Pepping up a salad with a fresh pickle
One of the dishes that can very quickly succumb to a ho-hum attitude in the kitchen is the humble salad. Sometimes we focus on the main dishes and side dishes so much that the poor salad becomes that dish that just gets slapped together.
But there are so many ways to pep up a humble salad. A good, appropriate dressing is one way. An iceberg lettuce salad can zing with a good blue-cheese or spiced vinaigrette dressing. Naked chef, yes. Naked salad, nope.
One of the ways to lift your salad is with a fresh pickle. When you see how easy this is to make, I believe that a boring salad will be a thing of the past.
As we are at the Eastern Cape coast, we don’t have all of our goodies to be foodies here. So this is about getting the same results without the gizmos. Kind of like “cooking unplugged”
|Onion||1 sliced thnly|
|Balsamic Vinegar||1 1/2 tablespoons|
|Fresh coriander||Small bunch|
How we went about it:
Slice an onion very finely. 1mm to 1,5mm slices. You can be unplugged, but always have a very sharp knife with you!
Put in a teacup and douse with balsamic vinegar.
Chop a little roll of coriander leaves finely. (Take the leaves, roll them like a cigar and slice). Stir into the cup.
Pop the cup into the microwave for 1 minute.
The cup should come out steamy (if not, you should get a better microwave). The sweet of the onion and the balsamic would have pickled nicely. The coriander would add that beautiful flavour.
Let stand until totally cool.
Spoon over whatever salad you have. It will pep it up and add wonderful flavours.
Some alternatives you can try are different herbs – parsley, basil and rocket comes to mind. You could also add some garlic or some chilli to it. The options are numerous. Try and see what you like.