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Use a variety of lettuces or dark leafy greens - the fresher the better. Select different colours and textures, from tender butter lettuce to spicy arugula, and something With a firmer bite, like kale or cabbage. Give your hardy greens a massage - working a pinch of salt into your shredded cabbage or chopped kale will add flavour and juiciness while also tenderizing the leaves. Croutons are great, but there are so many other options. Toasted seeds, nuts, roasted chickpeas and lentils or crispy fried shallots take a salad to the next level. A variety of veggies add crunch and colour. Radishes, cucumbers and peppers can all be evenly diced, or use a mandolin to slice root veggies into ribbons thin #4, enough to match the texture of your lettuce. En Find a balance between salty, sweet and sour. [f your salad has a lot of salty elements, consider a lemony dressing or slices of citrus. Beets add a great element of sweetness, as do candied nuts. Don't forget the fruit! Berries, pomegranate, grapefruit or any orchard fruit add a summer-fresh taste. It doesn't all have to be raw! Cooked or roasted ingredients, like gently steamed asparagus, roasted red peppers or sweet potato are great for texture, flavour and colour. A sprinkling of something pickled, such as pepperoncini or olives, adds a salty, vinegary tang and optional spiciness. Dressing is the final balancer - if you have lots of crunchy, spicy or salty ingredients, a creamy dressing might be the perfect finish. Ifyou have more delicate lettuces, a lighter vinaigrette is a good match. Try a few recipes to get a sense of what you like, then start riffing on it. You’Il soon be known for your salads!
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