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The Salad Bible

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The other day I was having dinner with some friends and they made fun of me because when they asked me what I ordered, I replied “a massive salad” and that I would be fine with that and wouldn’t have to pick from their plates. They chided me for (1) calling the salad “massive” and (2) for considering the course as a meal that would get me full enough and carry me on until the next day.

This got me thinking. When people decide to go on a diet, they automatically assume that they will be eating a rabbit’s diet and are prepared to face the doom of a green field of leaves and vegetable sticks. While we’ve already proven that a diet doesn’t necessarily mean just salad in all the previous posts, I want to show you that even if you only had to eat salads, you could do so and be extremely satiated.

The general misconception is that a salad is some wilted lettuce with a side of vinegar and olive oil and minimal seasoning. How dreadfully boring. If this is the only type you know, go out and live a little. The creative spectrum of the “Salad Course” is incredibly expansive and you could probably go months with just eating different types of them. The rub lies in knowing how to create and prepare filling variations with whatever fresh ingredients you can find that won’t leave you wishing death upon all vegans. This is your Salad Bible and it will achieve just that. We will talk about the elements of a well composed dish and how to mix and match them seamlessly.

Salad, a lot like life, is all about balance and diversity.

(Shit just got deep)

The Salad Bible

Concept

Before thinking of wild ideas and pairing 100 ingredients together in one bowl and expecting it to taste like rainbows you need to decide on a direction. It is a staple dish around the world, so your thought process can be country driven (Thai Salads, French, American, Italian, Swedish, Mediterranean…) or it could be based on salads that you’ve already tasted (Caesar, Nicoise, Cobb, Ambrosia ewwww…). From there think about the ingredients and the flavour profiles used and trust this as your guide.

-          Balance: Try and think about how all the flavours will meld together, salty, sweet, umami, try and imagine the taste in your mouth.  A beautiful salad is a well composed selection of a maximum of 4-9 ingredients, made sure to fit properly together in terms of taste (don’t put fish salt with something that’s already salty, don’t use honey if you already lots of sweet fruits).

Weight (you don’t want to put potatoes, with sweet potatoes with beans for example)

Texture (you don’t want the texture to be one dimensional, think of how each ingredient will contrast with each other)

Common sense (if your ingredients are heavy, you don’t want to add a heavy dressing; when your protein is fatty, you want to make sure to add lots of citrus to bite through it)

Cut (this ties in a little with presentation, but try and make sure that all the ingredients have the same cut size/width/length, so it doesn’t make it messy to toss around and mix properly, you want to be able to take a fork hit and down and get the perfect bite; not have to battle to try and get all the ingredients at one on your cutlery)

Technique (which elements are going to be cooked, baked, seared, grilled, scorched…and which will just be freshly served? Have a mix of both on the plate, warm and cold. Or hot and then chilled so that it all turns out cold)

Measurements (define the star of the dish, the one defining ingredient and work around it; if you want a proper mixed salad, everything that goes in it needs to be, more or less, of the same amount.).

Click more for: Ingredients, Dressings, Rules, Preperations, Skills…

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(picutred here my red cabbage, tuna loin, tomato and onion salsa, avocado and coriander salad with pure lemon juice (1 lemon) and a tbsp of olive oil)

Ingredients

Here is a list of ingredients I consider great when incorporated in salads, per flavour profile (don’t let this restrict you, it’s just a guide)

-          Greens: Spinach, coriander, basil, dill, all kinds of lettuce, kale, chard, arugula, mint, parsley, any baby leaves,

-          Proteins: Chicken, beef, pork, veal, lamb, tuna, salmon, shrimp, lobster, pates, sausages, eggs, scallops, jerky, hams, deli meats, cheese, bacon, nuts, crab, turkey.

-          Grains: semolina, quinoa, amaranth, bulgur, buckwheat, brown rice, wheat pastas, bread, couscous, rice noodles.

