The notion that you don’t win friends with salad has haunted me ever since Homer Simpson used this fateful line in an episode about Lisa going vegetarian. It became a chant, then a meme, and it’s been echoing in my ears for decades. Which may seem like no big deal, until you consider that the consumption rates of salad – and vegetables in general – are in dire straits.
True, the ’90s were not kind to salads. Limp lettuce, fat-free dressings, too many sun-dried tomatoes, it’s no wonder people weren’t lining up to give salads a rap. No longer a bowl of leaves, Salad 2.
0 can be just about anything you want it to be. Cooked or raw veg, greens, grains, carbs, nuts, seeds, cheese, fruit – bring it on. So I put to you a new paradigm: you DO win friends with salad.
Especially when you make them with these essential tips and tricks in mind. Seasoned professional When a recipe says “season to taste”, the “to taste” bit usually refers to salt because there’s a remarkable variation in the saltiness of salts available. So it pays to pay attention to the type of salt recommended – particularly in a recipe where it’s used with relatively few other ingredients, such as salads.
I use salt flakes in my recipes, but even flaky salt can vary, so don’t take my word for it – taste the dressing and correct it if needed. My favourite salt is a pink lake salt from Down Under, but anything flaky, where the jaggy surface area shimmers across the finished product like s.
