The Formula for Epic Delicious Salads

As we move closer to spring our most bountiful crops are leafy greens. I know we all get a little bored with greens as the season progresses but I want to help you make the most Epic Salads that will not bore you. Salads seem like a obligation side dish that we might feel like we need to eat to get more veggies in our diets but we think salads can be so much more and can be the star of the meal. So lets get started.

Step 1: You need good lettuce and hearty greens, delicious roots and fresh herbs.

The best salads use the most fresh vegetables, herbs and lettuce harvested hours before you purchase. Since you are reading this you know where the best lettuce can be found.

At our farm we harvest fresh lettuces many time through our each week to have the best lettuce available for our customers. We raise many types and offer salad blends, whole head lettuce, mustards, endives, herbs and more. But lets get into the formulas that create salads you will never forget.


2. The Formula Unlocking Textures and Flavors

Fats: Fats help us trap flavor so when we add fats we can enhance the flavors because the fats help coat our mouth so we can taste the salad components longer. You can think of fats as Avocados, Oils, Nuts or seeds. We like all of these items on our salads.

Acids: Acids help enhance flavors because they stimulate our taste buds. When thinking of acids you can think of citrus and vinegars.

Aromatics: Aromatics are ingredients that help enhance the flavor garlic, onions, spices and herbs.


Step 3. Action Lets cook and use the formula

Warm Pearl Couscous Salad

Salad

  • 1 cup (200 g) uncooked pearl couscous

  • 2 tsp (10 mL) olive oil

  • 2 cups (370 g) cooked chickpeas

  • 2 cups watermelon radish, tokyo roots or salad radish quartered

  • 2 cups cherry tomatoes or snack peppers

  • 3 cups butter lettuce

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • ½ cucumber, sliced into half-moons

  • ¼ cup (34 g) sliced black olives

  • 3 Tbsp (17 g) fresh mint leaves, chopped

  • 2 Tbsp (3 g) fresh basil, chopped

  • 2 Tbsp (2 g) fresh parsley, chopped (optional)

  • ¼ cup (32 g) roasted almonds, chopped (optional)

Directions

  1. Cook the couscous according to the package instructions. When cooked, drain.

  2. Meanwhile, to a medium pan on medium-high heat, add the oil, chickpeas, tomatoes, salt, and pepper. Cook for about 5 - 7 minutes, stirring occasionally until the tomatoes have softened a little bit. Remove from the heat before the tomatoes become too soft.

  3. In a small bowl, mix together the ingredients for the dressing.

  4. To a large bowl, add the drained couscous, tomato and chickpea mixture, cucumber slices, olives, and fresh herbs. Add fresh butter lettuce or serve on the side. Add the dressing, toss to combine, spinkle over the almonds, and enjoy!

    Dressing

    • 3 Tbsp (45 mL) olive oil

    • 3 Tbsp (45 mL) red wine vinegar

    • 1 Tbsp (15 mL) fresh lemon juice

    • ¼ tsp paprika powder

Storage

  • The salad can be stored in an airtight container in the fridge separate from the dressing for up to 3 days. Combine the dressing and salad when ready to enjoy.

Massaged Umami Kale

Kale pairs best with salad dressings that are intensely flavourful, which is certainly the case with the salad dressing featured in this recipe.

Salad

  • 10 kale leaves

  • ½ lemon, juiced*

  • 2 Tbsp (30 mL) tahini

  • 1 Tbsp (15 mL) water

  • 1 Tbsp (15 mL) sodium-reduced soy sauce

  • 1 tsp (5 mL) olive oil

  • 1 tsp (5 mL) sesame oil

  • ½ tsp miso paste

  • ½ tsp onion powder

  • 1 pinch ground black pepper
    Directions

    1. Remove the leaves of the kale from the stem. We don’t want to keep the stems as they are too tough to eat. Then cut or rip the leaves into bite-sized pieces. Baby Kale is the best for this salad.

    2. Place the kale in a large bowl and massage with your hands for 2 - 3 minutes until it's reduced in volume, soft and tender.

    3. In a separate small bowl, mix together all of the remaining ingredients.

    4. Pour the dressing over the kale, and massage it into the kale as best you can. The more the kale is massaged, the less bitter the taste, and the easier it becomes to chew and digest.

    5. Top with the desired toppings and enjoy!

      Toppings

    Notes

    • Make-ahead: you can make the dressing ahead of time and also massage the kale ahead of time and store them separately in the fridge. When ready to serve, simply toss together.

    Storage

    • Store in an airtight container in the fridge for up to 3 days, if the kale and sauce are stored separately.

    • If already mixed, best if enjoyed within 1 - 2 days.

Creamy Coleslaw with Tahini Dijon Mustard

Creamy, Crunchy, Satisfying, Nutritious, this coleslaw can be enjoyed alone or as a topping for burgers or tacos.

  • 5 cups (320 g) shredded green cabbage

  • 2 medium carrots, shredded

  • ½ daikon radish, shredded, drained (optional)

  • ⅓ cup (48 g) roasted sunflower seeds

    Dressing

    • 1 lime, juiced

    • ⅓ cup (80 mL) tahini

    • 1 Tbsp (15 mL) Dijon mustard

    • ⅓ cup (80 mL) water

    • 2 tsp (10 mL) apple cider vinegar

    • 2 tsp (10 mL) agave syrup

      Place all of the dressing ingredients in a blender on high, stopping occasionally to scrape down the sides. Continue until creamy. Alternatively, whisk all of the ingredients together in a bowl.

    • Toss all salad ingredients and dressing in a large bowl. Ideally, allow the salad to sit for at least 15 minutes for the cabbage to soften. Serve and enjoy!

    Storage

Jessica WashkowiakComment