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Green Salad | Super healthy and delicious Salad Recipe in Urdu Hindi | Flavour of Desi Food - EP 28

Hello everyone, Asalam.o.Alikum,I am Sumaira,Today I am making Green Salad,Very simple and easy way,The sauce i am adding in it,I will make it with secret ingredients,So let's start making colorful salads,Vegetables which we need,And I'll tell you what size to cut them,Take half Bunch Lettuce,And chop it,You can also take salad leaves,Take Yellow, Green and Red Capsicum,And cut the half Capsicum of each color in lengthwise,Take 1 Cucumber,And chop it like this too,Take a little Cabbage,And chop it like this too,Take 2 Carrots,And finely cut them,Take 1 Green Apple,Chop it like this too,It tastes come great in salads,Take 2 Pcs Tomatoes,And cut them too into such slices,Take out their seeds,We need half an Onion,And chop it like this too,And separate it,Take a little Green Coriander,And cut it finely like this,Our all the vegetables are chopped,Now we prepare the sauce,Take a cup or bowl,Add 1/3 Cup Olive Oil in it,2 Tablespoon White Vinegar,2 Tablespoon Lemon Juice,1 Tablespoon Sugar,1 Teaspoon Salt,1 Teaspoon Black Pepper Powder,1 Teaspoon Oregano Leaves,1 Teaspoon Chilli Flakes,Now mix all these ingredients well,Our very sour and sweet sauce is ready,Now add this sauce on top of the salad,Now mix it well,You can add the quantity of the vegetables as you like,Or add what you have available,Now take out the salad in a bowl,Serve it with lunch, dinner or barbecue,Please you try it,If you like the recipe, So like it,Subscribe my channel,Take care of yourself and others,Remember me in your prayers, God bless you all,Hello, Asalam.o.Alikum I am Sumaira,Please subscribe my youtube channel, So you can see the delicious Desi food recipes

