Add a Handful of Herbs to Salad
When it comes to salad, many people rely heavily on the dressing and, to a lesser extent, on the cheese. I love dressings and cheese, but too many can weigh down the salad and take away its freshness. To enhance the flavor while maintaining a salad-like appearance, add large handfuls of fresh herbs.
Salads are mostly semi-aromatic leaves. Seeing that they are the largest ingredient, these leaves should be seasoned before you even think about mixing the dressing. (Would you make a soup with plain water? I think not!) It means salt, but it also means herbs, which are also leaves, only much more aromatic. Don’t be shy here. If you’re making a big salad for a family of four, you can add a whole cup of tender green herbs and it’ll be delicious.
When choosing herbs, think about the ingredients in the bowl other than the salad, and pair your herbs with those ingredients. For example, if you have a lot of tomatoes in your salad, oregano or basil are the obvious choices. If you want to highlight the grilled chicken, choose tarragon or dill. Want to celebrate a seasonal fruit? Mint is your friend here. Chives are great for almost anything, but are especially useful in salads with lots of meat, cheese, or eggs, such as a club or wedge. You can also combine herbs for an even more varied flavor.
When cooking, I like to leave small leaves intact, and large ones – to chiffon . Stir in salad to ensure even distribution; you want the grass in every bite. Then – and only then – add the salted chunks, cheese crumbs and dressing. I think you’ll find that you need less than everyone, although “need” is a funny word, especially when it comes to cheese.