I want to be able to bulk prep salad ingredients, or even mixed, for work lunches. How can I do all that chopping on Sunday and still have the salad taste mostly fresh on Wednesday? I’m open to heartier greens like kale and cabbage but still really like a good romaine head.
I see more and more the recommendation to wrap veggies and greens in paper towels. This has definitely paid off for me with cucumbers. What are your thoughts about when this is useful and for what? Can I extend the life of a prepared salad (especially home made) by laying towels on top and/or underneath?
Salad question: what’s the best way to store chicories, like a head of escarole or radicchio, in the refrigerator? No matter how I put them away, it seems like their outer leaves are doomed to damage and discoloration.
I’d also be grateful to know what you make of the recent reports about cadmium and lead levels in chocolate.
I want to be able to bulk prep salad ingredients, or even mixed, for work lunches. How can I do all that chopping on Sunday and still have the salad taste mostly fresh on Wednesday? I’m open to heartier greens like kale and cabbage but still really like a good romaine head.
I would love a foolproof way to store half an avocado. Thank you
I see more and more the recommendation to wrap veggies and greens in paper towels. This has definitely paid off for me with cucumbers. What are your thoughts about when this is useful and for what? Can I extend the life of a prepared salad (especially home made) by laying towels on top and/or underneath?
What are the best make ahead salads for winters and how to prep one week worth of salad without the greens and vegetables wilting and becoming soggy?
Hi Nik, can salad leaves that are just wilting or watery salvageable? What can we do with them if they can be saved, and should not go in a salad?
Which pre-prepared pre-dressed salads lend themselves well to storage and transportationI always default to grain salads.
Salad question: what’s the best way to store chicories, like a head of escarole or radicchio, in the refrigerator? No matter how I put them away, it seems like their outer leaves are doomed to damage and discoloration.
I’d also be grateful to know what you make of the recent reports about cadmium and lead levels in chocolate.
Thank you!