used for garnishes or in salads where a fine texture is desired. Step 1: Julienne the vegetables (carrots, celery, etc.). Step 2: Stack the julienned pieces. Step 3: Dice the julienned pieces into very small cubes.
Mandoline Slicing for Uniformity
A mandoline slicer is a valuable tool for achieving uniform slices of vegetables like cucumbers, radishes, and potatoes. Caution: Always use the handguard provided with the mandoline to protect your fingers. Adjust the blade to the desired thickness and carefully glide the vegetable across the blade.
Preparing Bell Peppers for Salads
Step 1: Cut off the top and bottom of the bell pepper. Step 2: Cut down along the seams of the pepper, opening it up. Step 3: Remove the seeds and membranes. Step 4: Place the pepper skin-side down on the cutting board and slice into desired shapes (strips, dice, etc.). Roasting bell peppers prior to cutting enhances their sweetness and flavor.
Quick Pickling Vegetables
Quick pickling certain vegetables like red onions or cucumbers adds a tangy, complex flavor to salads. Simply submerge sliced vegetables in a mixture of vinegar (white, rice, or apple cider), water, sugar, and salt for at least 30 minutes before adding to the salad.
Nutrition Facts Estimated per 100g of product
Nutritional information depends on the specific vegetables used and their quantities.
Other Considerations for Nutrition
Consider using a variety of colorful vegetables to maximize the vitamin and mineral content of your salads.
FAQ
-
Why is blanching important when preparing tomato concasse?
Blanching loosens the skin, making it easier to peel, and helps retain the tomato's vibrant color. -
What are some vegetables that are well-suited for brunoise cutting?
Carrots, celery, onions, and bell peppers are all excellent choices for brunoise. -
Is it necessary to use a mandoline slicer?
No, but it's highly recommended if you want perfectly uniform slices. You can achieve similar results with a sharp knife and a steady hand, but it requires more practice.