-          Vegetables/ Tubers/Legumes

Asian: beans, sweet potato, jicama, cucumber, tomatoes, onions, carrots, ginger, snap peas, beans, snow peas, papaya, daikon, lemongrass, cabbage, Asian cress, watercress, wombok, avocado, chilli, coconut, bok choi, kankong, fern, seaweed, garlic, radish, eggplant, baby corn, mushrooms

Caucasian: Brussel Sprouts, artichoke, asparagus, cabbage, cress, tomatoes, onions, snow peas, green peas, all beans, avocado, endives, fennel, beets, leeks, potatoes, carrots, mushrooms, courgette, squash, bell peppers, aubergine, radish, corn

Middle Eastern/Indian: chickpeas, white beans, all legumes, fresh peas, cucumber, leeks, potatoes, cabbage, onions, garlic, fennel, carrots, tomatoes, squash, eggplant,

-          Fruit

Asian: Plum, lychee, papaya, mangos, lime, lemon, grape fruit, mandarins, pineapple, peaches, bananas.

Caucasian: nectarines, peaches, mangos, pineapple, all berries, citrus, oranges, passion fruit, apples, kiwi, grapes, figs.

Middle Eastern/Indian: dates, dried fruit, chutneys, mangos, citrus, oranges, figs.

I’m sure I missed a lot of them, but this gives us an idea of what goes where.

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My couscous salad http://wp.me/p29LbV-l7

Dressings

A good dressing needs to complement both the ingredients listed and the overall them of the dish. Most dressing are composed of the following elements.

-          Oil: Olive Oil, safflower, canola, grapeseed, sesame (a drop only for taste), specialty oils (peanut, nuts, chilli…).

-          Sweetness: Honey, sugar variations (white, brown, muscuvado, stevia, coconut), fruit juices, maple syrup, molasses.

-          Acid: all types of vinegars, the basics are balsamic, red, white wine, cider, specialty, cherry, champagne, apple, mirin. All types of citrus, yuzu, limes, lemons, orange juice…

-          Salt: Seasoning is the most important, never forget the salt and some pepper if using.

-          Added Flavours: this can range from dried herbs, to spices(paprika, saffron, cayenne), to rinds (lemon, orange), fruit, pepper, garlic, shallots, egg yolks, sour cream, mayonnaise, mustards, chillies, seeds (sesame, etc.)

The Basic rule of thumb when making a dressing is to always have 3 parts oil, 1 part vinegar and other ingredients. However a 2:2 ratio works sometimes too. This is really up to you, so taste as you go. If its too runny then there’s too much oil, too thick add vinegar, too sweet, add tartness; you get the drill.

My favourite way of mixing a dressing, asides from just stirring it together, I like to put all the ingredients in a jar (leave half of it empty) and shake the hell out of it too make sure it’s well emulsified, or I enjoy using a blender too to get a well-mixed consistency. If you are serving your sauce on the side (I usually prefer it to all be mixed last minute) make sure you make your dressing at the very last moment and because it has to be cold, always make sure all your ingredients are always kept chilled.

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My blended salad, the gazpacho http://wp.me/p29LbV-k6

Rules/Presentation

-          For your leaves and herbs always try and clean them in freezing water, pat them dry or have them go through a salad spinner.

-          Never over dress.

-          Each element of your salad has to be lightly coated with the dressing when tossed. Not drenched nor dry.

-          Simplify.

-          Don’t overdo it.

-          Google, there are literally millions of salad recipes available online.

-          Trust your taste buds, always taste.

-          Always shop the freshest ingredients

-          Keep an open mind when shopping if you see something that looks like it was just plucked out of the soil, go for it.

-          Don’t over crowd.

-          In plating a bowl is always better for salads.

-          Always mix and toss your salads in a very large bowl before plating.

-          To infuse garlic in a dressing. Crush a clove and run it around the bowl you will use for tossing, the flavour will delicately seep in.

