How to Make a Tasty Salad + Salad Dressing Every Time | #BigAssSalad

one of my superpowers, one of the things I'm really good at is making really delicious

salad

s and I think a big reason for this is the fact that from the age of nine until I was 27 I ate nothing but raw vegan food, so that during that

time

I didn't go out to eat, I didn't have people to prepare food for me unless it was my parents and I had to learn to prepare nice meals with fruits, vegetables, nuts, seeds and raw grains, so I learned to prepare

salad

s really

tasty

because they filled me up, they satisfied me and then life was a little more pleasant in this video I want to convey my love to you and I want to show you how to

make

a

tasty

salad

every

time

, it's actually quite easy, but there are some tips and tricks so I want to show them to you and I also want to explain to you how to

make

a delicious

dressing

because making

dressing

is the easiest thing you can do and yet this is something that people are afraid of people usually go to the store to buy a dressing, they spend a lot of money on something that doesn't taste as good and is not that useful, so in this video I will show you how to make a tasty salad I will also show you how to make a delicious salad dressing, to begin with, let's make it, no doubt someone in the comments will say : Hello Sergey, how about a recipe for this salad?

My answer is you. I don't get a recipe and the reason I don't get a recipe is because it's much more important for them to understand the fundamentals of how to make a tasty salad than if I were to teach them how to follow a recipe that they may not have. these exact ingredients in your refrigerator and I really don't want you to go to the store and take time out of your day to go look for the exact ingredients that I'm using. I would rather describe to you how a perfect salad is formed and then you just improvise and you know, make your own salad at home.

Truth be told, I'm making the salad on the fly. I just found a bunch of fresh ingredients I had on hand and I'm going to make them. in a way that will be incredibly delicious, but when I start this video I really have no idea what it will look like. I'm improvising and that's exactly what I'm going to encourage you to do because it's fresh. Fruits and vegetables don't have uniform flavors, so when you're going to bake a cookie or a cake, you use flour and baking soda and a little bit of salt and sugar, and all of those things generally taste the same as fresh fruits. and vegetables and greens, they all vary in their tastes, you can have a tomato that is very sweet and another that is very sour and if a recipe calls for a tomato, it usually does not include a sweet and sour one and yet that variation could change drastically . the taste of the final ingredients, so more important than giving you a recipe, I want to teach you how to combine these ingredients, how to balance the flavors so that you are guaranteed to have a delicious product

every

time, this is also much more. convenient because maybe not everyone wants to go to the store and buy the exact same ingredients I have on hand.

It's much easier to just look in the refrigerator, see what you have available, and then work with those ingredients, so I encourage you not to do that. use what I say here as gospel improvise as you see fit use this information as if it were a CD skip the tracks you don't like listen to the tracks you love capiche sounds good okay let's jump to that so the first step to To make a delicious salad is to get a nice big bowl to work with. I like stainless steel. It's very easy to clean. It's very easy to mix in these bowls, but you don't necessarily have to use stainless steel.

You can use wood or ceramic or whatever is important. The important thing here is that it has to be big enough for you to make your salad and mix it. One of the first mistakes people make when trying to cook is that they don't get a container big enough to hold the ingredients and that way when you go to mix things, it doesn't really work, things start spilling out and you don't get uniform cherry tomatoes. or carrot slices all over the salad and it's just not that fun, so pro tip number one, get a big bowl.

I'm probably going to make a salad that fits in here, but just to be safe I'm going to use the largest bolt, so let's put it here. Another thing I want to quickly point out is that I have already washed everything beforehand. of these vegetables some of them are garden vegetables here are some like mustard greens and collard greens that came from my garden some of them are from a csa that I got from a local farm and some things like this cabbage came from the store as well that I have a wide variety of different ingredients that I'm going to work with, so the first thing you want to do is work on your base and your base is going to be like your greens, things like kale, lettuce, escarole, that kind of thing and you I know it's not rocket science, you'll just shake off the excess water and start picking at things like lettuce because it's so tender.

I like to leave pieces a little bit bigger because I think it's really good, it adds a really nice texture and size for a salad, so I usually don't chop my lettuce as well because it's nice when it goes in your mouth. This is an endive. Same story for this. It's going to go to the bowl. We have some green garlic. We will get it back. that's what we're going to do the lettuce first some people like to tear up the lettuce, that's totally fine, I think a knife works pretty well too, so I just cut everything with the knife, we're going to do the same thing until the end, we dive and let's go and You can see that by just using two different types of lettuce we are already putting interesting textures in our salad.

