Not enough salt Freshly squeezed lemon Wet lettuce Small chunks of onions Dont let the salad wilt Use a big bowl The hand is the best tool to mix veggies Thank you ma'am for the tips!
You are the reason my salad dressing was perfect ....it seems I wasn’t putting enough salt but had no idea that alone would fix the problem.....seriously I’ve been making dressings for years....thank you so much..it was THE most delicious EVER
“if this is not your first time watching this channel you probably know what that secret ingredient is, right?” ..... aaaah in a moment of doubt/panic I changed my answer to pomegranate molasses 😹
@SylvanaForrester yea the requests lately are absurd, and plane ignorant. People don't want us handing them things directly, but don't realize I just touched there food while preparing it...
Always wanted to do a show on terrible customers in restaurants and retail because people are nuts! Seriously living in France it’s hilarious to see the difference in how they treat customers....haaaaaaa haaaaa they don’t tolerate peoples shit at all bye bye get out and never come back as they call the shops next door and say see that asshole walking out my store don’t let him in your store and there goes the keys doors and locks in your face!
I learned about this method from my mom. She would mix dressings this way when we were family camping....keeping gear to a minimum. Also I am a big Alton Brown fan...every gadget has to do at least three things! And I’m 70 now, so Mom would have been doing this during the 50’s.
@@janwoodward7360 Dankeschön for your answer. I like the jam jar method as well. And keeping it basic in the vinaigrette: oil, vinegar, sugar, salt, Just like my mother used to make it. As children, we never had to be told to eat salat. We just did.
@@aprilmay1700 sugar is more in packaged food. The way restaurants work is by using plenty of salt and fat. Sugar isn't as effective in fresh food as it is in packaged foods. Salt and fat are always effective.
Helen, thank you so much for the time, energy and effort you put in your videos. I love how down-to-earth and unpretentious you are. I hope you know, you are improving people’s lives, each and every video. It’s too bad you are not receiving the same type of monetary compensation other TH-camrs are. Keep plugging along and one day it will pay off financially (at least that is my hope).
Another idea: sandwich mistakes. I personally love sandwiches, however, consuming them as often as I do, I sometime make a bad one stuffing too much ingredients. P. S. Great instructional video! ☺️
Finely shredded iceberg lettuce, oil/vinegar/salt/pepper/oregano, or homemade Italian dressing w/o sugar in it. Very thinly sliced tomatoes too, but use as much as you like!
Great tips, Helen. Thanks. I've found a small splash of water can help soften a sharp vinaigrette. If you use a jar to shake all the dressing ingredients it emulsifies well.
I was the Lead Cook at a hospital that had pretty pitiful food. After about a year in, working with my boss and retooling the menu a bit here and there, our salad bar was a hit with everyone. A Coworker pulled me aside one day and asked me "What did you do to make the salads so much better?" I simply said "A little salt and pepper goes a long way on a salad...." She thought I was crazy but it obviously was working haha.
Yep. I don't add salt but I add muffaletta and black pepper to my lettuce and likely toss it in a small amount of dressing. Then I add my salad topping (cheese and meat) that's been marinated in dressing. My salads are flavorful and borderline addictive
Back in the day I was taught to take the "bite" out of raw onion by giving the sliced onion an ice water bath for a few minutes before incorporating them into the salad. Curious to know if this is common in the industry or just a whim of my chefs?
I have made my own salads for many many years and been in the kitchen since I was a kid. Your tips are right on the money and include many things I learned by trial and error. For those just learning. Try things out and see what happens. You learn by doing.
Dear Helen, I love this subject! as any french person I LOVE vinaigrette :) I have come across 2 tips that were game changing for me : - for a less tangy vinaigrette (by the book french vinaigrette ratio is 1 measure vinegar, 2 measures oil), just add water instead of oil! I've been told that is how italians do, it helps soak all veggies in sauce. - for a fluffy vinaigrette, start with the mustard and salt, THEN the oil bit by bit, and beat until desired consistency. My aunt's almost ressemble a mayonnaise! Then you carefully add the vinegar, to keep this nice thickness. bonus tip : for a "Lyon" style vinaigrette, add fresh garlic - perfect for salads with bitter ingredients or meat! (Lyon is a city famous for their unique bistrot style)
I think esoteric greens like arugula and such are healthier, but I find them unwieldy in salads. I know that keeping everything intact is prettier, but if I'm making a salad for myself I will rough chop my store-bought Spring Mix or whatever, into more fork-friendly chunks. I also mix more bitter greens with Romaine to make the whole salad a little less bitter. I'm eating salad for health, and I want to make it appetizing enough that I am not put off from making it by little things like bitterness, or getting dressing on my cheeks because the leaves were too big. Yuck! EAT MORE SALAD!
