@@xathridtech727 Ditto! And I think I've gotten my whole family addicted to 'em as well, cause they keep expecting me to bring 'em to all the family events. *nervous chuckle*
Thanks to your videos I’ve been a non-stop salad eating machine for the last month and it’s really helping my depression to eat healthy. My favorite salad so far has been spring mix with arugula, grilled corn, grilled zucchini, cherry tomatoes, red onion, grated habanero cheese, and with a panko crusted chicken cutlet sliced up and added to it. Dressing is olive oil, spicy brown mustard, and honey with salt and pepper. The panko crusted chicken is perfect because it not only serves as a protein but the breading works for the crunch that you would expect from croutons
Really good for you for pushing yourself to eat healthy despite your depression. You got in to a good cycle of eating healthy so you feel better so you have the energy to eat healthy instead of a destructive cycle. Keep it up☺
Yes salad is so good for depression. I did this once- only ate salad and healthy fats. I started dancing once a day and 5 months later I had dropped 60lbs and I was the happiest and healthiest ever.
I'm a pantry chef- making salad for 8 hours a day is literally my job. everything you said here is so so spot on. I would say the #1 reason restaurant salads always taste better than home salad is that we toss them, usually in large bowls about 2 times bigger than the amount of lettuce you have and we use probably about 3 times the amount of dressing so you can actually taste it in every bite instead of just eating... a sad pile of leaves.
3x is probably an overstatement. Most people I know use too much dressing already. You might think it's 3x because the people who taught you were too conservative with ther dressings, because they themselves also toss the salads that long. Totally agree that good tossing makes the dressing far more impactful, though.
Toasted/roasted nuts and kernels in general. Almond, walnut, hazel, sesame, sunflower seeds, pumpkin seeds, pine kernels... All very awesome salad ingredients, and all win a whole extra level when toasted.
Yes! Nuts and seeds are a great addition to salads, and you can't really go wrong with whatever you choose. Toasting/roasting/smoking nuts completely changes the flavor as well!
Just wanted to say this video changed my life. I always had (autism related) food issues and especially vegetables have been a huge issue. Turns out I actually DO like a lot of them, as long as they are in their raw form! Sure I had carrots and iceberg lettuce before, but it never crossed my mind that you could also eat kale, spinach, chicory and even andive in their uncooked state! It made me excited to try new foods, which, if you know how autism works, is a really big deal for me. 🥳
One of my favourite raw 'dishes' for when I'm feeling a bit fancy is spring rolls wrapped in rice sheets with peanut sauce (filled with carrots, any greens, cucumbers, pickled onions and peppers all raw; shrimp too if you eat crustaceans). Only problem might be if the rice sheets (which are sticky) cause any sensory issues. Other than that though, easy to prep ahead and take to lunch
@@thaliacrafts407 try with anchovies, it's really good for you. But most importantly, choose what you like and try to mix them up. Spinach goes well with cabbages , endives, rucola chicory and you can add fruits, apples, apricots, sultanas etc. I don't know if you're vegetarian or vegan you can add a bit of cheese as well. You will know best. Wish you well.
That's really great that you have lengthened your list of ok foods! Other raw veg to try are mushrooms, courgette (zucchini), finely shredded swede (rutabaga?), cauliflower, broccoli and baby corn. Less well known cooked vegetables include cauliflower and broccoli stalks and cooked celery slices.
Underdressing the salad. Interesting. I always feel like people put way too much dressing on their salads and make it soupy. I always start with a moderate amount of dressing. If it needs more I can add more, but if you put in too much at the beginning there is no saving it aside from adding more salad to your salad.
I was taught by a chef that you need less dressing than you think, but you need to toss the salad for longer than you think. This approach is good if you don't like too much dressing (I actually don't mind a lot of dressing, personally) but it's also good if you're trying to avoid adding too many extra calories, as the dressing is often the most calorie-dense part of the dish. Using a huge bowl to do the tossing as someone else here has mentioned is key to doing it properly too.
@@mim3097 this is the route i go. i love using berries and good cheeses in my salads, and with that much power already i don't find myself needing dressings. which kind of feels bad because i have such a cute little collection of glassware for dressings that i don't really use anymore :
I dont think underdressing the salad exists tbh... you only need a tiny amount of dressing and coat it well to get the flavor. The mistake people make is usually putting too much dressing making it a disgusting sauce and leaf soup...
#7 Your salad doesn't need to contain leafy greens at all! Try using finely cubed tomatoes, onions, cucumbers, and fruit as the base of the salad and ditching the greens all together sometime. #8 A few handfuls of freshly chopped herbs will make your salad shine. Two handfuls of fresh mint and basil will blow your mind.
i have a fantastic salat that is just citrus and avocado with olive oil. And sometimes I spice it up with tomato, beets smoked salmon, eggs and vinaigrette
A chef friend of mine taught me to dress the salad by ringing the inside of the bowl and then toss the salad. This more evenly distributes the dressing on the salad greens. Another benefit is that you can use less dressing saving calories while adding the same amount of flavor. I have found I can place my greens in a bowl pour my dressing around the (inside) edge of the bowl, use two folks to quickly fold the greens a few times, and the greens are perfectly coated. I then add my ingredients, give it a quick toss to distribute, and dress. I have also found that doing this helps my smaller ingredients stick to the greens adding to the bite flavor.
I just couldn't imagine watching this video loaded with exclusively accurate information and then dropping a dislike. Everything was solid, explained with purpose, and you make it to the end of the video before you realize you've just finished watching a video on salad. Keep up the good work big homie, looking forward to the next one.
Since he didn't go into any specifics; mustard (dijon, freshly ground seeds, whatever you have on hand), honey or sweet chilli sauce are examples of great emulsifiers for your vinaigrettes.
I was wondering what emulsifiers there were. I use fresh lemon and olive oil and fresh or dried herbs with salt. Nothing like an emulsifier. Applied separately to the salad, not mixed into a "dressing."
@@alajnabiya Well if you don't have an emulsifier, water and oil based components stay seperate and the dressing won't become tangy and creamy. But you do you I suppose.
I'm so glad you bought up the part about cutting vegetable peices small. I'm so sick of ordering salads and getting a plate full of stuff that is too big for me to grab with a spoon or fork. One extra tip I wanna add, as a huge salad lover: while underdressing ur salad is a mistake, so is overdressing it. This is a mistake I make alot with greek salad, which doesn't have any leafy greens in it to absorb excess dressing. Getting a pool of dressing water at the bottom of the bowl is not pleasant at all.
Feta, oregano, lots of oil and onions. Then use bread (throw it in the liquid with intent, let it soak a bit, then "save it from drowning"). That's how you do a Greek salad justice!
I started eating salad more often and way more of it once i started chopping the salad into much smaller pieces (dime size). It’s not as pretty but my god does it taste incredible and sooo much easier to get on the fork and into your mouth. Sounds silly and simple but you don’t realize how much you have to chase a leaf of lettuce around the plate or bowl and play the balancing act with the fork until you have an easy mouthful of a great chopped salad. Eventually i bought a large wooden chopping bowl and a mezzaluna to make quick work of it. I prep all the components and chop in the morning for my lunch.
@@mcfarvo I can't even imagine... If, unlike me, you're being serious, is this one of those peanut butter/celery type combos or are you also just messing around with us? ...aaaaand Peanut dressing....???? I was tempted to make a really bad naked peanut comment, but honestly couldn't come up with one. Seriously what is peanut dressing?
