right guys I want to show you a little
bit about salads get you into it get you
understanding it a lot of people a lot
of restaurants a lot of shops do salads
so so bad and they can be exciting
colorful tasty and I eat them every day
because I want to not because it’s
healthy okay so I want to get your head
around a few principles so first things
first if you want to save money and have
a better product and have you know just
better quality salad leaves by salad
heads it’s a tiny bit more of a faff but
let me talk you through that you can buy
heads of oak leaf radicchio watercress
you know and Eve little gem lettuce like
this and there’s many many more
different types of salad what you do is
you just take the outer leaves off take
the core out wash them in clean water
and – and maybe wash them in different
batches of clean water until it’s all
nice and clean and then just drain it in
a colander and then that way you’re
going to save a load of money to be
frank the bag stuff is convenient but at
the same time if you want to save money
and have a better product that’s the way
to go now
one of the things that a lot of people
don’t have that I absolutely swear by is
a salad spinner and basically it’s a
little bowl like that with a spinner
with a basket here like that
and you just spin them like that and
it’s not one of those annoying gadgets
that look good but you never use the
whole reason this is important is
because all of that water there right
that wall here
isn’t sticking around your salad leaf
and the reason that that’s good is when
you do a dressing it’s going to stick to
that leaf and also the water if it was
left on would make your dressing even if
it was good really bland if you haven’t
got one of these you don’t have to buy
one they’re convenient what you can do
is get a nice clean tea towel put it in
the middle take up the corners and just
spin it around on that case and all the
water will come off and it’ll be great
so let’s get your head around what makes
a good salad right and it’s dead simple
right you can vary it you can change it
you can tweak it to however you like it
or whatever you like and whatever is in
season but let’s just start off with a
basic everyday salad here I’m using a
round lettuce it’s one of the cheapest
lets in the world right a little bit of
radicchio slightly bitter but it’s
nice in contrast and it’s good color if
you ever want to use herbs soft herbs a
rock and roll I’m using mint here you
could use basil you could use parsley
and there’s many other soft herbs you
could use dill fennel tarragon stuff
like that that’s going to give it a
little bit of fragrance a little bit of
a kick vegetables
right of course there’s things like
tomato and stuff like that but you don’t
exactly have to just chunk it up or
slice it up like you get it everywhere
else a really cheap speed peeler like
this means that you can get something as
lovely as a cucumber and just slice it
and you can just make it look different
and interesting and exciting and it
looks like something that a chef would
do even if you’re a rubbish cook so just
by doing that I mean I don’t know any
chefs even the Japanese boys that can
knock that out every single time look at
the thinness of that right you can do
that and it’s cheap carrot fennel
celeriac celery beet roots any kind of
nice beautiful sort of root veg that you
think that will be good in a salad have
a go but again the speed peeler
brilliant and you know things like
watercress here you know they’re nice
and peppery and some on dthe or you
could use the radicchio you know they’re
more sort of mustardy and bitter and
maybe just on its own you wouldn’t like
it but sort of lost amongst a mixed
salad you know it’s going to give it all
sorts of different flavors and it will
really really work and then also texture
right crunch okay and that can come in
different forms here I’ve got some pine
nuts I’ve got some different roasted
seeds they’re like sunflower seeds and
bits and pieces like that
stale bread or croutons as you want to
call it even you know taking an Indian
poppadom and just like smashing it up
it’s all good it’s all good stuff and
also dairy you know cheese you know feta
cheese mozzarella cheese any blue cheese
parmesan you name it just about any
cheese actually can work you can crumble
it slice it grate it but you don’t have
to do basically what I’m saying to you
is a salad does not and should not be
boring get different types of leaves
possibly a herb possibly a vegetable pot
to be something crunchy like a seed or
or crouton of something’s and dairy and
if you do any one or two of those
elements it’s going to be rock and roll
it’s going to be delicious but if I just
ate that now boring and some of the good
news is is that actually if you eat your
salad in the presence of oil and acid
your body can digest more of the
goodness from this so actually like it’s
almost like we were supposed to have a
salad dressing you know I mean so I want
to give you my basic basic version of a
salad dressing basically I do three to
one
so what I mean by that is I use a good
olive oil I’m going to put in three
parts olive oil to say that olive oil is
three parts and then I’m going to use a
this Sayer a vinegar here let’s use a
lemon juice all right the acid can be
