Why Restaurant Salads Are Better Than Yours

[@bernardberari4250]

I have the sudden urge to eat 5 salads simultaneously

[@the_g_fly1704]

Bruh me too 🤣

[@Darkness-ng8lv]

@@the_g_fly1704 I can't eat I only drink proteins

[@Darkness-ng8lv]

@Shiki * oh yeah the ultimate protein shake

[@istillhavenoTails]

@@Darkness-ng8lv is that a health condition I haven’t heard of?

[@Darkness-ng8lv]

@@istillhavenoTails we are just joking but I when I eat I feel a little ill so I said the protein shake because I feel more comfortable with drinking it but it isn't that bad like most of the time iam fine with eating solids

[@thekindredstoil]

I appreciate that my parents always made tasty salads, friends have called me weird for adding things i actually enjoy in salads (like fruits, nuts, eggs, legumes, cheese). But i grew up never seeing salad as diet food, just a way to eat crunchy veges (sometimes it was "unhealthy" to but who cares, balance is necessary and food should be tasty) oh ps. - as a Caribbean person, add boiled or fried plantains in salads, or starfruit, or pineapple, coconut milk based dressing, OH and ROASTED SCOTCH BONNET PEPPERS if u like spicy stuff

[@kittenmimi5326]

Yeah salads just another dish I dont get the health craze. Ill make mine unhealthy prolly cos thats tasty... with bacon n butter crouton n cheese etc? Mmm. Also dressing is all oil I cant believe people think its healthy

[@Shirumoon]

Damn, that sounds good! Would you mind sharing a coconut based dressing recipe? I would have never associated coconut with salads.

[@jinorism]

agreed- salads mustn’t be dry depressing vegetables

[@thekindredstoil]

@@jinorism exactly, salad doesn't equal tasteless , salads should be a crunchy, refreshing tasty part of a meal or entire meal if ur not forcing urself to be filled on grass alone basically

[@thekindredstoil]

@@kittenmimi5326 true , i do understand that its healthy, theres lots of greens and fresh veges but a normal average "unhealthy" salad that i can care less about calories if its tasty i'll enjoy the crunch and deliciousness of bacon and eggs and cream cheese in my salad

[@millienexu5684]

The problem w a good salad is that it requires TONS of ingredients, many of them fresh or bulk (eg canned; then I gotta figure out what to do w the rest)

[@sekito2125]

But you don’t! you just need a good sauce(like olive oil + soy sauce + lemon juice) with greens

[@WildVee]

Not necessarily - in fact, not at all! It's all about using what you have and putting just a little more effort into prepping it, and the secret is in the dressing & seasoning. For example, he said not to use those bagged lettuce/salad mixes but actually, I've been using those and I love it - _because_ I know how to make it taste good (sure it may not be the "freshest" and he's right about them wilting instantly, but using the right ingredients and they don't last long enough to wilt. Hah) I love making my salads with: - Canned beetroot - Canned corn - Canned mushrooms - Canned tuna - Canned beans - Grated carrot - Cucumber slices (make sure to cut them as thinly as you can) - Slices tiny tomatoes - Boiled egg - Boiled & sliced potato/sweet potato if you're feeling fancy Don't have lettuce? Who says you need lettuce for a salad, chop up some tomatoes, onions, garlic, and if you have some cheese you can add that too There's so many options to choose from when you may not have fresh ingredients, I named a few I guarantee you have in your fridge or storage right now. Just think outside the box, look at what you have in your fridge and toss it in there. But again even if you don't have many ingredients, the secret is in the sauce and seasoning, which he showed different versions of in the video. At the very least what you can do is season your lettuce leaves by chopping up a garlic clove, tossing it over the leaves, putting some salt and pepper on top, and then drizzle a bit of vinegar & olive oil over it. Mix it well and voila, it's a classic I grew up with. We used to put canned beans in it too, it's very nostalgic. There's so much you can do to make a salad taste good :)

[@ajaxtelamonian5134]

Real. I'm still yet to be sold on them just seem like a waste of vegetables I could do much tastier recipes with.

[@nopeq7993]

You could try your hand at meal prepping and have salads on the go!

[@divx1001]

Salads are more about using up what's in your fridge. It's obvious no one is going to stand there chopping 7 different vegetables for a salad...

[@jazmindavila7901]

I used to really dislike salads, and this is with the store-bought Italian dressings. I tried making one at home - wasn’t what I hoped. So I tried a different approach: oil, soy sauce (I used the coco aminos substitute tough), mirin, and some sugar. Marinated the cucumbers and carrots with it. Added grains. Added protein. Needless to say, I like salads now :) I just needed to find what worked for me

[@stefano9047]

Can you tell me what's inside a store-bought Italian dressing? Never heard of that.

[@lamp6017]

@@stefano9047 the tears of italian chefs

[@99temporal]

so you basically did an awasezu without vinegar for your salad

[@jazmindavila7901]

@@99temporal I don’t know what that is, so I really can’t say. But the website I got it from said it was a Japanese-inspired dressing so I’m assuming yes

[@alabamaslammer3921]

My mom used to make salad like how you did in the tasteless example. I made a feta, cucumber, and tomato one from a recipe recently and no offense to her but it tasted much more cohesive

[@ariese9734]

Like a greek salad?