8 Healthy Salad Dressings (REALLY QUICK)

8 Healthy Salad Dressings (REALLY QUICK)

i'm here at landers looking for the,ingredients for the video that you've,been requesting a lot so after getting,all these fresh ingredients we're gonna,head on to the kitchen studio,do,i understand that salads for a lot of,people can be very boring but salads can,be an actual meal and can be heavy and i,know in the philippines we're not really,used to having salads as a full-on meal,and it's usually considered a,quote-unquote appetizer i like to,consider salads in two categories you,have your soft salads and your hard,salads soft salads are things like,lettuce herbs,really light ingredients and then your,heart salads are things like you know,you can add roasted squash roasted,cauliflower roasted broccoli any,vegetable or protein that you can think,of can actually go in a salad the the,thing that really takes it up a level,and takes it up notch is the dressing,you're gonna use i get a lot of,questions about how to make good salad,dressing so we thought it'd be fun to,try to shoot as many dressings as we can,but we'll try to combine them in ways,that make sense and in ways that people,will,hopefully want to eat them so we're,going to start,really simply with just a basic lemon,and olive oil,mix which i absolutely love so all you,need is one fresh lemon,juice the whole lemon into a bowl,once you have that all you need to do is,emulsify that liquid so i'm going to go,very very slowly with one hand olive oil,and then just beating as i go to try to,keep everything combined,add in some salt and some pepper,in terms of texture it's really up to,you this on its own could be great for a,light salad right if you want to get it,a little thicker honestly all you need,to do,more olive oil and then just emulsify it,even further so you'll see that it got,slightly wider,slightly thicker,still perfect to use this is dressing,number one now you have this basic uh,lemon olive oil salt and pepper,combination,how do you change it how do you make it,a bit more interesting well,i'm going to show you this set so,all i'm going to do now is when you,think of a classic french unique hut you,think of,usually mustard and olive oil right,so i'm going to do that as our second,dressing so you have this whole bubble,of garlic that we just kind of smashed a,little bit,you're going to grab a bowl,and you're just going to run the garlic,on the side of the bowl so it'll give us,all the flavor without kind of like the,bits and pieces that go into your mouth,so now i have this bowl that's prepped,smell it smells like garlic so all you,want to do here is grab some good,quality mustard,i'm using like an old school my mustard,that has like these beautiful kind of,like you know mustard seeds and,everything in there maybe one tablespoon,of that i'm gonna slowly start adding,some extra virgin olive oil,incorporate that first,add a little bit more you want to do,this in a couple of steps,to always making sure that you're not,adding too much olive oil your texture,is kind of going to be like a softer,mayonnaise,nicely emulsified nice and together it's,exactly what you wanted,simple as that that is,number two,so now i have a lemon,and oil and i have a medium height,the best part about this is you can,actually now combine them,so i'm going to combine half of that,here,now you have some added lemon juice in,there as well as oil,gets a bit more liquid,there you have salad dressing number,three,i'm going to show you something now,that's really good for like things like,cucumbers tomatoes,and it's for people who like,you know a slightly more creamy dressing,we're going to be using some greek,yogurt,i'm going to take some really good,quality tahini about one tablespoon of,that including some of its oil,you add the juice of one half lemon,some pepper,tiny bit of salt,most important part here is to really,break down that tahini so really break,it down,a little bit of extra virgin olive oil,just to round it out,perfect you are the man,if you want another greek yogurt,variation,super simple again,got one bowl here,greek style yogurt it's important to use,the unsweetened type,some good quality real honey,some pepper,some salt,juice half lemon,whisk again,a little bit of olive oil,the olive oil just really helps get it,nice and thick,taste it,yummy,so now we're going to go ahead and make,one of my favorite and it's,kind of like a play or a variation on,the pesto so we're going to start by,crushing,two bulbs of garlic,really quickly chopping those,put that in the blender,and then we're gonna start filling that,blender with some herbs so,beautiful basil,to that we're going to add in some,parsley see parsley a lot of people,actually don't use the stalks honestly i,like to use a little bit of sauce,because there's so much flavor in there,you can always use stalks also if you,don't want to use them now if you want,to use them,to infuse oils or anything like that,they're absolutely fantastic for stocks,so never never throw away the stocks,then we're going to go ahead and