-          A salad is usually healthy, but it can get unhealthy very fast if you put too much of anything, or use too much sugar, add lots of grains, use too many fat ingredients, just use your common sense in composing one. Case and point some of the most high caloric dishes in menus worldwide can be salads (especially in the states)

-          Stay away from thousand islands.

-          Always ask for homemade mayonnaise.

-          Bacon does not make everything better.

-          Cut and chop precisely.

-          Always prepare last minute.

-          Toss together RIGHT before serving.

-          Eat immediately when ready.

-          Confucius says: If you put hot on fresh, fresh will wilt.

Now with all of the information above and the dressings below, you should be able to come up with some pretty decently creative salads. Just choose a couple of ingredients from the list above, have a coherent theme and spin up a tasty dressing and you’ve got yourself a filling, different and MASSIVE SALAD.

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My leftover chicken salad http://wp.me/p29LbV-jZ

Easy Dressings

So these are not mine, I got them from different places, but they are all great. Just to give you an idea of the possibilities. If you are trying to be healthy, stay with the low sugar, vinegar based, clear dressings with not too much fat added to the oils.

Each country has their own specific style of favourite dressings, so make sure you check those out too.

From TipNut.com

Creamy:

  1. Ranch:      Yields about 1 cup, ingredients include mayonnaise, buttermilk, sour cream      (full fat or light), chopped green onions, chopped flat-leaf parsley,      small garlic clove (smashed & peeled), apple cider vinegar, Dijon      mustard, Kosher salt, freshly ground black pepper. From The Galley      Gourmet.
  2. Buttermilk      Ranch: Ingredients include mayonnaise, buttermilk, sugar, dried      parsley, dried dill weed, garlic powder, onion powder, salt, black pepper.      From Mother Thyme.
  3. Southwestern      Ranch: Made with mayonnaise, sour cream, milk, white vinegar,      minced jalapeno (canned), onion powder, dried parsley, hot pepper sauce,      salt, paprika, dried dill weed, cayenne pepper, cumin, garlic powder,      black pepper. From Kitchen Simplicity.
  4. Low-Fat      Ranch: Yields approximately 3/4 cup, ingredients include low or      non-fat Greek yogurt, low-fat sour cream, mayonnaise, low-fat milk or      buttermilk, salt, lemon juice, garlic clove (minced and mashed into a      paste), fresh dill, parsley and chives (minced). From Craving Chronicles.
  5. Tangy      Green Goddess: Yields 1 3/4 cups, made with an avocado (peeled      & pitted), fat-free buttermilk, fresh chopped herbs (tarragon, sorrel,      mint, parsley and/or cilantro), rice vinegar, salt. From Eating Well.
  6. Green      Goddess: Made with an anchovy fillet, tarragon vinegar (or      white balsamic vinegar), low fat mayonnaise, plain thick Greek yogurt,      water, fresh tarragon (finely chopped), chives, Italian parsley, fresh      squeezed lemon juice, a dash of hot sauce, salt and fresh cracked pepper.      From Louise Mellor.
  7. Creamy      Balsamic: Made with grated garlic cloves, mayonnaise, lemon      juice, Dijon mustard, sugar, Morton’s Nature’s Seasoning, salt, balsamic      vinegar and extra light olive oil. From My Life as a Mrs.
  8. Creamy      Cilantro: Made with fresh cilantro, salsa, mayonnaise, garlic,      juice of lime, salt and pepper. From See Jane Cook.
  9. Avocado:      Yields 2 cups, made with buttermilk, fat-free plain yogurt, medium ripe      avocado (peeled & sliced), chopped green onions, minced fresh parsley,      salt, garlic powder, dill weed, pepper. From Taste of Home.
  10. Creamy      Avocado: Made with minced garlic cloves, English cucumber,      avocado, baby spinach, fresh mint leaves, spring onions (or green onions),      fresh lemon juice, olive oil, freshly ground white or black pepper, sea      salt and water. From My Recipes.
  11. Blue      Cheese: Made with crumbled or finely chopped blue cheese,      non-fat Greek yogurt, lemon juice, white vinegar, salt, cracked black      pepper, garlic powder, onion powder and a drizzle of honey or agave. From      Honest Fare.
  12. Blue      Cheese: Made with sour cream, plain low-fat yogurt, mayonnaise,      lemon juice or cider vinegar, minced garlic, creamy blue cheese (such as      Roquefort) and freshly ground black pepper. From Culinate.
  13. French:      Recommends making a few hours ahead, ingredients include vegetable oil,      ketchup, sugar, white vinegar, minced yellow onion, lemon juice, paprika,      garlic salt (or fresh minced garlic and white salt), fresh ground black      pepper, mayonnaise (optional, for creamy-style). Can also add blue cheese.      From Food.com.
  14. Creamy      Pesto Version: Yields about 2 1/2 cups, ingredients include      mayonnaise, low-fat buttermilk, dried basil, garlic powder, salt, fresh      ground black pepper, freshly, finely grated Parmesan cheese. Recommends      making an hour ahead of time so flavors can develop. From Cooking Classy.
  15. Sun-Dried      Tomato: Made with light mayonnaise, sun dried tomatoes in oil      (chopped), roasted red pepper, white balsamic vinegar, chopped fresh      parsley, olive oil, salt and ground black pepper to taste. Found at Big      Flavors From A Tiny Kitchen.
  16. Spicy      Thousand Island: Makes 3/4 cup, made with mayonnaise, ketchup,      sambal oelek (hot chile paste), coarsely chopped sweet pickles (or sweet      pickle relish), coarsely chopped green olives with pimientos. From Martha      Stewart.
  17. Caesar-Style:      Made with mayonnaise, oil-packed anchovies (drained), garlic clove,      drained capers, fresh lemon juice, water, Dijon mustard, freshly grated      Parmigiano-Reggiano cheese, Kosher salt and freshly ground pepper. From      Delish.
  18. Roasted      Garlic & Buttermilk: Makes about 1 3/4 cups, ingredients      include garlic, olive oil, mayonnaise, buttermilk, freshly grated Parmesan      cheese, fresh lemon juice and Worcestershire sauce. From A Perfect      Beginning.
  19. Poppy      Seed: Made with mayonnaise, sugar, cider vinegar and poppy      seeds. From Betty Crocker.
  20. Cilantro      Orange: Made with mayonnaise, low-fat sour cream, sea salt,      chopped cilantro, minced garlic, chopped green onions, apple-cider      vinegar, soy sauce, fresh orange juice, orange zest, chopped orange pieces      (peeled & seeds removed), honey. Can be refrigerated for up to 1 week.      From Artsy Foodie.