[@alabamaslammer3921]

@@ariese9734 yep I only mentioned those three bc I dont like olives and the recipe i used just called it that

[@DMp-xp6mj]

We live by that salad here in Greece lol. You don't have to add olive oil but you can add red onion for the spiciness and green pepper for he crunch and of course plenty of olive oil and you've got a delicious salad( tip: get good bread and dip it in the olive oil for the true greek experience lol). The pepper is optional but we always put red onion in it. I remember being flabbergasted when I realized how popular greek salad is abroad because it is such a simple thing to make but now that I think about it it is really a complete dish.

[@maryt.8043]

A true χωριάτικη as we call it goes a long way!

[@slwrabbits]

My parents would serve iceberg lettuce with nothing else. Thousand island dressing was offered, but I didn't like that, so plain lettuce = salad for my entire childhood.

[@cbayspam1150]

timestamps: 0:00 - totally delicious salad tutorial 0:52 - intro 1:57 - salad basics 4:24 - my number 1 salad secret 5:38 - my dressing formula 6:02 - garlic cilantro yogurt dressing 6:31 - honey mustard dressing 6:54 - sun-dried tomato dressing 8:11 - chicken taco salad 10:20 - quinoa salad 11:49 - mediterranean salad 13:31 - outro

[@excuseme9458]

Thank you ❤

[@awesomeguy1658]

here before this commemt gets a lot of likes

[@_notsaf]

how does he eat raw corn?!

[@gptty]

Thank you!

[@awwwkitteh]

I feel like just cutting everything in uniform pieces, adding acidity, a sweet topping and something for texture really does the trick. I usally add honey roasted nut(any type) and often apples or craisins and honestly that works amazing just on shreded lettuce, cabbage, carrot and tomatoes. Sometimes I don't even add dressing.

[@bib4eto656]

I mostly eat green leaf salads with olive oil and lemon as dressing, but my husband discovered something pretty amazing: besides the olive oil, if you add Chinese chilli oil, it becomes a bit spicy and it works surprisingly good (chili oil from a jar of Lao Gan Ma for example, but I've also bought just a bottle of chili oil too) Also if you haven't tried Turkish/Arabic pomegranate molasses on your salad, you haven't lived.

[@nataliawagner3368]

The turkish molasses is a bomb. My aunt Has family in Turkey and we live in Poland so this is a one thing I always Ask her to bring nr when she's visiting them. Earlier I always wondered why her salads are so good and just tasted different. It was the pomegranate melasses im the dressing 😍

[@lucyc5844]

agreed. You should look into Chinese cold dishes lol, Chinese chilli oil with shredded cucumber & carrot, noodles, and beansprouts is to die for.

[@morningqueens7766]

*Main Ingredients:* Greens (vegetables), non-greens, protein, dressings. Greens: Bell pepper, carrots (in winters), cucumber, peas and corn( if I have them), red beans, apples, tomatoes, salad leaves or spinach leaves, radishes, onion, cabbage, APPLE Non-greens: nuts, dried fruit, legumes, etc (toasted / roasted) Protein: meat, egg Dressings *--- Balance aromatics, oil, acids* Aromatics: garlic, green onion, red chilli, ginger, and herbs (mint & coriander) Acids: Vinegars, lemon juice, oil Oil *Dressings* 1. Yogurt, garlic, coriander, salt and pepper, lemon juice, olive oil (blend) 2. Olive oil, white vinegar, 1 tsp mustard, a bit of honey (whisk) 3. Sun-dried tomatoes, olive oil, garlic (couple cloves), vinegar, salt (blend) 4. lemon juice, vinegar, salt, pepper and mustard powder (personal) *How to ASSEMBLE everything* 1. Make a base with veggies. 2. Add your non-greens (add a mix of dried, crunchy, sweet, and tangy flavors) 3. Cook your protein / boil your egg (or scramble them) 4. Add the dressing and mix everything 5. Make it look nice with left-over toppings and dressings

[@Im_SuperNova]

thanks bro

[@morningqueens7766]

@@Im_SuperNova 😅😄😄

[@snoozyq9576]

Aw thank you I was about to rewind and write it all down now I don't have to 😇🥰

[@jose_475]

Thank you

[@natonaa9681]

Thank you so so much! This motivated me to leave my house, buy some ingredients and do a salad myself. Even though I'm a horrible cook it turned out great! I used two kinds of lettuce, dried tomatoes, feta cheese and spring onion. For the dressing I used brine from dried tomatoes, some honey and lime juice. Now I'm eating it and I'm in love! Thank youuuu

[@bunnie-wor1d]

I love a fresh salad, but it’s always so many steps and ingredients! I has this really delicious Quinoa bowl from a Gusto’s one time, and desperately wanted to recreate it because the restaurant was too far to get it again. It took me so long to make it, cooking the chicken, making the cilantro-like dressing, and a chipotle sauce to go on top, cooking the quinoa, chopping all those vegetables, my back and feet ached by the end of it. I had done it successfully, but thought it was way too much work for one salad for one person. I’d much rather just drive to get it again 😂😭

[@Girlyfish66]

We had leftover steak so I made a yummy steak salad with goat cheese & lemon vinaigrette. The goat cheese & lemon vinaigrette were an amazing combo. My go to lemon vinaigrette: 1 lemon juiced 1 tsp Dijon mustard 1 grated garlic clove 1 tsp sugar or to taste Pinch of salt Black pepper and Aleppo pepper to taste Minced herb such as parsley basil or tarragon. It’s great with no herbs to. Third to a half cup light olive oil. To mix I put everything into a jam jar. Put the lid on and shake until emulsified. Salad: Arugula spinach and green leaf lettuce. Mixing greens makes a much better salad. Chopped veggies -I used carrot celery cucumber and red bell pepper Quartered cherry tomato that I salt and pepper separately Chopped banana peppers Crumbled or cubed goat cheese Leftover steak This made a great lunch the next day. I put everything in a salad container except the dressing. I separate the seasoned tomato from the rest of the vegetables with a folded paper towel. This absorbs any liquid and I throw the towel away. The tomato are still good the next day. Edit: You can exchange everything out to your own taste. Different juice or oil. Use vinegar instead of oil. Any veggies meat or cheese you like.

