Technique 6: Macerate
You probably know the pleasure of macerating fresh summer fruit—essentially setting it aside to soften in a coating of sugar to draw out the flavorful juices. But this tenderizing technique also works with savory foods, using salt instead of sugar. Rubbing kale leaves with salt and lemon juice will soften them for a raw salad. Macerating onions in a salt-and-vinegar bath will mellow their flavor and also deepen their color, yielding a pungent (and, in this case, beautifully pink) pickle that’s great on everything from deviled eggs to burgers.
Get the recipe for Macerated Red Onion (shown).
Get the recipe for Kale and Spring Greens Salad With Macerated Red Onion and Pumpernickel Croutons.