Helen, you are an absolute treasure! I know that in my younger days, I made each of these mistakes. I would have made better salads sooner, if TH-cam was around earlier. Many thanks for all that you do!!
Perfect timing for this...we are getting beautiful lettuce varieties from our local farm markets. Your earlier video about washing and storing leafy greens is a lifesaver. Thank you, Helen.
I love land sake Farm in Weston. On another note always pick through and pick out the less than fresh parts. I had salad in a restaurant last year and it had a bunch of no-good pieces in it and when I brought it up to the manager her answer was we can't do anything about it that's how it is received. What a stupid answer. Needless to say I will not go back
I've found shaking the box salad mix helps it last longer too. After you've served some, shut it well and hold the lid and container together, turn it upside down and shake it (not too rough). Distributes the condensation instead of just having water sitting in the same spots which causes it to rot faster. Try to eat salad with every meal when you buy it! Your bowels need fiber..
Using hands is one of the problems we have in the first world only. My ruling sounds like this: if you are uncomfortable with me using my hands for preparing food, please don't show up. And please don't invite me to your meals, because if you worry about my hands, what should I think about yours? Of course, I am super clean when cooking, even for myself. It is a form of respect. Requiring gloves is a no-go even for professionals. I have been watching them at the market and they touch money and dirty tools with their gloves and then touch food they put in my bag. With bare hands I am much more aware of what I am doing.
Congratulations on a wonderful series of videos. You really put a lot of thought and explication into each one. FYI, as I understand it, the root for the word "salary" comes from the word "salt." In the Roman Empire, one portion of a soldier's wages (salary) enabled him to buy salt.
This is a FANTASTIC video. The only problem I have is my hubby doesn't care for vinaigrette type dressings. This 1 looks so delicious though I think I'll have to spring it on him. And next time we visit southern MA & our grandkids maybe we can make it to Boston. Between a class fron you & visits to Milk Street kitchen & ATK, I think I'd be in food heaven.
Chef here. As ever, great wee vid and excellent tutorial. The only comment I would make is that you should wash all salad and veg, regardless of whether the bag states it's been pre-washed. Lettuce and other salad leaves are often linked to outbreaks of E-Coli, which is pretty serious, requiring hospitalisation. Furthermore, it can be fatal to certain groups i.e young children, the elderly and those with weakened immune systems through illness etc. All food establishments must follow strict guidelines around this sort of thing, yet we don't educate our consumers (civillians 😀) about the importance of this. Not a criticism, more just advice from a freelance Head Chef who has to ensure the highest of standards around food safety and food hygiene etc. More to being a Chef than just cooking 😕
This salad is one of my favorites. It takes a few tries to get it perfect! After a while, you can make a few adjustments for a bit of variety...😋😃 Fresh lemon juice & zest & a good quality olive oil are my go to favs!!
Rookie Mistake 1: Getting your Salad in a plastic box. Sadly you make it sound like the salad bought in the supermarket is the better choice because you don't have to wash it THREE TIMES. You present a product locally grown by, assumingly, a small business as inconvenient when in reality its the better choice economically and morally. Support your local farmers.
Wear the glove with the mandolin! I promise you, it is very painful to put your finger through the blade. And your nerves aren't fully healed for 1 full year. OUCH!
You're crazy. There is no right way to make a salad. I make mine the way I like it, drowned in dressing and let stand until what you call wilted and I call integrated. I like salad with my dressing. Where was the cracked black pepper? You can't eat salad without pepper. Salt to taste. I like a lot of salt, iodized to prevent goiter. Where are the walnuts, carrots, green, red, and yellow peppers, apples, garbanzo beans? There's got to be a hundred different kinds of salad dressing. Some of the store bought ones are very good IMO. I like Ken's. If there isn't enough on your salad just pour out more. I don't like that kind of lettuce. It's bitter.
