If you want to step up your salad making read on as I’ve pulled together my top salad rules. Think of them as building blocks – when you’re making a salad check that you have the right elements to make it a perfectly rounded and balanced dish. Before long this will become instinctive. Until then, maybe print this off, pin it on your fridge door and use it as a checklist. Here are some links to my favourite salad recipes to help you be a rule follower!
Ditch the bowl – Usea platter so that everyone gets a bit of everything. Bowls mean everything good falls to the bottom.
Stay inspired – Clean out your fridge and use that as inspiration. Keep a notebook of your successes
Layer your salad like nachos – greens at the bottom, dressing, then shaved, chopped or ripped veg, more dressing, then the fat and protein, more dressing then the herbs. Finish with the then the crunch.
You don’t always need to make a dressing! Just scatter the leaves with lemon juice or vinegar and olive oil, salt and pepper for a bright simple salad
Try new greens:
Lettuce – try some different varieties
Herbs as salad leaves
Shaved or shredded cruciferous veg – broccoli, cauliflower, Brussel sprouts, kale
Give it some body:
Grains – quinoa, bulgur, faro, brown rice
Roots – roasted carrot, butternut squash, celery root or sweet potato
Cruciferous – broccoli, cauliflower, Brussel sprouts, kale
Work the textures:
Raw/crisp – ribbons or thinly sliced raw veggies – fennel, radish, cucumber, beans, pickled veg
Squidge – avocado, roasted root veg, soft cheese
Pops – tomato, pomegranate seeds, citrus segments
Add fat for mouth feel as well as nutrition:
Avocado, oil, good cheese, egg
Balance in all things – but especially flavour
Sweet – roasted root veg, tomatoes, honey, maple syrup
Salt – pickles, fish sauce, bacon, Maldon salt, tamari, cheese
Sour (acid) – citrus juice, vinegar, pickled veg
Bitter – citrus zest, bitter greens
Umami – Fish sauce, tamari, bacon, Parmesan, meat juices instead of oil in dressing
Mix the temperatures:
Most flavour dies at cold temperatures. Always serve your salads at room temperature for the best flavour. My ultimate salads always have a mixture of temperatures – maybe some hot roasted veggies, cold crisp leaves and other room temperature ingredients.
Room temperature (most elements)
Hot (usually the crunchy elements)
Cold (usually only the greens)
You can now buy the equipment I use in this recipe, along with a few of the ingredients, through the UK and US Amazon links below. Just click on the link and you can add the item straight into your Amazon cart to buy later. If a price is shown in dollars and you are in the UK, it will take you through to the Amazon UK item in pounds once you put it in your cart. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.