Gordon Ramsay's Salad Guide

Gordon Ramsay's Salad Guide

a great tasting salad starts with,fantastic salad leaves and when it comes,to all things green there's little dr,steve rothol doesn't know,i think i am obsessed with salad i'm,obsessed primarily with watercress that,that's in my heart because you know i've,got a phd in watercress,a doctorate in salad we should all take,a leaf out of his book then he's not,only been studying salad leaves for over,30 years he's been growing them so he,really knows he's rocket from his,romaine,there are literally thousands of,varieties of salad things like batavian,lettuce red veined spinach wild rocket,sorrel we grow,virtually everything outdoors and and we,follow the seasons so we're not forcing,the leaves we don't give them too much,fertilizer or irrigation we try to grow,them a little bit slower and that's the,way to get the best flavor and the best,quality of leaf we'll harvest the crop,cut it in the morning and it's then on,the road going out to customers to be on,the shelf the next day,this is a great leaf baby leaf spinach,and we call it baby leaf yeah quite,literally because we cut it when it's,still at a baby stage,these are baby pea shoots we'll put,something like three or four hundred pea,seeds into the seed bed and then in as,little as 12 14 days they've grown to a,sort of a crop like this they've got the,flavor of fresh peas a bit of sweetness,and they've got a really nice soft,velvety leaf texture,this is baby watercress which is my,favorite salad crop of them all,watercress is special because by,definition it's grown in pure flowing,water fresh watercress has got that,fantastic pungent peppery flavour,in victorian london it was known as poor,man's bread whereby a lot of workers,would start the day with a watercress,sandwich and if they couldn't afford,bread they just ate the watercress,straight,it is amazing full of flavor,i can't eat enough salad obsessed,steve's spot on there's hundreds of,salad leaves available with different,textures tastes and colors here are five,my favorite everyday salad leaves and,don't forget some of them are delicious,cooked too,little gem sweet and crisp and an,amazingly dense heart these mini cos,lettuces are great simply braised in the,oven or use the leaves as scoops for a,delicious chili beef filling,mustard leaves pungent spicy and full of,vitamin c these are a staple in asian,dishes and are fantastic stir-fried or,steamed,lambs leaf full of tangy flavour and,with incredible springy stems great for,hearty robust salads or simply paired,with fish for a healthier simple supper,rocket these distinctive peppery leaves,are actually classed as a herb and are,perfect in soups or with fruits and are,full of iron,finely chicory or endive these tightly,packed red and white leaves have a,deliciously bitter taste and are great,wrapped in ham or alongside sharp blue,cheeses,i think when you're shopping for salads,you can just shop with your eyes if it,looks fresh and healthy tasty it is you,want to look for bright colors i like to,see leaves with a bit of moisture on,them,sounds like to be kept cold and moist,basically so when you buy a pack of,salad put it in the fridge and if you,don't use it all in one go,roll up the bag to exclude surplus air,put it back in the fridge keep it cold,there's so much choice variety out there,i really do think people should be more,adventurous in their choice of salads,here both what they choose to try and,eat and and what they do with them,so get yourself some ingredients use,them boldly and your studded leaves can,really take center stage,green papaya salad this is a great salad,to serve at a party it's delicious and,robust enough to last the whole evening,without wilting,first off,these are a little dried shrimp you can,buy them anywhere,they smell almost sort of of the seabed,into the pestle mulch for this salad,inspired by my travels across thailand,i'm starting by making a wonderfully,spicy paste a little salt in there,in,just break them up this paste is like a,staple ingredient in thailand that's,what we're looking for almost it's like,a powder,right next just one clove of garlic,slice up the garlic,and get that into the pest and water,bird's eye chili incredibly hot powerful,but wow,it does give an amazing kick to the,paste,in,to the mix,now a couple of tablespoons of brown,caster sugar that softens the blow with,a chilli and then just to give that nice,sour taste a little bit of hot water,into this,tamarind paste it's really tart but,sweet paste,one tablespoon in,fish sauce,now it's got that almost sort of pickly,smell slightly salty but the flavor is,intense two tablespoons in bring that,together,and give it a really good mix,some lime juice,in half,another touch of tartness,the paste is nice and thick and,fragrant but it's got the heat the,sourness the tartness,incredible,green papaya stand it up,give it a little peel you can find green,papaya and local asian shops and bigger,supermarkets and as it doesn't weld like,more delicate veg it's perfect

