ReadingComp-Quiz-13 (Explanation)

In choosing a dressing for a side salad, you might play off the regional flavors of the main course. If pasta or pizza is the entrée, you might add a little dried oregano and fresh garlic to a basic vinaigrette, or mustard and shallots, if your salad is paired with French flavors. But, with smoky grilled or barbecued food, a buttermilk dressing tastes just right. Peppery greens bring their own bitterness to the bowl, so a dressing for them should be low in acid and relatively rich.

For the fastest dressing, there’s no need to mix. Once the salad is in the serving bowl, sprinkle it very lightly with lemon juice or vinegar. Toss, preferably with your fingers, until leaves are evenly coated. Repeat with oil, then with salt and pepper. Taste and adjust the seasonings.

The purpose of this passage can best be described as ___________________.