Chopped salads create the same magic as the slow-cooked foods. An article in the Times Leader speaks about the maximum release of flavors that come out of chopped salads and the comparative taste of two salads with same ingredients but different range of flavors. General Manager of a Californian-Italian restaurant, Louise’s Trattoria in Milwaukee, Sean Burke says:
It has a completely different taste once you chop all the ingredients together. It’s a lot easier to eat a chopped salad. It’s less work and less messy.
The fact that has been pointed out in the report is that it not only takes a chef lesser time to chop a salad but also winds up the salad-making affair in a clean way. This is a very ordinary salad bowl that has reportedly found its place in the topmost salad trends. In other words a simple salad tastes better than long pieces of salami and cheese that were a cause complaint some time back.
A nice clean salad that took the hype after the 1950’s had bite-sized pieces of green and white meat topped finished with a simple dressing of fresh herbs, cream cheese or yogurt. Briefly, chopped veggies release more juices, hence, more flavors are released, and when the bold flavors are reduced, the real flavor of the dish comes out…it applies to salad.