[@vennie-7097]

Omg Ty ty

[@blackblack6032]

Thanks

[@kisutis]

Great explanation, will send to my friend who hates salads :)) myself I learned to make nice salads but for dressing I never use vinegar but a mix of lemon juice, olive oil and a bit of mustard (prefer Dijon). For green aromatics I love fresh coriander depending on type of salad of course

[@stints]

The single biggest thing that made me enjoy my salads was chopping the leafy greens to around a square inch (2.5 cm). I only figured this out thanks to a salad shop where you can order the salad "chopped"... it makes such a difference.

[@kittenmimi5326]

Yas I love it everything mixes you get a little bit of everything and its easy to eat

[@DMp-xp6mj]

I actually like my veggies in chunkier pieces because then I find it more filling ( stupid I know)

[@purpledream5780]

@@DMp-xp6mj not really, I feel the same! I think it’s because if it’s in bigger chunks, you chew it more.

[@MadisonFalcoFoods]

So much easier to eat!

[@TayWoode]

Similar to people who eat a potato and a sausage without any flavouring and think it’s boring or disgusting, people have no imagination when it comes to food

[@fredwells7403]

I've actually encountered this type of rubbish salad in restaurants more often than anywhere else.

[@bib4eto656]

Same. Cucumber pieces as big as my thumb hahah

[@fredwells7403]

@@bib4eto656 unseasoned whole winter tomatoes 😭

[@bib4eto656]

@@fredwells7403 whole 😱

[@vennie-7097]

SAME

[@fixsationon7244]

"put it on top of a lasagna tray so it stay's Nice and warm"

[@the_cheese_cultist]

I used to really hate salads. never ate them. that was until I was in some camp, and salad was one of the only things that were available to eat. now it's my favorite thing to eat in the morning

[@leoniee1545]

My go-to vinaigrette dressing for 2 people (side-salad, not main dish): 2 table-spoons of olive oil, 1 table-spoon of vinegar (I use raspberry vinegar, because it's low in fructose), 1 teaspoon of dijon mustard, half a teaspoon of kosher salt.

[@supriyam6896]

My tip: make salad dressing with little bit of avocado, boiled egg yolk, yoghurt + spices, vinger or whatever you want. This creamy, fatty dressing will change salad game.

[@MicukoFelton]

Yesss. Grated boiled egg adds so much creaminess and deliciousness to any salad.

[@altertopias]

boiled egg yolk? like the thing that is insided hard-boiled eggs?

[@mcbedo6568]

@@altertopias yes

[@howtominimum]

@@mcbedo6568 ib77

[@lisahinton9682]

11:17 "I got some cranberries here for a deeper, tartier sweetness." I dearly love when people learn English and make up words. That "tartier" makes perfect sense and I think it should be made a word! Seriously, I hope you know I am most definitely not laughing at you! Your English is sublime, and once in a while you make up a word, and it's one of the reasons I love this channel. (And that chickpea salad is on my "to-do" list for meals this week.) Well-done, as always, @KWOOWK!

[@alittax]

2:55 I always chop up the salad first, and then rinse it. That way, the dirt gets removed much more easily. It's easier for dirt to get stuck between bigger leaves, but dirt falls much more easily through between smaller leaves.

[@slumber8120]

i always felt like salads weren't filling enough, but once i started making sure i had carbs, fat, and protein in them i found that they were a lot more satiating. i also struggle with executive dysfunction, so i tend to build one thing at a time -- so on the first day of the week i might cook a bunch of chicken but use storebought salad dressing, then on the next day i use some leftover chicken but make homemade salad dressing for the rest of the week. so instead of getting overwhelmed with prepping every component at once, i stretch it out over a few days (and as a bonus, my salad is slightly different each day, which means that i don't get as bored). one i make a lot has chicken/black beans/spicy corn salsa/avocado and an herby dressing~ another hot executive dysfunction tip is that you can also prep lettuce in advance by breaking down the head of lettuce as soon as you buy it, washing it, and then storing it in an open bag lined with paper towels. having to wash lettuce is one of those things that i always feel like i just don't have the energy for when i'm doing it a serving at a time, lol, but doing it in advance helps a lot!

[@textoejemplotutextito8865]

little late but you look beautiful on your pfp!

[@meyague]

executive dysfunction isn't a thing

[@cocosurgerow]

I make a huge bowl of salad in the morning. I don’t make salad every day. Then eat whenever. Sometimes I have salad for breakfast.

[@runakovacs4759]

@@meyague Dare you read medical journals, attend graduate level neuroscience courses and say the same

[@sinkingraft1284]

This channel is pure serotonin and I don't know why.