I have one word for you: a Thai salad with broiled or baked chicken and a spicy peanut butter-based dressing, using hot red pepper/sriracha and crumbled Spicy Doritos instead of croutons over a bed of your favorite greens, maybe some lemongrass in there... toss the jelly on the floor for your dog. One word. :D
My favorite all purpose dressing is salt, lemon, olive oil. So simple but when u have the right balance it tastes just beautiful. I think it might be an Arab thing cuz that's the side of my family I got it from, though I'm sure others use it as well. Also really love adding fruit to my savory salads.
This is my favorite but I do add a little chopped garlic. I’ve tasted it both ways and the one with garlic just has better flavor. But it’s still super simple.
one of the best salads i ever made was a “breakfast salad” spinach, bacon, soft boiled egg, whatever veggies you like in your omelettes, cheddar, and chipotle ranch.
* *Anya Zarembski,* * - You're nearly there! Try fresh *ARUGULA* to zest-up that egg breakfast. My wife turned me on to this and 'My God,' what a flavor addition. We have your nearly exact breakfast every weekend. - You'll thank me later, guarenteed.
I love salads, with a bit of creativity you could eat a different salad every day of the year. I'd add something. Add fruit for a bit of sweet contrast: apple, orange, pomegranate, pineapple, etc; any fruit that isn't too sweet.
I recently had my first salad with strawberry in it alongside some walnuts and feta with a nice raspberry vinaigrette. I had always laughed at the idea, but now I cant stop thinking about it. Sweetness in a salad is nowhere near as out of place as I once thought.
The sweetness adds to the complete flavour profile principle I have for all food: that each bite of every food should always be bitter (greens), sour (acid), salty (salt :P), sweet (tomatoes, peppers, fruit, Worcestershire sauce), and umami (meats, fats, cheeses, seeds, nuts). Salads without something sweet are definitely less satisfying.
I like to use raisins when i'm putting nuts (chopped walnuts, sunflower seeds, maybe some pistacchios, you name it), in my salad, along with some baby greens as a base and some avocado and plain olive oil and salt for a dressing. Nice
This why I've been on a 5 year quest to find a salad I enjoy, still working on it. :'') It's the one dish that doesn't quite seem to agree with me, despite its endless varieties.
i recommend pomegranate molasses as dressing we called 'nar ekşisi' in turkey. i used google translate for english name btw. It is sweet and sour. It is best dressing for me
I was given some by a friend many years ago, it’s utterly delicious but I’ve never found it in stores near me. She hoarded bottles of it when she came to America because she wasn’t sure she could live without it!
Yesterday I made my first vinaigrette ever, and it was great! So thank you from a not-so salad enthousiast for making salads taste better. I think you can add extra flavour by using flavoured oil/vinegar already present in your fridge such as the leftover oil from sun dried tomatoes, olive marinade, pickle juice, caper juice etc. Greetings from the Netherlands.
I'm late to the party - this popped up randomly in my recommended two weeks ago - but this has been a game changer! I never thought I would be a salad eater and now it's my go-to weekday lunch. All out of one 8.5 min video! Amazing!
I tried that shawarma salad and it must have been the first time I absolutely fell in love with a salad. it was amazing my kitchen smelled heavenly when I put the chicken on the grill. definitely on my lunch meal rotation!
It makes me super happy to see you making positive changes to the video graphics and breakdowns. Thanks so much for all the hard work that you're putting in!
Dude, thank you so much for the education of salad making. I was never very good at making a variety of salads but you’ve inspired me to try different options. The basic understanding of salad prep you’ve shared was groundbreaking for me especially making sure to dry all ingredients. Just phenomenal and thank you so much for sharing.
great video! I love salad so much that I started growing my own lettuce hydroponically this year. Nothing beats a full bowl of the freshest green just off the balcony with no pesticides!
Great video! I love the tip "make the salad *you* want to eat." Truly, eating a salad isn't supposed to be a torturous and masochistic experience!! One of my favorite recent fav salads (as a full meal!): Cabbage, brussel sprouts, avocado, grilled chicken, with the dressing being a oil/vin/dijon with basil, onion powder and celery salt to spice it up. Delicious and something I *want* to eat.
My salad bowls are the biggest plastic Tupperware type bowl I could find at the Dollar Tree. Considering my salads are huge, the bowls need to be super huge. And, it's just for me. It's not a serving bowl. It's my salad bowl. LOL
as somebody currently in desperate need of losing weight, trying to figure out salads is a big part of pivoting my diet. this video is already opening my eyes a lot, i'm excited to experiment with flavors and bases!
Bell peppers(usually the mini sweet ones), carrots, and celery with oil, lemon juice, salt and black pepper are one of my faves for a side salad, I like that it sticks to my ribs without meat
Normally, I dont sub nor press like on videos... but this guy deserves to have a bigger base than he currently has. Ethan Chlebowski, you are a amazing personality with your pursuit of helping us all eat and cook better & bringing research/science into it. I wish the best to you, and will always be looking for your videos! Thank you for providing me with tons of information for cooking & making it easy for us!
The real gamechanger for salad is to grow your own. Lettuce and arugula are particularly easy and can be done in pots on a balcony or even window sill. I'm currently chomping down on a salad of chinese snake cucumber, yellow cocktail and red oxtail tomatoes that I all grew myself.
I've been following your channel for some time now and I just wanted to say your video's editing and writing have come a long way! Keep up the great work, you are improving as a creator every week.
For months now I have been using the red pickled onions you posted in my salads. I have some chilli in there which makes the actual vinegar taste amazing. It's a great (low cal) dressing, can't thank you enough for it!
I'd just like to say this video came out at the perfect time for me. I've been struggling with candida for the last couple of years and just today realized that I've become allergic to buckwheat, which was my staple. So non-dairy salads are basically the only thing I can eat now apart from plain meat. TYSM.
Hi, Sweetie! I like this episode a lot, since I'm a big fan of salads, I eat them daily. The only thing I've got to mention: Brits tend to pronounce it "Woster sauce"... I know, it sounds strange, considering the spelling. I'm Polish myself, but I live in UK for 16 years and this is pretty much the only pronunciation I've herd from Brits, but then again I live in the south, never been in the north, perhaps it's different elsewhere. 😘
Definitely - wuh ster, or wuh ster sher. No self respecting Brit ever pronounces shire to rhyme with higher... unless they're talking about hobbit country. It's sher, or sheer, depending on dialect.
You make videos like you construct salads Ethan. With intention. This video was pretty short, info packed, and intelligently written. The funny bits were used excellently. You're getting better and better with every video you release man. Going to get some chili to deconstruct for salads now.
I'm so on the deconstructed salad idea! I made a deconstructed cheeseburger salad, which turned out surprisingly well, using diced up (bunless) beef patties with melted cheese on top, plus a bunch of swede/rutbaga fries thrown in the lettuce, tomato, onion, pickle mix. With mayo, ketchup, mustard as the dressing. Weird? yes. Good? Very yes.
I love soaking dried cranberries in balsamic vinegar in my fridge to add to salad. It's such a good pop of acid and sweetness and his so well with most cheeses. Sooo good! I also make a mix of toasted seeds and nuts to sprinkle over top for extra crunch and nutrition with ease!
