Hearty, Unique and Crave Worthy Salads

Are there any hearty or unconventional salad toppers — such as beef jerky — that deserve more attention than bacon bits? How would you recommend incorporating them into a salad?
There are many interesting options that can add depth and flavor to a salad. Grilled shrimp is a great seafood alternative, offering a smoky, savory bite that pairs beautifully with citrus-based dressings. Also, roasting chickpeas with spices (paprika, cumin, garlic powder) can give a hearty, crunchy element that’s still light but satisfying. You can also buy these at the grocery store! Finally, using proteins like shredded chicken or pulled pork can add heartiness and flavor, and they pair wonderfully with slaw-style salads or spicy vinaigrettes.
I love a chopped and well tossed salad. That way every bite has each color, flavor and texture it should! To do this, I chop everything about the same size and add it to my salad bowl. Then add your dressing and toss to combine. You know you have used enough dressing when everything is evenly coated and there is no extra dressing pooling at the bottom of the bowl.

What’s your strategy for pairing two different dressings in a salad to create layers of flavor and enhance the overall dish?
Combining two dressings can elevate a salad and create layers of flavor. Think of pairing contrasting flavors AND textures — a creamy dressing with a tangy vinaigrette or a rich, umami-packed dressing with something light and zesty. Drizzle one dressing on the base of your salad (usually something tangy or light) and finish with a creamy or richer dressing.

What would you include in a 3-ingredient salad dressing to ensure it’s balanced, versatile, and full of flavor?
For a balanced, versatile, and flavorful dressing I would include extra virgin olive oil, an acid like vinegar or citrus juice, and Dijon mustard.

What types of lettuce or blends of greens make the best salad base when focusing on texture, flavor, or structure?
Romaine or iceberg lettuce are great choices for a crisp, crunchy base. They hold up well with heavy toppings and dressings. Arugula offers a peppery kick, while spinach gives a mild, slightly sweet flavor. Baby kale can be a great option, too, offering a bit of sturdiness and bitterness. If you’re making a salad that needs to stand up to heavier ingredients (e.g., roasted vegetables, proteins), a sturdier green like kale, Swiss chard, or romaine is essential. For lighter, refreshing salads, go with mixed baby greens or butter lettuce.

Do you have any go-to secret ingredients for adding umami to a salad without overpowering the other components?
A small amount of white or yellow miso paste added to a vinaigrette or dressing can give a subtle umami kick without dominating. You can also use a few dashes of soy sauce in a dressing or even drizzled over roasted veggies can deepen the flavor profile. Finally, a tiny bit of anchovy paste in a dressing or sauce can transform the flavor without adding a noticeable fishiness.

What are some creative ways to add crunch to a salad without relying on traditional options such as croutons or nuts?
Toast quinoa in a pan until golden and crispy. It adds a light crunch and works great in grain-based salads. Thinly sliced tortillas, brushed with olive oil and topped with salt and cumin then baked until crisp, can give a hearty, satisfying crunch with a bit of saltiness. Also, a sprinkle of crispy fried shallots (or onions) can add a great texture and savory bite.

How do you choose the ideal cheese for different salads, such as a refreshing summer salad versus a robust winter one?
For a fresh, light salad (e.g., with tomatoes, cucumbers, and herbs), go for feta, mozzarella, or goat cheese. These cheeses are bright, creamy, and won’t overpower the delicate flavors. For a heartier, more robust salad (think roasted vegetables or greens like kale), opt for blue cheese, aged cheddar, or parmesan. These have stronger flavors that hold up well against richer ingredients.

What’s the best approach to incorporating soft cheeses like goat cheese or feta into salads so that they complement the dish without overwhelming it?
Soft cheeses like goat cheese and feta should be crumbled or scooped into chunks and placed on the salad after the salad has been thoroughly mixed with the dressing. This prevents it from blending into the salad entirely but still provide pockets of creaminess.

What sweet ingredients, such as honey, work best to balance overly acidic salad dressings, and how do you recommend using them effectively?
A teaspoon of honey in a vinaigrette or dressing can perfectly balance the acidity without making the salad overly sweet. Maple Syrup is another great option, especially for fall or winter salads with roasted veggies. Finally, roasted pears or apples can add both sweetness and richness, which helps balance a tangy dressing.

What’s your formula for creating a perfectly balanced salad without making it feel overcomplicated?
Base: Choose a variety of greens for texture and flavor contrast (e.g., baby kale, arugula, and romaine).
Protein: Add a protein source, like grilled chicken, beans, or hard-boiled eggs, to make the salad more filling.
Texture: Use ingredients that balance the salad, like tangy citrus or vinegar, creamy cheese, and crunchy textures. Aim for at least one ingredient that’s creamy and one that is crunchy.
Dressing: Keep it simple—something that ties it all together, like a basic vinaigrette or a lemon-tahini dressing. You can also consider a creamy dressing to offset the acidity. Most importantly, don’t over dress the salad. It will make it feel heavy and soggy.