bold stomach vinegar red wine vinegar
white wine vinegar champagne vinegar it
could be grapefruit juice lemon juice
lime juice right so acid can be in many
different forms as soon as I put that
lemon juice in you can see exactly how
much there is that’s why I quite like
using the jam jar especially for big
beginner cooks you can see exactly how
much is in there if you look in there
now that’s pretty much that’s nearly two
to actually let me top that with a bit
of oil you can see the oil and the
vinegar separating that’s three to one
so you’re on a good way to address in a
nice pinch of pepper and a good pinch of
salt now my advice chew on dressings is
always make it just slightly too salty
and slightly too acidic right and the
reason for that is when you put it on
your salad and basically salad leaves is
like 90 98 percent water right it’s
going to knock it right back down to
being bland again so if you’re slightly
too acidic and sorry by the time it’s
knocked it down it’s perfect okay the
other thing is that is your basic olive
oil and lemon juice dressing
and once you’ve shaped it actually be
bothered to taste it so lemon juice
that’s a good olive oil and lemon juice
dressing if I wanted to turn it into
like a French style dressing you know
just by putting a nice teaspoon of Dijon
mustard into that like that and maybe
swap out lemon juice for red or white
wine vinegar will give it another shake
and you’ll have a nice thick French
style dressing different again and of
course if you wanted to lighten it with
a little bit of yogurt you can really do
all of these things so as long as you
stick to three parts olive oil one part
acid salt and pepper you can put things
like mustard in or yogurt in or chopped
herbs in or chopped chilli in and you
can kind of like vary your dressings
which makes it exciting and fun and it
means that you can own your own dressing
but just to finish this basic salad all
I want to do now is dress it the
important thing about dressing is you
don’t want to over dress if you over
dress a salad it’s gonna be heavy it’s
going to cut the acid will cook the
salad leaves and it will just just
bureau ball right and also you don’t
want too much of this all right so just
a little bit of dressing in use your
fairy fingers right as you’re tossing it
just twinkle your fingers and the reason
for that isn’t to sort of be silly it’s
to literally just beautifully clip coat
every single little piece that’s in that
salad take yourself a nice bit of that
salad and honestly I mean that is a
really humble salad so good luck and
remember salads aren’t for Nancy’s
sellers a call good luck
bit about salads get you into it get you
understanding it a lot of people a lot
of restaurants a lot of shops do salads
so so bad and they can be exciting
colorful tasty and I eat them every day
because I want to not because it’s
healthy okay so I want to get your head
around a few principles so first things
first if you want to save money and have
a better product and have you know just
better quality salad leaves by salad
heads it’s a tiny bit more of a faff but
let me talk you through that you can buy
heads of oak leaf radicchio watercress
you know and Eve little gem lettuce like
this and there’s many many more
different types of salad what you do is
you just take the outer leaves off take
the core out wash them in clean water
and – and maybe wash them in different
batches of clean water until it’s all
nice and clean and then just drain it in
a colander and then that way you’re
going to save a load of money to be
frank the bag stuff is convenient but at
the same time if you want to save money
and have a better product that’s the way
to go now
one of the things that a lot of people
don’t have that I absolutely swear by is
a salad spinner and basically it’s a
little bowl like that with a spinner
with a basket here like that
and you just spin them like that and
it’s not one of those annoying gadgets
that look good but you never use the
whole reason this is important is
because all of that water there right
that wall here
isn’t sticking around your salad leaf
and the reason that that’s good is when
you do a dressing it’s going to stick to
that leaf and also the water if it was
left on would make your dressing even if
it was good really bland if you haven’t
got one of these you don’t have to buy
one they’re convenient what you can do
is get a nice clean tea towel put it in
the middle take up the corners and just
spin it around on that case and all the
water will come off and it’ll be great
so let’s get your head around what makes
a good salad right and it’s dead simple
right you can vary it you can change it
you can tweak it to however you like it
or whatever you like and whatever is in
season but let’s just start off with a
basic everyday salad here I’m using a
round lettuce it’s one of the cheapest
lets in the world right a little bit of
radicchio slightly bitter but it’s
nice in contrast and it’s good color if
you ever want to use herbs soft herbs a
rock and roll I’m using mint here you
could use basil you could use parsley
and there’s many other soft herbs you
could use dill fennel tarragon stuff
like that that’s going to give it a
little bit of fragrance a little bit of
a kick vegetables
