Salad Secrets (5 Rookie Mistakes to Avoid)
392,590
Published 2020-07-30
Lemon Vinaigrette
15g (1 Tbsp) lemon juice or vinegar of your choice
10g (2 tsp) Dijon mustard
30g (2 Tbsp) olive oil
In a small bowl, mix lemon juice, mustard, and a generous pinch of salt until mustard is completely dissolved. Slowly drizzle in the oil while whisking constantly. Taste and add more oil as needed. Re-whisk before using.
Salad
Feel free to improvise, but here is what I used in the video:
5 oz (140g) leafy greens
Cucumbers, tomatoes, radishes, red onions
1 pita coated in 2 tsp olive oil, sprinkled with za’atar*, baked at 350F (175C) until crisp, 6-7 min, and chopped
Toss with dressing and serve immediately.
In the summer, I buy many of my veggies from Land’s Sake Farm in Weston, MA. If you live west of Boston, check them out. It’s a gorgeous place. They are not sponsoring me. I pay for all my veggies (even the ones that appear in videos ;) landssake.org/
If you want a salad that’s not as time sensitive, try these ones:
Cauliflower Salad: • Smoky Cauliflower Almond Salad
Kale Salad: • Kale Apple Salad
Cabbage Salad: • Cabbage Salad (I weighed my ingredien...
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All Comments (21)
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Not enough salt Freshly squeezed lemon Wet lettuce Small chunks of onions Dont let the salad wilt Use a big bowl The hand is the best tool to mix veggies Thank you ma'am for the tips!
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Us chefs add salt to almost everything and often in multiple steps of a dish. Knowing when to use it and how much, is a big part of cooking.
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“Rookie mistakes” is a perfect series!
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You are the reason my salad dressing was perfect ....it seems I wasn’t putting enough salt but had no idea that alone would fix the problem.....seriously I’ve been making dressings for years....thank you so much..it was THE most delicious EVER
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Dear Helen, I love this subject! as any french person I LOVE vinaigrette :) I have come across 2 tips that were game changing for me : - for a less tangy vinaigrette (by the book french vinaigrette ratio is 1 measure vinegar, 2 measures oil), just add water instead of oil! I've been told that is how italians do, it helps soak all veggies in sauce. - for a fluffy vinaigrette, start with the mustard and salt, THEN the oil bit by bit, and beat until desired consistency. My aunt's almost ressemble a mayonnaise! Then you carefully add the vinegar, to keep this nice thickness. bonus tip : for a "Lyon" style vinaigrette, add fresh garlic - perfect for salads with bitter ingredients or meat! (Lyon is a city famous for their unique bistrot style)
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Brilliant Helen! Under seasoning is probably the biggest mistake I see people make in the kitchen.
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Oh Ms. Helen, I just love your accent.
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Her voice and accent are so soothing.
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THIS IS THE GREATEST HOW TO SALAD VIDEO. IT'S THE ONE I'VE HUNTED FOR. Pardon me for shouting I was just so excited.
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I save a small jar (e.g. mustard jar) and add my dressing ingredients in it. Instead of whisking, I just close the lid and shake it up!
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Toning down the onion in the dressing is a great idea, Thanks
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Helen, this is all very welcome information - thank you!!
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Thank you Helen. Always learn something from you.
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It's a very refreshing salad! Perfect for summer!
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Incredible! Perfect explanation!!!
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What a fantastic food channel! Simply perfection.
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Such a lovely energy! 💗
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Great lesson! Thank you, Helen.
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Brilliant. I love all these useful tips I learn from you, Helen! 😃
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Perfect timing for this...we are getting beautiful lettuce varieties from our local farm markets. Your earlier video about washing and storing leafy greens is a lifesaver. Thank you, Helen.
