To prepare a salad, simply cut and mix different types of vegetables and greens. However, it is the contrast between colors, shapes, sizes, textures and flavors that makes a salad irresistible. You can come up with your own recipe or try salads like the following: rocket and heirloom tomatoes, spinach and avocado, and kale.
Steps
Method 1 of 3: Make a Classic Salad with Leafy Vegetables
Step 1. Choose the main ingredients
Crispy leafy greens are the basic ingredient for making a classic salad. It is important that they keep their original consistency even after being seasoned, without sagging. Romaine or red lettuce is perfect for those who prefer mild flavors, while black cabbage has a stronger taste. Wash the vegetables well, cut them and place them in a large bowl.
- If you plan to serve the salad as an appetizer, allow for 60-90g of vegetables per person.
- Avoid kale, which is difficult to eat raw.
Step 2. Cut the vegetables
If you are not sure how to proceed, taste them to evaluate their consistency. Crisp lettuce can be torn or cut into small pieces along the stem to make it easier to eat. If it has a fibrous stem (such as black kale), remove it, then cut the leaves into thin pieces.
Kale can be treated to make it softer. Place it in a bowl that contains a sour dressing, then grab a handful of leaves and squeeze them with moderate pressure. Let them rest for 5-15 minutes before serving
Step 3. Add softer vegetables
To prepare a good salad, it is advisable to mix various textures. So measure equal amounts of rocket, spinach, head lettuce, or another type of soft leafy vegetable. Handle it gently when you wash and cut it, as it tends to bruise more easily.
Step 4. Add greens and strong-flavored vegetables
If you want the salad to have a strong flavor, take a large handful of radicchio, watercress, dandelion or curly endive to make it even tastier.
Step 5. Add other ingredients (optional)
The preparation can be completed here, but the salad can also be used as a base for adding other ingredients, such as:
- Crumbled feta or blue cheese on the salad.
- Walnuts.
- Cherry tomatoes.
- Avocado cubes.
Step 6. Season it
You can use French sauce, a vinaigrette, or mix balsamic vinegar and olive oil.
Method 2 of 3: Make an Appetizer Salad
Step 1. Make a tomato salad for a summer appetizer
You need fresh, high-quality ingredients, so buy them the day you make them if possible. Tomatoes can be paired with many other types of vegetables and greens, such as:
- Greek salad: 2-4 tomatoes (cut into 8 parts), 1 large cucumber (cut into large slices), 1 small red onion (cut into thin slices). Season with plenty of garlic sauce or Greek vinaigrette (garlic, oregano and black pepper).
- Caprese: large slices of tomato, each garnished with a slice of fresh mozzarella and 1-3 basil leaves. Drizzle with a drizzle of extra virgin olive oil just before serving.
- If you want to make a fresh salad, mix equal amounts of tomato cubes and watermelon. Season with black pepper, a pinch of salt and vinaigrette. Let it rest for a few minutes before serving.
- Note: If you intend to store tomatoes for more than a day, it is preferable to keep them in the cellar or in an air-conditioned room where the temperature does not exceed 13-21 ° C. This helps preserve the flavor better than in a refrigerator or a warm room.
Step 2. Cut a cabbage to make a coleslaw.
It is another ideal salad for a summer appetizer, perfect to accompany a barbecue or other dishes with an intense flavor. The finely chopped cabbage is the main ingredient of this dish, usually combined with other vegetables and crunchy vegetables (grated carrots are particularly suitable), fruit (apples, yellow raisins), a thickening condiment based on vinegar and mayonnaise or sour cream. This article will give you some ideas.
Step 3. Make a roasted vegetable appetizer
If it's cold and you need a substantial appetizer, roast some vegetables seasoning them with a drizzle of oil, salt and pepper. Add some lemon juice and herbs. Serve hot.
- Add vegetables and greens that aren't usually used for raw salads, such as potatoes, eggplant, and cauliflower.
- Remember that every single type of vegetable or vegetable requires different cooking times. Here you will find more information on this.
Step 4. Make a salad inspired by the flavors of Asia
Asian cuisine offers multiple techniques for you to try. Vegetables are often marinated for at least an hour in order to achieve a sour taste, while the spicy, salty and sweet flavors create an interesting layering. Here are some examples:
- Finely slice cucumbers and sweet onions, preferably with a mandolin. Marinate them in a homemade Asian-inspired dressing or a sesame and lemon sauce.
- To make a Chinese salad, toast sesame seeds and almonds, then use them to flavor cabbage and ramen noodles. You can turn it into a starter by adding some chicken.