right of course there’s things like
tomato and stuff like that but you don’t
exactly have to just chunk it up or
slice it up like you get it everywhere
else a really cheap speed peeler like
this means that you can get something as
lovely as a cucumber and just slice it
and you can just make it look different
and interesting and exciting and it
looks like something that a chef would
do even if you’re a rubbish cook so just
by doing that I mean I don’t know any
chefs even the Japanese boys that can
knock that out every single time look at
the thinness of that right you can do
that and it’s cheap carrot fennel
celeriac celery beet roots any kind of
nice beautiful sort of root veg that you
think that will be good in a salad have
a go but again the speed peeler
brilliant and you know things like
watercress here you know they’re nice
and peppery and some on dthe or you
could use the radicchio you know they’re
more sort of mustardy and bitter and
maybe just on its own you wouldn’t like
it but sort of lost amongst a mixed
salad you know it’s going to give it all
sorts of different flavors and it will
really really work and then also texture
right crunch okay and that can come in
different forms here I’ve got some pine
nuts I’ve got some different roasted
seeds they’re like sunflower seeds and
bits and pieces like that
stale bread or croutons as you want to
call it even you know taking an Indian
poppadom and just like smashing it up
it’s all good it’s all good stuff and
also dairy you know cheese you know feta
cheese mozzarella cheese any blue cheese
parmesan you name it just about any
cheese actually can work you can crumble
it slice it grate it but you don’t have
to do basically what I’m saying to you
is a salad does not and should not be
boring get different types of leaves
possibly a herb possibly a vegetable pot
to be something crunchy like a seed or
or crouton of something’s and dairy and
if you do any one or two of those
elements it’s going to be rock and roll
it’s going to be delicious but if I just
ate that now boring and some of the good
news is is that actually if you eat your
salad in the presence of oil and acid
your body can digest more of the
goodness from this so actually like it’s
almost like we were supposed to have a
salad dressing you know I mean so I want
to give you my basic basic version of a
salad dressing basically I do three to
one
so what I mean by that is I use a good
olive oil I’m going to put in three
parts olive oil to say that olive oil is
three parts and then I’m going to use a
this Sayer a vinegar here let’s use a
lemon juice all right the acid can be
bold stomach vinegar red wine vinegar
white wine vinegar champagne vinegar it
could be grapefruit juice lemon juice
lime juice right so acid can be in many
different forms as soon as I put that
lemon juice in you can see exactly how
much there is that’s why I quite like
using the jam jar especially for big
beginner cooks you can see exactly how
much is in there if you look in there
now that’s pretty much that’s nearly two
to actually let me top that with a bit
of oil you can see the oil and the
vinegar separating that’s three to one
so you’re on a good way to address in a
nice pinch of pepper and a good pinch of
salt now my advice chew on dressings is
always make it just slightly too salty
and slightly too acidic right and the
reason for that is when you put it on
your salad and basically salad leaves is
like 90 98 percent water right it’s
going to knock it right back down to
being bland again so if you’re slightly
too acidic and sorry by the time it’s
knocked it down it’s perfect okay the
other thing is that is your basic olive
oil and lemon juice dressing
and once you’ve shaped it actually be
bothered to taste it so lemon juice
that’s a good olive oil and lemon juice
dressing if I wanted to turn it into
like a French style dressing you know
just by putting a nice teaspoon of Dijon
mustard into that like that and maybe
swap out lemon juice for red or white
wine vinegar will give it another shake
and you’ll have a nice thick French
style dressing different again and of
course if you wanted to lighten it with
a little bit of yogurt you can really do
all of these things so as long as you
stick to three parts olive oil one part
acid salt and pepper you can put things
like mustard in or yogurt in or chopped
herbs in or chopped chilli in and you
can kind of like vary your dressings
which makes it exciting and fun and it
means that you can own your own dressing
but just to finish this basic salad all
I want to do now is dress it the
important thing about dressing is you
don’t want to over dress if you over
dress a salad it’s gonna be heavy it’s
going to cut the acid will cook the
salad leaves and it will just just
bureau ball right and also you don’t
want too much of this all right so just
a little bit of dressing in use your
fairy fingers right as you’re tossing it
just twinkle your fingers and the reason
for that isn’t to sort of be silly it’s
to literally just beautifully clip coat
every single little piece that’s in that
salad take yourself a nice bit of that
salad and honestly I mean that is a
really humble salad so good luck and
remember salads aren’t for Nancy’s
sellers a call good luck
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