Why it's better to choose a "theme" for your salads
According to a study, Americans eat about four salads a week, and chef Yehuda Sichel argues that a good salad needs a clear theme.
Once considered a simple side dish, salads are now a staple of American cuisine. Sixty-two percent of those surveyed consider salad a fundamental part of their diet, and most Gen Zers consider it a main course.
But not all salads are created equal. Bon Appétit warns against common mistakes, such as not drying the leaves thoroughly after washing them, choosing a dressing that doesn't complement the ingredients, or tossing the salad too soon, which causes larger pieces to sink. One study reveals that 48% of Americans believe in the "perfect salad," though they can't agree on its exact ingredients.
Chef Yehuda Sichel, whose Philadelphia restaurant Huda is gaining popularity for its salads, shared his secrets with Food and Wine. “It has to be consistent,” he explained. He recommends sticking to one theme: for a warm-weather salad, combine corn, peaches, and chicken marinated in barbecue sauce, and in the fall, cashews and squash.
The theme doesn't have to be seasonal. A specific cuisine, like Moroccan chickpea salad or Mexican kale salad, can also yield good results. Sichel does warn, however, against adding too many ingredients. According to The New York Times, a spectacular salad can be achieved by focusing on a single ingredient: tomatoes are the foundation of Caprese, and Japanese sunomono elevates the humble cucumber.
If the ingredients harmonize with each other, there's no need to add anything else.
