Would (or Do) You Have a House Salad?

i am literally returning to this post days and days later, at a trot, because i forgot to mention another kind of house salad we swear by as a family: fruit salad, specifically berry salad. every week we make a tub of berry salad — quartered strawberries, raspberries, blueberries, sometimes mango, sometimes blackberries — and then keep it in the fridge. breakfast topper? berry salad. feeling snacky? berries, maybe with yogurt. need something for the lunchboxes? or to top dessert? berries. as long as you properly rinse everything and keep it in a good tub, it keeps long enough for everyone to have some colorful doses of sweet vitamin c over the week.

Growing up, my mom would always make a big leafy salad with carrots, tomatoes, cucumbers, and celery with a drizzle of olive oil, balsamic vinaigrette, and salt. It made an appearance at almost every dinner and no matter how many times I’ve tried to replicate the dressing, it’s never quite turned out like hers (maybe a mom thing?). Now as an married woman and soon to be first-time mom, my house salad is a Greek salad: cucumbers, cherry tomatoes, red onion, Kalamata olives (or black), and feta cheese with a glug of olive oil and sprinkle of dried oregano. My husband always says he can never replicate it the same way that I make it and it gives me a little burst of pride knowing that I have a signature dish that no one else can quite replicate the same way :) maybe it is a mom thing after all!

Lately, it’s been a package of Trader Joe’s organic herb salad mix, with absolutely essential cubes of peeled cara cara oranges sprinkled on top and a homemade sweet miso vinaigrette. Without the oranges, I just won’t eat it. They make it SO delicious, that I’m having breakfast salads as well.

What I’ve been coming back to lately is less planning and more building up on a can’t-lose basic…which for me is : red butter lettuce (chopped or ripped up into small pieces), and top with either really good olive oil, fresh lemon juice, maldon salt, and a grind of fresh pepper OR a simple vinaigrette (olive oil, lemon juice, dijon, garlic, salt, pepper). Last week we did roasted peppers (we roasted a pack of mini peppers) and goat cheese one day … roasted radishes and a tin of TJ salmon (so good) one day … and leftover roasted sweet potatoes and field roast vegan sausages one day. It’s so simple that you can add anything, but also delicious on its own if you get good quality lettuce. I’ll add here that Kewpie toasted sesame dressing is THE BEST if you’re craving more of a crunchy salad with cabbage, etc.

I have more that one since I love salad; most popular tomatoes, cucumber and avocado. If I have scallions shallots and/or feta I’ll throw those in. Salt, pepper extra virgin and any good vinegar. When my dad was still here he made his own red wine vinegar and it was the best. These days it’s white balsamic. I like to make a Sicilian salad in the winter; pink grapefruit, Cara Cara oranges, sliced red onion, Kalamata olives. The greens are usually endive, treviso and butter lettuce or little gem. I make a dressing using the citrus juice, olive oil, garlic , a splash of vinegar and salt and pepper. Sometimes a little Dijon. I love also a very green salad with fresh herbs, dill, cilantro, mint and of mix of lettuces . I always make my own dressing; I just think it tastes better.

This is so cute and love the Dad Salad, reminds me of my dad, he always preps everything so carefully and puts mushrooms and tomatoes too. In the winter at home I’m more of a handful of lettuce girl, until the garden gets going.

I make a big batch of house dressing on Sunday and it we use it throughout the week for salad, or potatoes, or any leftovers that need a little kick of flavor. Be warned there are a ton of ingredients but I swear you need them all: zest of at least 4 lemons, a little bit of the juice EVOO roasted garlic (I get it from the olive bar at Wegmans) small shallot some cooking sherry chicken broth or stock white balsamic vinegar enough curry powder to notice, but not so much that it becomes a curry dressing grey poupon—same as curry powder a glop of Greek yogurt or sour cream salt Immersion blend it all!

My husband and I whip up an Olive Garden-inspired salad all the time, based heavily on this one: https://www.gimmesomeoven.com/everyday-italian-salad/. I like to shave the parmesan instead of grating, and I’ll sub peppers for tomatoes because I still dislike raw tomatoes. For extra protein, we’ll sometimes add chicken or roasted chickpeas. The homemade croutons are a must!

