Mesclun photo courtesy Flickr user cristymagnus
Writing about the convenience of bottled dressing is a little like cheering the discovery of sliced bread. I learn slowly in certain areas. Domestic systems evolve. Introducing a new element can yield interesting changes over time. About five years ago, advice to store food in glass brought a collection of identical small shallow rectangular heat-proof trays into the kitchen. I chose shallow models to accelerate the cooling of cooked leftovers. The trays have snap-on plastic lids and are ideal for setting up MREs.
Older news stories about lethal strains of salmonella triggered a change in salad preps: I rinse commercial produce in successive baths of diluted peroxide and (last for flavor) vinegar. The rinses change the texture of foliage. It becomes firmer and crisper, and it lasts for days without wilting. Topped with a few leftovers, a tray of salad greens becomes an instant main event with a generous teaspoon of bottled dressing laced on top. Keep one in the office refrigerator.
Strawberries benefit from the same rinses. I intend to experiment with storing other produce this way as soon as I get it into the house. By the way, in my book, chopsticks are the only sane way to eat a green salad.
-30-More after the jump.