What wrong with the natural taste of Rookie Rucula?. The taste is refreshing and really nice no need for special cream ,mustard mixture or any other. Just feel the taste a different veggie as there is no need to disguise them. I just ad up olive oil, piece of avocados, lemon or vinagre. Luckily i am able to get them from my old garden and they appear every winter next to some wild plants.
Helen must be from the Middle East where they typically over-salt their food. It's probably an easy trap to fall into if that's what you were always served while you were growing up.
Lady!, you are awesome. No body, for whatever reason, dare to talk about salad. Salad, what’s to talk about, that’s easy. Not true, and you prove them wrong. Great episode. Thank you.
I really love this channel so much!! I only found it a few days ago but I’ve been binge watching all of the recipes 😆 Thank you so much for such amazing videos! Your tips are perfect and the way you teach is incredible!!
howdy Helen! I have learned so much form your videos! While watching this video i had to pause at the 1:50 mark, when you are talking about the box prewashed greens. I purchase my baby spinach from Costco like this. After the initial opening prep, when you put the unused portion in your refrigerator first place a paper towel on tope of the greens. And when storing in your fridge place up side down. This will allow you to keep the greens fresher longer with less waste. change the paper towel as needed.
Oh Why didn't I find this video years and years ago. "A few glugs" makes so much more sense to me than 10ml or 16grms or whatever. I am now excited to go make a because I a. know what to do and b. what NOT to do and that a "glug" is considered an actual measurement. Thank you, Helen Rennie!
as an asian i still am baffled by you westerners freaking out on seeing people using their hands to make food. this trend is slowly creeping up in my culture too, despite our country being hotter than yours. it surely must be cause you use toilet paper instead of a bidet.
Trouble is I've stopped eating ready-meals and make everything fresh now, including lots of salads. I had to cut down on my salt intake cos of my blood pressure. So this video isn't very good news for me. 😉
my fave salad dressing is just equal amounts soy sauce, rice vinegar & toasted sesame oil... its SO perfect and so easy please give it a try with some leafy greens and clementine segments 😍
Loved it....great tips!! only thing for me is I need a ratio of 1:3 at least or even 1:4 lime juice or vinegar to oil.... and a bit of grated onion works wonders on any salad dressing! Also add a tiny bit of something sweet (sugar, xylitol, honey) or using some sweet white balsamic vinegar from italy “condimento Bianco”! It is delicious!
Hi Helen, that salad you made is called fattouch in Lebanese cuisine, it is delicious . Some people fry the pieces of bread as they stay crunchy with the dressing, but I prefer your version ( healthier). Thank you for all the tips 🥰🥰👍
Honestly, (I haven't watched this video yet, just started) I have found that temperature is the key. Yes, they use all kinds of crap like salt and sugar, but I bypass that at home and just leave the lettuce and veggies out until room temperature. Too cold changes everything. I used to do it straight from the refrigerator and the salad never came out good.
Once upon a time I gave a recipe for my friend, she cooked and served it to her family. Next day she scolded me for forgetting to mention salt in the recipe! I looked at her with eyes wide open and said, I thought it was obvious 😂😂😂.
I make my dressings ahead of time in a mason jar and store it in a fridge. You don't have to worry about emulsifying like this either. Just gotta shake the jar.
Ask your doctor about potassium-chloride as a salt substitute. Whole foods carries a product called "lo-salt" that's pretty good. but make sure your doctor is ok with you using it. it might actually help with blood pressure.
Thank you very much for your lesson .I prep food every day for my family,and every day you learn something new.From now one this will be the way how I’ll make my green leafy salad 😊
in that Samin Nosrat book she says that you should “macerate” your onions in vinegar to take the edge (burn?) off ( salt fat acid heat book). It’s a great plan to just put the onions straight into the dressing though 😺
Not enough salt
Freshly squeezed lemon
Wet lettuce
Small chunks of onions
Dont let the salad wilt
Use a big bowl
The hand is the best tool to mix veggies
Thank you ma'am for the tips!