[@otakumangastudios3617]

One word: food

[@ernestregia]

Actually, in my country Indonesia, we have a lot of type of salad, like gado-gado, karedok, urap, asinan, rujak, etc

[@spamquisition4046]

shout out to asinan and ketoprak, good stuff man

[@kaixinsoh]

Don't forget the lotek and pecel! Some of my favourite foods of all-time, and I'm not even Indonesian. ❤

[@lilaluna8922]

I never figured out how people didn't like salads, they are so delicious, but now I get it. They just had bad ones. Fortunately those were banned from my home since I was a little child. Lately I've been craving a salad with lots of herby grilled cheese, croutons and chipeas, lettuce, bell pepper, tomatoes, shredded carrots and a hummus based dressing. Shredded carrots are my secret ingredient for some healthy sweetness and they hold on to the dressing so perfectly.

[@Кислыефрукты-ш9м]

My chef salad that can be compared to what you have in fancy restaurants: a bit of stracciatella, rucola (do not use too much of it), ripe tomatoes (it can be cherry tomatoes but you may use other sweet ripe ones), 2-3 ripe strawberries and a pinch of cedar nuts. You may dress the salad with some sesame oil and with glaze with aceto balsamico. I absolutely adore it: fresh, light, and delicious.

[@John-hu9bo]

In my opinion, the absolute most important thing is fresh, tasteful ingredients. Nowadays it is really difficult, or impossible to get really tasteful vegetables in some places, so I am really happy to grow some vegetables during the summer time. Even only the lettuce is so intense in flavor if you have a good soil. The difference is so brutal.

[@irinatemkina9868]

I toast some pepita and sunflower seeds and put them on top of salads. Very nice

[@cosmic_doll]

My go-to salad is butter lettuce, tomato, cucumber, red onion, hard boiled egg, garbanzo beans, black olives, vegan bacon and either blue cheese, ranch or Olive Garden dressing; sometimes if I’m not impatient, I’ll add shredded carrots. It’s always a massive amount that would serve 2-3 people as a side dish but I have it as a meal. 😋

[@1v1mevgifudonturbad46]

hey! even if its 2 months i tried the techniques and they helped me alot! my salads were so sad but now its so goood!!!! the salad i had made contained these ingredients:olives, bell pepper, almonds, lettus, corns(cooked),tomato, onions,cucumber and tofu(also they were salted lol) and this was the best salad i had made till now. Thanks kevin for so much information!!!!!!!!!!

[@szymonlenart1818]

You know why restaurant salads are tastier? Because they only pretend to be healthy xD they add a lot od dressing, which is mostly oil and salt. They will also add pan fried chicken with even more oil and salt. And from healthy low calorie - high volume meal they will make high calorie - medium volume meal

[@whydoineedanameiwillneverp7790]

You can drown a wilty bunch of lettuce in as much salt and fancy olive oil as you like, it'll continue tasting sad and wilted, till it moves into unbearably salty and greasy territory at some point. Also, you can pan fry your chicken with pretty little oil (I have done 5mL for 500g) and still get tasty results. Yes, a generous quantity of fat will hide many sins, but that is no magic bullet. You do actually need to know how to construct and season a dish.

[@ingratus8160]

I make a salad out of 1 onion ,2 tomatos with dill, parsley, basil and half a tea cup olive oil. That's it. No dressing needed, much faster to make and tastes amazing. Only downside is that it's entirely depndent on the quality of the tomatos.

[@keskinkesir4468]

i know its a personal preference but lemon goes super well with that combination

[@kittenmimi5326]

Ur basically just combining flavor bombs thats why it dont need a dressing Hhahah

[@dadonix61]

Hi, I'm italian, so I'd like to suggest two salads that I eat almost everyday. But first, I'd like to put some disclamers: 1. In Italy, we don't usually have breakfast as a main dish: we use them as a side dish, most of the times. 2. When you're making the following salads, don't dry out your tomatoes (salt them, but don't squeez them). 3. We in italy don't use dressings, nor do we use many spices, so don't add them to have the full experience. First salad: Oranges and Fennel. that's it. Oranges and fennel. Ok, there's som long onion too, but it's that simple: Cut the oranges in slices with your hands, cut the fennel (with a knife), and cut the onion in little circles. put everything together, add olive oil and salt; and you're done Second one: Lattuce and Tomatoes. Ok you got the gist. You shall just cut them, salt them, add oil and you're done. Pro tip: Use smaller tomatoes for a better taste. Also the remaining tomato juice is the best to drink! hope you enjoy them!

[@Ceilo27]

It’s similar to my country. Salad is never a main dish, it’s always a side dish. All you have to do is just mix any vegetables you have at home (tomato, cucumber, lettuce, mint, etc.) But the most important part is the moisture + dressing. The dressing is simple, it’s just a lemon + salt + olive oil + pepper (optional) The best part is when you put the dressing and all the moisture flows. I remember when I was a kid me and my siblings were fighting over the salad moisture not the vegetables. 😂 It didn’t matter what we were eating, it can be rice, pasta, bread. But the salad water was always the best. 😋 Especially for kids who didn’t like the bitter taste and prefer a salty sour flavor.

[@greyscalesx]

It's has nothing to do with country traditions though. Maybe you're just discovering the channel, but he makes things to fit nutritional value, cheap for students budget and as filling as possible. He's a Romanian living in the Netherlands. So he's not making any traditional Romanian or Dutch food at all if you noticed. He doesn't make any food recipes from any country, like I said only with budget, nutrition, taste and filling value. Also no one said salad is eaten as breakfast food anywhere, not even him. This is made for mostly lunch or maybe dinner. Lastly the recipes you gave are tasty, I had them, my aunty married into a Italian family and they have a restaurant. He didn't say the last salad was an Italian recipe, he just combined meditaranian ingredients. Like you said the recipe you are tasty but they are side dishes. It defeats the purpose. You're not making a meal out of orange fenel and onion. It's not nutritious nor enough.