Vinegar/Oil Based:

  1. Apple      Cider Vinaigrette: Made with apple cider, olive oil, apple      cider vinegar, agave nectar or honey, pure maple syrup, ground cinnamon,      Kosher salt, freshly ground pepper. Includes a recipe for an autumn salad.      From Food + Words.
  2. Best Dressing: Yields      approximately 3/4 cup, ingredients include extra virgin olive oil, apple      cider vinegar, honey, Dijon mustard, tamari sauce (or soy sauce), poppy      seeds, sesame seeds, seasoned salt, black pepper, minced white onion,      grated garlic clove. Can be refrigerated for up to 1 week. From An Edible      Mosaic.
  3. Smoky      Orange: Makes about 3/4 cup, ingredients include rice vinegar,      orange marmalade, water, honey, smoked paprika, minced shallot,      extra-virgin olive oil, minced parsley, Kosher salt and freshly ground      pepper. From Food & Wine.
  4. Sweet      Basil: Made with fresh basil leaves (roughly chopped), rice      vinegar, canola oil, sugar, honey, garlic clove, Dijon mustard, sea salt      and pepper to taste. From the cafe sucre farine.
  5. Basil:      Yields 1 1/4 cups, made with fresh basil, fresh lemon juice, Dijon      mustard, extra-virgin olive oil, coarse salt and ground pepper. From Whole      Living.
  6. Strawberry      Poppyseed: Made with garlic clove, small purple onion, sugar,      fresh strawberries, raspberries or raspberry jam, white vinegar, extra      light olive oil, salt and poppyseeds. From Cheeky Kitchen.
  7. Olive      Garden Version: Made with Good Seasonings Italian Dressing (1      packet), dried Italian seasoning, table salt, black pepper, sugar, garlic      powder, mayonnaise, olive oil, white vinegar, water. From The Country      Cook.
  8. Catalina:      Yields approximately 1.5 cups, made with ketchup, sugar, red wine vinegar,      chopped onion (or onion powder), paprika, Worcestershire sauce, canola      oil, salt and pepper. From Kitchen Simplicity.
  9. Honey      Lime: Made with fresh lime juice, honey, Dijon mustard, garlic      powder, cumin, Kosher salt, ground black pepper, olive oil, canola oil.      From The Yummy Life.
  10. Raspberry:      Made with seedless raspberry fruit spread or preserves, seasoned rice wine      vinegar and olive oil. From My Recipes.
  11. Raspberry:      Made with minced shallot, raspberry preserves, honey, dry mustard, salt,      white pepper, raspberry vinegar, water, olive oil and canola oil. From The      Yummy Life.
  12. Lemon:      Makes 1/2 cup, ingredients include Dijon mustard, finely grated lemon      zest, freshly squeezed lemon juice, coarse salt, freshly ground pepper and      extra-virgin olive oil. From Martha Stewart.
  13. Japanese-Ginger:      Makes about 1 cup, ingredients include minced onion, vegetable oil,      vinegar, water, lemon zest, minced fresh ginger root (with skin scraped      off), minced celery, ketchup, soy sauce, white sugar, lemon juice, salt,      ground black pepper. From Asian Supper.
  14. Ginger:      Yields about 3/4 cup, made with minced fresh ginger, minced garlic, soy      sauce, rice vinegar and olive oil. From Life’s Ambrosia.
  15. Greek:      Made with extra-virgin olive oil, fresh lemon juice, pressed garlic clove,      dried oregano leaves, Kosher salt and fresh ground black pepper. From      Simply Scratch.
  16. Greek:      Made with freshly squeezed lemon juice, red wine vinegar, olive oil,      pressed or minced garlic, dried oregano, dried thyme, salt and fresh      ground pepper. From Aggie’s Kitchen.
  17. Cilantro      Lime: Makes 1 1/4 cups, ingredients include cilantro,      extra-virgin olive oil, lime juice, orange juice, salt, pepper, minced      garlic. From Eating Well.