I used to bring a very basic chicken caesar salad to work for my lunch every day. I only ever used stuff that was easy to prepare and stuff like store bought dressings/croutons so I eventually got sick of eating it all the time. This video definitely opened my eyes up to all the varieties that a salad can have and I’ll definitely be trying out different combinations of foods. Another banger, thanks Ethan!
Thanks for this. Especially the breakdown of the dressings and substitutions. I love how you gave ideas to create your own salad rather than just a recipe. Re fat, it not only transports the flavour it helps your body absorb the nutrients as the main vitamins in your salad (ADEK) are fat soluble.
4:13 Something I've found is that nice dry vegetables that are fresh out of the refrigerator can attract condensation. They might be nice and dry when you start chopping them up, but condensation can cause moisture to form while you're chopping other parts of the salad. Then, when you've got all the "dry" ingredients in the mixing bowl and you've finished mixing them, there's somehow a bunch of mystery water in the bottom of the bowl - or even just a inexplicably diluted dressing or ingredients that oil won't stick to.
one of the most memorable moments i had when trying different salads was at one party where someone went really bold and combined olives, orange and chicken with parmiggiano flakes, penne, rucola and french dressing.
Hi Ethan, What are the ingredients and ratios for the Creamy italian dressing? Thanks for all your salad video’s! Because of those I eat a lot of salads, not afraid anymore to make them!
YESSSS! 3&4 especially! I thought I was making salads until I adopted those concepts. It took a souschef with proper training guiding me in a high volume kitchen to inform me of a handful of SIMPLE core concepts that changed the game for me. Prior to that my training was in a diner. Good food for sure, but the salad menu was a different school of thought. Thanks for making this one. I also have been buying seasonal produce in excess so this is a great fire under the butt to use em up!
I grew up with very little money but access to cheap fresh veg - so we usually had tomatoes, cucumbers, onions and lettuce around. We did: sliced onion, salt and let sit until it releases juice. Meanwhile cut tomatoes and cucumbers and lettuce. Then pour hot water (just tap) onto the onions and squeeze them out before throwing in the salad bowl. salt and pepper the salad, a little lemon juice, and a little oil for lubrication. toss. chef kiss so easy and good
I'm on my first day of salad based diet for at least two weeks and hopefully i can make it to 4 weeks. here's my salad routine, if you come across this tell me what you think: 1- vegs: i use a combination of lettuce, cabbage, cucumber, tomatoes, pepper, onion, shredded carrots depends on what available i have no fixed recipe. 2- add-ons: i use corn, red beans, white beans, fresh cheese (we have a lot of variation of white cheeses in my country), parmesan 3- protein: i use boiled eggs, sardines, packed tuna, chicken, turkey, bacon, chorizo (both halal so no pork) and rarely use stuff like red meat or liver. my salad is usually a combination of veggies, one or two add-ons, and 1 type of protein. as for seasoning it has two phases. i make salad usually in large quantities that lasts for around 2 days. phase one is base seasoning which is made of salt, pepper, garlic powder, onion powder, some pepper powder (like chilli or cayenne or paprika), oregano and sometimes i add other herbs or spices but 90% of the time that's what i use. i mix the salad, the spices, some cider vinegar and some olive oil, then keep in the fridge until I'm ready to eat. when I'm ready to eat i mix up a dressings, usually mayo based and usually combined with a variation of dried tomatoes paste, ketchup, aioli, sirratcha, tabasco. if I'm using canned tuna or sardines for the salad i usually abstain from a dressing and instead use harissa with them since harissa mixed with the olive oil from the can create a spicy simple dressing. that's pretty much it unless i forgot something, and I'm probably writing this long ass comment for everyone to skip lol
I hated salads for the longest time because all the salad I ate at home used iceberg lettuce, which I disliked the texture of. As soon as I discovered spring mix and brussel sprout salads I fell in love.
Just on time for dinner (in my timezone). Deffinitelly will make some nice salad with mayo based dressing, some grilled chicken and of course the KING, PICKLED ONIONS!
My favorite tip…Cut up your salad ingredients. I share your pet peeve of receiving a restaurant salad with larger than bite size pieces, at times with no knife available! Great tips! TY!
I'll always underdress my salads; just enough so everything's properly coated, but not a teaspoon more. Salt and pepper to finish as an accent to the crispness of the greens and a whisper of flavour from the dressing to bring everything together without being overbearing. In contrast, I know people that vastly 'overdress' their salads and imho, it drowns out the flavour of the salad's actual ingredients. (your examples are spot-on for the flavour profile btw, I'm mostly referring to those that prefer theirs as a sorta dressing/salad soup)
All your content makes me feel good about how particular I am about food and how there are many small details that make a big difference in enjoying the food you make. I hope you continue to enjoy making videos and your channel continues to grow. I grew up with parents who really didn't know how to cook and I feel like everything you mentioned in this video is something I've mentioned to them, I've seen a few other videos of yours and all the insights that you mention are helpful and interesting.
Maybe I'm weird but I dislike dressings on my salad, I like to actually be able to taste the ingredients. Not to mention that mayonnaise and dairy based dressings add a lot of energy to what is otherwise a nice and light dish.
oh my gosh, funny, true, informative, and always worth the watching. Your deli plastics "shaken not stirred" and other priceless tips. I will resist the urge to feel shame over my bags of brussel sprouts, cabbage, kale pre-cut(?) I'm the only one in a house of four grown people who will eat veg et al. and I recently started to think I wanted it cooked too thus frittatta ala Lopez-Alt, made that one twice (8 meals). Have used your previous salad tips and now I can use fresh myself and freeze the rest for cooking.
Salads feel weird at my house. We're given a basic toss salad, and then the table is loaded with different dressings and toppings like a salad bar. (When our salad is only meant to be a side dish.)
So my partner loves salads and gets sad when I'm... not into it. I don't know how they do it, but they can easily just throw romaine into a bowl, add a smattering of pickles, and be happy... for three meals in a row. It's horrifying. I love the idea of taking a dish you really really love and making it into a salad. My brain immediately said "bahn mi" and now I want a bahn mi salad. Edit: I am for real making this for lunch tomorrow (low key making it up on the fly). If anyone wants a recipe, like this and I'll reply with it.
When someone tell me they don't like salads, the only thing I could think is: "then you know how to do a salad". Since salads could be anything, there is always a salad for you if you search enough.
I once said that and a friend came over to me the next day and brought i gredients for burgers, cut them down to bite siced pieces and tossed them in a bowl. "Here you go, a salad you like" he said That blew my mind (Obviously he upped the amountof greens so it would actually look like a salad and not only a butchered burger)
My format for salads(red, green, white, black) Ex. Red: tomato/strawberry Green: arugula White: feta Black:balsamic Add some olive oil and other toppings and seasonings and it’s a great salad
Good salads have a little bit of a lot of stuff. The problem is most of those ingredients end up going to waste at home as you have to buy more than you need.
Then it would seem that storage and management MUST be intentional, and the weekly kitchen audit that professional kitchens do MUST be emulated, in a practicable form, in the home kitchen. Do it every fortnight to keep things tidy, but it must be done, I think. It's the only way.
@@cesaryanez3309 Not if you follow some of Ethan's principles and do some time management married with some organization. It's called intention. If you're going to cook with intention, why not setup your pantry with intention? I'm certainly doing that with mine because I DON'T have the time to do it. No BS allowed.