That’s “don’t use wet lettuce” btw! I got really confused by this comment for a sec haha
Us chefs add salt to almost everything and often in multiple steps of a dish. Knowing when to use it and how much, is a big part of cooking.
It's tricky too because too much makes a dish inedible.
a big part of having to take high blood pressure meds all your life, as well.
@@joeschmo7957 unless you have IBD like me which causes dysautonomia, which is POT like symptoms (fainting easily). I have to eat lots of salt
What is POT? Thanks
What is POT? Thanks
"If you don't want to squeeze a lemon, just use vinegar."
If you don't want to squeeze a lemon, get outta here!
Haaaaaaa haaaaaaaaaa
@@pinchebruha405 isn't that spelled Bruja lol?
Lol
@@bearlytraincot4131 bruja-Spanish. Bruha-Filipina
You are the reason my salad dressing was perfect ....it seems I wasn’t putting enough salt but had no idea that alone would fix the problem.....seriously I’ve been making dressings for years....thank you so much..it was THE most delicious EVER
Congrats on your salad success :)
Are you the Bob in the scenario mentioned? If you're another Bob then that would be hilarious 😂
“if this is not your first time watching this channel you probably know what that secret ingredient is, right?” ..... aaaah in a moment of doubt/panic I changed my answer to pomegranate molasses 😹
Hah. Nicely played, if the wrong answer.
I thought it was the soy reduction lol
I said salt......amazed I was correct !
"If you don't want people touching your food, don't eat out" thank you, from someone who worked in a cafe with an exposed kitchen.
That is so true 👍
@SylvanaForrester yea the requests lately are absurd, and plane ignorant. People don't want us handing them things directly, but don't realize I just touched there food while preparing it...
Always wanted to do a show on terrible customers in restaurants and retail because people are nuts! Seriously living in France it’s hilarious to see the difference in how they treat customers....haaaaaaa haaaaa they don’t tolerate peoples shit at all bye bye get out and never come back as they call the shops next door and say see that asshole walking out my store don’t let him in your store and there goes the keys doors and locks in your face!
It all depends on your public health authority, we are not allowed to touch food with our bare hands that’s what gloves are for
@@pinchebruha405 wow, hilarious
I save a small jar (e.g. mustard jar) and add my dressing ingredients in it. Instead of whisking, I just close the lid and shake it up!
Same here Genie. Then you can keep any extra in the fridge or take the bottle to the table for extra dressing lovers!
The Jamie Oliver method. Where did you learn it?
I learned about this method from my mom. She would mix dressings this way when we were family camping....keeping gear to a minimum. Also I am a big Alton Brown fan...every gadget has to do at least three things! And I’m 70 now, so Mom would have been doing this during the 50’s.
@@janwoodward7360 Dankeschön for your answer. I like the jam jar method as well. And keeping it basic in the vinaigrette: oil, vinegar, sugar, salt, Just like my mother used to make it. As children, we never had to be told to eat salat. We just did.
@@worldlit1146 yes, here also, my german mom used vinegar if we were out of lemon, always a pinch of sugar.
Salt is the"secret" ingredient in most restaurant dishes , 😆
Either that or sugar lol
Or msg
Salt and fat. That's what any chef will tell you.
Salt, butter and sugar
@@aprilmay1700 sugar is more in packaged food. The way restaurants work is by using plenty of salt and fat. Sugar isn't as effective in fresh food as it is in packaged foods. Salt and fat are always effective.
I like pickled onions in a salad. They’re pink.
Same i also love pickled beets,radishes, carrots etc.
Me too!! And, I've recently just discovered marinated onions. Yum!
Gotta try this
THIS IS THE GREATEST HOW TO SALAD VIDEO. IT'S THE ONE I'VE HUNTED FOR. Pardon me for shouting I was just so excited.
Yes I could hear you from here! I’m in Australia lol
I read some words but heard nothing.
@@sf55514 🤣😄
Brilliant Helen! Under seasoning is probably the biggest mistake I see people make in the kitchen.