How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe 🥒

How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe 🥒

one of my superpowers one of the things,that i'm really good at is making really,delicious salads,and i think a big reason for this is the,fact that from age nine until age 27 i,ate nothing but raw vegan food,so during that time i didn't go out to,eat,i didn't have people prepare food for me,unless it was my parents,and i had to learn how to make enjoyable,meals,out of raw fruits vegetables nut seeds,and grains so i learned how to make,really tasty salads because they would,fill me up they would satiate me,and then life was just a little bit more,pleasant,in this video i want to pass on the love,to you and i want to show you how to,make a tasty salad every single time,it's actually quite easy,but there are some tips and tricks to be,had so i want to show you those,and i also want to break down how to,make a delicious dressing,because making dressing is just about,the easiest thing that you can do and,yet this is something that people are,afraid of,people often go to the store to get a,dressing they spend lots of money on,something that doesn't taste that good,and,something that's not that helpful so in,this video i'm going to show you how to,make a tasty salad i'm also going to,show you how to make a delicious salad,dressing to boot enough dilly dallying,let's hop to it,undoubtedly,somebody in the comments is going to go,hey sergey what about a recipe for this,salad,and my answer to that is you don't get a,recipe,and the reason you don't get a recipe,is because,it's much more important that you guys,understand the fundamentals,of how to make a tasty salad,than if i were to teach you to follow a,recipe,you may not have these exact ingredients,in your refrigerator and i don't really,want you to go to the store and take,time out of your day,to go get the exact ingredients i'm,using,i would much rather describe to you,how a perfect salad gets formed and then,have you just improvise and you know,make your own salad at home truth be,told i'm making the salad up as i go i,just found a bunch of fresh ingredients,that i had on hand,and i'm going to put them together in a,way that's going to be incredibly,delicious,but as i start this video,i don't really have any idea of,what it's going to look like i'm,improvising,and that's exactly what i'm going to,encourage you to do as well,because fresh fruits and vegetables,they don't have uniform tastes,so whereas when you go to bake a cookie,or a pie,you're going to use flour and baking,soda and a little bit of salt and sugar,and all those things generally taste the,same fresh fruits and vegetables and,greens they all vary in their tastes,you can have one tomato that's very,sweet and one tomato that's very sour,and if a recipe calls for one tomato it,generally doesn't note a sweet or sour,one,and yet,that variance could drastically,change the taste,of the final ingredients so more,importantly than giving you a recipe i,want to teach you how to throw these,ingredients together how to balance the,flavors so that you're guaranteed to,have a delicious product,every single time this is also a lot,more convenient because,maybe not everybody's going to want to,go to the store and get the exact same,ingredients that i have on hand,it's much easier to just look into your,fridge see what you have available and,then work with those ingredients,so i invite you to not use what i say,here as gospel,improvise as you see fit,use this information kind of like a cd,skip the tracks you don't like,listen to the tracks that you love,capiche sound good,okay let's hop to it,so the very first step in making a,delicious salad,is getting a nice big bowl to work with,i like stainless steel it's very easy to,clean,it's very easy to mix in these bowls,but you don't necessarily have to use,stainless steel you can use wood or,ceramic or whatever,the important thing here is that it has,to be big enough,for you to be able to make your salad,and mix it one of the first mistakes,people make while trying to cook,is they don't get a big enough vessel to,contain the ingredients,and that way when you go to mix stuff,it doesn't really work stuff starts,spilling and you don't get like uniform,cherry tomatoes or carrot slices all,throughout the salad,and it's just not as fun so step number,one,pro tip,get a big bowl,i'm probably gonna make a salad that's,gonna fit in here,but just to be safe i'm gonna go with,the bigger bolt so let's put that over,here,another thing that i want to note real,quick is that i've already pre-washed,all of these veggies,some of these are garden veggies,here's some like mustard greens and,kales that came out of my garden,some of those are from a csa that i got,from a local farm and some things like,this cabbage,have come from the store so i have a,wide arrangement of different,ingredients that i'm going to be working,with so the first thing that you want to,do is,work on your base and your base is going,to be like your greens things like kale,lettuce,endive that kind of thing,and,you kno

How to Finally Make A Salad that Doesn't Suck...

How to Finally Make A Salad that Doesn't Suck...