This is already something you can't buy in most restaurants. Most restaurants will serve you baby greens from Costco, maybe spinach or romaine lettuce in general. speaking, they're not going to have red leaf lettuce or escarole, so you're already winning, you're already making a salad that you probably can't buy anywhere else. Next on the agenda we have some cabbage, now the cabbage is a little more fibrous. than lettuce, so when I'm going to cut cabbage in the salad I'm going to make slices a little thinner because I want that texture to be really nice, you know, so you don't have to go too crazy, but thinner slices than lettuce and then we'll cut it in half and throw it on top and then we'll keep working.

I like to continually mix my salad as I go because I find my ingredients are more uniform throughout the salad. One thing I really don't like. it's when someone slices tomatoes or peppers, something really tasty and then pours it on top, gives it a really bad mix and then all those ingredients end up at the bottom of the barrel, so the first people who try the salad are eating just lettuce and the last people only eat tomatoes. We want everyone who tries this salad to have all kinds of different flavors, so next on the agenda we're going to continue making our lettuces and here we have some, we have some radishes. green these are just the green leaves of the radish maybe you didn't know it, but the radish itself is not only edible but the leaves are very nutritious and very delicious.

We have some mustard flowers that we will come back to. I'm going to use them. Those as a garnish, then some beets and we've got some kale in a couple different varieties, so again here we're going to go over, we're going to chop up some of these things to add more texture to our delicious, nutritious salad, too. are. The small stems are completely edible, but I like not to throw them in the salad just because it's a little nicer for the diner, so they go in the compost. You know, if it's a tender green kale like that, it's probably okay to throw out the stem. but as it starts to ripen it becomes tough and fibrous so it's nicer if it goes away and this isn't rocket science so if you get a couple of stems in there no one will hold it against you and probably no one will even blame you.

Look, okay, it looks very good, more compost, throwing in a lot of bamboo and more mixes, look, that's already beautiful, you have four or five different vegetables here, cabbage, kale, lettuce, mustard, this is a million dollar salad here and until now it has not done so. It didn't cost me much, so check it out, isn't it so pretty? This is here. You can just put it in a tupperware, store it in the refrigerator and then use it throughout the week. That's another little pro tip I'm going to give you. is that you can make different salad mixes, and instead of buying a salad mix at Costco that comes in a bag and creates waste, you can make your own salad mixes, which are much better, much more nutritious, and they don't all go to waste. the waste.

What was created was actually compost that will then go into my garden and actually improve the quality of my soil next year. Once that's done, I'll start working on my tomatoes. Garden tomatoes are much better than stored ones. -I bought tomatoes, it's like a world of difference, in fact some people say they don't like tomatoes and then I try tomatoes that come from a garden in my salad and it blows them away because it's a completely different fruit and yes, tomatoes are fruits. so similar to kale, we're going to cut the little ends off the tomatoes because some people don't like that texture.

I'm not that picky, but I'm not the only one who will eat this salad and I want to make sure everyone has a pleasant experience, so I'll consider others and remove any unpleasant texture from the tomatoes. It's helpful to have a serrated knife because tomatoes are soft and unless the knife is very sharp, it won't cut. tomato very well, I've been a bad boy here recently and haven't taken the time to sharpen my knives so that's something I need to do very soon here and until then, serrated knife, don't be afraid to add a bunch of Tomatoes to your salad Tomatoes give salads a very sweet and pleasant flavor and sweetness is a very important flavor to add to recipes.

Coming up when we make the dressing, I'll talk about the importance of balancing the five basic flavors and the tomatoes. They will help with that because they will add sweetness to the salad and make even people who don't like salads like them more because of that sweet taste, so spend a little extra money and add a few more. tomatoes in the salad, I promise it will pay off in the end, especially if you have picky eaters in the house, maybe kids, husbands or wives, so for a salad that size I basically used about a pint of mixed tomatoes and then you throw them away. on top now as this starts to get thicker and thicker, I'm going to start mixing it with a spoon, but you can certainly dig in with your hands as well, there's nothing wrong with moving on, let's make some peas, these are sweet peas.

They are very sweet and delicious, wow, a little trick for peas. The tips and the ends of them are slightly fibrous, so we're going to cut them off because again we want people to enjoy the recipe that we created and then I'm going to cut them in half and start tossing them on top. I like to line them up in a row. I save a little time and just cut the tops five and one more time. It's not rocket science. Find a method that works well. Y'all this is something I've discovered over the years maybe some of you are sitting there thinking man this is labor intensive I don't want to put that much effort into my food and that's what I'm going to say when you put effort into your food, that's what makes it really delicious when your loved ones feel like you've put your energy into it, you've put intention into it, I mean, that's really the difference between a good recipe and an amazing one, so know, use it like meditation, don't think of it as housework, just think of it as I love my wife or I love my girlfriend, I love my children and I want the best for them and so I am going the extra mile to make it delicious, look at that, There's another little preview that my yoga teacher Tomio recently said that the way you do anything is the way you do everything, so yeah, put in that little extra effort and I promise it will pay off in the end, right? okay, what else can we do?

