Secrets for Better Salads

Serves 1
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Directions

  1. 1Stir together salt, mayo, mustard, and molasses in a Mason jar.
  2. 2Stir together salt, mayo, mustard, and molasses in a Mason jar.
  3. 3Stir together salt, mayo, mustard, and molasses in a Mason jar.
  4. 4Add vinegar and shake to combine.
  5. 5Add vinegar and shake to combine.
  6. 6Add vinegar and shake to combine.
  7. 7Add oil in three additions and shake well each time.
  8. 8Add oil in three additions and shake well each time.
  9. 9Add oil in three additions and shake well each time.
  10. 10Smear the dressing all around the bowl and add the greens.
  11. 11Smear the dressing all around the bowl and add the greens.
  12. 12Smear the dressing all around the bowl and add the greens.
  13. 13Dress salad by drizzling dressing from the start.
  14. 14Dress salad by drizzling dressing from the start.
  15. 15Dress salad by drizzling dressing from the start.
  16. 16Make candied nuts using Erika Turner's simple method.
  17. 17Make candied nuts using Erika Turner's simple method.
  18. 18Make candied nuts using Erika Turner's simple method.
  19. 19Whisk together foamy egg white, granulated and brown sugars, melted butter, salt and spices.
  20. 20Whisk together foamy egg white, granulated and brown sugars, melted butter, salt and spices.
  21. 21Whisk together foamy egg white, granulated and brown sugars, melted butter, salt and spices.
  22. 22Stir in nuts and spread onto lined baking sheet.
  23. 23Stir in nuts and spread onto lined baking sheet.
  24. 24Stir in nuts and spread onto lined baking sheet.
  25. 25Bake in a 350-degree oven until nuts are browned, stirring once halfway through.
  26. 26Bake in a 350-degree oven until nuts are browned, stirring once halfway through.
  27. 27Bake in a 350-degree oven until nuts are browned, stirring once halfway through.
  28. 28Let them cool and then chop.
  29. 29Let them cool and then chop.
  30. 30Let them cool and then chop.
  31. 31Make crunchy vegetables using Andrea Geary's method.
  32. 32Make crunchy vegetables using Andrea Geary's method.
  33. 33Make crunchy vegetables using Andrea Geary's method.
  34. 34Use a mandolin to shave vegetables that can be eaten raw in a salad.
  35. 35Use a mandolin to shave vegetables that can be eaten raw in a salad.
  36. 36Use a mandolin to shave vegetables that can be eaten raw in a salad.
  37. 37Pop them in a salad spinner and cover with ice and water.
  38. 38Pop them in a salad spinner and cover with ice and water.
  39. 39Pop them in a salad spinner and cover with ice and water.
  40. 40Leave in fridge for at least two hours.
  41. 41Leave in fridge for at least two hours.
  42. 42Leave in fridge for at least two hours.
  43. 43Drain the veg and spin dry.
  44. 44Drain the veg and spin dry.
  45. 45Drain the veg and spin dry.
  46. 46Make croutons by wetting bread and cooking in skillet with oil, garlic and parmesan.
  47. 47Make croutons by wetting bread and cooking in skillet with oil, garlic and parmesan.
  48. 48Make croutons by wetting bread and cooking in skillet with oil, garlic and parmesan.
  49. 49Add baby arugula to a bowl.
  50. 50Add baby arugula to a bowl.
  51. 51Add baby arugula to a bowl.
  52. 52Add a drizzle of lemon juice and toss.
  53. 53Add a drizzle of lemon juice and toss.
  54. 54Add a drizzle of lemon juice and toss.
  55. 55Add salt and olive oil.
  56. 56Add salt and olive oil.
  57. 57Add salt and olive oil.
  58. 58Give it a quick toss.
  59. 59Give it a quick toss.
  60. 60Give it a quick toss.
  61. 61Add salad to the plate.
  62. 62Add salad to the plate.
  63. 63Add salad to the plate.
  64. 64Shave pecorino over the top.
  65. 65Shave pecorino over the top.
  66. 66Shave pecorino over the top.
  67. 67Add lemon zest and crack black pepper.
  68. 68Add lemon zest and crack black pepper.
  69. 69Add lemon zest and crack black pepper.

Ingredients

  • arugula
  • arugula
  • arugula
  • pecorino cheese
  • pecorino cheese
  • pecorino cheese
  • lemon
  • lemon
  • lemon
  • salt
  • salt
  • salt
  • olive oil
  • olive oil
  • olive oil
  • romaine
  • romaine
  • romaine
  • ranch
  • ranch
  • ranch
  • baby spinach
  • baby spinach
  • baby spinach
  • bib lettuce
  • bib lettuce
  • bib lettuce
  • vinaigrette
  • vinaigrette
  • vinaigrette
  • salt
  • salt
  • salt
  • mayo
  • mayo
  • mayo
  • mustard
  • mustard
  • mustard
  • molasses
  • molasses
  • molasses
  • vinegar
  • vinegar
  • vinegar
  • olive oil
  • olive oil
  • olive oil
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • chabata
  • chabata
  • chabata
  • sugar
  • sugar
  • sugar
  • butter
  • butter
  • butter
  • spices of choice
  • spices of choice
  • spices of choice
  • minced garlic
  • minced garlic
  • minced garlic
  • parmesan
  • parmesan
  • parmesan
  • cracked black pepper
  • cracked black pepper
  • cracked black pepper
  • candied nuts
  • candied nuts
  • candied nuts

Equipment

knifecutting boardgraterbowlmeasuring glasssalad spinnerwhisksaptulaskilletoven

Tips

  • Pair the dressing to the greens.
  • Balance flavors that you like along with texture.
  • Emulsified vinaigrette is a good choice when in doubt.
  • Using 2 types of oil (extra virgin olive oil and vegetable oil) keeps the vinaigrette from solidifying in the fridge.
  • Add other ingredients before or after dressing according to whether they will wilt.