Have you ever had a drool worthy salad when you were dining out at a restaurant and tried to recreate at home? A client asked me recently, how come I can’t get my salads to taste and look as good at home? Besides having someone else prepare them for you
there are some simple tips that can make yours salad shine. As a former restaurant chef, here are 5 of my top kitchen tips to keep in mind when tossing up your next salad.
- Its all about the Greens When you are shopping for salad greens pick those that are fresh and lively. Avoid limp, wilting and browned greens. When you get the greens home place them in a large bowl of cool water, swish around to loosen any dirt, remove from water and let them drain. If the greens are particularly dirty give them a second bath. Nothing ruins a salad like a gritty bite of dirt. Be gentle with your greens, many of the more delicate varieties are easily bruised. Spin out excess water in a salad spinner and store salad greens in a bowl covered with a damp towel in the refrigerator. Choose either one type of greens or a mixture for a variety of colors, flavors and texture.
- Make your own salad dressing Its hard to find a great store bought salad dressing that is made with good quality fats, free of additives and preservatives. If you’re new to making salad dressing start with a simple vinaigrette. Add a little bit of Dijon mustard to a small jar, add in 1 part of vinegar or fresh lemon juice and 2-3 parts of oil- ( I like olive oil or avocado oil), a pinch of salt, some chopped herbs or minced shallots, a few grinds of pepper, add the lid and shake. If it’s too vinegary for you add a splash of apple juice or a bit of honey. Have fun and experiment with different combinations. Many restaurants have their signature dressing and you can bet they make it in house!
- Pair greens with the right dressing There are many different greens to choose from when making a salad; butter lettuce, bibb lettuce, red & green leaf, baby salad greens, mache, watercress, baby kale and mizuna are all delicate greens. Pair more delicate greens with a lighter dressing such as an oil and vinegar based dressing or just a light drizzle of flavorful oil and lemon juice. Save creamy, thicker dressings for heartier greens; romaine, iceberg, endive, radicchio and kale. If you’re not familiar with the flavor of various salad greens taste them before preparing. Greens have different flavors; earthy, spicy, peppery and sweet.
- Toss and Season Forget about serving a little bowl of dressing on the side! The best looking and tasting salads are gently tossed with the dressing right before serving. Tossing dressing with salad greens seasons each ingredient for the best flavor. Start with a small amount of dressing to avoid a soggy salad. More dressing does not make a better salad. 1 tablespoon of dressing per serving for a medium sized salad is a good guideline. Add in a pinch or two of good quality salt, such as Himalayan salt or sea salt while tossing. The pinch of salt will help to make the flavors pop.
- A little Extra Something Now that you have the salad greens don’t forget to add in the extra’s to bring it all together. Think flavors, textures ( a little bit of crunch is a nice balance to soft salad greens) and seasonality. You may want to top your greens with a marinated salad or add in other vegetables, fresh or dried fruits, sprouts, nuts or seeds, cooked grains, croutons, beans or legumes, crumbled or shaved cheese or edible flowers.
Here are few pairing ideas to help you put your Salad making skills into action
- Romaine lettuce + shredded carrots + creamy lemon cashew dressing + roasted spicy chickpeas
- Baby lettuces + honey poppy seed dressing + fresh raspberries or sliced strawberries + sliced toasted almonds
- Spicy arugula + marinated beets + citrus vinaigrette + crumbled feta cheese + sprouts
Happy Salad Making