One of the best salads I made had sun flower sprouts. If you ever see those at the store buy that or grow your own. I can not describe how good that tasted. I didn't even use dressing. It was spinach, sun flower sprouts, a tiny pinch of feta, vidalia onion, sun dried tomatoes, roma tomatoes, a tiny sprinkle of dried blueberries.
i eat a salad almost everyday and 90% of the time I don't use dressing because I actually enjoy the raw veggies without dressing. Helps a lot with keeping calories low as well.
I would also say try to get certain vegetables in season as the season changes if you eat salad more regularly. In season tomatoes in a salad are a game changer compared to having them in like December. It can build your salad repertoire, change things up, and help you shop for more fruits and veg that are in season. Grilled kabocha salad with romaine, arugula, and pepitas in a maple cider vinaigrette with grilled skirt steak for an autumnal salad is amazing.
Thank you! I've been saying it for years! Cut the salad pieces smaller! That way the person eating can collect what they want onto their spoon and get different variations.
Which isnt bad for a main dish tbh. 800 calories, 1200 more to go for the day if you are not doing insanely hard work. And 600 for each say breakfast and dinner should be totally possible without obershooting too much. People look at these big numbers and go wild, but in reality... you dont work without calories.
Because fat tastes good lol, cheeses, nuts, dressing with mayo bases, dairy bases or vinaigrettes will all contain a good amount of fat. A lower calorie salad would have to be dressed with broth and thickeners, non-dairy milks and thickeners, salsas, or just vinegar, seasonings and salt. Or you'd have to use pickled ingredients and skip the extra vinegar altogether. But salads still need a fat source imo, at least nuts, or avocado, or a little oil drizzled on top.
You just have to adjust your caloric intake. I'm not eating a salad that tastes like "outside" after a storm. I want fat...substance. Fat is filling. I don't do croutons. But if I eat a hearty salad, I'm good for a good while.
This is an excellent video, you have become my number one cooking TH-camr ABOVE Kenji, Babish, Adam Ragusea, Sam the Cooking Guy, Josh Weissman, and EVEN Chef John. You break things down so well and explain all the unknown concepts of cooking in ways regular people can understand. And you pair those concepts with great recipes. Thanks Ethan!
I'll drop my favorite salad here since I think more people need to try this. The goal of this salad is to hit every flavor receptor in the human mouth and have alot of heterogeniety in textures (Hi Adam!). Here goes: baby spinach, romaine, kale, white and red cabbage, shredded carrot, cucumber, feta, craisins, seasoned crutons, sunflower seeds or pecans(any seed or nut is fine really), and balsamic vinaigrette. The key for me is to put in more feta and craisins than you think you should. This is the only salad I've ever been able to eat as a meal that didn't include a ton of chicken in it.
Salads are super underappreciated. My best meal moments were from how absolutely incredible salads can be, ranked high with one of the best beef burgers I've ever had from a local farm. I suck at them (but surprisingly I can plate salads pretty well and nothing else, which definitely helped my salad tasting experiences in restaurants where you kinda combine and make your own from some amazing choices) so I can't wait to learn a lot from this video.
The intro is just how Ethan reacts to eating anything without pickled onions.
I don't think I've ate a single meal without pickled onions since I made pickled onions
"What do you mean most people eat a PB&J without pickled onions???"
@@xathridtech727 Ditto! And I think I've gotten my whole family addicted to 'em as well, cause they keep expecting me to bring 'em to all the family events. *nervous chuckle*
😂😂😂😂😂😂😂
😂😂😂
I’m glad to see big Ethan chilling with little Ethan.
They have their differences, but in general they get along well.
@@EthanChlebowski im glad to read that. Now I can keep all those books I've filled with fanfiction
@@rubnchvz oop-
Thanks to your videos I’ve been a non-stop salad eating machine for the last month and it’s really helping my depression to eat healthy. My favorite salad so far has been spring mix with arugula, grilled corn, grilled zucchini, cherry tomatoes, red onion, grated habanero cheese, and with a panko crusted chicken cutlet sliced up and added to it. Dressing is olive oil, spicy brown mustard, and honey with salt and pepper. The panko crusted chicken is perfect because it not only serves as a protein but the breading works for the crunch that you would expect from croutons
Really good for you for pushing yourself to eat healthy despite your depression. You got in to a good cycle of eating healthy so you feel better so you have the energy to eat healthy instead of a destructive cycle. Keep it up☺
Yes salad is so good for depression. I did this once- only ate salad and healthy fats. I started dancing once a day and 5 months later I had dropped 60lbs and I was the happiest and healthiest ever.
@@lord.have.myrcene Good for you!
Goodluck Mikey
Wow those ingredients in your dressing sounds delicious I'm definitely trying that thank you.
I'm a pantry chef- making salad for 8 hours a day is literally my job. everything you said here is so so spot on. I would say the #1 reason restaurant salads always taste better than home salad is that we toss them, usually in large bowls about 2 times bigger than the amount of lettuce you have and we use probably about 3 times the amount of dressing so you can actually taste it in every bite instead of just eating... a sad pile of leaves.
3x is probably an overstatement. Most people I know use too much dressing already. You might think it's 3x because the people who taught you were too conservative with ther dressings, because they themselves also toss the salads that long.
Totally agree that good tossing makes the dressing far more impactful, though.
Hate too much dressing
@@dmitripogosian5084 same!
@@ntmn8444 Yep, for me that's the easiest way to spoil an otherwise nice salad - drown it in dressing, even if dressing is nice as well
Really. All those salads i ate in restaurants were awful because the lack of dressing
Don't forget the most important one: #7 Salt. The word "salad" comes from the Latin word for salt. If you don't use enough salt, you're missing out.
The 0 calorie fix
Sal
I remember Helen Rennie telling the exact same thing
Spanish word for salty is “salado”.
That's the one thing i try to avoid. American food is already too salty. 9/10 people are eating more sodium a day then is recommended.
I love that you teach us how it works rather than just giving recipes. It helps me make things without a recipe more confidently
This guy deserves WAY more subs than he’s got right now, most underrated cooking channel on the tube
He went from like no subs to 700k in a span of few months. Agreed, he needs more. Good videos are fire 🔥
Totally agree! Also Internet Shaquille is extremely underrated
He does but if he gets any more Nord VPN and Raid Shadow Legends will show up
I agree 100%
@@daryagrin8705 I Agree 100%, he is also easy on the eyes just like Ethan.
My vegetarian wife makes the best salads I've ever had. TOASTED ALMONDS, I have discovered, are a huge game changer for entree salads!
You tried smoked almonds? Whole other ball game
Toasted/roasted nuts and kernels in general. Almond, walnut, hazel, sesame, sunflower seeds, pumpkin seeds, pine kernels... All very awesome salad ingredients, and all win a whole extra level when toasted.
Yes! Nuts and seeds are a great addition to salads, and you can't really go wrong with whatever you choose. Toasting/roasting/smoking nuts completely changes the flavor as well!
I'm with you on the toasted almonds - absolutely my favorite - and they have to be slivered.
@@peanut1137 smoked almonds are sooooooo good in a salad!!! I recently discover this and it is really a game changer!!!