[@gabriamenta6662]

Ok but in orange and fennel salad it’s traditional to add smoked herring and baked black olives, no onions!!!! (From palermo, Sicily)

[@ingratus8160]

@@Ceilo27 Same, I also always fought over the leftover liquid.

[@ingratus8160]

I'm from turkey and my "dressing" is always just olive oil and/or lemon juice, sometimes vinegar. Ingredients don't even matter at that point, but it's good to add some herbs.

[@teadragonnaahva]

I've been a salad enjoyer for years now, however, as someone who feels his cooking skills are lacking in certain departments this video has been an amazing help! I've taken notes and can't wait to try what I've learned from this video - thank you!

[@emmal9534]

I hate the no bagged greens advice. The box salad mix is fantastic for convenience - you don't need to buy different types of greens, wash them chop them, and the box is ready to go. It easily saves half an hour of cooking. If you live by yourself, buying the greens whole separately means you likely can't finish them all before they go bad.

[@grapes4832]

My favourite combination is spring mix greens, cherry balsamic dressing, almond slices and craisins. I also love thinly sliced radishes with a lemon tumeric dressing and slivers of red onions :3

[@mariakrasilshchikova8839]

And I just loooove these "tasteless" greens and "boring" veggies. I just use much more kinds of veggies than just cucumbers, tomatoes and bell peppers in my salads and dress them with herbs, citrus juice, vinegar of all kinds, different kinds of oil. And I avoid too bright a flavour in the dressing, I just want the dressng to emphasize the taste and flavour of the veggies and greens. Tastes differ :)

[@benclarke5914]

top tips: to remove pesticides from greens, use bicarb when rinsing also can add vinegar. remember to give a good couple of rinses after. side note : salad spinners are great !

[@tzisorey]

My favourite home-made salad dressing is homemade hot honey (a couple rings of birdseye chili in a couple tablespoons of honey left overnight) and balsamic vinegar, with your favourite brand of extra virgin olive oil. Hot, sweet, tangy, and emulsifies well. Also, if you have cauliflower stems - cut them into matchsticks like you would a carrot, and add that to your salad.

[@mystical_cupcake]

Best salad video I've ever watched! Thanks for breaking down everything in the salad-making process.

[@cirrus.floccus]

I find this so fascinating! I absolutely HATE acids in salad. I also dislike oil in dressings. Most times I don't even use a dressing! BUT! I use something else that just coats everything, like finely grated cheese or tons of finely chopped garlic (cooked).

[@grgn7786]

I'd like to say 2 things: 1. The first salad wasn't bad. It just needed seasoning like salt, oil, and vinegar. 2. Draining water from tomatoes removes all the taste and delicious water that you can get from tomatoes being mixed with seasoning and other vegetables. This might work for some salads but not for every type of salad.

[@cinemaocd1752]

the greens looked spoiled. the red pepper was starting to wrinkle (still usable, but could have been sauteed and been added to salad). I agree with your second point. Whole italian bread salads based on the water from tomatoes. It's a fantastic way to use tomatoes. He could have just put the tiny whole grape tomatoes in whole, it wouldn't ruin things.

[@bratzlover501]

Tomato water is the worst part of tomato tho

[@lorenagagamonster]

tomato juice is delicious, I never drain it

[@BigHenFor]

It depends on the tomatoes. Not all tomatoes are delicious raw. A lot of commercial varieties look nice, but are low in flavour. So, GIGO applies. Good ingredients - high quality and very fresh - ups your game.

[@loafofbread3009]

Fun fact: in czech language, lettuce and salad are the same exact word (salát)

[@salmiacxenopus]

same for Russian (салат)

[@sapkowska]

In Polish it's similar words: sałata i sałatka 😉

[@loafofbread3009]

@@sapkowska Nice!

[@Lollilenaa]

Same in German :) Salat

[@ff2154]

Yup

[@MyNameIsOng]

"Enjoy the flavor of those flavorless greens" Had me laughing my soul out🤣🤣

[@susanbrennan5511]

I am so impressed by you. You are so young and know so much about food! I’ve been watching your shorts about breakfast in every country and dishes from every country and cooking for college students. Your knowledge is amazing and you present in such a nice kind and gentle way. I’ll be watching your videos. Thank you!

[@rubiblue418]

I just found you today and I have to say your content is amazing. You deserve WAY more attention I'm also one of those people who doesn't like salad but you've definitely inspired me to try experimenting :)

[@ΣυνέσιοςΠαρτσάφας]

One creative way for people to eat brassicas as salads (most find them boring as they are eaten either as is and they dont smell that pleasantly, cause they are boiled for long): Boil sliced cabbage for 1-2 mins max Broccoli cauliflower for 3-3,5 mins as long as you break the head into pieces. Other veggies: sliced onions, cucumber, tomato, radish, potato, nettle, spinach, shredded carrot Legumes: cooked lentils, green or string beans, green or dried fava beans. Herbs: oregano, rosemary, fennel, parsley Dressing: my standard olive oil-lemon-orange juice, chilli sauce, garlic Baked peppers, yoghurt, baked garlic, lemon, salt. Sundried tomato, olive paste, garlic, orange juice, shredded mozarella or feta chese. If you want pickes, do add, but cut down on lemon and vinegar. Eat your brassicas the right way.