I think I just realized we have a house salad! My mom makes this simple dressing with Dijon mustard, lemon juice, salt, pepper, a little sugar, and rice wine vinegar. Then on the salad we’ll have romaine, sliced radishes, halved cherry tomatoes, quartered cucumbers, dried cranberries, and sunflower seeds. If we’re feeling fancy we’ll add chicken (fried or grilled) and a drizzle of ranch… because the Midwest! I love this haha and now I want one

We DO have a house salad – though like many others, I’ve never thought of it as that. It’s the carrot seed salad recipe from Rose Bakery in Paris. We make it for gatherings all through the year, since we nearly always have carrots, lemons, and some sort of seed on hand. Friends who have kids who ‘don’t like salad’ have been overjoyed when their kids ask for seconds… 1 cup sunflower or pumpkin seeds 1 tablespoon sunflower or canola oil (optional) pinch of salt 8 medium carrots, grated 1 handful chopped chives For the dressing: 1/2 cup lemon juice 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon superfine sugar About 3 tablespoons sunflower oil or olive oil Preheat the over to 350 degrees F, and, if you wish, mix the seeds with the oil. Season the seeds with the salt, spread them evenly on a baking pan and bake for approximately 15 minutes till they are lightly roasted and crisp, turning frequently. Set aside to cool. Place the carrots in a serving bowl. To make the dressing, whisk together the lemon juice, salt, pepper and sugar in a bowl, then whisk in the oil. Check the seasoning–you may need more salt, sugar or lemon juice. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the cooled seeds.

Simple salads with a bright dressing are sooo sublime! My go to is a riff on my favorite salad from a local Twin Cities spot, Pizza Luce. I do spinach/arugula mix, radicchio (if I have it),red onion, candied pecans, craisins and a balsamic/olive oil dressing (it’s gotta be the Trader Joes – Trader Giotto’s Gold – Aceto Balsamico di Modena – makes a huge difference). So simple and divine!!

I make lots of different salads but looove olive oil, apple cider vinegar, tons of Dijon, tons of black pepper, and salt as my dressing!

My house salad is so basic, but I love it! Baby spinach, avocado, and pickled red onion topped with salt and good olive oil. I eat it almost every night and I never get tired of it!

Aww, I love this! Mine is lazy–arugula, lemon, olive oil, salt–but maybe I’ll strive for more after reading these. My parents always do romaine, feta, sliced black olives, and put all the dressings in the fridge (both homemade and storebought) on the table for everyone to pick their own.

I think this is a product of our life stage (mid-40s parents with three kids 7 and under), but Aldi bagged chopped Caesar salad, with an extra head of romaine chopped small and added, along with generous grinds of black pepper and sometimes frozen peas. All the kids LOVE it, and it’s easy, and just adding that extra romaine heart makes it so much fresher, crunchier, tastier, and balances the dressing-to-leaves ratio. Someday we’ll be back in the realm of homemade dressings and the like, but for now, we eat this almost every day.

I haven’t thought about it this way before. What a fun question. I do have a house salad with two twists. Cucumber is always the base and I either then add toasted cucumbers & a dressing with shoyu, a tiny bit of sesame oil, rice wine vinegar, garlic, red pepper (sometimes peanut butter) or I add to the cucumber base tomatoes and sometimes Kalamata olives and make a dressing out of olive oil, lemon, honey, garlic, red pepper, and brine from capers or olives.

My husband and I would always say “do you want your mom’s salad or my mom’s salad?” My mom’s was a simple green salad with homemade vinaigrette (with maggi), and his mom’s was a riff on the canalis salad.

This salad is a regular go-to. Kale, arugula, quick-pickled onions, blueberries, pistachios, feta, nasturtiums, and a simple dressing. So, so good! https://www.thekitchn.com/recipe-the-ultimate-spring-party-salad-243965

I grew up in a house with basically two house salads (my parents both cooked and each have a strong devotion to salad with every single dinner and a clear vision of what that salad should be). They are both good salads, but as an adult now I have this disease where I NEED a lot of VARIETY in my salads but I also AM KIND OF LAZY and lastly, sadly, still want a salad every day. Resulting in: now I make an enormous, showstopping salad every few weeks and dream of greens the rest of the time. So I guess I need to settle on a few simple house salads to rotate through

Simplest salad ever served right on top of a piping hot slice of pizza (usually Connie’s frozen cheese pizza)—Open a clamshell of arugula, sprinkle with salt and pour on a little of your fancy olive oil (the clamshell makes the perfect size bowl). Mix with tongs. Let sit for 15 minutes while the pizza bakes. Pile as much salad as you can on top of your slice. Eat whatever falls off with your fingers.