Just wanted to say this video changed my life. I always had (autism related) food issues and especially vegetables have been a huge issue. Turns out I actually DO like a lot of them, as long as they are in their raw form! Sure I had carrots and iceberg lettuce before, but it never crossed my mind that you could also eat kale, spinach, chicory and even andive in their uncooked state! It made me excited to try new foods, which, if you know how autism works, is a really big deal for me. 🥳
One of my favourite raw 'dishes' for when I'm feeling a bit fancy is spring rolls wrapped in rice sheets with peanut sauce (filled with carrots, any greens, cucumbers, pickled onions and peppers all raw; shrimp too if you eat crustaceans). Only problem might be if the rice sheets (which are sticky) cause any sensory issues. Other than that though, easy to prep ahead and take to lunch
@@Valyssi unfortunately I'm allergic to most shellfish, but maybe I'll try it with sardines?
@@thaliacrafts407 Try it with anchovis.
@@thaliacrafts407 try with anchovies, it's really good for you. But most importantly, choose what you like and try to mix them up. Spinach goes well with cabbages , endives, rucola chicory and you can add fruits, apples, apricots, sultanas etc. I don't know if you're vegetarian or vegan you can add a bit of cheese as well. You will know best. Wish you well.
That's really great that you have lengthened your list of ok foods!
Other raw veg to try are mushrooms, courgette (zucchini), finely shredded swede (rutabaga?), cauliflower, broccoli and baby corn. Less well known cooked vegetables include cauliflower and broccoli stalks and cooked celery slices.
Underdressing the salad. Interesting. I always feel like people put way too much dressing on their salads and make it soupy. I always start with a moderate amount of dressing. If it needs more I can add more, but if you put in too much at the beginning there is no saving it aside from adding more salad to your salad.
I was taught by a chef that you need less dressing than you think, but you need to toss the salad for longer than you think. This approach is good if you don't like too much dressing (I actually don't mind a lot of dressing, personally) but it's also good if you're trying to avoid adding too many extra calories, as the dressing is often the most calorie-dense part of the dish. Using a huge bowl to do the tossing as someone else here has mentioned is key to doing it properly too.
It depends on the salad, but I usually prefer my salads without dressing. If you make it right, you can get enough flavour from the ingredients.
@@mim3097 this is the route i go. i love using berries and good cheeses in my salads, and with that much power already i don't find myself needing dressings. which kind of feels bad because i have such a cute little collection of glassware for dressings that i don't really use anymore :
I dont think underdressing the salad exists tbh... you only need a tiny amount of dressing and coat it well to get the flavor. The mistake people make is usually putting too much dressing making it a disgusting sauce and leaf soup...
This!
#7 Your salad doesn't need to contain leafy greens at all! Try using finely cubed tomatoes, onions, cucumbers, and fruit as the base of the salad and ditching the greens all together sometime.
#8 A few handfuls of freshly chopped herbs will make your salad shine. Two handfuls of fresh mint and basil will blow your mind.
Right. My go-to salad is cucumbers, grape tomatoes, green bell pepper, and red onion.
i have a fantastic salat that is just citrus and avocado with olive oil. And sometimes I spice it up with tomato, beets smoked salmon, eggs and vinaigrette
You mean people don't know this already? JC....
look at this Effort put into making this video. This guy even teaches us about all types and components for dressing 2:20 awesome
I just try to fit as many good nuggets as I can for each video! That dressing categories one felt essential ✊
@@EthanChlebowski I'm not really a fan of nuggets in my salad, but you do you.
A chef friend of mine taught me to dress the salad by ringing the inside of the bowl and then toss the salad. This more evenly distributes the dressing on the salad greens. Another benefit is that you can use less dressing saving calories while adding the same amount of flavor. I have found I can place my greens in a bowl pour my dressing around the (inside) edge of the bowl, use two folks to quickly fold the greens a few times, and the greens are perfectly coated. I then add my ingredients, give it a quick toss to distribute, and dress. I have also found that doing this helps my smaller ingredients stick to the greens adding to the bite flavor.
Love this 😀
Yup. As a chef I can confirm this ✅
**me, sitting here imaging then tapping the bowl with their knuckle to try to make it ring**
**facepalm**
I learned this from the food network lol. The 90s version back when it was good and it taught you things.
"ringing the inside of the bowl " what do you mean by that?
I just couldn't imagine watching this video loaded with exclusively accurate information and then dropping a dislike. Everything was solid, explained with purpose, and you make it to the end of the video before you realize you've just finished watching a video on salad.
Keep up the good work big homie, looking forward to the next one.
Since he didn't go into any specifics; mustard (dijon, freshly ground seeds, whatever you have on hand), honey or sweet chilli sauce are examples of great emulsifiers for your vinaigrettes.
Yes! Dijon is way better than normal yellow mustard.
I was wondering what emulsifiers there were. I use fresh lemon and olive oil and fresh or dried herbs with salt. Nothing like an emulsifier. Applied separately to the salad, not mixed into a "dressing."
@@alajnabiya Well if you don't have an emulsifier, water and oil based components stay seperate and the dressing won't become tangy and creamy. But you do you I suppose.
Thank you!! I tried looking it up and really couldn't find that many great examples of emulsifiers that made sense the way you just did!
Tahini works great as well, pares best with lime juice and some agave sirup
The "reverse engineering" tip blew my mind just now, such a simple concept but wow, I can already tell my next salad is gonna be extraordinary.
What are you going to reverse engineer??
I’m gonna reverse engineer a key lime pie into a salad
we want to knooooooooooow what are you going to reverse engineer ?
reverse engineer gaming
Subway does this well. Any of their sandwiches can be made into a chopped salad. My fave is the Italian BMT.
I'm so glad you bought up the part about cutting vegetable peices small. I'm so sick of ordering salads and getting a plate full of stuff that is too big for me to grab with a spoon or fork.
One extra tip I wanna add, as a huge salad lover: while underdressing ur salad is a mistake, so is overdressing it. This is a mistake I make alot with greek salad, which doesn't have any leafy greens in it to absorb excess dressing. Getting a pool of dressing water at the bottom of the bowl is not pleasant at all.
As a lifelong fan of greek salad, this issue is something I am also very aware of!
Feta, oregano, lots of oil and onions.
Then use bread (throw it in the liquid with intent, let it soak a bit, then "save it from drowning").
That's how you do a Greek salad justice!
@@OfTheTimeLords so THAT'S what those bread sticks and garlic bread are for!!
I started eating salad more often and way more of it once i started chopping the salad into much smaller pieces (dime size). It’s not as pretty but my god does it taste incredible and sooo much easier to get on the fork and into your mouth. Sounds silly and simple but you don’t realize how much you have to chase a leaf of lettuce around the plate or bowl and play the balancing act with the fork until you have an easy mouthful of a great chopped salad. Eventually i bought a large wooden chopping bowl and a mezzaluna to make quick work of it. I prep all the components and chop in the morning for my lunch.
Just don't chase with the fork, stab right through it. Or, better: do what you are doing, slice and dice finely and then eat with a big spoon.
"pick out a dish you already like, and reverse-engineer a way to turn it into a salad"
Note to self: this does _not_ work with PB&J and Fritos.
Are you kidding? MY Frito PB&J Salads are the talk of the town!
Honestly though, that talk involves a lot of four letter words...
Grapes, peanut dressing, and fritos as croutons, greens of your choice, you're welcome
@@mcfarvo I can't even imagine...
If, unlike me, you're being serious, is this one of those peanut butter/celery type combos or are you also just messing around with us?
...aaaaand Peanut dressing....????
I was tempted to make a really bad naked peanut comment, but honestly couldn't come up with one.
Seriously what is peanut dressing?
