The Art of Salads

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[tabs slidertype=”left tabs” auto=”no”][tabcontainer][tabtext] Salad ‘Trick’ [/tabtext] [tabtext] 9 Tips [/tabtext][tabtext] Dressings [/tabtext] [tabtext] Favourite Salads [/tabtext][tabtext] Templates [/tabtext][tabtext] Resources [/tabtext] [/tabcontainer][tabcontent][tab]garden salad leaves

My Simple Trick for Eating More Salad

[dropcap style=”font-size: 60px; color: #9b9b9b;”] A[/dropcap] green salad is my favourite go-to when I want to add more veg to a meal.

Especially on those busy weeknights when everyone is tired and hungry, it can feel like ‘too much’ effort to mix up a salad dressing and toss in some leaves.

But I’ve discovered a trick that makes salad making 1000% easier (and more likely to happen!).

Just make your dressing in bulk and keep it in a bottle on the dining table. That way all you need to do at dinner time is get some leaves in a bowl.

Then dress once you’ve sat down and the rush is over.

It’s a simple idea. But like many simple ideas, it really makes a difference…

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9 Tips for Tastier Salad

1. Use washed leaves / ingredients

There’s nothing worse than getting ‘gritty’ bits in your salad. Actually maybe there is something worse.. getting a slug in your home grown leaves.

Either buy pre-washed (which I mostly do) or use your salad spinner.

2. Dry your ingredients

Remember oil and water don’t mix so your oily dressing is less likely to beautifully coat your leaves if they’re still wet. Makes a HUGE difference.

3. Match your dressing to the leaves / ingredients

Strongly flavoured, bitter leaves like radicchio and rocket (arugula) demand intense dressings. I also find a little sweetness is good to balance the bitterness, so caramelised red wine vinegar or balsamic are ideal.

Milder flavoured leaves are fine with more delicate dressings. A salad of fresh herbs or simple leaves would be best with a simple rice wine vinegar or lemon juice vinaigrette.

4. Match your amount of dressing to the leaves / ingredients.

I vary the amount of dressing depending on the type of leaves with less dressing for more delicate leaves. Heartier grain, bread and legume salads tend to do better with more dressing.

5. Mix in the bottom of the bowl

Unless I’m making a big batch of of salad dressing in a bottle or jar, I generally mix my dressing in the base of whatever bowl I’m planning to toss the salad in.

If you’re nervous about getting the ratio of dressing to leaves right, add the leaves gradually to the dressing in the bowl. Then toss and add more leaves until you are happy.

When there’s too much dressing, just scoop the leaves out and place in a clean bowl, leaving the excess dressing in the old bowl. Toss again to rub some of the dressing off the leaves onto the sides of the clean bowl.

6. Season the acid part first

Add salt to the vinegar or lemon juice and stir so it dissolves. The salt will then mix more evenly within the dressing so your salad will be more evenly seasoned.

Although some times it is nice to sprinkle sea salt flakes over the salad at the end so you get little bursts of saltiness.

7. Taste!

There are so many variables in salad dressing that I find the most important step is tasting and adjusting as required.

The dressing will be diluted on the leaves so it needs to taste quite punchy on its own. It can help to dip a leaf in the dressing when you’re tasting so you get the whole experience.

Add a little more oil if it tastes too acidic and sharp. Or add a bit more vinegar / lemon juice if it tastes bland and oily. It takes practice but just trust your judgement and you’ll get there.

It’s also important to think about the seasoning.

If the flavours taste flat, a little more salt or some soy sauce can help. If too salty, dilute with more oil and vinegar.

8. Dress at the last minute

While some shaved vegetable or grain and legumes salads are OK sitting around for an hour or so, most salads are best when freshly dressed.

Marinated leaves wilt quickly once coated in oil and vinegar so leave the dressing to your last chore before sitting down.

9. Toss well

I mostly use one spoon and a clean hand to toss the leaves in the dressing. On other days it’s a two hands affair.

Either way you want to toss enough to get an even coating on the leaves without damaging them.[/tab]
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If you only take away one thing from this training, make it this….

The ‘Golden’ Ratio of Salad Dressing

1 part acid + 2 parts oil = heavenly dressing!

1 tablespoon vinegar / lemon juice + 2 tablespoons oil is my most commonly used measurement for dressing a side salad for 2 people. Vary the quantity as needed.

Most chef recipes use more oil but I like this ratio for home cooking best. Occasionally I’ll do a 1:1 dressing if I want it really sharp and punchy but the majority of my meals are 1:2.

8 Favourite Dressings

1. Soy & Sherry Vinegar

This is great all rounder has been my go-to for years. Flavoursome enough to dress more intense leaves, yet fine enough for more delicate salads.

