Crunch crunch moistness mmm.
I think the thing which ruines salads for me previously is how frequently raw onions and tomatoes get added to them. Now that I took salads without those, turns out I like them. Also, all of the salads I liked had a grain addition (grain eater, please, no, not my salads!) which I think adds a lot. Salads are very nice: as long as they’re more than just tomatoes, bitter leaves and raw onion slices - this is an abomination, idk why so many places sell this.
I’d formulate the ideal salad something like this:
- green leaves (avoid too bitter ones) for green and crunch
- sauce to moisturize it
- a grain (the grains I had were white ones which don’t look or taste like rice - they were moist on their own and very pleasant to add)
- non-veg addition: e.g. falafel balls, nuts (e.g. walnuts), tiny toast cubes (“croutons”), tiny cheese cubes
Most has to be veg, but the addition of else is mandatory, especially the grain. Texture is such an important part of eating.
Enjoy your salads. :3
A little red onion is nice, or finely sliced spring onions (scallions - a strange name, I’ve always thought, because it reminds me of the word rapscallion) Pearl barley is nice for a bit of bite.
A nice homemade dressing is the most important bit for me - once you’ve mastered the simple art of making a good dressing you will never have store-bought again!
I do love a Greek salad, a nice salty feta cheese is worth a chef’s kiss.
I keep green onions growing in my kitchen! Just snip snip snip whenever I want a handful for soups and salads (esp soups, a heap of fresh negi on ramen is divine)