Toss

Culinary definition of toss:  To mix ingredients by lifting and lightly tossing them - as in tossing salad in dressing or tossing popcorn in butter and salt.

C@H FOOD FOR THOUGHT 
For simple green salads, we take a backward approach by adding greens to an oversize prep or salad bowl that 'already' contains a swirl of chilled dressing, then tossing gently.  Clean fingers work better than any salad set when it comes to arranging showcase ingredients 'just so', incorporating lightly and with minumum bruising. Fill salad bowl no more than 2/3 full makes tossing easier.  To ensure crispy freshness, buffet salads should be presented dry in the bowl, with the dressing(s) served separately.   See our Weeknight Salad (above) recipe for quick & easy shortcuts for putting beautiful fresh salads on the table every day.

Tip: plan for one large handful of greens per person for dinner salads and one small handful per person for side salads.  Add creamy components like goat cheese pearls or crumbles last, after your dressing is completely incorporated, and toss very briefly and gently.  Adding them too early will result in a smudgy mess, ruining your beautiful creation.

✭ ✭ ✭ Hint of Garlic.  If you like the taste of garlic but not the bite (an off-putting breath) of raw bits of it in salad dressing, simply cut a garlic clove in half and rub the inside of the salad bowl with the cut sides of the halves, before adding dressing and  greens.  The agitation of tossing will impart garlic flavour into the salad - leaving the bite behind.

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