How to properly cut vegetables for a salad so that the dish turns out tasty and healthy: a common mistake of housewives
At first glance, there is nothing complicated about preparing a vegetable salad.
It is enough to simply chop tomatoes, cucumbers and other ingredients, and then season the resulting mass with olive oil, mayonnaise or sour cream.
But it's not that simple. It turns out that many housewives make a gross mistake when cutting vegetables.
So, they try to make the pieces as small as possible. It would seem quite logical: the salad will be easier to eat.
However, experienced cooks recommend cutting vegetables into large pieces. And there is a reason why this approach is correct.
Why vegetable pieces should be large
Large cutting of vegetable ingredients is a guarantee that the products will retain their beneficial properties, reports TUT NEWS .
Most of the important components will remain in the vegetables.
In addition, the salad will turn out much more appetizing than if the ingredients were chopped finely.
It is recommended to cut tomatoes, cucumbers and radishes into large slices. For root vegetables, cutting into large bars is suitable.
If we are talking about potatoes cooked for Olivier salad, then it is advisable to “transform” the vegetable into a set of fairly large cubes.
