Six salad sins

Often, home salads don’t hit the same as those served in restaurants. But it doesn’t have to be that way.

Here are the top 6 salad-making mistakes and how to fix them.

1) Only using a single base.

• Stop just chopping up romaine and adding dressing to it. Most interesting salads have a combination of leafy greens, vegetables, or even pasta like orzo.
• Add in shaved brussel sprouts, radicchio, or even chickpeas to your base.

2) Not making your own dressing.

• We’d eat iceberg with a really good dressing, but no one wants to eat even the best greens with a subpar dressing.
• Dressings provide fat and acid to enhance and transport flavors, and most store-bought versions fall flat. See below for homemade recipes.

3) Not drying off your greens.

• Water prevents the dressing from sticking to the vegetables. Use a towel or a salad spinner to dry the salad components before assembling.
• Veggies like tomatoes and cucumbers can leak into the salad. Salt and drain those in advance to avoid sogginess.

4) Not using strongly flavored toppings.

• Instead, use things like bacon, parmesan, raw onions, and pickled peppers. There should be a big contrast with the greens. These are what elevate the salad from boring to memorable.
• Stick to one flavor profile. Only add items that make sense to avoid a generic-tasting salad.

5) Not cutting pieces small enough.

• It’s not a veggie dish. You should be able to fork every ingredient in each bite.
• Cut your toppings into small pieces relative to the base.

6) Not tossing the salad

• Dry greens taste relatively flavorless without fat or acid. Every bite should be coated. Remember, fat and acid carry and enhance flavor. Don't just drizzle some dressing onto your plate, which results in uneven bites of flavor.
• Add everything to a bowl and toss with some dressing. For hosting, you can always lightly dress the salad and allow guests to add more to their taste.