Helen, thank you so much for the time, energy and effort you put in your videos. I love how down-to-earth and unpretentious you are. I hope you know, you are improving people’s lives, each and every video. It’s too bad you are not receiving the same type of monetary compensation other TH-camrs are. Keep plugging along and one day it will pay off financially (at least that is my hope).
For me, fresh garlic is essential in my vinegarette!
And finely minced onion
The heck do you live where you thought fresh garlic is a tip instead of common sense? 🤔
@@rubiirae Same place 83 other people live smart arse.
Parsley, coriandre, ciboulette, estragon for me
Yes! I use the grater.
Secret ingredient? Obviously pomegranate molasses 😂
Yes! I discovered this fabulous ingredient later in life - now, I'm never without it!
Love it in date salad!
I love that it is so addictive
NO POMEGRANATES NO, NO, NO POMEGRANATES!!!!
Another idea: sandwich mistakes.
I personally love sandwiches, however, consuming them as often as I do, I sometime make a bad one stuffing too much ingredients.
P. S.
Great instructional video! ☺️
use excellent bread.
Finely shredded iceberg lettuce, oil/vinegar/salt/pepper/oregano, or homemade Italian dressing w/o sugar in it. Very thinly sliced tomatoes too, but use as much as you like!
If using, always salt your tomatoes.
“Rookie mistakes” is a perfect series!
So a biography of my life then!
Mine too.😆
Stumbled on this. Subscribed. Why aren’t you famous? 😂❤️
Great tips, Helen. Thanks. I've found a small splash of water can help soften a sharp vinaigrette. If you use a jar to shake all the dressing ingredients it emulsifies well.
I was the Lead Cook at a hospital that had pretty pitiful food.
After about a year in, working with my boss and retooling the menu a bit here and there, our salad bar was a hit with everyone. A Coworker pulled me aside one day and asked me "What did you do to make the salads so much better?"
I simply said "A little salt and pepper goes a long way on a salad...."
She thought I was crazy but it obviously was working haha.
Yep. I don't add salt but I add muffaletta and black pepper to my lettuce and likely toss it in a small amount of dressing. Then I add my salad topping (cheese and meat) that's been marinated in dressing. My salads are flavorful and borderline addictive
Toning down the onion in the dressing is a great idea, Thanks
Back in the day I was taught to take the "bite" out of raw onion by giving the sliced onion an ice water bath for a few minutes before incorporating them into the salad. Curious to know if this is common in the industry or just a whim of my chefs?
I have heard that putting onions in cold water to make it possible to not cry when chopping them up.
oh, the tip given to me was to soak in vinegar and water, which I now like to do
Just found YOU last week.
Been cooking 35 yrs.
It is nice to glean tidbits of other cooking styles.
Can't wait to explore your videos.
I have made my own salads for many many years and been in the kitchen since I was a kid. Your tips are right on the money and include many things I learned by trial and error. For those just learning. Try things out and see what happens. You learn by doing.
Wow Helen. I could actually taste all the layers of flavor and texture that you were adding to the salad. Youare treasure!
I only discovered this channel a couple of weeks ago and I'm hooked.
Dear Helen, I love this subject! as any french person I LOVE vinaigrette :)
I have come across 2 tips that were game changing for me :
- for a less tangy vinaigrette (by the book french vinaigrette ratio is 1 measure vinegar, 2 measures oil), just add water instead of oil!
I've been told that is how italians do, it helps soak all veggies in sauce.
- for a fluffy vinaigrette, start with the mustard and salt, THEN the oil bit by bit, and beat until desired consistency. My aunt's almost
ressemble a mayonnaise! Then you carefully add the vinegar, to keep this nice thickness.
bonus tip : for a "Lyon" style vinaigrette, add fresh garlic - perfect for salads with bitter ingredients or meat! (Lyon is a city famous for their unique bistrot style)
Merci Nathalie !!!!
Thanks for this.
You’re so engaging, I love it! And you accent is beautiful.
I think esoteric greens like arugula and such are healthier, but I find them unwieldy in salads. I know that keeping everything intact is prettier, but if I'm making a salad for myself I will rough chop my store-bought Spring Mix or whatever, into more fork-friendly chunks. I also mix more bitter greens with Romaine to make the whole salad a little less bitter. I'm eating salad for health, and I want to make it appetizing enough that I am not put off from making it by little things like bitterness, or getting dressing on my cheeks because the leaves were too big. Yuck!