this video is sponsored by the magic,bullet kitchen express i don't know,about you but when i was growing up a,salad was probably the last thing i was,ordering off a menu because salads were,boring they look like this at least for,me this is what a salad looked like and,that is not exciting this is the type of,food that i wanted to order this is the,exciting stuff but as i got older these,salad shops started popping up where you,could customize your own salads and,throw in those fun additions and pick,that perfect salad dressing and finally,salads became delicious which is great,because salads are packed with nutrition,but they're also great to eat for lunch,i eat them all the time for lunch,because they don't weigh me down and i'm,a busy guy and i want to stay efficient,in the day so what i'm going to be,showing you today is how to create that,salad shop experience in your own,kitchen by giving you the proper systems,you need to be able to go into your,fridge go into your pantry create a,really flavorful salad dressing,completely from scratch and then of,course build out the perfect salad but,before we get into any cooking we gotta,take a little field trip to where our,salad journey begins,so if you want to make a really good,salad we're talking above average salad,you gotta hunt down good ingredients,quality fresh ingredients and of course,the best way to do that is your local,farmer's market or whatever fresh market,is around you especially when it comes,to sourcing good lettuce because lettuce,is so perishable so the grocery stores,are generally going to have the stuff in,bags or in plastic because it's going to,be able to ship across the country or,wherever it's coming from and also you,see the same stuff in the grocery stores,the romaine the spring mix the arugula,when you come to your local market you,can break out of that basic lettuce,world and into a new dimension of,lettuce filled with all types of,varieties and of course there's nothing,fresher than a head of lettuce coming,from a farm that's around you unless you,know you're growing it yourself,this is red leaf right here,let's take,a red leaf,hello,now when you get back from the market if,your greens aren't cleaned well you got,to clean them off and the best way to do,that is a salad spinner which is a great,investment if you don't have one but you,can clean off your greens with just a,bowl of water and some towels as well so,what i like to do is take my head of,lettuce and first pick off the exterior,wilted or damaged greens then i start,picking off each leaf individually and,putting them into the bowl and once you,get to the interior of the head of,lettuce i usually just rip off the core,which will then release all of those,smaller leaves then i fill up the bowl,with water until the leaves are,completely submerged and then start,ruffling up those greens which is going,to release the dirt or the sand or,whatever debris is on your greens and,it's going to fall to the bottom so when,you straight off that water all of the,dirt or debris is going to wash away,with the water and if your leaves are,super dirty you might want to repeat,this step one or two more times until,the water is a little more clear or your,leaves are looking nice and clean and,then you're ready to spin so i'm going,to activate my salad spinner which uses,centrifugal force to spin off the excess,liquid but again if you don't have a,salad spinner you can just take your,leaves out of the water and put them on,a towel or a paper towel and just pat,them dry now as far as storing your,greens there's a few different,techniques here my favorite is to get,some type of food storage container add,a paper towel to the bottom which will,soak up any excess moisture that could,potentially wilt your greens quicker and,place those greens in the container and,because there's walls and you have,structure to your container this is,going to protect your greens from,getting damaged but when it comes to a,hardier greens usually i'll just wrap,those up in some paper towel and then,put them in a reusable plastic bag and,those are good to just go right in the,fridge,so the first appliance that i actually,ever got in the kitchen was a mini food,processor which at the time completely,transformed my cooking game because it,opened up the world of fresh sauces and,salad dressings now this magic bullet,kitchen express is the perfect,all-in-one food processor and i know,sometimes we want those big fancy,appliances but to be honest you'll,probably end up using something of this,size much more often in the kitchen,because it's easier to use it's easier,to clean up you can just throw it right,in the dishwasher it's definitely easier,to store and you're probably only,cooking for yourself or a few other,people so you really don't need a big,machine to get the job done i also,really love kitchen gadgets that can,perform multiple tests especially when,you have a tighter kitchen and you don't,want the clutter of a t

THE MOST EPIC Salad That You Won't Get Tired Of!!

THE MOST EPIC Salad That You Won't Get Tired Of!!

