We’re pretty excited in our Woodinville, Washington neck of the woods: First, we put a shiny new flagpole out front on Wednesday–Hoorah! (Not what you expected? We get very excited about these things.) But wait, there’s more! The Seahawks face the Saints in the second round playoffs tomorrow—Woohoo! We’re showing off our 12th Man flag and you better believe we’ll be rooting on our ‘Hawks Saturday—after we prepare a nice spread of salty snacks just in time for kick-off, of course. Go ‘Hawks!
Salting salad is a science, albeit not a particularly complicated one, but when done right, the difference is pretty mind blowing! So read on to learn more about how to salt a salad.
I recently experienced a perfectly salted salad at Longman & Eagle, an acclaimed restaurant in the Logan Square neighborhood of Chicago, which prompted the question: What’s the trick? Is there a preferred way to salt a salad? Should we even be salting our salads?
Yes! And another resounding, yes!
The word salad actually means salted in Latin. The Romans started salting their greens in the Middle Ages to balance out the vegetables’ natural bitterness, and we’ve been doing it ever since, mostly via our dressing, but there is a better way.
Spike the punch! It’s almost family time! Maybe I’m being too cynical. Maybe your family is nothing like mine … but I bet they are, so let’s talk holiday cocktails. Last weekend I hit up The Upstairs in Seattle with friends for our annual holiday bar outing that we’ve coined, “Going noggin’.” It’s simple; we go to a bar with stellar bartenders who make real eggnog and we drink a lot of it.
After two rich and delicious glasses of eggnog, I began pulling flavored salts out of my purse wondering what kind of magic the bartender, Andy, could whip up using flavored salts. Yes, I carry salt in my purse now, and yes it only takes two drinks before most bartenders and I are on a first name basis.
Andy was busy, and to be fair, I was the weird SaltWorks girl trying to get his attention while I pulled jars of salt out of my purse and placed them on his bar.
I asked him to make me a Maple Pisco Sour with Bonfire smoked salt on the rim; I was really craving a margarita but who orders margaritas after eggnog in the middle of winter? That’s why I love this drink; it’s like the best part of a summer cocktail, winterized.