EAT MORE SALAD!
I eat them for breakfast topped with warm legumes and a grain.
Helen, you are an absolute treasure! I know that in my younger days, I made each of these mistakes. I would have made better salads sooner, if TH-cam was around earlier. Many thanks for all that you do!!
It’s simple lady .. is not about the recipe (it’s all in the technique) 🥱🥱🥱
Perfect timing for this...we are getting beautiful lettuce varieties from our local farm markets. Your earlier video about washing and storing leafy greens is a lifesaver. Thank you, Helen.
"Sorry, folks, I'm going to have to ask you to wait a couple of days for dinner while my greens sit in the refrigerator."
Brilliant. I love all these useful tips I learn from you, Helen! 😃
I love land sake Farm in Weston. On another note always pick through and pick out the less than fresh parts. I had salad in a restaurant last year and it had a bunch of no-good pieces in it and when I brought it up to the manager her answer was we can't do anything about it that's how it is received. What a stupid answer. Needless to say I will not go back
I've found shaking the box salad mix helps it last longer too. After you've served some, shut it well and hold the lid and container together, turn it upside down and shake it (not too rough). Distributes the condensation instead of just having water sitting in the same spots which causes it to rot faster.
Try to eat salad with every meal when you buy it! Your bowels need fiber..
Using hands is one of the problems we have in the first world only. My ruling sounds like this: if you are uncomfortable with me using my hands for preparing food, please don't show up. And please don't invite me to your meals, because if you worry about my hands, what should I think about yours?
Of course, I am super clean when cooking, even for myself. It is a form of respect.
Requiring gloves is a no-go even for professionals. I have been watching them at the market and they touch money and dirty tools with their gloves and then touch food they put in my bag. With bare hands I am much more aware of what I am doing.
it's always so silly to me when i see people freak out about hands being used like washing them isn't an option.
Spring onion, a small shallot, garlic, olive oil and red wine vinegar, salt & pepper.
👍🤩It’s so simple but absolutely helpful info. Thank you. 🙏💝
I like the tip about using a salad spinner and paper towels. I like adding roasted spicy sweet nuts to a salad or roasted pumpkin seeds.
Parmesan crisps are good. Artichoke & or palm hearts are nice too..
“Do as I say, not as I do” 😂
Congratulations on a wonderful series of videos. You really put a lot of thought and explication into each one.
FYI, as I understand it, the root for the word "salary" comes from the word "salt." In the Roman Empire, one portion of a soldier's wages (salary) enabled him to buy salt.
Was happy to tick off the elements I've been taught by my wife. One more item for vinaigrette: we add a dab of shredded elephant garlic.
Wow, who knew these little techniques would greatly improve my salads. Thank you so much for sharing this with us 👍
I didn't realize I was such an amateur salad artesian.
This is a FANTASTIC video. The only problem I have is my hubby doesn't care for vinaigrette type dressings. This 1 looks so delicious though I think I'll have to spring it on him. And next time we visit southern MA & our grandkids maybe we can make it to Boston. Between a class fron you & visits to Milk Street kitchen & ATK, I think I'd be in food heaven.
Chef here. As ever, great wee vid and excellent tutorial. The only comment I would make is that you should wash all salad and veg, regardless of whether the bag states it's been pre-washed. Lettuce and other salad leaves are often linked to outbreaks of E-Coli, which is pretty serious, requiring hospitalisation. Furthermore, it can be fatal to certain groups i.e young children, the elderly and those with weakened immune systems through illness etc. All food establishments must follow strict guidelines around this sort of thing, yet we don't educate our consumers (civillians 😀) about the importance of this.
Not a criticism, more just advice from a freelance Head Chef who has to ensure the highest of standards around food safety and food hygiene etc. More to being a Chef than just cooking 😕
Washing lettuce does not remove e coli.
Helen, when are you going to write a book? Thank you for this channel
This salad is one of my favorites. It takes a few tries to get it perfect! After a while, you can make a few adjustments for a bit of variety...😋😃 Fresh lemon juice & zest & a good quality olive oil are my go to favs!!
