Salad components - what temperature?
My SO and I were having a rare and completley useless discussion tonight about the temperature of salad components.
For me at least,
Meat: room temperature, slight chill
Tomatoes: room temperature
Cheese: room temperature (I feel it enhances the flavor, SO prefers the cheese cool)
Greens: slight chill, not refrigerator cool but not room temperature
Dressing: room temperature (SO staunchly argued for chilled)
We agreed on most of these preferences, but disagreed on the temperature for the dressing. What do you think is the best temperature/you prefer for salad dressing? Just thought I'd get some thoughts, clearly there is no right answer
Room temp, I take it (the dressing) out of the fridge a bit ahead of time to take the chill off.
I happen to like a still-warm egg that's not long out of the water (boiled or poached). I like cool greens and veg (except tomato) - they seem crisper.
I never really thought about the dressing, but I usually make it fresh. Even if I pull it out of the fridge, it usually sits on the counter while I prep the ingredients, so it's at least got the chill off, although I wouldn't like an actually warm creamy dressing. I guess cool room temperature would be my answer.
I only eat poached egg on salad, despise hard boiled and I would prefer the egg to be warm and runny. I want the yolk to become part ofthebsalad dressing. Victoria GastroPub in Ellicott city MD has an amazing salad with duck confit and some sort of blue cheese with the egg and it is divine!
I think it depends on the type of dressing.. For vinegarette, room temp is best since the olive oil I normally use stiffens up when cold. Since I like it tossed with the salad so it's not really going to change the over all temperatue in any case. For creamy, like for a wedge salad, it should be chilled.