Dry your lettuce!
Salad dressing will not stick to wet lettuce. So after washing, lay the leaves down on a large light towel and gently roll it up. Then place the rolled up lettuce in the refrigerator for 1 hour. Then use as needed.
The French don’t use olive oil for their dressings but instead peanut oil. The thinking is that if you use a heavy oil it will coat your palate and mask the delicateness of the cuisine.
Mimosa as a salad topper
Take 1 hard boiled egg yolk and press it through a sieve with the back of a spoon. Toss with some chopped herbs. Then sprinkle over your salad.
The 3 conditions of egg yolks
When making mayonnaise from scratch, the yolks will accept the oil under these 3 conditions:
- Before adding the oil, you must beat the egg yolks till they are thick and sticky
- When you start adding the oil you do it by adding drop by drop by drop
- Each yolk will hold a maximum of 3/4 cup of oil.
If your salad contains lots of add-ins and you don’t want them to all fall to the bottom of the bowl when you toss the salad. Try individually tossing each add-in with dressing in a small bowl before adding to greens that have already been tossed with dressing.
Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.