hey everyone,so today i thought i would show you my,favorite summer salad,it's difficult to find salads that feel,nourishing enough to have as a meal this,one has everything it has a bit of your,protein,it has six veggies two leaves two herbs,a dressing,something crunchy and something creamy,is that not what you want in all your,salads,okay so let's start with the leaves the,best way they are eaten in my opinion,are chopped so i love making sure,everything is well chopped easier to put,into your mouth get everything into one,bite,um with arugula though it's you know,it's quite small in itself so,i would usually just grab it and,give it a rough chop like this we're,gonna be making a salad for about two,people,um today sometimes just for one if it's,me but for you guys maybe for two,we're just gonna start layering in so,i've chopped up the arugula we're gonna,throw it in there next up we have our,little baby gem lettuce these ones are,actually,have different colors which is so,beautiful and with that,just grab hold of your lettuce,and again we're roughly chopping it,throw that in and next we've got the,radisho which i've just been told,potentially is called,radichio so whether it's radicchio or,radicchio to yourself,just use it it's great tastes delicious,and,we're just going to slice it up like,this very thin,ah the colors are already so beautiful,um next up let's do,the veggies so with carrots obviously,you're gonna peel them,raw food is already quite difficult to,digest so the skin is there to protect,the carrot,and which means that it's got a harder,exterior and so we don't need to digest,that it's it's not got any beneficial,qualities um so better to just take it,off so it makes the carrot a little bit,easier to digest,gives your belly a bit of a break chop,off the top and then,let me show you a utensil i like to use,you can just simply grate it or you can,be extra,this is probably like ten dollars or,something you can get it for amazon,but i just love the way that it makes,the um,that it grates the carrots it almost,makes it into fine matchstick,things it's a little bit thicker than,grated,um but i just like it gives a bit more,of a crunch rather than getting soggy,so chuck that in,next up we have our cucumber and,remember,all of this is um something you can,pre-cut,chop them up keep them in airtight,containers in the fridge all of these,chopped up except for tomatoes,will last at least a good three four,days tomatoes once you chop them up they,go a bit soggy so i wouldn't recommend,doing that,but the rest of them should do perfectly,i'm gonna,chop this in four i cut it in half and,then in half again,i'm using little baby cucumbers but you,can use,a long one too and we're just gonna,next up what should we do let's do our,peppers so i've got a red pepper,you can use your yellow pepper you can,use an orange pepper,i'm actually just gonna use half a,pepper and with this one,i'm gonna do cut them in long lines and,then just cut it in half once,i like to cut things in different shapes,for the salad i find,the textures sometimes are different,like with this if you chop them up,really fine you don't really get a good,crunch to it the same with the carrot,so i actually like doing different,shapes for different things it visually,looks better,and also the bigger you keep the veggies,the more you're going to be able to,taste them and so,you can decide which ones you want to be,more prominent in the salad depending on,the size that you cut them,next up let's do the fennel fresh fennel,looks like this,what you want to do is take off this,part,it's really hard and stringy so you,don't want this part,but it smells phenomenal and these bits,you can actually still use this is,the herb dill which actually grows off,fennel so you can use this and put it,into your salad,garnish with it sometimes i throw them,into soup,so you just you don't really need to,waste them and hey if you want to keep,the stalks for,your stock if you make your own,vegetable stock at home then these,stalks will be perfect for that because,they contain a lot of flavor,but for this oh cut it like that leave,that aside,cut the end off and then again we're,just gonna,thinly,okay so i'm gonna transfer it into a,bigger one now this looks a lot bigger,but um i like to present my salads,nicely i'll often doing this just for,myself okay,so i'm gonna pour it all into here,again i said this is a salad for two,people,but i mean look that depends on how much,salad you like eating,i could eat this whole thing by myself,okay don't judge me,so that this just looks so much prettier,when you can see all the colors so,tip make sure you have a big plate,larger than you expect extra large,so you can also mix it all up together,so let's throw in,the fennel fennel by the way if you've,not tasted it,phenomenal flavor it's got a bit of,sweetness to it it's super crunchy,actually when you cook it it loses its,flavor but still has this really,wonderful juicy texture,so somet

