How to Assemble the Perfect Salad

Okay, so it might not be perfect but it is well loved in the DeWeese household. 

Some people think it's all about the dressing or the cheese or the lettuce.

I personally believe that it is all about the entire thing. All of the flavors and textures of each ingredient coming together to make a savory, yet simple, meal/side dish.

So, every time we eat salad, I go by these rules that I've made through trial and error.

#1: Simplify the lettuce. If you get a mix, that is fine. But to me, the simpler the better. I don't like a lot of hearts of the lettuce or red lettuce or red cabbage shreds in the salad. It changes the overall taste of the salad. I like simple. All romaine. All spinach. Etc. We prefer baby spinach.

#2: Add something crunchy. The salad needs crunch, and not just from the lettuce leaves. You can put any type of nut (walnut, pecan, almond, etc). We love sliced almonds. But, you can also use other things: crushed ramen noodles, parmesan crisps, really anything that's crunchy but does not get soggy.

#3: Something sweet. There's nothing like a little fruit to set off the onion-y ingredients or the bitter/strong cheeses. Anything sweet, but not too sour or pungent. Strawberries (yumm), apples, pears, dried cranberries...really anything! Also, I like just one type of fruit in my salad. Too many fruits call for too much sweetness and can perhaps become the star of the salad. Enjoying the the salad as a whole is KEY! Adding too much fruit or cheese or dressing, etc. can offset the 'experience' of every ingredient coming together (i think i watch wayyy too much foodnetwork).

#4: A little bit of onion. Green onions, purple onions (diced), shallots, leeks, even onion-y herbs such as chives.

#5: A good cheese. Now, i'm a huge fan of cheese. I love all kinds, even the strong stuff. I love a good feta, goat cheese, bleu cheese, or gorgonzola. But, if you prefer something a little lighter, shredded parmesan gives a nutty yet mild flavor. Also, you'll taste A WORLD of difference if you grate the cheese yourself. Trust me!

#6: The dressing. Okay, so through many trials and errors I have made my balsamic vinaigrette just.the.way.i.like.it. I'm hesitant to share my recipe (because I may bottle it one day...kidding!). But here it is: use it! I promise you won't be disappointed. A lot of this recipe is per taste, so just bear with that and trial and error it up a little.

I love mine a little strong with more vinegar than most recipes call for. I use about 2/3 cup of olive oil and between 1/3 and 1/2 a cup of balsamic vinegar and combine them in a screw-top mason jar. I know that seems like a lot but it makes it perfect. Plus, since it's a little on the stronger side, a little goes a looong way! Add some salt, pepper, and garlic powder per taste. Add a squirt or two of dijon mustard (probably about 1/2 a tsp). And then, add a packet of sweetener (we use splenda)! The sweetness tones down the bite of the vinegar and it draws out the sweetness of the fruit. Screw the top on the jar and shake until combined. So easy. Oh man, it's worth making a storing in your fridge! Do it!

Enjoy my little rendition of a DeWeese staple. I love the variety of a salad because you can almost make it any way you want. It's the beauty of food! Enjoy :)