On Salads

I saw a pair of socks the other day. They read, “sometimes salad makes me sad”. Same, clever sock maker. Same.

When I was growing up, we ate mostly three types of salad : house salad with the dressing you all enjoy today from my own kitchen, tomato salad : the summery version with only cucumber & onion, and cabbage salad : my dad’s version had cabbage, salt + pepper, vinegar and oil. Not quite sad, but also not enthusiastic by any means. All of these salads were fresh and delicious, and had the best intentions.

Today, we expect A LOT from a salad. We want fancy looking radishes, roasted legumes, soft and briny cheeses. Vinegars have their own section at the market and some lettuces are so bold as to be labeled “artisan”. It’s safe to say that my salad repertoire has leveled up.

Freshness and texture are most important to me when it comes to a bowl of salad. I can take or leave protein, even the cheese. For me, I want crunch, juiciness, and bite. Watercress and arugula; romaine with chopped cabbage, carrot and a splash of vinegar + kosher salt; baby spinach and a six-minute egg with caper and lemon. Citrus brightens, fresh herbs make it interesting and olives, oh olives. They offer up a briny texture like no other. Roasted beets with caramelized orange, tomato sofrito with cucumber, torn basil and sweet cherry tomatoes.

Don’t be sad about your salad. Try this:

4 oz avocado oil

juice of 1/2 lemon (about 1-2 tbsp)

1/2 tsp salt

1 tsp dried oregano

1/2 tsp dried parsley

1 tsp agave

shake, shake, shake and serve over your fresh greens salad

Please, please, please tell me how you do salad.