1 tablespoon sherry vinegar + 1 teaspoon soy sauce + 2 tablespoons extra virgin olive oil or see here for video recipe.

If you don’t have sherry vinegar, my next favourite is rice wine vinegar. Red or white wine vinegars also work.

2. Lemon Juice

A simple dressing of lemon juice and a good quality extra virgin olive oil is best when you want a super fresh dressing. Love it with vegetable salads. Also great with anything to do with fish or chicken.

3. Balsamic Vinegar

A bold flavoured dressing. Great when you’re looking for sweetness to balance bitter leaves.

4. Lemony Mayo

My go-to creamy dressing is just good quality mayonnaise spiked with lemon juice. Sometimes I add lemon zest or garlic to give it extra punch.

5. Tahini Dressing

Perfect for when you want something creamy without dairy. I love this as a salad dressing and as a nutty, creamy sauce. Mix equal parts tahini (sesame seed paste), lemon juice and water.

Also good with lime juice instead of the lemon and a splash of soy sauce to season.

6. Onion Dressing

This takes a while to prepare so is more of a special occasion dressing, but it’s such a treat you have the time.

The onions flavour the oil and soak up the vinegar to give little bursts of freshness through your salad.

Gently fry a chopped onion in 1 cup of olive oil until very soft. Remove from the heat and stir in 1/4cup sherry vinegar / red wine vinegar or balsamic and allow to cool before using.

7. Yoghurt Dressing

Mix equal parts Greek Yoghurt with mayo. Easy and super fresh.

8. Yoghurt & Tahini

Another fave that works as a sauce as well as a dressing.

Mix equal parts Greek yoghurt with tahini for a thick sauce and add water for a dressing. Occasionally I add a dash of maple syrup.

Other Dressing Ingredients

Mustard

I use both creamy Dijon and whole grain mustards from time to time. Mustard works as an emulsifier so helps keep your oil and vinegar / lemon combined.

Capers

Rinsed salted capers add a wonderful salty hit to your salads.

Olives

Pit, chop and allow olives to marinate in your dressing before using. So good!

Garlic

I tend to go easy with raw garlic as it can overpower. Sometimes I rub the cut surface of a clove of garlic on my salad bowl before tossing in the dressing.

Other times I add a smashed clove of garlic to the dressing and allow to marinate for a few minutes. The trick is to remember to remove the garlic before tossing your salad!

Parmesan

Finely grated parmesan is fab for adding richness and savoury umami flavours.

Herbs

Add finely chopped herbs at the last minute to add freshness and flavour. Basil is a fave in the Summer. Parsley works for the rest of the year.

Sesame Oil

Great for giving dressings an Asian vibe.

Honey & Maple Syrup

Lovely for adding complexity and sweetness. Special occasion treats for me!

Preserved Lemon

Finely chopped preserved lemon adds amazing zing. Lemon zest is a second best.

Spices

I usually leave spices for cooking with my main ingredients but occasionally a little spice can add a nice element. Think smoked paprika. coriander, cumin, and of course good old black pepper.

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FAVOURITE SALAD RECIPES

Leafy Salads

Leaf salads are my go-to side salad choice. With so many variations from the type of leaves to the dressing, I don’t think I’ll ever tire of a well dressed simple leaf salad. I often order simple salads in restaurants because I love them and also they are a great yard stick to measure the quality of a chef.

Vegetable Salads

After discovering shaved salads years ago, I’m still super excited about this style. I love how they allow veg that would otherwise need cooking to be served raw, like cabbage, zucchini and beets. I also love that these veg tend to keep in the fridge for weeks so when all your fresh leaves are past it, you can still put togther a fresh crunchy shaved veg salad.

Grain & Legume Salads

Now that I’m low carb I tend to enjoy these less frequently, however some of my all-time favourite salads are in this category so I couldn’t leave them out!

Protein Based Salads

These salads can be any of the above with some type of protein added to make them more a whole meal. Think boiled eggs, handfuls of nuts, cooked meats or finely sliced raw meats, tofu, canned fish, cheese… Endless possibilities.

Abundance Bowls / Warm Salads

I’ve noticed lot’s of ‘bowls’ popping up on menus at my favourite cafes. While they can be cold, they tend to be essentially warm salads. I like the idea of a big ‘warming bowl’ much better than a ‘warm salad’. Definitely a great healthy option for the cooler months.

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Salad Template Recipes

:: Quick Main Course Salad

:: Classic Green Salad

:: Warm Legume Salad

:: Classic ‘Slaw

:: Shaved Vegetable Side Salad

:: Canned Bean Salad

:: Green Pea Salad

:: Raw Veg Lunch Salad

:: Roast Veg Salad

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Resources