I may not have a house salad, but I certainly have a house dressing. Your mom’s Paris era salad dressing has been my got-to for ten years running!

While reading this I realised that in my Indian state of Maharashtra, our koshimbir is a house salad! (look it up :) My favourite version of many versions my mom makes is chopped tomatoes and onions with some cilantro and ground roasted peanuts – give this a good old groundnut oil tarka with mustard seeds and asofoetida, a teaspoon of salt and you’ll want it everyday of your life! Sometimes my mom subs the tomatoes for tangy house made yoghurt and that is equally great.

I’ve learned that the key to a great salad is to chop everything up very small Especially the lettuce, even spinach or pre-washed greens that appear to be bite size already. I always get compliments on my salads, even though the ingredients and dressing vary. The common denominator is always: chopped up small and mixed will. Also, salt.

I crave too many different salads to have a standard version, but do have a house dressing for when I want the simplest green salad. Just olive oil, lemon juice, a lightly smashed garlic clove, dijon, salt, and pepper. All shaken up to emulsify, no sweetener, heavy on the lemon and dijon and salt.

My in-laws and husband are massive salad lovers. I loathe cold food — yet I make the best dressing of any one of them. Some juice from the random pickled jar in the back of the fridge, a good glug of whatever oil is trendy, dried parsley, dill, red pepper, and dried onion. Shaken in a jar and served.

One of my absolute favourite salad dressings is an Apple Cider Vinaigrette :1 cup olive oil, 1/2 cup apple cider vinegar, 1/2 cup maple syrup, 1 tbsp Dijon. (Chef Michael Smith). Super yummy!

I think my house salad is a salad platter! Every Friday night, we have family pizza and movie night (a tradition started during the pandemic, because we needed a fun ritual and Trader Joe’s frozen pizzas were a reliable and not-painfully-unhealthy break from cooking). I used to make various vegetables on the side, but since we are eating pizza on the couch in the living room, a hot veggie eaten with forks didn’t sell very well. So I started making salad platters – basically, a crudité platter with a dressing not a dip and large amounts of lettuce/greens. I start with a giant round platter (IKEA has great melamine ones) and add a ton of cut up veggies in a ring. This might include wide strips of bell pepper, snap peas, endive leaves, halved radishes, carrot sticks, radicchio – really, whatever veggies I have a weird leftover amount of in the fridge – plus at least one head of romaine, separated into leaves and chopped in half horizontally if they’re super long. In the middle of the platter goes whatever dressing I feel like making – often a homemade caesar, but sometimes a lemon herb, roasted garlic and caper, or simple vinaigrette. My kids love salad regardless, but separating a salad and thereby allowing the perfect amount of dressing to be applied to each individual bite somehow makes it 10x better. Perfect for mindless movie snacking and for clearing out the fridge!

Our Indian house salad is: sprouts – any kind, but favorites are green mung bean or black chickpeas Onion Cucumber tomato (a great time to add what’s lounging in the fridge eg. bell peppers) dill or cilantro lemon juice roasted cumin powder s&p chaat masala Always hits the spot

My partner and I generally love any type of salad/green and are pretty adventurous eaters. So when our lovely local farm-to-table style restaurant offered a foraged wild greens salad, we ordered it to share as a starter since we were both starving. It was a big bowl of straight-up weeds, with maybe 3 paper-thin strawberry slices and the faintest hint of vinaigrette. We laughed as we choked down every last speck because it was nearly inedible. When the waiter came by to pick up our plate and ask how things were, we told him honestly that it tasted like weeds but we were so hungry we were happy to have it. His response was “yeah, you’re the first people to have finished that salad”. Lohl!

Wagamama Salad Dressing is my go-to: https://www.wagamama.com/cook/sauces/salad-dressing Put it on greens, or a selection of vegetables, or a soba salad – you name it, it’s good.

I make a version of a salad I first had in lebanon: potato salad with a MOUNTAIN of mint, thyme and green onion with some lemon and olive oil. I like it so the greens are more prominent than the taters. Very hard for me not to eat it all, alone.