[@n.a.a]

You should try a bean salad. It's right up your alley 😂 I love this salad and my mom usually makes it in Ramadan. One can of kidney beans and one can of green peas and one can of corn, and then we add shredded carrots and finally minced red onion and some parsley And we dress it with salt, pepper lots and lots of lemon juice and olive oil. So delicious!

[@ravenblackwing7888]

Craisins are EXCELLENT for boosting your salad experience

[@radu2418]

Just made the quinoa salad, and we added seasoned chicken breast. We fried it like you did in the video, for the previous-to-quinoa salad. Heaven!!!! My non-salad-eating child is devouring it. Thank you!

[@Alternosfera22]

Hey! Really enjoying your recipes! Is there any way you could incorporate more Romanian recipes? I’m Romanian as well and people often ask me to cook them Romanian stuff but pretty much everything I can think of either takes forever to make (like sarmale or ciorba) or requires pretty specialised ingredients or cookware (like mici). Keep up the good work and congrats on your youtube channel!

[@dennisungureanu1387]

Is sarmale similar to galuste

[@vantamcfly4618]

@@dennisungureanu1387 nu

[@chinesecabbagefarmer]

Your eyebrow movements tell me you genuinely care and want to help people. How refreshingly wholesome!

[@jauipop]

I make a killer salad. I always have a container in my fridge with cucumbers, celery, tomatoes, red onion, jalapeños and pickles in a dressing of olive oil and different vinegars, a bit of salt and pepper (i guess everything slightly pickles because of the vinegars). I then use this as a topping/dressing on top of leafy greens and whatever else I want to add. Like your tips, will try some of them - especially the aromatics part.

[@marzipan24]

My go to salad is any kind of lettuce (Lamb's lettuce is my favourite), feta, cucumber, red onions (!!!) Olive oil, salt and pepper. It just tastes soo good. I pair it with something different everytime (camembert, vegan cordon bleu, baguette,...)

[@BigHenFor]

Yes, I love the feta cubes preserved in oil with chilli, garlic and herbs. The oil is a good base for the dressing with lemon juice or vinegar, even if its a green salad of cos, cucumber, celery, and green onion. Good fresh tomatoes with a good flavour are hard to find, so draining and salting might be necessary.

[@mukkaar]

Salad spinner is one of those things that feels like gadget, but it's actually mandatory kitchen equipment. If I were to buy kitchen tools as new cook now, I would get mentioned salad spinner. ~28cm/11inch stainless steel saute pan, saute pan because high sides and large heated surface, its versatile. (never get small pans even if you cook just for yourself, it will often just bottleneck your cooking.) ~28/11 carbon steel or cast iron pan. Both are good, carbon steel is more versatile but it's bit more hassle, so as newbie, cast iron is probably better. (This is really good for woks and stuff because it retains a lot of heat and has non stick surface. And unlike actual non-stick you can use high heats and any utensil) -stainless steel saucepan 1.8L. ~4L stainless steel pot (this is really good size for boiling pasta so that it doesn't boil over and isn't too big) -This is where you need you make decision, will you get casserole, which is totally worth it but quite expensive, or another stainless steel pot 3-5L. For casserole, it's either ~4L or ~5L(I recommend 5L since this will last you forever and you might need bigger one to roast some big piece of meat or large amount of sauce at some point.) -One chef's knife 18cm/7inch or more in blade length. Either get something like what pro's use, like vicotorinox classics, this bit cheaper and easy to sharpen with automatic sharpener. Or you can get nice mass produced Japanese one which looks really nice and works well, but you need to learn to use whetstones this is usually around $100. -bread knife, again I just recommend Victorinox classic since it's just super functional, quality and trusted by pro's. You don't really need other knives from my experience, unless you buy whole fish or meat like chicken. -One peeler, Victorinox REX Peeler is really good. -stainless steel box grater, it can do it all. -stainless steel bowls, one big one, something like 7L and couple smaller ones like 4L and 2L -Finally you really want something like Ninja kitchen system that can blend smoothies, and also do what food processors can do. You don't want to be buying separate blenders, food processors or whatever. And again, you don't want anything too small unless you are severely space restricted. Ninja ultimate system is actually relatively cheap when it comes to blenders and food processors. This will allow you to do 99% of the jobs in kitchen. I didn't include stuff like kitchen utensils, just the basics where specific matter more. For carbon steel I recommend DeBuyer, for cast iron, Lodge is cheap and quality. Lodge also seems to make dutch ovens=casseroles which are really inexpensive, frankly I thought they were all really expensive. For stainless steel I'm just going to recommend one brand and model since there's so many that are good enough, Cuisinart chef's classic line. It's relatively inexpensive and from trustworthy brand. Oh, and measures at the beginning are diameter of the pan.

[@MrDuLukes]

Not a big fan of ham, so my hawaiian pizza actually replaces ham with salami, pure deliciousness.

[@Mochi-re8cv]

Actually it’s pretty common to have something like those grains (quinua) you used in a salad at ours we do a LOT of salads with couscous :D

[@alienrat-z3g]

This video inspired me to make myself the fanciest salad ever for lunch today

[@nikolaypetrov9876]

You have to try Ruska salata, Shopska salata and Snejanka. Best trio of salads ever

[@wfettich]

Moravska ftw

[@alittax]

My tip: I always cut around 4-5 red onions in advance and put it in a sealable container in the fridge (the container is glass tupperware that has those 4 moveable pieces that seal the top). They stay fresh for around 4-5 days, and they are an excellent salad base. All I do is I put them in a bowl and mix in something acidic (a few drops of lemon juice, or some balsamic vinegar, etc). That takes away the sharpness even more. Of course, if you cut them very thin, you can eat them raw as well, because they have a very subtle onion taste, but the acid improves it even more (while also adding another taste).

