Thats really too bad, because a well-constructed salad is one of lifes great pleasures.

(Its far from the first time this has happened, too.)

Its okay to dislike lettuce; it kinda sucks, honestly.

Once I ditched boring (and overpriced!)

Speaking of which, you dont have to like raw vegetables to eat more salad.

Even very omnivorous people have texture issues; plus, some folks systems just reject them outright.

Anything can be the base for a salad, from roasted squash to leftover rice to stale old bread.

Start with ingredients youknowyou like and go from there.

The best way to accomplish this is by seasoning each ingredient separately before assembling your salad.

I know that sounds extra as hell, but it doesnt have to be.

Just sprinkling a pinch of salt on a bowl of greens before dressing them makes a world of difference.

Of course, you might take it further than salt.

Its your salad and you’re able to do whatever you want.

Toss julienned apples with lemon juice to prevent them from browning too much in a delicate slaw.

Shave off huge strips of Parmesan with a vegetable peeler so the cheese becomes a distinct textural element.

I make all of mine with an immersion blender.

The words to keep in mind when making salad dressing areintensityandbalance.

Since I make very intense dressings, I always add something sweet to balance the salt and acidity.

Here are three of my favorite recipes to get you started.

Balsamic Vinaigrette

This is a total classic.

Ingredients:

12 cup balsamic vinegar

34 cup vegetable or canola oil

2 tsp.

Salt, plus more to taste

2 tsp.

Honey, plus more to taste

1 tsp.

Blend until very smooth, then taste and adjust seasoning if needed.

When youre happy with the balance, add plenty of freshly cracked black pepper and stir to combine.

It will keep in the refrigerator for about a week.

12 cup freshly-squeezed lemon juice

2 Tb.

miso paste

2 tsp.

Add black pepper to taste and stir to combine.

This one keeps in the refrigerator for 2 weeks.

Ranch-Adjacent Dressing

This dressing is the star of my summer 2017 salad obsession.

Its fresh, crunchy, and addictive as hell.

Taste and adjust seasoning; once youre happy with the base, add the scallions and blend until smooth.

Add the chopped herbs last and pulse a few times to combine.

This will keep in the refrigerator for 3-4 days.

There have to be some folks out there who feel as passionately about salad as I do.

I would like to hear about the best salad youve ever eaten, and what made it so great.

Portland has some really great salads.