Seasoning Sensibilities

This is another very personal area. I find that I have a low tolerance to salt and tend to season on the light side, but at no loss to flavour as far as I’m concerned. However, I have friends who adore salt – so how best to cater for them? I simply season dishes as I like them and put salt on the table. You can always add more salt to a finished dish, but you can’t remove it. When I ask you to season a salad, then you will have to decide how much to put in.

It’s worth noting that miso (fermented rice and soya bean paste), soy sauce and fish sauce are also good seasoning agents. They will, though, darken a dressing, and therefore the salad itself, as well as adding their own individual flavour.