@@mcfarvo I was thinking the same thing: sliced strawberries and raspberries , some cooked wheat berries or farro, peanut dressing! yum
I have one word for you: a Thai salad with broiled or baked chicken and a spicy peanut butter-based dressing, using hot red pepper/sriracha and crumbled Spicy Doritos instead of croutons over a bed of your favorite greens, maybe some lemongrass in there... toss the jelly on the floor for your dog. One word. :D
My favorite all purpose dressing is salt, lemon, olive oil. So simple but when u have the right balance it tastes just beautiful. I think it might be an Arab thing cuz that's the side of my family I got it from, though I'm sure others use it as well. Also really love adding fruit to my savory salads.
I add freshly cracked black pepper to that, but yes.
This is my favorite but I do add a little chopped garlic. I’ve tasted it both ways and the one with garlic just has better flavor. But it’s still super simple.
it's my favourite too! I'm Italian
The Turks do the same.
Whats the perfect ratio of lemon to olive oil?
one of the best salads i ever made was a “breakfast salad”
spinach, bacon, soft boiled egg, whatever veggies you like in your omelettes, cheddar, and chipotle ranch.
OH! I also had a baked brie salad at a restaurant with brie, pecans, candied bacon, green apple, and a honey vinaigrette. that was heavenly.
* *Anya Zarembski,* * - You're nearly there!
Try fresh *ARUGULA* to zest-up that egg breakfast. My wife turned me on to this and 'My God,' what a flavor addition. We have your nearly exact breakfast every weekend. - You'll thank me later, guarenteed.
That oddly sounds like a Cobb salad.
🤤🤤🤤🤤
I love salads, with a bit of creativity you could eat a different salad every day of the year.
I'd add something. Add fruit for a bit of sweet contrast: apple, orange, pomegranate, pineapple, etc; any fruit that isn't too sweet.
I recently had my first salad with strawberry in it alongside some walnuts and feta with a nice raspberry vinaigrette. I had always laughed at the idea, but now I cant stop thinking about it. Sweetness in a salad is nowhere near as out of place as I once thought.
Salad of Theseus, everyday modify one ingredient in your salad
The sweetness adds to the complete flavour profile principle I have for all food: that each bite of every food should always be bitter (greens), sour (acid), salty (salt :P), sweet (tomatoes, peppers, fruit, Worcestershire sauce), and umami (meats, fats, cheeses, seeds, nuts). Salads without something sweet are definitely less satisfying.
I like to use raisins when i'm putting nuts (chopped walnuts, sunflower seeds, maybe some pistacchios, you name it), in my salad, along with some baby greens as a base and some avocado and plain olive oil and salt for a dressing. Nice
This why I've been on a 5 year quest to find a salad I enjoy, still working on it. :'') It's the one dish that doesn't quite seem to agree with me, despite its endless varieties.
i recommend pomegranate molasses as dressing we called 'nar ekşisi' in turkey. i used google translate for english name btw. It is sweet and sour. It is best dressing for me
Very true, to me it’s a bit like Balsamic vinegar, but less sweet. Am a fan of anything pomegranate tbh 😅.
Yeah I love it with lemon juice and olive oil
Yes it’s my favorite base for salad dressings!
I was given some by a friend many years ago, it’s utterly delicious but I’ve never found it in stores near me. She hoarded bottles of it when she came to America because she wasn’t sure she could live without it!
Yesterday I made my first vinaigrette ever, and it was great! So thank you from a not-so salad enthousiast for making salads taste better. I think you can add extra flavour by using flavoured oil/vinegar already present in your fridge such as the leftover oil from sun dried tomatoes, olive marinade, pickle juice, caper juice etc. Greetings from the Netherlands.
I'm late to the party - this popped up randomly in my recommended two weeks ago - but this has been a game changer! I never thought I would be a salad eater and now it's my go-to weekday lunch. All out of one 8.5 min video! Amazing!
I tried that shawarma salad and it must have been the first time I absolutely fell in love with a salad. it was amazing my kitchen smelled heavenly when I put the chicken on the grill. definitely on my lunch meal rotation!
It makes me super happy to see you making positive changes to the video graphics and breakdowns. Thanks so much for all the hard work that you're putting in!
Dude, thank you so much for the education of salad making. I was never very good at making a variety of salads but you’ve inspired me to try different options. The basic understanding of salad prep you’ve shared was groundbreaking for me especially making sure to dry all ingredients. Just phenomenal and thank you so much for sharing.
great video! I love salad so much that I started growing my own lettuce hydroponically this year. Nothing beats a full bowl of the freshest green just off the balcony with no pesticides!
Good for you! Sounds wonderful😋
Great video! I love the tip "make the salad *you* want to eat." Truly, eating a salad isn't supposed to be a torturous and masochistic experience!!
One of my favorite recent fav salads (as a full meal!): Cabbage, brussel sprouts, avocado, grilled chicken, with the dressing being a oil/vin/dijon with basil, onion powder and celery salt to spice it up. Delicious and something I *want* to eat.
My top salad rule is to - when choosing the mixing/serving bowl - say aloud: "there is no such thing as a 'too large' salad-bowl."
My salad bowls are the biggest plastic Tupperware type bowl I could find at the Dollar Tree. Considering my salads are huge, the bowls need to be super huge. And, it's just for me. It's not a serving bowl. It's my salad bowl. LOL
Agree.. No dainty side salads over here- give me the entire serving bowl.; now that's how you stay full from eating a salad 🥗 😋.
as somebody currently in desperate need of losing weight, trying to figure out salads is a big part of pivoting my diet. this video is already opening my eyes a lot, i'm excited to experiment with flavors and bases!
Bell peppers(usually the mini sweet ones), carrots, and celery with oil, lemon juice, salt and black pepper are one of my faves for a side salad, I like that it sticks to my ribs without meat
Normally, I dont sub nor press like on videos... but this guy deserves to have a bigger base than he currently has. Ethan Chlebowski, you are a amazing personality with your pursuit of helping us all eat and cook better & bringing research/science into it. I wish the best to you, and will always be looking for your videos! Thank you for providing me with tons of information for cooking & making it easy for us!
The real gamechanger for salad is to grow your own. Lettuce and arugula are particularly easy and can be done in pots on a balcony or even window sill. I'm currently chomping down on a salad of chinese snake cucumber, yellow cocktail and red oxtail tomatoes that I all grew myself.
never thought will get my mouth watered over salad, got tons of ideas now
I've been following your channel for some time now and I just wanted to say your video's editing and writing have come a long way! Keep up the great work, you are improving as a creator every week.
For months now I have been using the red pickled onions you posted in my salads. I have some chilli in there which makes the actual vinegar taste amazing. It's a great (low cal) dressing, can't thank you enough for it!
Ethan has one of the best channels on TH-cam
I'd just like to say this video came out at the perfect time for me. I've been struggling with candida for the last couple of years and just today realized that I've become allergic to buckwheat, which was my staple. So non-dairy salads are basically the only thing I can eat now apart from plain meat. TYSM.
Hi, Sweetie! I like this episode a lot, since I'm a big fan of salads, I eat them daily.
The only thing I've got to mention: Brits tend to pronounce it "Woster sauce"... I know, it sounds strange, considering the spelling. I'm Polish myself, but I live in UK for 16 years and this is pretty much the only pronunciation I've herd from Brits, but then again I live in the south, never been in the north, perhaps it's different elsewhere. 😘
Definitely - wuh ster, or wuh ster sher. No self respecting Brit ever pronounces shire to rhyme with higher... unless they're talking about hobbit country. It's sher, or sheer, depending on dialect.
