Enjoyed a nice dinner with two newer friends,
such enjoyable conversation!
The salad needs some help.
One I probably should have used Romaine lettuce.
Two, that onion needs to be calmed down, the bite was WAY too strong.
I consulted with a culinary friend who knows more and learned some tricks
to calm that onion down - here is one of them:
"Just peel and slice the red onion as called for in your recipe,
then submerge them in a bowl of cold or ice water. Let them sit for at least ten minutes,
stirring once or twice, before draining and using them in your recipe.
For added flavor, you can also soak the onions in lime juice, lemon juice, or vinegar. This method also works for other onions and bitter melon." (again this info is from here).
My friend also said you can salt the onion to lose it's pungency but it will also
make it softer (i.e. the crispness will be lost) but this is perfect for potato salad.
To do this she said that to prepare the onion this way you:
"You just cut or chop, salt, and let sit for 5-10 minutes,
or you can even massage the salt into them a bit with your hands before you let them sit."
My friend also said:
"With some vegetables like cucumbers and tomatoes,
that's actually a technique used to concentrate flavors:
cut them, then salt them, let them sit,
drain off the liquid that is drawn out, then add to the salad."
I found this about salting tomatoes to be helpful also.
My friend said you can also salt the entire salad but you have to serve it soon afterwards
as the salt will draw water out of the vegetables and make it soggy.
Also I think I should have added more dill...
I hope to try some of these techniques soon to make a better salad...
If YOU have any suggestions to add to this, please let me know! :)
I feel like the salad I had this past week was so good, I just want to recreate it!
It was a really nice time, for which I thank God for!
It meant a lot to me to talk with our guests who know
a lot of the same people we do, all the way from Ottawa to various
parts of the States.
I was really grateful for this time.