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I like to eat a salad over the course of an hour or two. I don’t think this idea is for everyone, but there’s something I really enjoy about letting all of the components of the salad steep in the dressing. It’s so good I just don’t want it to end. Also, I recommend making your own dressing with olive oil, red wine vinegar, lemon juice, salt, and pepper.
Feb 12, 2025
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🥗These are the things I needed to make really good salads at home:
- a really big salad bowl for optimum tossing (I got mine from IKEA)
- salad tossers (or just use tongs, but make sure you get it all tossed for optimum salad)
- really good extra virgin olive oil (I almost never buy pre made dressing as this is the basis for all the dressings I like)
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
This is what I put in: - leaves - crunch - flavoursome/textural difference - dressing - acid - weight
Some examples: - leaves: spinach, rocket, watercress - crunch: thinly sliced radishes and celery, roasted chickpeas, roasted tenderstem brocolli, charred corn, apple - flavoursome/textural variation: chunks of goats cheese, shavings of parmesan, avocado, olives, mint, basil - dressing: olive oil, garlic salt, black pepper, chilli flakes, wholegrain mustard, balsamic vinegar glaze, hummus - acid: a squeeze of lemon, orange zest - weight: puy lentils, couscous, pasta, croutons
If you get a good amount of textural and flavour variation you're in for a good time. Just try out different combinations til you find what works for you! I also like to chop the leaves a little bit to get a nice balanced forkful of bits and leaves
Rec
🥗I used to really hate salads. there was never any balance to them, too much lettuce or too much dressing to be enjoyable.
But now I don’t. I think salads are a really unique way of cooking bc u kind of just mix a bunch of things together, but if they go together and there’s balance, you can achieve a cohesive flavor that tastes really really good.
Yesterday I made one with cucumber, chickpeas, olives, mixed greens, granola, olive oil, and balsamic, and it one of the best things I’ve ever made.
But now I don’t. I think salads are a really unique way of cooking bc u kind of just mix a bunch of things together, but if they go together and there’s balance, you can achieve a cohesive flavor that tastes really really good.
Yesterday I made one with cucumber, chickpeas, olives, mixed greens, granola, olive oil, and balsamic, and it one of the best things I’ve ever made.
Mar 4, 2025
Rec
🥗Order a salad with ingredients you know you like and maybe try to recreate that bad boy at home. No lettuce needed. One of my favorite salads is just cucumber, tomato, avocado, and a quick dressing of sesame oil, soy sauce, rice vinegar and furikake, for reference. Or add some kale and switch out the dressing for a red wine vinegar/balsamic situation. Maybe add some cheese you have sitting around. Go insane
Jul 9, 2025
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