I love the idea of eating salads way more often, maybe even once a day. But then the moment of making it comes up, and then eating a salad once a day seems like an overwhelming proposition. In those days where I push through, and until the moments when I lift a forkful of freshly dressed greens to my lips, the idea of eating the salad isn't appealing. Then I get through the first bite and all of a sudden it makes me feel like the bastion of health and goodness. Who knew that eating a salad could be such an emotional rollercoaster?
Making salads more instantaneously palatable to indulge in more often has long been a goal of mine, and I think this salad vegetables and dressing combination is going to go a long way towards getting me there. When I have all of the ingredients and go all out, it's a killer salad, but it's still good even if the only toppings I have are tomatoes, cheese, and walnuts. The dressing and the quality of the salad greens, plus one new trick I've learned, are the key.
And that new secret trick I have learned is one that restaurants employ the world over: salting and peppering the greens. Yes, it's true, your fresh leafy greens at a restaurant are pre-seasoned with the best and simplest flavors to really make them pop when you're sitting on the patio at your favorite bistro. That's why at home re-creations just... never quite cut it. What I like to do is to put my greens in a large bowl, then salt and pepper lightly with one hand, while using my other to pick up the greens by the handful to ensure even seasoning. If you forget, like I sometimes do, just employ a similar method after mixing your vegetables together, or even after dressing the salad. It does all get mixed together anyways!
My ideal salad
- A mix of spring greens and a crunchier green like romaine lettuce
- Halved cherry tomatoes
- Red onion slivers
- Mini bell peppers, cut into rings
- Shredded carrots
- Walnuts
- Grated cheese, generally Parmesan, Pecorino Romano, Toscano, or another saltier hard cheese
- Croutons
- Food safe edible flowers for garnish, like pansies or nasturtiums
But again, if I am out of say, shredded carrots, or don't have any edible flowers blooming, I go with what I have and it's always tasted great!
Walnut Oil Salad Dressing
Ingredients
- 4 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard (or try pale ale mustard)
- salt and pepper to taste
Instructions
- Mix all ingredients in a small jar with a tight fitting lid and shake until emulsified.
- Store leftover dressing in the fridge and shake again to re-emulsify.
Find walnut oil at your favorite natural or upscale grocer, or on Amazon. I found mine at The Fresh Market. Walnut oil doesn't stay fresh as long as other oils, so I will be back soon with more recipes to help you enjoy your bottle as quickly as possible. But that might not be a problem if we can become the kind of frequent salad eaters that we all aspire to be.
For more fresh leafy salads, check out kale parmesan salad, Caesar salad bites, and seven layer salad.