Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
published Jun 18, 2012
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Serving a green salad with grace and competence is actually a tricky thing to do. Success ultimately depends on how comfortable you are with your salad serving implements. The classic salad server set usually consists of one spoon-like and one fork-like implement, but these days there are a dizzying number of options to choose from, including spoon, fork, and flat implements as well as the short, chubby salad ‘hands’. And for some, a pair of tongs or chopsticks is the only way to go.
The basic idea with salad servers is to gently squeeze the portion of salad that you are lifting from the bowl with enough pressure that you can hold the portion together without bruising or causing it to explode all over the place. For some people, the salad hands offer more control and a wider surface area. Others have mastered the more formal fork and spoon technique.
Tongs are the most utilitarian and are a good choice if you are looking for a multi-tasking tool, but some people find them too informal and, especially if they are metal, too rough on the salad leaves. In general I find wooden implements better to work with although I have been known to grab the tongs in informal situations.
How do you work with your salad servers? Do you have a favorite kind of salad server that we missed?
(Image: West Elm)