You make videos like you construct salads Ethan. With intention. This video was pretty short, info packed, and intelligently written. The funny bits were used excellently. You're getting better and better with every video you release man. Going to get some chili to deconstruct for salads now.
Ethan you helped me actually like salad, I hated them until I made one from your videos 😍 sooo delicious
And congratulations on 700k!! 🙌🏼❤️
This video literally changed my life. I've stopped buying salad dressing and follow this video every time I make a big dinner salad now
I'm so on the deconstructed salad idea! I made a deconstructed cheeseburger salad, which turned out surprisingly well, using diced up (bunless) beef patties with melted cheese on top, plus a bunch of swede/rutbaga fries thrown in the lettuce, tomato, onion, pickle mix. With mayo, ketchup, mustard as the dressing. Weird? yes. Good? Very yes.
I love soaking dried cranberries in balsamic vinegar in my fridge to add to salad. It's such a good pop of acid and sweetness and his so well with most cheeses. Sooo good! I also make a mix of toasted seeds and nuts to sprinkle over top for extra crunch and nutrition with ease!
Great tips, thanks. My favorite is tahini dressing. Very nutritional, no cholesterol and vegan
I used to bring a very basic chicken caesar salad to work for my lunch every day. I only ever used stuff that was easy to prepare and stuff like store bought dressings/croutons so I eventually got sick of eating it all the time. This video definitely opened my eyes up to all the varieties that a salad can have and I’ll definitely be trying out different combinations of foods. Another banger, thanks Ethan!
Thanks for this. Especially the breakdown of the dressings and substitutions. I love how you gave ideas to create your own salad rather than just a recipe. Re fat, it not only transports the flavour it helps your body absorb the nutrients as the main vitamins in your salad (ADEK) are fat soluble.
4:13 Something I've found is that nice dry vegetables that are fresh out of the refrigerator can attract condensation. They might be nice and dry when you start chopping them up, but condensation can cause moisture to form while you're chopping other parts of the salad. Then, when you've got all the "dry" ingredients in the mixing bowl and you've finished mixing them, there's somehow a bunch of mystery water in the bottom of the bowl - or even just a inexplicably diluted dressing or ingredients that oil won't stick to.
one of the most memorable moments i had when trying different salads was at one party where someone went really bold and combined olives, orange and chicken with parmiggiano flakes, penne, rucola and french dressing.
Must have been an Italian...Sicilian probably...the orange makes me think that too...
I love making salads, this video gave me ideas for the level up I felt they needed. Cheers Ethan!
You should post the recipe for that creamy italian dressing, that looked fantastic! Great video as always!
This is a life changing cooking vid to watch. I cant tell you how many more salads I have been happily eating these days.
Hi Ethan,
What are the ingredients and ratios for the Creamy italian dressing?
Thanks for all your salad video’s! Because of those I eat a lot of salads, not afraid anymore to make them!
YESSSS! 3&4 especially! I thought I was making salads until I adopted those concepts. It took a souschef with proper training guiding me in a high volume kitchen to inform me of a handful of SIMPLE core concepts that changed the game for me. Prior to that my training was in a diner. Good food for sure, but the salad menu was a different school of thought.
Thanks for making this one. I also have been buying seasonal produce in excess so this is a great fire under the butt to use em up!
Love the intro!! Natural actor!
I grew up with very little money but access to cheap fresh veg - so we usually had tomatoes, cucumbers, onions and lettuce around. We did: sliced onion, salt and let sit until it releases juice. Meanwhile cut tomatoes and cucumbers and lettuce. Then pour hot water (just tap) onto the onions and squeeze them out before throwing in the salad bowl. salt and pepper the salad, a little lemon juice, and a little oil for lubrication. toss. chef kiss so easy and good
I'm on my first day of salad based diet for at least two weeks and hopefully i can make it to 4 weeks.
here's my salad routine, if you come across this tell me what you think:
1- vegs: i use a combination of lettuce, cabbage, cucumber, tomatoes, pepper, onion, shredded carrots depends on what available i have no fixed recipe.
2- add-ons: i use corn, red beans, white beans, fresh cheese (we have a lot of variation of white cheeses in my country), parmesan
3- protein: i use boiled eggs, sardines, packed tuna, chicken, turkey, bacon, chorizo (both halal so no pork) and rarely use stuff like red meat or liver.
my salad is usually a combination of veggies, one or two add-ons, and 1 type of protein.
as for seasoning it has two phases. i make salad usually in large quantities that lasts for around 2 days. phase one is base seasoning which is made of salt, pepper, garlic powder, onion powder, some pepper powder (like chilli or cayenne or paprika), oregano and sometimes i add other herbs or spices but 90% of the time that's what i use. i mix the salad, the spices, some cider vinegar and some olive oil, then keep in the fridge until I'm ready to eat.
when I'm ready to eat i mix up a dressings, usually mayo based and usually combined with a variation of dried tomatoes paste, ketchup, aioli, sirratcha, tabasco.
if I'm using canned tuna or sardines for the salad i usually abstain from a dressing and instead use harissa with them since harissa mixed with the olive oil from the can create a spicy simple dressing.
that's pretty much it unless i forgot something, and I'm probably writing this long ass comment for everyone to skip lol
I hated salads for the longest time because all the salad I ate at home used iceberg lettuce, which I disliked the texture of. As soon as I discovered spring mix and brussel sprout salads I fell in love.
Just on time for dinner (in my timezone). Deffinitelly will make some nice salad with mayo based dressing, some grilled chicken and of course the KING, PICKLED ONIONS!
My favorite tip…Cut up your salad ingredients. I share your pet peeve of receiving a restaurant salad with larger than bite size pieces, at times with no knife available! Great tips! TY!
I really, really appreciate you doing a video that us plant based folks can get behind.
"Some people just like greens in their salad. Not me. Put some chicken or bacon in there and make it a meal!" 😂
0:55 - good advice and table!
I'll always underdress my salads; just enough so everything's properly coated, but not a teaspoon more. Salt and pepper to finish as an accent to the crispness of the greens and a whisper of flavour from the dressing to bring everything together without being overbearing. In contrast, I know people that vastly 'overdress' their salads and imho, it drowns out the flavour of the salad's actual ingredients.
(your examples are spot-on for the flavour profile btw, I'm mostly referring to those that prefer theirs as a sorta dressing/salad soup)
All your content makes me feel good about how particular I am about food and how there are many small details that make a big difference in enjoying the food you make. I hope you continue to enjoy making videos and your channel continues to grow. I grew up with parents who really didn't know how to cook and I feel like everything you mentioned in this video is something I've mentioned to them, I've seen a few other videos of yours and all the insights that you mention are helpful and interesting.
Very good vid. I also love a huge, hearty salad that has everything i love and will fill me up. And yes, one must have a homemade dressing. Lol. 🥗🥗✌
I love that you give healthy options for almost everyone in all of your videos. Great content brother!
My best salads lately have started with a walk in the garden.
Thanks!
