6 ways to make a better salad
6 ways to dress up your salads | August 2015
Glossary: Salad
The word salad comes from herba salata, the Latin term for “salted vegetables.” It’s a gentle reminder to season your greens generously with good-quality salt (like kosher or flaky salt) to give each bite flavour and punch.
Leaf through these cookbooks
Three beautiful new books devoted to all things green!
The Salad Bowl, Nicola Grimes, $31.
Vibrant food, Kimberly Hasselbrink, $30.
Mr. Wilkinson;s well-dressed salads, Matt Wilkinson, $36.
Pimp your vinaigrette
Switch up your salad by swapping in a new dressing. Anything goes — just keep the ratios the same. Measure everything into a jar and shake it up.
Find a delicious oil for dressing
Our new fave: Cold-pressed virgin canola oil, $9, Foodie Pages.
In the blazing heat of summer, after a day spent in our test kitchen, there’s no way I’ll turn on the oven or stove at home. Instead, I make my favourite meal: a Big Salad. This non-recipe is a huge bowl of leaf lettuce topped with avocado, feta, tomatoes, toasted nuts and seeds, and a simple vinaigrette. It’s the perfect mix of crispy, crunchy, creamy, tangy and sweet — and so much more than a side dish you feel duty bound to eat because it’s good for you. To fall in love with salad (or just to rekindle the affair), get my salad necessities (above). — Claire Tansey, Chatelaine Food Director.
Related:
How to shop, store and use seasonal greens
6 more ways to use your salad spinner
How to keep herbs fresh for longer
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