How to Build a Better Salad
Leaves are the start, not the point. Think in layers and a salad becomes something you look forward to.
A good salad is built, not tossed. Work through the layers below and you will never eat a sad bowl of leaves again.
Start with the base
Mix textures: something crisp (romaine, little gem), something soft (butter lettuce, baby spinach) and something peppery (rocket, watercress). Wash and dry the leaves properly; wet leaves repel dressing.
Add crunch and substance
Roasted vegetables, grains, beans or a handful of toasted nuts turn a side into a meal. Aim for two of these, not five.
Something rich, something sharp
Cheese, avocado or an egg give richness. Pickled onions, capers or a squeeze of citrus cut through it. Salads work when both are present.
The 3:1 dressing
Three parts oil to one part acid, a pinch of salt, a little mustard to hold it together. Dress at the last moment and use less than you think.
