Never underestimate the satisfaction of a good salad. I’m not talking about the side salad your get at a chain restaurant that’s basically iceberg lettuce and “burger” toppings they threw on top. I’m talking about strolling through the produce department or your local farmer’s market, picking up fresh veggies, and checking for color and ripeness. Talk to the farmers and buy little bits of lots. Don’t be afraid to get creative and pick up something you haven’t tried! The best thing about salads are that they really fit beautifully in a “more the merrier” scenario.
I have a thing for balance. Color balance is so important. A little Thai woman named Picnic told me everyday for a week during her cooking class I took in Chaing Mai, “if it looks good, it will taste good.” And she’s right. I don’t think I’ve ever had anything come across my plate that genuinely looked delicious and turned out to be horrible.
I’ve been a “master salad builder” for quite some time now. My biggest suggestion for making an incredible salad is color balance AND get crazy with the greens, mix it up. Iceberg lettuce is a sad, sad excuse for salad greens.
I’m going to list what’s in this salad and also include a recipe for my go-to staple dressing. You’ll never want or need store bought dressing again!
In this salad:
- Butter lettuce
- Rocket leaves (radish leaves)
- Alfalfa sprouts
- Cherry tomatoes
- Fresh baby asparagus
- Red onion
- Fresh fennel bulb
- Grated carrot
I served on the side some delicious kalamata olives and dolma (stuffed grape leaves).
Lemony Herbed Dressing:
- 1/4 c high qualify olive oil
- 1 large fresh lemon juice
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 cloves minced garlic
- Lots of fresh ground salt and pepper
Whisk all of these together and voila!