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@JessTheUnstill also I think a lot of American salad dressings out of bottles are awful and 95% of the time most salads just need this
@skinnylatte @JessTheUnstill when my partner was still able to live at home we had salads with every meal. With a vinaigrette like this. A cabinet full of vinegars and oils and a few other condiments gets you a wide variety. And they take 2m to whip up.
Also, when you’re eating them every day you go through a huge amount of veg and can stock a diverse selection.
@petrillic @JessTheUnstill my fave thing to do right now is a green bean, shallot and radish salad with this vinaigrette. I’m fine without leaves in salads haha
@skinnylatte @JessTheUnstill absolutely. Leaves are just one of many possible options. Lots of flavors and textures. Always toss in some toasted nuts as well, or something crispy/crunchy.
Oh and those fried shallots you can get at Asian groceries.
@petrillic @JessTheUnstill I think that’s why restaurant salads are full of leaves. It plays to a certain audience that wants to cospay green leaves as healthful and moral
@skinnylatte @JessTheUnstill although, if you make your own fried shallots, the oil (I typically use peanut) is… a gift of the gods.
@petrillic @JessTheUnstill I do that often and also use it to toss the noodles in shallot oil noodles and as a base for Malaysian Chinese style wanton noodles