[@technogenius4142]

Also: chopped salads are elite. All these tips plus finer chopped ingredients including greens is the best salad imo

[@paranira6466]

people hate samads?! i love them! my grandma makes incredible salads, in the summer even with salad she has grown herself

[@Beast9894]

Once again, people underestimate how much better we are eating in today's times versus 10-20 years ago. With the Internet, KZbin, celebrity chefs, and the prestige of good cooking taking off, we are all eating way better. Case in point w this video

[@insulina17]

I found my way to salads when I added more fruit to it because I liked that sweet touch here and there. Like banana, melon, grapes, nectarine etc. And learning how to cook your additional meat in a delicious way 🤣

[@Hermann-wl7mr]

Tbh i prefer non protein plain vegetable salad i just counter the dullness with fresh bread/baguette with rich butter and use some salt and pepper. Red onion and tomato is a good taste base for them other veggies are just additives. Also chopping them in thin irregular pieces does change the texture.

[@sarahroberts7374]

Walnut oil + lemon juice + salt = YUM I genuinely enjoy salads so much i could eat them every single day and often do but i throw ALL kinds in them and really mix it up 😍

[@chrumczyk5494]

I work in food industry, in the kitchen, and when I was learning to build salad it was always like this, leafs, something as a main theme like chicken fish or plant like chickpeas, then you added something sweet, salty, something crunchy, to build up flavours. Like we made a beetroot salad, they are earthy so we need sweetness, so a raspberry vinegrette, than some creaminess and salt, so goat cheese. You get the point. Like chicken, arugula, some rosted almonds or walnuts, they can be glazed in caramel for sweetness or orange supreme for sweetness and color, than maybe to cut the flavour, some parma ham chips, and simple mustard vinegrette. World of salads is limitless, you just need to explore, get inspired and look for seasonal stuff :)

[@MeganCastro-jy5gz]

JAJAJJA Amé la parte del minuto 12:32 que dijo chicken en vez de chickpeas!! Thank u for make it more bright my day!

[@Homer-OJ-Simpson]

Restaurants Salads are often very unhealthy. They use very high calories dressing, lots of it, and sometimes bacon and other high calorie ingredients. At home I do much of what's in this video but I keep my salad dressing low on the oil but enough oil to spread the dressing. My favorite healthy one is balsamic vinegar mixed with some a little olive oil (maybe 3 to 4 parts vinegar to one part oil). I might replace the olive oil with these jarred peppers in oil they sell in Chicago call giardiniera (it's origins are Italian giardiniera but they added hot peppers to the vegetable medley in oil). It's super healthy and tasty.

[@icedcat4021]

High-calorie isn't unhealthy, it just means it's filling. You sound like you have an eating disorder.

[@Homer-OJ-Simpson]

@@icedcat4021 you do know high calorie dressing is mostly oil?!? You’re the first person I’ve ever seen be d*mb enough to say high calorie salad dressing isn’t unhealthy.

[@randomjunkohyeah1]

You know that olive oil is actually really healthy? So there is no need whatsoever to skimp on it. This fat = bad framing is a leftover from propaganda put out by the sugar industry, it’s not true. Oil is actually crucial in helping our bodies break down and absorb the nutrients of the vegetables, as much scientific research has shown.

[@Esandeech2]

Food doesn’t have moral value. I think a salad that satisfies your taste buds is very personal. It’s up to you to go easy on the oil but oil is not the devil. And neither is fat.

[@Homer-OJ-Simpson]

@@Esandeech2 Umm, okay? But high calorie salad dressing is indeed unhealthy.

[@ΜαρίαΚρικώνη-χ4φ]

In Greece, homemade salads are usually better than restaurants’ salads

[@sunnydays07]

Personally with that triad you mentioned that’s what makes a salad a meal in itself. If you want a side salad, maybe focus on the acid as aromatics and oil should be covered in the cooking of your protein or carbs.

[@arielsimbikabila3335]

This is amazing, thank you

[@keropi193]

You have me excited to do salads regularly again. I've been in a food rut forever

[@kaan1361]

For another example to Romanian lettuce, in Turkish we call cucumbers as "salatalık" which means "for salad"

[@etiennelouw9244]

I am a gardener, I grow green and purple loose leaf lettuce, arugula, tomatoes, rainbow carrots and rainbow spinach. I walk outside, harvest and make colorful salad. Some cheese or tuna or sardines with a sprinkle of olive oil. Doesn't get better than this.

[@wotbmartin1932]

We also call letuce "salad"in hungary(Saláta)

[@kamikazetraplord4938]

Try a Jamaican 🇯🇲 breakfast .... Ackee & salt fish with “boil food” which is boiled green banana-yam-dumplings “Jamaican dumpling “ or fry dumplings and plantains... OR you could do a “Rundung” Research it please. OR A callaloo and saltfish

[@bluefox5331]

Experimented my first salad without a recipee and after a second try it turned out delicious! Corksrew pasta, baby romaine lettuce, some homemade pickled bell pepper (only a little), mixed roasted nuts, chicken breast, onion, and broccoli (stem included! you can eat that too just peel the stump) and brussel sprouts kinda stir fried (first steamed in sme water then fried on high heat with a little oil) plus ginger powder and chopped garlic at the end. With honey vineigrette as the dressing

[@mga4657]

What I do to improve a simple tomato/cucumber salad with simple ingredients, is I add boiled eggs for protein, croutons out of regular bread for crispiness, feta for saltiness and as a dressing I use home made mayo with a little bit of grounded garlic, but this one really can be substituted with sour cream or greek yoghurt if you want.