I have some garlic here. I'm going to take some of the green leaves of this garlic and throw them on top of my salad. I'll chop these things very finely and a little goes a long way, so yeah, it's a big salad, let's do it all. When will cameras have a smell attached? This garlic smells amazing, okay, look, it's beautiful. Okay, let's give it a nice little mix. Next, let's make some corn, so I have some white corn that I've husked and that's not raw. boiled it's also slightly sweet this will add more texture and flavor to the salad and I'm just going to fillet it off the cob straight like that what else?

Uh-huh, so we have a cucumber and a cucumber is well sliced ​​and a little People like to peel it all, but since this came from my garden and there are nutrients in the skin, I don't want to get rid of everything. The skin of a garden cucumber has also not been waxed so there is not really a need to peel it, there are no negative aspects to the peel when it comes from your garden so what I am going to do for style and beauty isgo through and peel a little bit and that will do a couple of things, so when you cut the cucumber it will give it more intention and it will be more interesting, so when you are sitting and eating the salad at dinner, maybe it will be a conversation.

To start, how did you get your cucumber to look like that? Maybe not, maybe no one will notice or care, but I'll know that you know what it is, it's a thick cucumber, let's cut this in half, boom, go ahead, another little pro. The tip is that you can cut the cucumber not all the way so that it stays together and then, as you cut it, they come off already cut. We are learning together, we are learning well. Okay, it's getting pretty crowded. I'm going to rescind what I just said a few minutes ago at this point.

I think my hands will do a better job of mixing, so I'll abandon the spoon and get a little sloppy. Look, I could have even done with a bigger bowl. okay, okay, what's next? we have a few more ingredients and then we'll wrap this and work on the dressing. we have a beet, some kohlrabi and at least one carrot, let's do the carrot first, so traditionally most people just grate a carrot. but that's already been done and it's overkill, so let's do something a little more sophisticated. You're going to take the sharpest knife you have and very carefully cut it in half because it's a little safer.

You're going to very carefully notch some Vs, so you're going to cut the length of the carrot and make at least three Vs, so you don't want to cut too deep because you want the carrot to keep its circular shape. shape and then do it again, you have to be careful because this is not exactly the safest practice, but people love this stuff for a dinner party. It's amazing, so we're going to do it on both pieces, it's so perfect it really works. It came out pretty good so look what I did there, I put three deep V's like little V-necks on the carrots and now when I go through it and cut this bad boy out, look what I have little ninja star disks made out of carrot when you do it. this for your carrots people will remember these things for a lifetime I joke not long after they've eaten the salad they're going to talk about this extra step you took to make their food magical it happened to me before I probably happen. it happens again and you know, feel free to steal this because it's memorable, whoops, boom, look how cool that pretty thing is, if I may say so, it's getting pretty filling.

I feel like we're getting closer. I could give up kohlrabi, yes, why? Not everyone has seen a rutabaga, let's do it right, so a rutabaga is like a turnip, but it tastes much better, so what we're going to do is cut it in half and then peel it. The skinned skin is completely edible, but again it's a matter of texture. Kohlrabi tastes like an apple mixed with a radish like a sweet apple, so we're going to use half of the kohlrabi just to give it a little bit more, and this, my friends, is. The oldest classifier I have ever owned.

I've had this for over 20 years, but it's the best sorter I've found. I know it looks a little twisted, but this sucker is sharp, so it's still in my family. In fact, it's so sharp you have to do it. be very careful when grating things because you can grate your finger, so there you have it, there's a little bit of kohlrabi, we're going to give it a nice little mix again and as you can see, if it was a million dollar salad before, it's a multi million dollar salad now. which literally can't. buy this type of salad anywhere except in a fancy five star restaurant nowhere this is something you have to make yourself well bam I'm not going to use beets because the salad already has a lot of color I don't want to go overboard and also , anyway, everyone already knows what beets are, normally the way I would put them in the salad is to just grate the raw beet bada bing bada boom, everyone is happy, but today I'm going to skip that, okay let's do it a little bit of cleaning and then we'll put the finishing touches on our salad, we'll make the dressing and then we'll leave it okay, at this stage of the salad I want to dress it up now it already looks beautiful, but I can make it look even more beautiful with just add some simple things, so I have some herbs here, this is always a good option, it will make a somewhat bland salad taste incredibly aromatic and again, a little goes a long way.

You can take some scissors and just chop up some dill. I don't like dill, no problem, use cilantro, use parsley, use whatever you want, I also have some purple basil, go over the same basic story and just chop some basil here, this is a small bunch of basil , so I'm going to do everything, look at that and how can I get out of my garden I have two different types of flowers I have some radish flowers these are the purple ones the pink ones and then I also have some mustard flowers these are yellow and I'm going to cut them in the salad also simply because they are quite good, not simply because mustard mustard greens mustard flowers are some of the most nutritious plants on this earth and that is why I want to have them in my system in any way I can and a good way to do it It's through a big salad like this, when my girlfriend Kylie and I make salads like this together, we lovingly refer to them as hashtag big ass salad and now you can probably understand why, so look how beautiful it is, I want say, am I right or am I right?

