The word salad comes from herba salata, the Latin term for “salted vegetables.” It’s a gentle reminder to season your greens generously with good-quality salt (like kosher or flaky salt) to give each bite flavour and punch.
In the blazing heat of summer, after a day spent in our test kitchen, there’s no way I’ll turn on the oven or stove at home. Instead, I make my favourite meal: a Big Salad. This non-recipe is a huge bowl of leaf lettuce topped with avocado, feta, tomatoes, toasted nuts and seeds, and a simple vinaigrette. It’s the perfect mix of crispy, crunchy, creamy, tangy and sweet — and so much more than a side dish you feel duty bound to eat because it’s good for you. To fall in love with salad (or just to rekindle the affair), get my salad necessities (above). — Claire Tansey, Chatelaine Food Director.