[@vikramjadhavneo9630]

Salad recipe Letus Celari Tomato Mayonnaise Salt Some funky seasoning you like must be spicy(powder masala) A lime or lemon Toss well Start eating

[@anasalharbi1667]

my salad is easy and delicious, tmato and cucumber cut them really small add one lemon juice ,salt and vinegar

[@BreakRaven]

Add some onion to that and it's perfect.

[@tobinsteele5673]

Frickin love salads 🫡 this makes me so happy

[@lethe5683]

I was prepared to argue, but I agree with everything pretty much all of this, You even used a rice cooker, even if it's basic one, that's still a plus. So many steps here, you clearly know what you're doing. Thubms up!

[@benedekhalasz1060]

2:06 thats the cutest thing I've seen on the internet today

[@toonvanboxstael254]

Nice shout-out to Pick Up Limes. I'm not vegan (or even vegetarian), but that channel's greeeat

[@rhealeona672]

When you mentioned the association between lettuce and the Romanian language I instantly pressed like. All jokes aside, it's really good advice and I'm really bummed that a lot of people don't know this

[@Sir-Darmstadt]

My mom makes an amazing feta, watermelon and (I forgot the other ingredients) and it tastes sooooo good Oh right lettuce, seasoning

[@annasolovyeva1013]

My favourite dressing option is honey-mustard. I can't stand eating really sour things (nothing more acidic then an orange or balsamic vinegar for me), so instead I chop a sweet orange or a tangerine or add redcurrants into the salad and it's juice becomes a part of the dressing, and I add honey, mustard and olive oil as other parts.

[@Funkenfeuer]

When you do chicken... pour your vinegar into the hot pan after taking the chicken out. Use THIS for your dressing! Most umami you can get. Same with fried mushrooms and/or Bacon.

[@amaliavet]

Hi! I don't know this specific quinoa brand, but quinoa needs a very good wash.Wash and drain with cold water, till the water comes out clear to eliminate bitterness.

[@user-wq9mw2xz3j]

fresh and good tasting vegetables to begin with is the most important

[@cocosurgerow]

My favorite is a spring mix of greens with a huge spoon of coleslaw.

[@rebeccadunning2649]

all the salads look so delicious! good ideas to try! only thing...please dont cut corn like that! u might have to wait to eat your salad after you return from the emergency room!

[@Datsyoashley]

There is just a problem when it comes to avocados in my country They’re tasteless and oily, heck even mom said avocados are better than that and was surprised it tasted like this, we never bought avocado ever again

[@JanWilliamsBailey]

Where you should it was fresh?

[@JanWilliamsBailey]

Because they become very oily and brown when off

[@Datsyoashley]

@@JanWilliamsBailey the avocado we bought was green and looked pretty fine when we opened it Tho i have a feeling dad bought it from a random fruit truck that he passed by

[@elizabethlee2136]

I like me some red salad. It almost doesn't need a lot of dressing. You mix beets for a savory heft, tomatoes for a sweet acidic kick, cranberries or goji berries for some sourness. Mix this with any cheese and you make your own dressing Since everything is both juicy and sweet, combined with the saltiness of the protein. Parched corn or peppers for color. I want to make this into a vinagrette one day. But I am lazy. If you don't want a cheese salad you can try sweet potatoes or tofu.... but cheese really makes this dressing free salad

[@elizabethlee2136]

A blue salad is much lighter with blueberries, pickled onions, sweet peppers for color over a lemon chicken or red meat. Its even more of a pickle. In fact I use berries in pickles a lot, since ancient people had juniper pickles. It is VERY purple. Is it a relish if you pickle blueberries

[@JohnBainbridge0]

My favourite dressing is *Teriyaki.* But not some basic-ass Soy+Mirin+Sake teriyaki. I'm talking Ginger/Garlic Teriyaki (emphasis on that Ginger) with a splash of Rice Vinegar and dashes of extra Raw Sugar and MSG. + Just One dash of Sesame Oil for fattiness. And my favourite salad ingredient is *Bok Choy.* Bock Choy is a salad of its own, because the leaves are basically spinach and the stems are basically celery. Any other veg is just icing on the cake. I recommend peppers of various colours and spices.

[@DanielDonciu]

Nothing beats the 3 - or 4 - ingredients salad: tomatoes, onions and olive oil - add feta cheese if you feel like it. You can accompany it with some meats, or just enjoy as is. Sure you can improve it, but in terms of value - quality over effort - it is unmatchable.

[@firebird3639]

In New Zealand you could be paying 39 dollars for restraunt dish and get served salad leaves straight from packet. The kitchen staff dont wash the leaves, the rotting slimy leaves are left in. Even if the diner picks out the bad leaves they have been tossed together and therefore passed on the bacteria to every item on that plate.

[@TheSavitarGamingYT]

The intro is very familiar to that cutaway of family guy explaining how "every" pizza place makes a salad

[@moklyop]

My problem with salads IS the dressings. I like salads fine as long as they're exciting, but I find most dressings store bought AND homemade gross

[@bearclaire]

Maybe you'd prefer a tahini or Peanutbutter dressing over an oil based one