When certain people make a green salad – they add a bunch of stuff to the lettuce: radishes, green onion, tomatoes, cucumber, carrots, and cauliflower or whatever else is hanging out in the fridge.
They throw the entire works in a bowl and call it a day.
And that is fine. If you like that kind of thing.
Rainbow salad. For you and the leprechauns.
For me, my heart lies in France. The home of the Verde (Green) Salade (Salad).
Adding any other colored vegetable to a green salad gets you an exclamation of:
Salads should be good local lettuce with a good, light dressing, not every vegetable in the world shredded and covered in poppy seed-honey dressing and mixed with tooth-breaking, packaged, stale-as-sh*t croutons.
So green salad means only green things, people. Keep it simple.
What counts as green?
Local lettuce. Parsley or basil leaves. A little green onion. Chopped dill. Cucumber. Broccoli. Celery. Avocado. Pea shoots. That kind of thing. Think GREEN and don’t throw them all in at once. Pick 3-5 ingredients including the lettuce.
(Although I do cheat a little and add a dusting of Parmesan Reggiano cheese and some chopped walnuts.)
And then, of course, the salad greens should be bite-size which is why I’m a big fan of…
Chopped (not torn) bite-sized greens that are lightly dressed with homemade salad dressing.
Why bite-sized pieces only?
So you don’t have a large piece of lettuce hit your nose or chin and make you look like a barbarian.
The secret to any lightly dressed salad? Especially a green one?
Use half the dressing you think you need.
Toss the salad in the bowl 20 times. Taste it. If it needs a little more – add a little more. I kid you not. It works.
Ever had a salad that had too much dressing or not enough?
This solves all that crap.
P.S. Count in your head while tossing or people will think you’re losing it.