That is a very pretty salad. I'm salivating. I want to end this video right now so I can go eat this salad, but we're not there yet. We have to make the dressing, so most people run to get it. go to the store and buy a dressing because they say oh I don't know how to make dressing breaking news making dressing is the easiest thing in the world to make a good gourmet dressing you just have to balance the five basic flavors that are . one b and four s bittersweet bittersweet salty and spicy bittersweet bittersweet salty and spicy I actually can't articulate my hands that well bittersweet bittersweet salty and spicy those five flavors are flavors that correspond to the taste buds of our tongue and if we balance the five flavors when we eat foods with the five flavors that's what we call gourmet food when the five main areas of the taste buds are stimulated our mouth says wow, this is amazing and that really makes the difference between good food, delicious food and you know, the mouth. -Amazing, delicious food, so today we're going to look for amazing, delicious food and we're going to balance all five flavors, so the base of our dressing today is going to be extra virgin olive oil which I don't have. any particular brand that I'm using today this is just the olive oil that I had on hand this says trader joe's but you can use whatever you have at home and now we're going to start balancing the flavors and I'm going to show you how to make that bittersweet thing. salty and spicy can you guess what lemon is what flavor lemon is?

I'll give you a couple seconds, actually, lemon is our acid, so we're going to squeeze in some lemon. make a whole lemon again, I want to digress very quickly and say that for this dressing the proportions are not crucial if you add a little more oil and less lemon, it won't actually be a deal breaker; the most important thing is to balance the basic flavors so for our bitter we are going to use lemon for our salty we are going to use salt this is sea salt and we are just going to add a little bit to mix it for our bitter first of all you don't need a whole lot of bitter in a recipe only needs a small amount and our bitter is already in the salad in the form of basil the basil is a little bitter the dill is a little bitter and some of our mustards are a little bitter so that flavor already it's careful so we have bitter in a salad in the form of vegetables we also have lemon which is sour we have salt which is salty we need a little bit of sweet so for sweetness today I'm going to use a little a little bit of honey maybe like a teaspoon of teaspoon and a half if you don't like honey you can use cane sugar or agave or maple syrup, that depends on you.

I like to use a little bit of nutritional yeast this also adds a little bit of bitterness and nutritional yeast is something we affectionately refer to as hippie powder in our home so a little bit of hippie powder for spice we're going to use a little bit of black pepper again for certain ingredients you don't need as much as others, so while you'll want a little saltier, you don't need as much heat, a little ground pepper works and then we mix. I like these small jars because I can cover them. and then I can mix them the same way a hardware store mixes paint well and there you have it, here you have a very good gourmet vinaigrette, but we're not done yet, we want to make sure that it actually tastes good, so what we're going to do.

What we are going to do is try this dressing to make sure that the taste of the five flavors is balanced and at first it is very difficult to know if it is missing a little salt or needs a little more. sweet, so what I recommend to beginners is to try the dressing five times and each time ask yourself a question: is it hot enough?, is it bitter enough?, is it sour enough?, is it hot enough? sweet?, and so on, and so on. We're going to train your brain to be able to discern which flavors it has enough of and which flavors it's lacking, so always try your food first because if you don't like it, chances are other people won't like it either, this stuff tastes amazing. delicious, we did it right, Sergey, we did it right at this point, we only have one more decision left to make and that decision is whether we are going to eat the salad right away or save it for later, so if we are going to eat it. salad right away, it makes sense to dress this salad from time to time, and take our guests out of the guesswork.

The problem is that this has salt and lemon in it and that will cause the lettuce to shrink and lose water, so if you are I'm not going to eat the salad for the next half hour. I would say cover this dressing with the lid that I have now lost. Here we go, we put it in the refrigerator and season it right before eating it another time. You can also put this salad in a tupperware. Put some plastic over this and put it in the refrigerator. This way, this salad will easily keep for up to a week.

This is more than a couple of meals here, so you're really saving. Time, there you have it folks, there's a beautiful salad with a delicious dressing and it's something you can make yourself that you can't buy anywhere else. something that will wow your friends, wow your taste buds, and walk away. to be healthier if you like this video and want to try it by all means do it. I'd love to see your salads if you're willing to share them with me, so I'm starting a new hashtag. called

bigasssalad

on Instagram and if you want to share your creation with me and show me what you came up with, I'd love to see it, so head over to Instagram, post a photo of your salad and be sure to add the hashtag big ass salad. and so I will be sure to see it thanks for watching ciao