Oh Ms. Helen, I just love your accent.
Rookie Mistake 1:
Getting your Salad in a plastic box.
Sadly you make it sound like the salad bought in the supermarket is the better choice because you don't have to wash it THREE TIMES. You present a product locally grown by, assumingly, a small business as inconvenient when in reality its the better choice economically and morally.
Support your local farmers.
Wear the glove with the mandolin! I promise you, it is very painful to put your finger through the blade. And your nerves aren't fully healed for 1 full year. OUCH!
That's why she said "Do as I say, not what I do."
извините, но огурцы с помидорами заправляются либо сметанкой, либо маенезиком, чтобы потом оставшуюся юшечку вкусно доесть хлебушком
I just discovered your channel. It's great you explain / breakdown the recipes, along with your tips & techniques. Thank you!! I'll be subscribing!
You're crazy. There is no right way to make a salad. I make mine the way I like it, drowned in dressing and let stand until what you call wilted and I call integrated. I like salad with my dressing. Where was the cracked black pepper? You can't eat salad without pepper. Salt to taste. I like a lot of salt, iodized to prevent goiter. Where are the walnuts, carrots, green, red, and yellow peppers, apples, garbanzo beans? There's got to be a hundred different kinds of salad dressing. Some of the store bought ones are very good IMO. I like Ken's. If there isn't enough on your salad just pour out more. I don't like that kind of lettuce. It's bitter.
I love your accent. (Reminds me of Valentina Lisitsa, too) love your salad dressing...thanks & hugs from London 😷 🌈
I never add salt to anything. Often freshly squeezed lemon juice will do the job. Too much salt leads to high blood pressure.
What wrong with the natural taste of Rookie Rucula?. The taste is refreshing and really nice no need for special cream ,mustard mixture or any other. Just feel the taste a different veggie as there is no need to disguise them. I just ad up olive oil, piece of avocados, lemon or vinagre. Luckily i am able to get them from my old garden and they appear every winter next to some wild plants.
Helen must be from the Middle East where they typically over-salt their food. It's probably an easy trap to fall into if that's what you were always served while you were growing up.
i cant remember hearing someone so pleasant on youtube
Lady!, you are awesome.
No body, for whatever reason, dare to talk about salad. Salad, what’s to talk about, that’s easy.
Not true, and you prove them wrong.
Great episode.
Thank you.
I really love this channel so much!! I only found it a few days ago but I’ve been binge watching all of the recipes 😆 Thank you so much for such amazing videos! Your tips are perfect and the way you teach is incredible!!
You actually inserted the lemon wrong into your squeezer - the cut side should face up toward the round juicing ball.
howdy Helen! I have learned so much form your videos! While watching this video i had to pause at the 1:50 mark, when you are talking about the box prewashed greens. I purchase my baby spinach from Costco like this. After the initial opening prep, when you put the unused portion in your refrigerator first place a paper towel on tope of the greens. And when storing in your fridge place up side down. This will allow you to keep the greens fresher longer with less waste. change the paper towel as needed.
Oh Why didn't I find this video years and years ago. "A few glugs" makes so much more sense to me than 10ml or 16grms or whatever. I am now excited to go make a because I a. know what to do and b. what NOT to do and that a "glug" is considered an actual measurement. Thank you, Helen Rennie!
as an asian i still am baffled by you westerners freaking out on seeing people using their hands to make food. this trend is slowly creeping up in my culture too, despite our country being hotter than yours. it surely must be cause you use toilet paper instead of a bidet.
Thank you very much for a wonderful video!!! Hella from Denmark
I just get sooo excited when I see that you uploaded a new video !
I dont like Dijon mustard, but any mustard will do. And I like to mix in honny
I am SO happy I "stumbled" to this video! What a wonderful and professional presentation! I'm hooked!
You're the only other person I have seen with my family's name and spelling outside of my family. New subbie!
Are there really rookie salad makers? Are there really seasoned salad makers? Pardon the pun.
THIS IS ABSOLUTELY EXCELLENT. EVEN THE COMMENTS ARE INSTRUCTIVE AND VERY MUCH APPRECIATED. A MUST SAVE VIDEO, DEFINITELY.
