How to Make the Best Salad
Leaves are a large, if not the main ingredient in lettuce, but other ingredients make it interesting. But you know it’s not fun? Add all of your yummy toppings, crunchy nuggets, and whites just to make them fall to the bottom of the bowl as you toss the salad trying to distribute them. It’s not a capitalized problem, but it’s annoying, and I always try to keep the little nuisances of life to a minimum.
There are two very simple ways to avoid a terrible topping drop. One way is to simply grab a wider, shallower bowl or a larger plate with a ledge. Spread the salad “one layer” – think about how to make a side dish at a salad bar – then spread the remaining filling on top of this leafy layer so you get a little bit of everything in every bite (or at least every other bite). Serve with tongs instead of serving salad spoons to minimize accidental tossing. (People see a set of salad spoons and can’t help themselves!)
If you only have deep, narrow bowls, layering is another option, which requires more planning but is still very easy. Instead of adding all of your salad dressings and all of your toppings all at once, break it down into two or even three layers. Add a couple of handfuls of lettuce to a bowl, then half (or a third) or your filling, then add a couple more handfuls of lettuce and the remaining filling. Do not drop as this will negate all your hard work, causing heavier items to fall to the bottom. If you want to season the salad before serving, mix the dressing with only the herbs and then sprinkle with the filling as described above for a salad in which the vinaigrette (or ranch) and cheese are evenly distributed.