$11 Salad Vs. $95 Salad

$11 Salad Vs. $95 Salad

so you just saw a bunch of wild footage,you might notice that not all of it is,salad and that's because today we are,exploring great salads and the foods,that you eat with them to make them so,great today I'm worth it we're gonna be,trying three salads at three draftee,different price points to find out which,one is the most birthday and it's bread,this is going to be a giant episode I,mean first off what is a salad fruit,salad is it a salad macaroni salad yes,sadly this is one that I cannot believe,we're doing in a lot of ways it feels,like the spiritual successor to our,toast video they said we couldn't do it,you know salad who said we couldn't do,it,where's my salad dance you have a salad,dance yeah having danced for us in a,while Steve you gotta start with,plucking the greens plucking the greens,mixing the ball mixing the ball,our first salad is a papaya salad,brought to us by chef plow and chef fern,jus of LA's most celebrated Thai chefs,they opened a number of tyrants we're,going to love to eat Thai Bistro here it,is the thesis of this video all of the,best foods get better when you add a,salad much like Adam on this show right,because you could have a good meal but,you can't have a great meal without Adam,I mean it's Alex what kind of restaurant,is loved to eat we want people to come,and eat and feel like this eating at,friend's house is a lot is the more we,must sell up in Thailand it's spicy and,sour and sweet I love that today I want,to make a medium spicy okay other people,who work here just her do you say medium,spicy and they were like oh that's very,spicy,yeah this way we have the side like tell,people that is really hot yeah I want to,try your medium spicy okay for the,papaya fella he's have green papaya Thai,eggplant is that it's not the same here,the long one the wrong one yeah and,crispy cut this more pieces and put in,the mortar together with the sauce harm,sugar lime juice tamarind sauce fish,sauce and parting why is it important to,pound it instead of chopping and mixing,the ingredients you want a sauce inside,the wettable so you're like crushing the,vegetables and then the flavors go in,you're putting forever intuitive,vegetable yeah like real spicy and,simple but the tent is authentic is it,usually eaten as an appetizer or with,the meal in estimator we put everything,in common good I love that if the food,is done bring it out right like no need,to wait and so the dish that we're gonna,pair this with is The Crying tiger why,is it called The Crying tiger because,Eve bond heart still headless ow,Oh sounds like a tiger that's crying,right my moms will me like man I don't,know about this story my mom my mom told,me like that and then I think we're also,gonna have Jade noodle it's made from,Phoenix and we topping with roasted duck,barbecue pork crispy pork awesome and,say the heater oh ho baby cute,shall I serve you some selfies oh my,goodness I'm eating this like pasta,that's a good call you can twirl it up,like pasta,Cheers that is insanely good it's,lingering yes now tickling the back of,my throat the spice yeah a little bit of,a you know a lover's tickle,so on the spectrum of tickles this is,like a feather not just like the full,coochie-coochie-coochie-coo I love the,way this days you can't hold on to any,one flavor you're like yeah tastes a,little shrimp then they peanut oh here's,why no it's a little spicy how do you,mean not gonna be the best part of the,sound yet the texture the texture yeah,let's try some crying tiger,yes that is exactly what I want,juicy marinated steak dipping in this,very fishy sauce we'll get in surf and,turf here Jade noodle made neuters this,is a bitters whoa sorry yeah just seeing,the color right now it's green what I'm,going crazy right now,but you sound a little crazy this is,amazing with this one noodle do I eat,the whole thing in one go I mean,obviously elbow struggle I feel like I'm,gonna regret saying this but I could,have had this salad a little bit spicier,let's know some more Chili's on here so,what is this homemade despises,scary-looking be careful oh okay haha,you are you're finishing this plate,young man alright now we do the Figge,right yes we usually grab and make it,like a ball and dip well you want,spicier right touch no I'm guys there,you go,whoo-hoo spicy her this is the first,time I've been at a table where there,was beefy steak crispy pork noodles and,the thing that's gone is the salad the,salad that was a very unique salad great,example of what a salad can be it,doesn't have to have leaves just like,this a lot that we made this morning,we're eating ambrosia salad truly one of,the most bizarre salads in existence we,couldn't find a place selling it so we,had to make our own we actually got the,recipe from a former colleague of ours,Scott Loy who's now a producer at the,New York Times he grew up eating this,he's a staunch supporter of the,Ambrosius salad driving to our next,salad location perfect opportunity to,try your ambrosia salad it s