  18. Fig      Balsamic: Made with fresh figs (stems removed), good quality      balsamic vinegar, maple syrup, sea salt or Herbamare, extra virgin olive      oil, freshly ground black pepper. From The Whole Life Nutrition Kitchen.
  19. Carrot      & Ginger: Made with carrots (peeled and roughly chopped),      shallot, fresh ginger, miso, rice wine vinegar, sesame oil, olive oil and      water. From Live Love Pasta.
  20. Pistachio:      Made with fresh lemon juice, chopped shallot, chopped fresh tarragon, red      wine vinegar, sugar, Dijon mustard, salt, pepper, olive oil and      pistachios. From My Recipes.
  21. Balsamic      & Mustard: Made with good quality balsamic vinegar, olive      oil, Dijon mustard (recommends a grainy type), honey (or agave), dried      herbs (ie. oregano, thyme), salt and pepper. From The Sweet Beet.
  22. Tomato      Paprika: Makes 1 1/2 cups, ingredients include plum or other      ripe tomatoes, red-wine vinegar, light-brown sugar, roughly chopped      garlic, mild paprika, extra-virgin olive oil, coarse salt and ground      pepper. From Whole Living.
  23. Effortless      Honey Dijon: Made with Dijon mustard, apple cider vinegar,      honey, salt, pepper, dried tarragon, olive oil. Can be refrigerated for up      to 2 weeks. From 24 Corners.
  24. Honey      Mustard: Made with extra-virgin olive oil, white or red wine      vinegar, Dijon mustard, honey, salt and pepper to taste. Ingredients are      mixed in a jar and shaken vigorously. You can also add fresh herbs of      choice, garlic or shallots, or try orange juice for some vinegar. From      Rachael Ray.
  25. Blue      Cheese Version: Made with crumbled blue cheese, reduced-sodium      chicken broth (or water), extra-virgin olive oil, canola oil, tarragon      vinegar (or white wine vinegar), minced shallot, Dijon mustard, salt and      freshly ground pepper. From Eating Well.
  26. Honey      Lemon: Ingredients include fresh lemon juice, finely grated      lemon zest, honey, chopped thyme, extra-virgin olive oil, Kosher salt and      freshly ground pepper. From Delish.
  27. Honey      Mustard & Dill: Made with Dijon mustard, honey, red wine      vinegar, olive oil, salt, freshly ground pepper, freshly chopped dill.      Ingredients are combined in a jar and shaken until combined. Will keep in      the refrigerator for up to 3 days. From Daily Unadventures In Cooking.
  28. Creamy      French: Made with white wine vinegar, walnut oil, creme      fraiche, Dijon mustard, sea salt and freshly ground black pepper, chopped      parsley leaves, best-quality extra virgin olive oil. Ingredients are      shaken in a jar until combined. From Jamie Oliver.
  29. Walnut      Oil: Made with red-wine vinegar, pomegranate molasses (or      frozen cranberry juice concentrate), salt, freshly ground pepper, walnut      oil (or extra-virgin olive oil). From Kitchen Daily.
  30. Caesar:      An egg-free version, this is made with juice of 1 lemon, Worcestershire      sauce, salt, pepper, anchovy fillets, peeled garlic cloves and extra      virgin olive oil. Can be stored up to 5 days in the refrigerator,      recommends making at least one hour before using. From Sarah’s Cucina      Bella.
  31. Caesar:      Another eggless version, this is made with garlic cloves, anchovy fillets,      red wine vinegar, Tabasco (just a dash), Worcestershire sauce, juice of      one lemon, freshly ground pepper, good olive oil. From Urban Baker.
  32. Tarragon:      Made with finely minced fresh tarragon, finely chopped garlic, Dijon mustard,      Kosher salt, fresh ground black pepper, balsamic vinegar, extra virgin      olive oil. Mixed & shaken in a jar. From Smorgasbite.

