I love salads.
What a lame beginning.
I’m unsure of myself here. Today. On my own blog. I can’t believe its been three months since I was here last.
Sigh, life is happening even as we speak. And still, I love salads. And I’m here. Showing up on the page.
Talking about the wonders of savoury salads. Of colours and textures, of layers and flavours. And green and root vegetables.
I’m of the opinion that there is a general formula for salads and its always about balance – therein lies the art. About that combination of sweet and salty, spice and crunch. And heft sometimes, lightness – others. Of herbiness. And of a combination of a few of these.
I like how salads run the gamut – from making me feel as though rivers run through my centre, to being comfort food.
My formula varies but… here it is in general: Focal point + crunch + herbs + sweet + citrus etc etc
I often have salads with no more than a quirt or squeeze of citrus, or a drizzle of olive oil. If I make noodle or grated (carrot, cassava) salads, I love a peanut butter dressing.
Here it goes, a brief discussion on the ‘elements’.
Focal point
There should be one main ingredient around which the salad is built, constructed. That could be some vegetable or grain, or cereal. Something to gift/give the dish a name.
Case in point? Beetroot salad. Should have beetroots front and centre. And Beetroots with a salty cheese and orange are a classic. In this case, I replace the oranges with kumquats.
Some ingredients work well together – tomatoes, cheese, basil. Fennel and Orange. Beetroot with walnuts or pecans. Noodles with sesame seeds or peanuts.
The focus could also be protein – meat, seafood, poultry – some flaked fish, soft boiled eggs, roast chicken, suya – these are a few of my favourite things.
Crisp & Crunch
From vegetables, or fruit, or nuts and seeds.
Like a Cucumber and Apple salad, where crisp and crunch bring texture and lengthen chewing which is good for fullness, digestion and portion control. Apparently, each mouthful should be chewed twenty or thirty times before being swallowed. As in…they should be liquid.
Seeds and nuts – both raw and toasted lend something too. Best sprinkled on just before I eating so they remain crunchy.
Sweet
I like an element of sweet in most of my salads. Often dried and fresh fruits work well – a tablespoon or two of raisins, sultanas, cranberries, sprinkled on top or folded into meatier salads.
Fresh fruits – mangoes, stone fruit, berries even can cushion, soften, sweeten stronger flavours.
I find they are a good complement for citrus and herbs.
I tend to combine soft fruits with other soft elements and then I add contrast and crunch with nuts.
Herby
Soft herbs are my absolute favourties here – I like the combination of intense flavor and scent. Top of my list – cilantro. Cilantro. Cilantro.
I can live without it, but I don’t want to.
Next on the list are scent leaves. Of Nigeria. Fragrant and also known as Efirin – a combination of mint and clove and citrus flavours.
Citrus
From zest to juice and segments, oranges, grapefruit, lemons and limes
Leafy Vegetable Salads
A few ideas to inspire
Root Vegetable Salads
Grain & Noodle Salads
Soba Noodle Salad, with peanut butter dressing
Fattoush, with pita bread
Protein-rich Salads
Fried Catfish with an Olive Salad
Wara (Nigerian Cheese Curd) Salad
Peace and Love.
What are your favourite salad recipes/combinations?
[…] 17. Apple and cucumber salad […]
Thanks for sharing your thoughts on salads. Regards
You’re very welcome. Hope you enjoyed it. Please share your ideas too
I love basil in my salad….I really like arugula and beets as focal points. awesome blog post!
I’m glad you enjoyed it dear. Yay!
Yes, you’re still here. Keep showing up.
I’m lazy about salads, but I’d definitely eat yours – they look amazing!
Thanks dear!
Oops. That was supposed to start “NOW, see….”
No, see, I don’t really like salads all that much, at least in theory. Once I have a really good one, though, I am reminded that oh yeah, I do like salads (I do, I do, Sam-I-Am!). Now if only I could remember that more frequently, I would be in much better health, I’m sure!
…But I didn’t come to talk about salads. I actually just stopped by b/c I was thinking about you and wanted to say hey. 🙂 I am so behind on blog reading (and blogging!) since we moved back to the States – but was a little relieved to see I don’t have as many posts to catch up on your blog as I thought I would – looks like you’ve been busy, too! Our baby is almost 8 months old now (gasp! When did that happen? 🙁 ), and things are whizzing by. I am missing the slower pace of life in Nigeria and esp. the people there.
Anyway, just wanted to say hey and hope you’re well. 🙂
Hey, dear. Congratulations. 8 months already??? Where did the baby go :)? Good to hear from you – promise you an email soon.
All my love to Chris and the children xxx
wonderful salad tips and recipes :-))) hope your well
Yes I am dear, busy with settling in to life in anew city but thankful. You? Lots of love
Awesome writing.
I can’t get enough of salads…love it all year round. I usually prepare mine with seasonal produce, nuts and mainly herb or yogurt dressings. And you are so right it’s all about the balance.
Have a wonderful weekend!
Angie
Me too. Seasonal is great. I need to try more yogurt dressings. Stay well
What makes a salad, a salad and not just cold food? Your post sums up brilliantly how to balance all the elements. Welcome back
🙂 Thank you, Sally.
This brought put a big grin to my face- your love affair with cilantro: Soft herbs are my absolute favourties here – I like the combination of intense flavor and scent. Top of my list – cilantro. Cilantro. Cilantro. 🙂
Like you, I enjoy a mixture of flavours and textures. Add cherry tomatoes and iceberg lettuce, raisins, to any combination, and I’m home!
Yay #teamcilantro for the win :). I love it so much. Its just beautiful xxx
I hope you’re well?
Welcome back! You have been missed:)
Thank you for bringing me back with your call :). It feels good.