6 Salad Sins Most Home Cooks Make

6 Salad Sins Most Home Cooks Make

one stupid salad,if this is the reaction that you want to,make to your homemade salad sometimes,i've got six mistakes that you could be,making and how to fix them so,let's break it down y'all,a salad should be a staple meal for the,home cook not because your mom told you,to eat your greens or because they are,healthy though they are but instead,because salads done well are actually,very enjoyable and it's one of the,quickest meals you can make so mistake,number one is limiting yourself to a,single salad base,now a nice crunchy romaine is probably,my most used green for a salad base but,don't stop there there is a wild world,of various salad greens but also feel,free to use things like brussels sprouts,or do a half and half mix with pasta,like one of my favorites the orzo salad,and here's a chart from eating on the,wild side explaining common greens,you'll find at the store and this is,just a short list if you visit your,local farmers market you could easily,double the amount of options now i'll,also mention in this one stop buying any,pre-cut greens that can be bought as a,whole head obviously with some varieties,like loose leaf lettuces or baby arugula,you'll need to spring for the box but,stop grabbing the pre-cut iceberg or,romaine or those coleslaw mixes because,not only does it cost more but the bag,stuff takes time to process so it is,less fresh than its whole head,counterparts also cut leaves do spoil,more rapidly than whole heads and before,the next one it does kind of go without,saying but in general for salads you,want to pick the highest quality greens,highest quality vegetables toppings,acids and oils you can find but that,being said mistake number two is not,making your own dressings,so dressings quite literally make or,break the salad they are the most,important component to creating a salad,worth eating i'll eat a plain iceberg,salad if the dressing is good but i,won't be excited for really nice greens,with a subpar vinaigrette that's not,emulsified correctly and in general,dressings are just fat mixed with,flavorings like acid herbs and spices,and the fat provides and transports the,flavors of the salads as it creates that,glossy mouth feel all over your tongue,and lips,as noted in the food lab by j kenji,lopez all there are three basic dressing,families you have your vinaigrettes your,mayo based dressings and your dairy base,dressings,vinaigrettes are a water in oil emulsion,consisting of two to three parts of oil,one part acid a half part emulsifiers,and then flavorings like salt herbs,aromatics and other umami rich,ingredients,second is the mayo based stretchings,which can vary a good bit but a decent,general rule of thumb is two parts of,mayonnaise and then one part of a liquid,flavoring which could be a vinaigrette,or sauces like worchester or soy sauce,and then plenty of citrus juices you,still have those same flavorings just,like the other one,last of the lineup are the dairy based,dressings which also vary a good bit but,they always have a signature dairy-based,element like buttermilk sour cream or,yogurt then are usually paired with a,traditional fat like oil or mayo,depending on the sauce then just like,the others various herbs spices and,flavorings can be added but once you,understand these basic families and,their ratios you can add whatever the,hell you want you aren't beholden to the,flavors of a singular bottle here's a,fairly classic ranch dressing which is,just 60 grams of sour cream 40 grams of,buttermilk 50 grams of mayo 5 grams of,worchester sauce and then i substituted,in a spritz of lime juice for the lemon,mint cilantro and serrano peppers for,the parsley and chives then finally i,added some toasted cumin seeds in place,of the celery seed before finishing with,salt to taste,and this kind of spicy and lime tangy,ranch makes for an excellent bacon,chicken taco salad i guess you would,call it and then i also made a mayo,based creamy italian for one of the,other salads i'll explain later,mistake number three there's too much,water so am i swinging two towel fulls,of greens right now for comedic relief,yes am i also doing it for a purpose,hell yes so once you have those,dressings emulsified and made the enemy,of making that dressing stick to the,vegetables is water if there is a layer,of water on the exterior of any,ingredient that dressing is going to,have trouble sticking to it and will end,up on the bottom of your bowl now you,can easily test this with a wet finger,the dressing doesn't stick or if you,take a wet lettuce leaf you'll notice,that the dressing drips off right away,like a waterfall,good news though for the greens all you,have to do is pick up a salad spinner or,in my case just a couple of clean cotton,towels will do the trick and then whip,them around and you want to keep the,water in mind for all ingredients of the,salad not just the greens for example if,you're salting cucumbers or cabbage let,them sit and expel that water and then,pour it off before you ac

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