Make your salads go from good to great by adding fresh herbs. Spring has sprung, but it feels like winter. I’d rather eat a hot bowl of soup than a salad right now, but it’s time to prepare for lighter fare. As soon as it’s warm, I’ll be ready for salads sitting in melon or pineapple halves, cold soup, and crisp wedge salads covered with bleu cheese resting on icy plates.
A fun presentation makes salads more visually appealing. Small additions can take the taste from average to must come back for more! Herbs are often overlooked as an addition to salads. I love to add them.
Here are a few combinations I enjoy:
MINT
- pairs perfectly with cantaloupe, honeydew, watermelon, and berries
- lightens up the earthiness of mushrooms
- adds panache to a cucumber salad
BASIL
- sits atop the obvious choice – a caprese salad
- deepens the green in a green salad
- enhances fruit salad of tomatoes, cherries, peaches, and plums
DILL
- adds a twist to potato salad
- brings the lemony, sweet bitterness to cucumber salads that complement salmon
- brightens arugula, feta, and kalamata olive salad
PARSLEY
- serves as a salad green
- colors quinoa tabbouleh
- rides alongside romaine or bitter greens
CHIVES
- lend a mild onion tone to any green salad
- sit well with beets, garlic, and cilantro
- blend into dressing to top a salad
Don’t forget to add cilantro to taco salad or rosemary to chicken salad. It’s amazing how herbs freshen the feel of a salad.
A squeeze of lime can do the same thing. Lemon juice, mirin, balsamic reduction, maple syrup, and honey are all good salad toppers that don’t weigh the salad down like creamy dressings.
Shredded apple, thinly sliced pears, sprouts, jicama, and water chestnuts are also light additions.
So many salads repeat lettuce, carrots, tomato, and cheese. There’s nothing wrong with them. They’re good. But with some tiny additions, they can go from good to great!
Let’s eat great salads this spring!
