Salad Techniques - Tips to a Juicier and More Flavorsome Green Salad

A flavorsome salad should be made of the freshest and crispest vegetables obtainable. It should at least consist of fresh green leaves, tomatoes, carrots, cucumber, oil and vinegar. You can mix up greens including a selection of herbs like fresh chopped parsley, basil or mint, or even chive flowers. I like adding chopped lamb's lettuce, apple pieces, spring onions, fennel slices and crunchy seeds to my salad for extra texture.

The secret to a more flavorsome salad is not to try to see how many ingredients can be jumbled together. Salads should be simple. In fact, the lesser ingredients the better. Although we have our own ways of preparing salads, I believe certain techniques are essential for a juicier and more flavorsome salad dish. Here are some of them:

• Beans, chickpeas, corn (fresh or canned), avocados, tomatoes, coriander and oranges make a very flavorsome salad when blended together.
• Cheese is wonderful when crumbled over salads, but among the most popular is the Bulgarian cheese.
• For a more fashionable entree, add flaked tuna fish. Canned tuna in oil is perfect along with cubed boiled potatoes, roasted peppers, or bits of bacon.
• Sun-dried fruits or vegetables make wonderful tidbits giving a more specific flavor.
• Do not soak your leaves. For lettuce salads, only add the dressing upon serving. This will prevent your leaves to wilt.
• If you're using an extraordinary oil, highlight it with an ordinary vinegar. Sprinkle just before serving.
• If possible, do not use malt vinegar. This vinegar is best for chips.
• Pumpkin seeds, caraway seeds, fennel seeds and sesame seeds can be added for crunchiness.

There you go. If you're into the habit of soaking greens in the dressing, it's time to change your salad-making technique. In my case, I have my lettuces thoroughly washed and chilled first before slicing. I never soak them in water as soaking can leech minerals and vitamins from them and reduce their food value. As soon as I'm done cutting, I combine all ingredients, toss gently then serve with my favorite mustard or any salad oil to enhance.

If you desire for a healthy and flavorsome salad, don't buy prepared salad dressings, make your own vinaigrette. You can make a simple and tasty dressing by mixing three parts walnut oil and one part of red wine vinegar. You can also match hazelnut oil and cider vinegar, or just go with the customary olive oil and lemon juice.

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