Save Time with a Chopped Salad
Salads are healthy, we all know that, but many people still don’t eat them on a regular basis. Why is that? Well, one reason is that a healthy salad can take time to prepare . . . something that is solved with the creation of a chopped salad.
What is a Chopped Salad?
Chances are, you were taught as a child that lettuce must be torn, rather than cut. That’s all fine and dandy if you were a housewife in the fifties, but these days most of us just don’t have time to be that thorough! You want something that can be thrown on the table last minute, while the roast is resting and the potatoes cooling to toddler safe temperatures. And that means a chopped salad is perfect.
This is exactly what it sounds like, everything is just chopped up, tossed in a bowl and served. You can have this type of salad on the table in less than ten minutes, if you’re handy with a chef’s knife!
What Goes Into a Chopped Salad?
Anything you please. The variations are endless. The first thing you need to remember is that there is no need to make things complicated. Half a head of lettuce, cut into strips or shredded with a knife and a handful of tomato chunks can constitute a salad. Need something a tad more impressive? Toss in some olives, add a chopped green pepper and some roasted garlic in oil to make the salad a little more gourmet.
You can also top a mound of sliced lettuce with feta cheese, black olives and some cilantro for a delicious starter, or go totally lettuce-less and opt for heavier veggies, like cauliflower, carrots, broccoli, onion, and cucumber for more of a side dish. As you can see, the ideas could go on and on, just use whatever you like and have in the fridge.
Dressing Your Salad
You can use storebought dressings, like Ranch or Thousand Island, but if you don’t have any of those on hand, consider whisking equal amounts of olive oil and lemon juice, along with your herb of choice, finely chopped. For variations, substitute orange juice, balsamic or cider vinegar for the lime juice and herb infused oils for the olive oil. Add a few drops of hot sauce for some extra zing.
A chopped salad can really finish off a meal and there is no need to take long in preparing it. With a knife, you can rapidly slice and dice everything you need and toss it in a bowl in just a couple of minutes and presto! A healthy salad for your dinner table.
About the Author
Going beyond the chopped salad? There are plenty of salad recipes available on Gourmet Mama, all quick and easy to whip up.
What is the best knife/technique for cutting chicken wings into halves?
I have a deep-fryer and love to make buffalo wings every weekend, but often have trouble cutting wings into halves and cutting off the tips, (I always buy whole wings). What kind of a knife should I use and what is the best way to cut (sawing motion, chopping, or just pressure etc.)
Here is an instructional video on how to do it:
http://images.google.com/imgres?imgurl=http://cdn-www.expertvillage.com/showImage.aspx%3Fsite%3D21%26fn%3Dcreole-chicken-wings-cut-wings.jpg&imgrefurl=http://www.ehow.com/video_2337111_mix-seasonings-creole-bbq-chicken.html&usg=__WRKA3RPBoicTCI1tXJdzTwa2WN4=&h=205&w=273&sz=10&hl=en&start=20&um=1&tbnid=5a1fzma0uo1nWM:&tbnh=85&tbnw=113&prev=/images%3Fq%3Dhow%2Bto%2Bcut%2Bchicken%2Bwings%26um%3D1%26hl%3Den%26newwindow%3D1%26safe%3Doff%26rls%3Dcom.microsoft:*:IE-SearchBox%26rlz%3D1I7DKUS
This is what I have:
http://www.bjsknives.com/image_manager/attributes/image/image_5/_6901843_full.jpg
And I have this one too:
http://www.stu711.com/images/MEAT-CLEVER.jpg
To filet or debone meat you would need this type, long thin and pointy:
http://www.21food.com/userImages/fhtpcut/fhtpcut$426134435.jpg
Well just a Heavy Duty Butcher Knife like Old Hickory is what I use. Or a small cleaver just make sure you have a good sharp heavy knife that will take pressure without slipping and cutting you!
Spread the wing completely out, lay flat place the blade on the joint, there will be 2 joints. One sonnecting the tip and one conecting the drummette part. Firmly press balde into joint and begin to slice firmly cutting throught the grizzly part till it is seperated. If the blade will not go throught becuase you hit the hard bone, simply move the blade over a bit as to center if over the joint and try again. Repeat on bother joint sections. YOu will end up with 3 pieces of wing. discard the tips or save to make stock with. You can freeze them.
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Chop Knife
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