Not flat salads 101!

With the warm weather finally setting in, I’m craving fresh dishes filled with seasonal produce and green vegetables. For me, the arrival of spring is synonymous with : “I feel like eating a salad every day”, haha! On the other hand, I’m well aware that some people see salads as bland, sad dishes…

This week, I’m trying to prove you wrong! I’ve already shared with you my tips for concocting really satisfying breakfasts, and you really appreciated them. Today, I’m using the same format for salads. And I promise that with these tips, you’ll never eat a flat salad again!

1. Croutons:

Don’t know what to do with your old bread that’s become a little too dry? Make your own croutons! They’re really handy to have on hand when you’re cooking, as they’re super versatile and add a crunchy, salty edge to our dishes. I love using them in cubes or as breadcrumbs in my salads! If you don’t feel like using your oven, try my recipe for pan-fried croutons.

2. A pickled element :

You should know that I’m a HUGE fan of pickled vegetables. Store-bought or homemade, either is fine with me! Bonus if they’re a little spicy, like my favorite Brine&Co pickles! For an Asian salad, I like to use pickled carrots or daikon radishes. Otherwise, pickled onions are a classic that will greatly enhance your salads!

3. Ingredients to “spice up” your vinaigrette:

I think I’ve become a real vinaigrette specialist! Since I started developing recipes 6 years ago, I must have developed over thirty different vinaigrettes. Here are the ingredients I particularly like to use:

• Capers;

• Nutritional yeast for a cheesy taste;

• Spices, such as paprika, fennel seeds, curry, oregano, etc. ;

• Dried tomatoes ;

• Mayonnaise, for creamy vinaigrettes;

• Fresh herbs;

• Garlic;

• Caramelized French shallots (if you want to be a little extra ;)) ;

• Citrus zest.

4. Full of herbs!

As you probably already know, herbs are fundamental to my cooking. I use them to add a touch of freshness to my recipes, but also to maximize flavor. If you have more than one on hand, don’t hesitate to combine them. My favorite combos are parsley and dill, mint and basil, coriander and basil or oregano and basil!

5. Ready-made proteins :

To save time, I recommend preparing the proteins of your choice in advance: cooking chicken breasts, shredding store-bought chicken, rinsing legumes, marinating tofu, etc.!

6. Crunchy!

When I make salads, one or more crunchy elements are a must. It really is a must! My favorites are carrots, cucumber, cabbage, nuts and seeds.

7. A grain to add consistency:

I like to feel full and energized after eating a meal. Sometimes I find that salads containing just vegetables and a protein aren’t enough. That’s why I often choose to add cooked rice, especially brown rice, quinoa or farro, a grain I’ve recently discovered!

8. Carry several types of oil:

• A good quality extra virgin olive oil;

• Basil olive oil;

• A pungent oil;

• A neutral oil, such as avocado oil;

• Toasted sesame oil.

9. Try new combinations!

We’re used to reproducing our winning combinations, but don’t be afraid to think outside the box! Rely on your inspiration of the moment to try new combinations of flavors in your salads… Chances are, it’ll be too good! Share your discoveries with me 😉

10. Add fruit :

I have a passion for sweet and savory combinations. That’s why I’m always keen to add something a little sweet to my salads, like fruit! I particularly like apples, citrus fruits, strawberries, mango or watermelon in summer!