Maybe I'm weird but I dislike dressings on my salad, I like to actually be able to taste the ingredients. Not to mention that mayonnaise and dairy based dressings add a lot of energy to what is otherwise a nice and light dish.
oh my gosh, funny, true, informative, and always worth the watching. Your deli plastics "shaken not stirred" and other priceless tips. I will resist the urge to feel shame over my bags of brussel sprouts, cabbage, kale pre-cut(?) I'm the only one in a house of four grown people who will eat veg et al. and I recently started to think I wanted it cooked too thus frittatta ala Lopez-Alt, made that one twice (8 meals). Have used your previous salad tips and now I can use fresh myself and freeze the rest for cooking.
Salads feel weird at my house. We're given a basic toss salad, and then the table is loaded with different dressings and toppings like a salad bar. (When our salad is only meant to be a side dish.)
Appreciated the Mandalorian reference. Great tips for the salads. I can’t wait to step up my salad game.
So my partner loves salads and gets sad when I'm... not into it. I don't know how they do it, but they can easily just throw romaine into a bowl, add a smattering of pickles, and be happy... for three meals in a row. It's horrifying.
I love the idea of taking a dish you really really love and making it into a salad. My brain immediately said "bahn mi" and now I want a bahn mi salad.
Edit: I am for real making this for lunch tomorrow (low key making it up on the fly). If anyone wants a recipe, like this and I'll reply with it.
vietnamese approved, just know that it's banh mi lol
like the intro. just love all the attitude in throwing the veggies at the plate. I wouldn't mind more of that
That's what I call perfect timing. I'm making a salad for dinner! 🥗
JUST got myself The Cook Lab book! Appreciate your references to Kenji's work and your own SPECTACULAR videos like this own. THANK YOU!!🙌🙌🙌
When someone tell me they don't like salads, the only thing I could think is: "then you know how to do a salad". Since salads could be anything, there is always a salad for you if you search enough.
I once said that and a friend came over to me the next day and brought i gredients for burgers, cut them down to bite siced pieces and tossed them in a bowl.
"Here you go, a salad you like" he said
That blew my mind
(Obviously he upped the amountof greens so it would actually look like a salad and not only a butchered burger)
My format for salads(red, green, white, black)
Ex.
Red: tomato/strawberry
Green: arugula
White: feta
Black:balsamic
Add some olive oil and other toppings and seasonings and it’s a great salad
5:40 What kind of shavings?
Great vid! I love adding raspberries and some raisins to my salads for a sweet touch!
Good salads have a little bit of a lot of stuff. The problem is most of those ingredients end up going to waste at home as you have to buy more than you need.
Then it would seem that storage and management MUST be intentional, and the weekly kitchen audit that professional kitchens do MUST be emulated, in a practicable form, in the home kitchen. Do it every fortnight to keep things tidy, but it must be done, I think. It's the only way.
@@BigBlack81 dude you must have a lot of time on your hands
@@cesaryanez3309 Not if you follow some of Ethan's principles and do some time management married with some organization. It's called intention. If you're going to cook with intention, why not setup your pantry with intention? I'm certainly doing that with mine because I DON'T have the time to do it. No BS allowed.
@@BigBlack81 Preach it! You are correct.
Just it eat every day, just change the proteins.
I agree; a salad should not have to be cut up to eat. I enjoy good salads. Thanks for the help. Now i want to make some salads for meals.
I like the reverse engineering concept! I'm also pleased to see that you own a 'big ass bowl'. If only it could be used for pasta too...😉
One of the best salads I made had sun flower sprouts. If you ever see those at the store buy that or grow your own. I can not describe how good that tasted. I didn't even use dressing. It was spinach, sun flower sprouts, a tiny pinch of feta, vidalia onion, sun dried tomatoes, roma tomatoes, a tiny sprinkle of dried blueberries.
i eat a salad almost everyday and 90% of the time I don't use dressing because I actually enjoy the raw veggies without dressing. Helps a lot with keeping calories low as well.
U must be super skinny
i often do this too!
Yea a lot of the points he made contradicted why I eat salads but I understand the point of the video
@@warrengraham7461 so many man have undiagnosed ED its crazy
I would also say try to get certain vegetables in season as the season changes if you eat salad more regularly. In season tomatoes in a salad are a game changer compared to having them in like December. It can build your salad repertoire, change things up, and help you shop for more fruits and veg that are in season. Grilled kabocha salad with romaine, arugula, and pepitas in a maple cider vinaigrette with grilled skirt steak for an autumnal salad is amazing.
Super informative as always, but also thank you for not making a joke about the pronunciation of "worcestershire"
It would’ve been better if he pronounced it correctly though.
Finally, Someone actually made composted salad. I preferred that method of putting together salad.
Me, as a Brazilian eating just lettuce with some tomatoes, a drizzle of olive oil and a pinch of dalt, watching this. 🤔
gotta get some meat, cheese and something crunchy in there, pal.
Me, an argentinian, doing the exact same thing hahah. Hello neighbor!
Thank you! I've been saying it for years! Cut the salad pieces smaller! That way the person eating can collect what they want onto their spoon and get different variations.
Okay but when I make a salad that tastes good it’s like 800 calories so…
Which isnt bad for a main dish tbh.
800 calories, 1200 more to go for the day if you are not doing insanely hard work.
And 600 for each say breakfast and dinner should be totally possible without obershooting too much.
People look at these big numbers and go wild, but in reality... you dont work without calories.
Just gotta keep playing around with ingredients and mixes, plenty ways to make one lower cal and really good at the same time 🤞
Because fat tastes good lol, cheeses, nuts, dressing with mayo bases, dairy bases or vinaigrettes will all contain a good amount of fat.
A lower calorie salad would have to be dressed with broth and thickeners, non-dairy milks and thickeners, salsas, or just vinegar, seasonings and salt. Or you'd have to use pickled ingredients and skip the extra vinegar altogether. But salads still need a fat source imo, at least nuts, or avocado, or a little oil drizzled on top.
Who cares lol at least you are vegetables
You just have to adjust your caloric intake. I'm not eating a salad that tastes like "outside" after a storm. I want fat...substance. Fat is filling. I don't do croutons.
But if I eat a hearty salad, I'm good for a good while.
This is an excellent video, you have become my number one cooking TH-camr ABOVE Kenji, Babish, Adam Ragusea, Sam the Cooking Guy, Josh Weissman, and EVEN Chef John. You break things down so well and explain all the unknown concepts of cooking in ways regular people can understand. And you pair those concepts with great recipes. Thanks Ethan!
Day 4 of asking Ethan to do poutine episode
I'll drop my favorite salad here since I think more people need to try this. The goal of this salad is to hit every flavor receptor in the human mouth and have alot of heterogeniety in textures (Hi Adam!). Here goes: baby spinach, romaine, kale, white and red cabbage, shredded carrot, cucumber, feta, craisins, seasoned crutons, sunflower seeds or pecans(any seed or nut is fine really), and balsamic vinaigrette. The key for me is to put in more feta and craisins than you think you should. This is the only salad I've ever been able to eat as a meal that didn't include a ton of chicken in it.
omg i’ve never been so early
same, what do we do now
wait for the funny people
Lol same
Salads are super underappreciated. My best meal moments were from how absolutely incredible salads can be, ranked high with one of the best beef burgers I've ever had from a local farm. I suck at them (but surprisingly I can plate salads pretty well and nothing else, which definitely helped my salad tasting experiences in restaurants where you kinda combine and make your own from some amazing choices) so I can't wait to learn a lot from this video.
mistake #2: not adding pickled onions to every salad
Thats fucking funny hahah
i like how practical you are ethan