Why Let Others Decide Your Salad's Ratio?
When it comes to making a salad, the age-old question of the perfect topping to vegetable ratio is often a matter of personal preference. Just as there are no pizza gods or other dictatorial deities holding sway over the right way to make a pizza, there’s no singular official guidance on proper salad preparations. Your family might prefer their salads loaded with meat, croutons, and cheese, but that doesn’t mean you have to.
Your Salad, Your Rules
Eat your salads the way you want to. Whether you prefer a simple tomato and lettuce salad with a squeeze of lemon juice and a little olive oil, or you enjoy the complexity of a panzanella or pasta salad with various ingredients including meat, fish, and other non-vegetarian elements, the choice is yours. There are no hard and fast rules about how to construct your perfect salad.
Placement of Toppings
When preparing your salad, consider that the toppings do not necessarily have to be the top layer. Some individuals, like myself, prefer to place the meat, cheese, or similar non-vegetable toppings directly on the serving plate, then add the salad next to it. There are exceptions, such as when incorporating sliced feta cheese into a Greek salad.
Croutons: Soup, Not Salad
It is worth noting that croutons, for me, are reserved for soups and not salads. The idea of croutons on a salad seems unusual and perhaps too rich for some palates.
No Need to Worry About Ratios
Ultimately, there is no need to stress over the ratio of toppings to vegetables. Enjoy your salad as you please! Similarly, your family can enjoy their salads their way, with a variety of toppings. The richness or simplicity of your salad is a personal choice, and that’s perfectly fine.
Your Perfect Salad Recipe
For me, a mixed salad greens base is enhanced with sliced carrots, celery, a little tomato, roasted sunflower seeds, a few dried cranberries, and goat’s milk feta. My favorite dressing is Wegman’s organic pomegranate blueberry vinaigrette, but I keep it light.
If the salad constitutes the main course, it gets a much bigger bowl, with a heaping of mixed greens and added elements such as stir-fried chicken seasoned with dill, celery salt, and a few dashes of Bragg’s sesame-ginger dressing. I sometimes add some avocado or a hard-boiled egg, but in moderation to balance the flavors without overwhelming the dish.
Superior to Any Restaurant Salad?
Believe it or not, I can pay a premium for a restaurant salad that is not as good as the ones I make myself. The joy of crafting your own salad lies in the personalization and satisfaction that comes from making it to your exact liking.
So, next time someone tells you how a salad should be made, consider this: you eat your salad your way, and they can eat their salads their way. Embrace the freedom to create the perfect salad for you and enjoy the delicious results.