Ah, salad. Sometimes it’s the simplest dishes that are the hardest to master.
A little heavy-handed with the mayonnaise? Soggy coleslaw that drips off your fork? A tad stingy with the dressing? No flavour?
However, the salad does not have to be the poor cousin of your roast meal. Along with a whole host of fun and vibrant salad recipes, we’ve got some tips and tricks up our sleeves to make salads great.
And they’re bound to turn the hearts of even the most hardened veggie-haters.
Let’s go!
01) Season your Greens
It’s no coincidence that the word ‘salad’ comes from the Latin word for salt. A pinch or two of salt, added just before serving, brings out the natural tastiness of your salad greens and fresh vegetables.
02) Get Herby
Lettuce and spinach don’t always have to steal the show. When making a leafy green salad, fresh herbs like parsley, basil, coriander/cilantro, mint and tarragon add dimension and freshness. Plus, it’s a great way to use up those odds and ends, guilt-free. What’s not to love?
03) Look Beyond the Leaf
Leafy greens need not take centre stage every time – especially when winter rolls around. There are plenty of other salad bases you can use. Have a play with cabbage, broccoli, cauli or grains.
04) Heat ‘er Up
Step right away from that fridge! No-one said salad was a raw-only affair. Adding roasted or cooked vegetables and grains opens up a world of ingredients. Think roasted kumara, potato, pumpkin, eggplant, beetroot – to name just a few. You don’t have to stick to your oven, either. Deep-fried, charred, barbecued, or even sautéed vegetables all add a fun texture to little Miss Salad.
05) Get Fatty We know!
Salad is supposed to be healthy. But adding in good fats such as avocado, feta, bacon, goats’ cheese or ricotta can make the difference between good and great. Also, they bulk it up (no pun intended), and make for a most satisfying salad that keeps you full, for longer.
06) Think Texture
Some salads work best when they are thrown together in a couple of minutes. We get that. But ideally, try and play with textures and include as many of the following as you can: Crispy – capsicum/pepper, cucumber, celery, fennel, radish. Soft – avocado, eggs, or soft poached chicken, feta, other cheeses. Chewy – dried fruit or even coconut flakes. Crunchy – toasted nuts, seeds, dried shallots.
This will make for a more balanced dish.
07) Balancing Act
Just as important as blending the textures, ensuring your salad has a balance of different flavours may be even more crucial. Be creative! Use a variety of raw ingredients and dressing to make your salad salty, sweet, spicy, or even bitter and acidic.
08) Dress it Up!
Dressing to salad is like heels to a great dress, or macaroni to cheese. No salad is complete without a dressing – and it is safe to say it can make, or break, the end result.
In our book, an enjoyable salad is not complete without a solid dressing. Here’s a game-changing tip for vinaigrette dressings – warm the dressing gently in the microwave before it hits the salad. This will bring out the flavours in the vegetables, enhancing your salad offering.
Mix it up! Quite literally.
Recipe Inspiration
Semi-Deconstructed Greek Salad