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I know many salads should be dressed just before serving. Would it be ok to dress this at home 2 hours before serving, or should I bring the dressing in a separate container and dress it at the location where it's being served at the Thanksgiving hosts' place?
I dressed the salad at 3:30 and it was served with the dinner, probably around 5 or 6. It was a huge hit. Thanks to everyone again for both sets of advice.
I think the fact that it's kale and not lettuce/other greens means that it can take being dressed further in advance.
One reason I wanted to dress it beforehand was because the hosts' kitchen is a very small galley kitchen in a NYC apartment and there were 13 guests for the dinner in the adjoining dining room. I am sure it would have been fine either way, but dressing it in advance also gave me peace of mind that I wouldn't need to take up precious prep space in their kitchen when they were trying to deal with many other food and place setting issues in a small space.
I dressed the salad at 3:30 and it was served with the dinner, probably around 5 or 6. It was a huge hit. Thanks to everyone again for both sets of advice.
I think the fact that it's kale and not lettuce/other greens means that it can take being dressed further in advance.
One reason I wanted to dress it beforehand was because the hosts' kitchen is a very small galley kitchen in a NYC apartment and there were 13 guests for the dinner in the adjoining dining room. I am sure it would have been fine either way, but dressing it in advance also gave me peace of mind that I wouldn't need to take up precious prep space in their kitchen when they were trying to deal with many other food and place setting issues in a small space.
Yup, kale, cabbage and brussel sprout salads always work best to marinate in dressings prior to serving and yet they will still hold up and maintain their crunchiness. Glad to hear it was a hit. And now you know that you can make it again for yourself and it will keep just fine in the fridge for a few days.
Yes but didn't dressing it that early kind of wreck the texture factor for the toasted pecans & cheese? I get the marinating issue; if I'd been doing it, I would have dressed it at the time you did, but instead sprinkled the pecans & cheese just before serving.
Yes but didn't dressing it that early kind of wreck the texture factor for the toasted pecans & cheese? I get the marinating issue; if I'd been doing it, I would have dressed it at the time you did, but instead sprinkled the pecans & cheese just before serving.
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This is the reason I wouldn't dress it early. Kale can handle it, but the rest of the salad would be negatively effected. People just read "kale" and don't read the rest. Sure it was fine, but would have been better dressed at the party. I do get that it was a little apartment in NYC, so the OP did what they could for the situation, so that was considered. Glad it worked out.
I know many salads should be dressed just before serving. Would it be ok to dress this at home 2 hours before serving, or should I bring the dressing in a separate container and dress it at the location where it's being served at the Thanksgiving hosts' place?
Thank you!
I wouldn't dress any salad with greens until serving. It's always best to bring a separate container of dressing when bringing a salad to an event. Some people may not like that dressing or can't eat it due to allergies/sensitivities. You may like a lot of dressing and others will think it's drowning in dressing. And if there's leftovers, you can usually save salad another day if it's refrigerated. There's no saving it for another day if it's covered in dressing.
There's no saving it for another day if it's covered in dressing.
Yes, there is...if it's kale.
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