My mom made the same salad several times a week when I was a kid: Chopped iceberg lettuce Chopped broccoli, cauliflower, cucumber, tomato, boiled egg Grated carrots Shredded cheddar cheese Chopped deli meat of any sort And, the pièce de résistance, the bright orange, Kraft brand French dressing that just screams 80’s parenting and molded jello desserts. Although my sensibilities recoil over the combination of cheddar and french dressing (and french dressing under any circumstances), I say a little thank you to my mama every time that I, a fancy lady, scissor up some sliced deli meat into my carefully crisped romaine and spring greens.

Toss chickpeas is olive oil and spices and air fry, turns any salad into a main course!

A great combo is spring mix, blue cheese, red onion, and a simple vinaigrette.

Oh how funny, I just this weekend announced to my husband that I was going to label the dressing jar that’s always in the fridge getting refilled House Dressing. What goes under it changes all the time, but the dressing we love and never tire of. There was a silly tabloid moment a few years ago. Some celebrities were splitting up and there were headlines about how one felt about the fact that the other had made a certain salad dressing for their new partner. I went cold turkey on all that kind of news a while ago; it suddenly felt ugly instead of amusing as the oligarchs actually took over?! Anyway, Olivia Wilde in response to all the madness posted a photo of the page in a novel where the recipe originated for her and I thought, “Oh sure, I’ll give that a try.” It was delicious and easy and I’ve been making it ever since. I don’t know what the original vinegar it called for may have been; I always use apple cider vinegar: Whisk up 2T vinegar & 2T Grey Poupon, then whisk in 6T olive oil, one T at a time. It’s thick and light and creamy and bright in the nicest combination. Since it’s all long-term-stable ingredients, I keep a jar of it going in the fridge and just add more ingredients and rewhisk as needed. It’s one of those kitchen things that’s like breathing: it just happens.

Ours is crunchy romaine dressed with olive oil and seasoned rice vinegar (seasoned is key). We don’t measure a thing, just pour from the bottles straight onto the greens, toss, and serve. People comment on it all the time!

I would love a post like this but for house wine/beer/cocktail/mocktail/bev of any sort.

I’ve been making Catherine Newman’s “Ulimate Kale Salad” for years. It always amazes me when kids who have been to our house before ask for it! I usually make it without the breadcrumbs, and it’s divine. Just make sure you use sherry vinegar! https://benandbirdy.blogspot.com/2013/05/the-ultimate-kale-salad.html

My husband is Arabic and our house salad is typically a fattoush but with our own little spins on it. My kids gobble up salad like there’s no tomorrow

Our house salad-greens, lightly dressed with olive oil and a sweet balsamic vinegar (almost like balsamic reduction)with salt- is so good my ten year old son makes it! It’s nearly impossible to get him to eat a vegetable but he will eat this all day. My crunchy hippie heart filled the day I caught him eating a big container of baby lettuces with the dog and cat.

I am seriously considering making a sharable document of all these salad recs- we have a rainy weekend coming up here….

Less of a house salad but more of a house dressing- which I learned from my mom’s very chic Swiss friend. Olive oil, lemon juice, maple syrup, salt. I don’t have measurements I just taste test and adjust if necessary. It’s so perfect

Even-Your-Grumpy-Great-Uncle-Will-Like-This-Salad -roasted cubed sweet potatoes (with salt and cayenne) -clementine oranges -dried cherries (or cranberries) -cashews -spinach -dressing: oil, apple cider vinegar, coarse mustard -lots of salt I’m not into salads made “the classics”, such as cucumber, tomatoes, onions, green peppers, etc. This one alllllways hits the spot, and I make enough for several days to assemble later. Cold sweet potatoes are where it is at! (Note: my daughter says that no kid would ever, ever eat this salad.)

We have two at our house: Smitten Kitchen’s Little Green Gem salad, and a coleslaw with a ginger/sesame/scallion dressing. I try to branch out but keep coming back to these two!

Not really…but I have just roasted a romanescu cauliflower in oil, with toasted walnuts. And made a lemon-mint potato salad. To eat with pea shoots and huge radishes. (Humblebrag)

Whenever we have guests we make a salad inspired by one from a favourite restaurant. Salad leaves, lots (and lots) of herbs (dill parsley, mint), very thinly sliced plums, a honey and lemon vinaigrette, and top with chopped hazelnuts. Guests always love it.

