What makes a good salad great?
they check off these boxes. And when one ingredient can accomplish two things ? Even better.“Samin writes about salt, fat, acid and heat but doesn’t imply you must use all four always. Another favorite is The Joy of Cooking’s arugula, mango and avocado salad - I add toasted hazelnuts because I too like crunch sometimes. I also rarely add a protein besides cheese. One exception, another favorite - Salad Nicoise.
Thanks for breaking down perfect salads!”Before we get into the salads themselves, though, let’s review our ingredient possibilities. Note: This list is a drop in the bucket compared to everything you could put in a salad , but it’s a good starting point. And remember, these can be applied to the salad itself or the dressing.Tinned fishes, like anchovies and sardines. Cured meats, like salami, prosciutto, and bacon. Pickles, capers, sauerkraut, kimchi, and their brines. Olives of all kinds .
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