I have mastered the art of the salad at home and this is how I do it. Balancing the flavors and textures is what makes me enjoy salads at home more than out at restaurants. A ton of variety, keeping homemade sauces and dressings in my fridge and seasoning each layer is the key to a salad at home that everyone loves.
I highly suggest making a list digitally or on paper for these categories that include your favorites. Then it’s a simple process! Choose and go. The greensObviously an important part of a big greens salad. The greens! Choose your favorites, what you enjoy eating the most. If you’re making a salad for a dinner party or potluck, I suggest a softer, tender leaf. My favorites are artisan romaine that is chopped up, baby arugula greens, soft butter lettuce that is torn and dino kale that is torn (and massaged). The way to make it taste best is to season every layer - so don’t forget the salt and pepper on the greens! Season and toss well before adding anything. The vegI will tell you that this is strictly seasonal for me. But I have a loose list that I follow! I try to choose three vegetables to go in every salad. If I’m making a “regular” house salad, this will almost always include the classics: tomato, carrots, cucumbers, etc. If we’re in the fall season, I will lean more towards squash, brussels sprouts, cauliflower and more. If it’s the warmer months, I include a lot of radish, corn, zucchini and green beans. Another route I take is focusing on a theme, such as Mediterranean flavors or buffalo chicken. Build from there!
The proteinI almost always choose from grilled chicken, seared salmon or roasted chickpeas. On occasion, I’ll do grilled steak or shrimp, tuna or another variety of bean. I like proteins that add texture and flavor. Sometimes I will prepare one or two ahead of time for the week! The picklesNow I don’t mean actual pickles, except for when I do. What I mean here is something briney and tart that I love. Usually it’s olives, banana peppers, pepperoncini or pickled onions. I also enjoy artichokes, fried capers and even mild jalapeños. And of course, actual pickles. ... Continue reading this post for free in the Substack app
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Wednesday, April 23, 2025
My Salad Formula That Works Every Time
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