Radishes, cucumbers, tomatoes, green beans, celery, lettuces: Take a bite from your market bag, and if they’re ripe, they’re pretty good. Since they’re not being cooked, the vegetables’ flavors need a little help to concentrate, and salt will do just that. For the others, you can toss the sliced vegetables with a sprinkle of salt right on your cutting board. Many summer vegetables, however, are crisp to the point of being stiff. As the vegetables sit in the dressing, they start to lightly pickle and, yes, get more tender still.

Source: Washington Post September 07, 2020 13:52 UTC