- You can add an oriental touch to any salad by using a soy and ginger dressing or a miso dressing. Don't overdo it if you aren't used to it. These sauces tend to be more concentrated than those used in the West.
Method 3 of 3: Prepare a Salad as a Single Course
Step 1. Decide how to proceed
If you feel like making a salad, read the following passage for specific instructions. If you prefer a quick recipe, here are some proven ideas for creating a good main dish:
- Chef's salad: sliced ham, cheese, hard-boiled egg, cucumber and tomato on a bed of lettuce. You can season it with a thick and strong-flavored sauce like that for Caesar Salad, Ranch or Thousand Island.
- Nicoise salad: French salad made with potatoes, tomatoes, egg, olives and fish (usually anchovies or tuna), among other ingredients.
- Corn and Black Bean Salad: Mix cooked corn, black beans, red peppers, scallions and lots of avocado and / or grilled chicken. Season with cilantro and lime.
Step 2. Choose a basic ingredient
If you plan to add carbohydrates and proteins to your dish, start with a base of lettuce or a mixture of vegetables. You can also lay the ingredients on a bed of grains, especially if they have a full-bodied texture, such as brown rice or quinoa.
A bed of rice noodles is suitable for salads inspired by Asian cuisine
Step 3. Add vegetables and colorful vegetables
This is not only recommended for aesthetic reasons: a wide variety of colors correspond to a wide variety of vitamins. Red, orange or yellow peppers cut into strips are fine. Try adding grated carrots, grated beetroot (raw, pickled, or cooked), or tomato slices.
You can also add edible flowers
Step 4. Mix vegetables, fruits and vegetables with intense flavor, such as roasted garlic, pitted olives or chopped chili
For a creamy texture, use an avocado. Asparagus, onions (of any kind) and mushrooms will help you make it even tastier, but with delicacy.
Step 5. Add ingredients with other textures
Different foods can make it even tastier and more original. Here are some ideas:
- Nuts or seeds: nuts, sunflower seeds, pumpkin seeds, etc.
- Bread or cereals: croutons, tortilla chips, popcorn, cooked quinoa.
- Any type of fresh or dried fruit, especially berries.
- Sweet peas, corn, or other small ingredients.
Step 6. Add some protein
To become a main course, salad needs a source of protein. Choose 1-2 of the following, cutting them into small pieces:
- Cooked legumes, such as chickpeas and lentils.
- Cheese: Parmesan, Swiss cheese and feta produce a mild taste, while cheddar and blue cheese have a stronger flavor.
- Other vegetarian options, such as soft-boiled or hard-boiled eggs, tofu.
- Meat or fish, such as tuna, chicken breast, ham, grilled fish or steak, shrimp, squid.
Step 7. Season
The dressing can be bought or made at home. In any case, pour a little over the salad and mix well. If you made it in advance, season it just before serving.
- Mix 1 part of balsamic vinegar and 3 part of olive oil, then add salt and pepper to make a classic dressing. It is ideal for lettuce or tomato salads. You can add chopped garlic or herbs.
- Mix some Greek yogurt with lemon juice, garlic, oregano and hot sauce to get a strong-flavored sauce that's perfect for savory foods like rocket or radicchio.
- Mix fresh fruit juice, olive oil, salt and pepper for a fruity sauce.
- Read this article for more ideas.
Step 1. Enjoy your meal
Salad Recipes
Rocket and Heirloom Tomato Salad - 1 serving
- 50 g of rocket, washed and dried
- 3 small heirloom tomatoes, cut in half
- 4 pieces of mozzarella cut in half
- ¼ of finely sliced red onion
Recommended dressing: Vinaigrette
Spinach and Avocado Salad - 1 serving
Mix:
- 200 g baby spinach or spinacy (or a mix of vegetables)
- 1/2 bell pepper (red, orange or yellow) sliced
- 1/3 of a large cucumber cut into thin slices
- 1 large carrot, grated or thinly sliced
- ½ avocado
Gasket:
- 1 medium tomato, sliced
- Handful of raisins or dried cranberries
- Handful of sunflower seeds
- Handful of finely chopped almonds
- Goat, feta or crumbled blue cheese
Recommended dressing: Vinaigrette
Black cabbage salad - 1 serving
- 70 g of chopped black cabbage
- ½ sour apple cubes (try a Granny Smith or Fuji)
- 100 g of finely sliced green cabbage
- 100 g of chopped broccoli
- 2 sticks of celery, diced
- 15 g of finely sliced sweet onion
Gasket:
- 2 tablespoons of dried blueberries
- 1 tablespoon of sunflower seeds
- 30 g of feta
Recommended dressing: poppy seed sauce or a squeeze of lemon juice