I make Smitten Kitchen’s kale salad with pecorino and walnuts (https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/) every time we have people over. A little involved to make but so good! Leftovers are also delicious.

My house dressing goes like this: olive oil acv splash of soy sauce (try it!) splash of maple syrup or some jam mustard maldon salt, pepper sometimes: a squeeze of mayo Also a grrat salad topping: roasting sunflower seeds in a pan and adding a splash of soy sauce before taking it off the heat.

I do have a house salad! Rocket and Parmesan (and sometimes pear) 1 bag rocket Shave the right amount of parmesan in the bowl with a potato peeler Thinly sliced the right amount of pear Dressing Grate one clove garlic into jar, and salt and pepper Add a glug of Apple cider vinegar Add about the same amount of extra virgin olive oil. Shake and pour the right amount (not too much or aggressively soggy) when ready to serve and toss though. Add a good glug of

Romaine or little gem lettuce, plus some bitter greens (I like frisée). Radishes, cucumber, broccoli, shallots (nicer if you pickle them in vinegar for a few minutes first), oranges, nicoise olives. Vinaigrette made with red wine vinegar, olive oil, salt and pepper, maybe a little smidge of anchovy paste and/or Dijon mustard.

I never thought I was good at making salads, but then someone asked me to bring one to a party, and it was a hit! (Growth mindset!) I’ve made the same salad ever since (and it is always a hit). lettuce – chopped into small pieces. (My pet peeve is giant salad leaves) tomatoes red onion cucumber dressing (shaken in a mason jar): olive oil lemon juice dijon mustard crushed garlic salt/pepper honey I top with feta cheese (important!) and, if I have them, croutons and walnuts

I alternate between a kale salad…chopped kale, shredded parmesean, dried cranberries and Newmans Own Oil and Vinegar…..or mixed greens, green onions, salt and pepper, and tomatoes…the type depends on the season…and a ripe avocado. I’m a California native and love me a good green salad!

The only labor in this salad is washing the blueberries and dumping containers. One container spinach, baby kale or arugula One container blueberries One container crumbled goat cheese or feta cheese Some pistachios Girards champagne vinaigrette Great for when you realize you said you’d bring the salad to someone’s dinner party on your way to the dinner party.

My go-to is cucumbers and tomato on whatever greens I have in the house. I vary toppings like feta, crispy dried almond skins, and raw slivered almonds, but I always add a salad seasoning mix (like Trader Joe’s ranch or green goddess seasonings), dill, and pepper on top. But I’m desperate for more ideas!

Garlic expressions is the best. We buy it for family members for Christmas.

baby arugula or mixed baby greens, toss with oil and vinegar to lightly coat. (salt and pepper next) if it’s a minimal night olives. if more time, then any or all of: cucumbers, diced peppers, scallions, shredded carrots, navy beans and goat or blue or parmesan. we eat it almost every day. the best.

Love this post. Can’t wait to read all the yummy recipes in the comments. Mine is a summer salad, rocket, mango slices, torn prosciutto and grilled haloumi cheese with EVOO and some good balsamic vinegar. Another is my cous cous salad.

The school where I work has a great salad bar, and I’ve come up with a signature salad that I eat at least a few times a week: baby green leaf lettuce (sourced from Little Leaf Farms), topped with a bit of chopped tomato and cucumber, tabbouleh, roasted chickpeas, Kalamata olives, beet slaw, olive oil, balsamic vinegar, sunflower seeds, feta, a hearty dollop of hummus, and some pita wedges on the side. Love to add additional roasted veggies if they’re available! <3

I have decided to stop pretending that I enjoy “adult” salads – my preferred choice would be the same as most toddlers. I enjoy: chopped up carrot sticks, diced cucumbers and baby tomatoes, the odd cube of plain cheddar cheese and, if I’m fancy, half an avocado on top. I will not apologize for my firm belief that most “leafy greens” taste like grass pulled out of my garden.

My no/low-chop Greek lunch salad: good lettuce, like bib Boston or butter, crumbled feta or crumbled goat, cherry tomatoes, sliced cucumber, topped with Greek dressing and a chunk of smoked or canned salmon on top. Yum.