My Barley Salad http://wp.me/p29LbV-i9

Check out these links too:

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_salad_dressing_recipes?slide=1#leaderboardad

http://recipes.howstuffworks.com/food-facts/5-homemade-and-healthy-salad-dressings1.htm

 

 

34 COMMENTS

    1. naki January 17, 2013 at 2:03 pm

      Love every salad.. mixed some mustard

    Reply
    1. allen January 17, 2013 at 4:36 pm

      thanks for this post..very informative.

    Reply
      1. Erwan February 25, 2013 at 3:07 am

        thanks Allen

      Reply
    1. Chelsie January 17, 2013 at 5:22 pm

      Bacon does make everything better … LOL!!! This was GREAT info, just in time I am considering a salad tonight!

    Reply
      1. Vinnie January 20, 2013 at 2:18 pm

        I do agree… Bacon does make everything better- tastewise! On the healthy side… well, it’s a question of whether sticking yourself to veggies, or vamping it up with a bit of bacon and ditch the worries all for that glorious bacon-y taste! Yum!

      Reply
        1. Erwan February 25, 2013 at 3:03 am

          haha agree

        Reply
      1. Erwan February 25, 2013 at 3:06 am

        haha

      Reply
    1. Laly January 17, 2013 at 11:44 pm

      Hi Erwan, I like the dressing that your mom or Belle makes at home. Could you send me that recipe ? Merci!

