Summer is the time for get togethers and entertaining. If you find yourself with a bunch of people over, throw together a couple of great salads with your main course. They are fresh, clean, and your guests will be full without anyone having to leave to nap a food coma off. Here is how to make a perfect salad every time.
Are You Choosing The Right Lettuce?
A lot of lettuce can wilt quickly. Romaine is the perfect base because it will keep its crunch very well. Mix in other greens for interest, like kale, arugula, mustard greens, or watercress. Chop everything so that a guest won’t have to battle with a giant leaf of lettuce. Half of it WILL land on their lap.
Add Some Bulk
Who doesn’t love a good crouton? To make your own just cube stale bread, toss with olive oil and bake on a low heat until they are toasted. You can add any kind of seasoning that you want, but garlic powder and garlic salt is always a hit. If croutons aren’t for you, then add bulk with wheat berries, brown rice, or quinoa. Measurement goes a long way for a good salad, so live by the rule of a half cup of grains for every six cups of greens.
Don’t Take It Too Seriously
You can literally use anything that your heart desires in a salad. Balance, however, is what you’re going for. You can add cooked vegetables, shredded raw vegetables, and fruit very easily. When using fruit, make sure you account for the sweeteners that it brings. It’s usually much easier to add a fruit with an acidic taste to it. Cheese is also a great way to add a bit of salt and texture.
Let’s Get Dressed
For a great dressing that melds well with any flavours you have happening in your salad, try three parts olive oil with one part acid, like lemon juice, lime juice, balsamic vinegar, or apple cider. Whisk in some Dijon mustard and a pinch of salt. You can also add some more spices to taste, like black pepper, chili pepper, soy sauce, sesame oil, orange juice, garlic, or honey.
Don’t Forget The Protein
Protein is going to be what keeps your belly full and happy. Any leftover meat will work. Chicken, steak, shellfish, or even fried tofu will add a lot of oomph to a simple salad. For even more flavor, don’t forget about a wonderful little ditty called bacon, or its fancy counterpart prosciutto.
Once you play around with flavours for a while, you will really start to zone in on how they work together. Soon enough,myou will have a salad that is your calling card at dinners and get togethers. I’m still working one one that pairs well with beer, so if you figure it out let me know.
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