My kids specifically like baby spinach (lots of it), chickpeas (crunchy or just straight from the can), a chopped up dill pickle (or two), sweet onion, a dollop of avocado mayo, and a sprinkle of nooch. Sometimes I’ll add a scrambled egg or a pinch of buffalo seasoning. Weird but delicious.

Ever since you shared the simple (butter lettuce, salt and pepper, and shaved parm) salad with the Via Carota dressing a few years ago it’s been my house salad. So simple but the dressing really makes it special!

I’d been calling my go-to-make-with-every-meal salad my “habit salad.” Nice to think of it now as my “house salad.” (Arugula, shaved parm, toasted almond slivers, lemony dressing.)

We do! It’s a real crowd pleaser- “Sydney’s Favorite Salad” lovingly burgled from Jen Hatmaker Butter lettuce, cherry tomatoes, cucumber, avocados, honey roasted pecans, red onion, an easy homemade champagne vinaigrette, and we swapped out her gorgonzola for feta instead. When my then-3 year old first tried the gorgonzola he had a full-body shiver and gave me a dead-eyed “never again” look. Now all we have to do is say “gorgonzola” and the whole family does the shiver. Not so with the feta :)

Mine is simple. Kale, chopped to bits and massaged with olive oil and fresh lemon juice (and sometimes a dollop of honey). Roasted cubed sweet potatoes and shiitake mushrooms. Seasoned with salt, pepper, and whatever other spices strike my fancy at the moment. And topped with goat cheese and pecans. No measurements. Incredibly delightful!

Mine is a plain old Romaine, carrot, cucumber, tomato, avocado, whatever else I feel like adding along with… wait for it, a light homemade ranch dressing with my little garden herbs… FAB!!!

My non-negotiables for my house salad are spinach and/ or arugula, sliced cucumbers, shredded carrots, chopped tomatoes and homemade balsamic vinaigrette (dijon/ honey/ balsamic vinegar/ OO/ salt + pepper). Frequent add-ins include craisins, roasted smoked almonds, fresh blueberries, gorgonzola, avocado, medium-boiled egg, shredded chicken, tuna packed in oil, etc. Yum.

My mom’s house salad is the taste of my childhood. A bag of iceberg salad mix, and a combo of olive oil, Heinz salad vinegar (crucial!), seasoned salt, and seasoned pepper all sprinkled directly on the veg before mixing. Prepared and served in the same wooden bowl, always. She has gifted a bowl and the dressing ingredients to several people in my generation as wedding presents as they all love it and associate it with her too. So much nostalgia tied to such a simple thing!

My husband was briefly a pro bbq chef, so I find it extra flattering that there are a few things he claims I can make much better than he can! I am the salad chef of the family, among other things. And my jam is to intuitively craft a salad from whatever ingredients are in season or that speak to me at the grocery store. It’s so improvised that I’m struggling to give an example, it’s like they enter my mind and then leave as soon as the salad is finished. Like… butter lettuce, endive, pickled beets, watermelon, and a sharp cheese. Or, romaine hearts, cucumber, raw corn kernels, radishes that have been quick marinated in salt and olive oil, sliced celery, and small cubes of a tart apple. Oh and I love pan frying riced cauliflower as a topper for any salad that needs a nice savory kick. Goes well with olives, cheeses, even sautéed green beans in the salad too. Any of these are their own dinner if paired with hot smoked salmon from Wildfish cannery, just straight outta the can.

I live in Australia, but my local pizza shop makes the BEST salad -seriously it is just green butter lettuce leaves and a dressing and we pay something like $14 for a side salad – totally off the charts expensive BUT the dressing is magic. Apparently there’s no anchovy in the dressing…. no-one I talk to can work it out, and everyone agrees it is their most expensive but non-negotiable luxury. I love making salads, usually I make a French style dressing but when I need to take a salad this is my favourite recipe book : https://www.booktopia.com.au/community-hetty-lui-mckinnon/book/9781760786571.html?srsltid=AfmBOorw3yp2wAbYi8-btqso1wIIqeYNf4rjGvZcCNiAeHCFJilOkOZA Everything is delicious and quite easy to make. This shows you how to make the salads you usually only find in professional cafes.