Well, looks like I'm gonna know how to make a killer salad for when my garden lettuce are ready!
Washing salad is actually recommended. Dankeschön for the video.
Yeah. No way would I consume whatever they triple washed the greens in (bleach?). Better to be safe than sorry.
@@evelynwaugh4053 True, it also recommended because of bacteria.
Trouble is I've stopped eating ready-meals and make everything fresh now, including lots of salads. I had to cut down on my salt intake cos of my blood pressure. So this video isn't very good news for me. 😉
Salt activates more taste buds in your mouth for extra flavour but it isn't necessary with this type of dressing if you can't have it
my fave salad dressing is just equal amounts soy sauce, rice vinegar & toasted sesame oil... its SO perfect and so easy please give it a try with some leafy greens and clementine segments 😍
Thanks for sharing good tips and I enjoy you sharing 🥰
Just discovered your channel--OMG, you're great. Need to go back and start at the beginning.
Loved it....great tips!!
only thing for me is I need a ratio of 1:3 at least or even 1:4 lime juice or vinegar to oil.... and a bit of grated onion works wonders on any salad dressing! Also add a tiny bit of something sweet (sugar, xylitol, honey) or using some sweet white balsamic vinegar from italy “condimento Bianco”! It is delicious!
Helen you are great, I just discovered you site and have learned so much more about culinary arts. Stay safe!
... also, add a hint of sugar or fruit jam to the vinaigrette.
Thanks for adding actual captions for the Deaf
You are s excellent at teaching! Your voice is uplifting not demanding like some. Thank you for your videos!
Who doesn’t love this lady? I’ve learned a lot with her.
Thanks Helen ❤️🌷
#realcomment Excellent advice. Thank you very much.
Nicely plating..... Healthy one green salad
Hi Helen, that salad you made is called fattouch in Lebanese cuisine, it is delicious . Some people fry the pieces of bread as they stay crunchy with the dressing, but I prefer your version ( healthier). Thank you for all the tips 🥰🥰👍
Yay -- I am so glad someone recognized that it's a fattoush salad :)
Honestly, (I haven't watched this video yet, just started) I have found that temperature is the key. Yes, they use all kinds of crap like salt and sugar, but I bypass that at home and just leave the lettuce and veggies out until room temperature. Too cold changes everything. I used to do it straight from the refrigerator and the salad never came out good.
Once upon a time I gave a recipe for my friend, she cooked and served it to her family. Next day she scolded me for forgetting to mention salt in the recipe! I looked at her with eyes wide open and said, I thought it was obvious 😂😂😂.
I make my dressings ahead of time in a mason jar and store it in a fridge. You don't have to worry about emulsifying like this either. Just gotta shake the jar.
This rookie learned a lot! Thank you! The heavy stuff first...brilliant. Thank you teacher! I think you are Mary Poppins.
Love your style. Fantastic tips delivered in your own captivating way. Thanks :)
Thank you magic salt fairy.
Can't use salt if you have hypertension. Then what do you do??
Ask your doctor about potassium-chloride as a salt substitute. Whole foods carries a product called "lo-salt" that's pretty good. but make sure your doctor is ok with you using it. it might actually help with blood pressure.
Thank you very much for your lesson .I prep food every day for my family,and every day you learn something new.From now one this will be the way how I’ll make my green leafy salad 😊
I love the trick of putting the onions in the dressing first! I will try that next time. Thank you so much for your videos! Hugs from Louisiana!
in that Samin Nosrat book she says that you should “macerate” your onions in vinegar to take the edge (burn?) off ( salt fat acid heat book). It’s a great plan to just put the onions straight into the dressing though 😺
@@yay-cat Noted & appreciated! Thanks!!
TH-cam just recommended this to me. Watching it made me realise that my mother taught me well.
Needless to say those who are watching their sodium intake should skip the secret ingredient
Or avoid highly salted, processed foods then a dash of salt on your salad will be fine.
you need a certain amount of sodium in your diet, your salad won't do you any harm, it is more likely other foods- especially packaged/prepared food
Poor Bob. Bob’s always get a bad rep.
As Marge Simpson said, "the secret ingredient is salt". Whether it's pork chops, salads, soups, stews or desserts.