    Reply
      1. Erwan February 25, 2013 at 3:05 am

        which one is that Tita?

      Reply
    1. ryan January 18, 2013 at 4:16 am

      awesome post. keep it up.

    Reply
      1. Erwan February 25, 2013 at 3:05 am

        thanks ryan

      Reply
    1. Nathalie January 18, 2013 at 12:36 pm

      Thanks for this post! I’m such a salad-lover, it tastes and is so healthy! I just had a plain salad with Salatkrönung (German Brand) dressing for lunch (which I ALWAYS use for my salads) and after reading your post, I realized that I was always such a boring salad-eater! I’ll definitely try to mix some ingredients you’ve listed here. Yey!!

    Reply
      1. Erwan February 25, 2013 at 3:05 am

        yes, there are so many possibilities

      Reply
    1. A Gracious Life January 18, 2013 at 1:43 pm

      I am glad to have found your site. I hope to whip up the courage to do something I’ve read in here. The dressign references are very helpful.

    Reply
      1. Erwan February 25, 2013 at 3:04 am

        thanks!!

      Reply
    1. Diesel January 19, 2013 at 7:15 pm

      Saw one of your salads on Instagram and I knew I just had to see the recipe. Just not sure if I can pull of making one of these though. God! I wish i could cook.

    Reply
      1. Diesel January 19, 2013 at 7:17 pm

        off*

      Reply
      1. Erwan February 25, 2013 at 3:04 am

        its so easy

      Reply
    1. Vinnie January 20, 2013 at 2:10 pm

      Here I am… struggling to get myself to love vegetables and get over the boring, bland and easily rejectable green salad… all for the sake of living myself to a healthy year. And now, thanks to you and this very simply laid out but extremely helpful guide through salads, I am more convinced that being healthy does not equate to boring or tasteless. That having a salad can be equally enjoyable, fun, diverse, and exciting. So… I will now head out to my humble kitchen, whip myself a decent batch of greens and flavors… and toast to a healthy year 2013!

    Reply
    1. Vinnie January 20, 2013 at 2:12 pm

      Definitely bookmark this… I need to know more about those dressings…

    Reply
      1. Erwan February 25, 2013 at 3:03 am

        thanks Vinnie!

      Reply
    1. Lorne Marr January 20, 2013 at 10:49 pm

      I’m not a fan of salads, but I have to admit that it’s a great alternative to common dishes (usually meat). And it’s a widespread stereotype indeed that if you decide to eat salads you will be starving. There are many options and an infinite number of recipes you can choose from, including those which can get you full enough. And if not, who says you can’t enjoy it four times a day? Thanks for your creative and inspiring ideas.

    Reply
      1. Erwan February 25, 2013 at 3:02 am

        Thanks Lorne, much appreciated.

      Reply
    1. Macklein January 22, 2013 at 4:30 am

      Very informative

    Reply
      1. Erwan February 25, 2013 at 3:01 am

        thanks Macklein

      Reply
    1. susan January 27, 2013 at 4:20 pm

      Thanks so much for including my Caesar in your wonderful round-up. This is such a great post. I am going to share this with some of my friends!

    Reply
      1. Erwan February 25, 2013 at 3:01 am

        Hi Susan, thank you, great recipe.

      Reply
    1. pete January 31, 2013 at 12:00 pm

      Dude thanks for all the work you put into your blog man!

    Reply
      1. Erwan February 25, 2013 at 3:01 am

        i appreciate that :)

      Reply
    1. A February 1, 2013 at 1:20 pm

      AWESOME CHEF!!! :) love you! stay handsome ;)

    Reply
      1. Erwan February 25, 2013 at 3:00 am

        thank you!!

      Reply
    1. jero un March 6, 2013 at 11:38 am

      informative!

    Reply
    1. Kathryn June 19, 2013 at 2:01 pm

      Do you know how to make the bread dip served as appetizer in Italianni’s?

    Reply
      1. Erwan June 20, 2013 at 3:31 am

        no clue. havent tried it

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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