Build Any
Salad
You Want

Three rules: dry your greens completely after washing (a salad spinner is not optional), dress at the very last second, and use far less dressing than you think. The dressing coats the leaves — it should not pool at the bottom of the bowl. For packed lunches, keep dressing separate and dress just before eating.

Anchovies. They are non-negotiable in a real Caesar — they dissolve and provide depth without any fishiness. Good Caesar also needs fresh garlic, Dijon, lemon juice, Worcestershire, Parmesan, and raw egg yolk (or mayo for a shortcut). The garlic should be mashed to a paste with salt before mixing.

Add dressing to the bowl first, then add greens on top, then toss from the bottom up. This gives you more even coating with less dressing than pouring dressing over the top of the greens. Season with salt and pepper after dressing — salt draws out moisture so it should go on last.

The line is blurry. A grain bowl uses cooked grains (farro, quinoa, rice) as the base instead of leafy greens, making it more substantial and meal-worthy. It typically has a protein, roasted vegetables, a sauce or dressing, and a crunchy element. Think of it as a deconstructed warm-and-cold combination rather than a traditional tossed salad.

Massage it. Seriously — add a small amount of olive oil and salt to your torn kale and massage with your hands for 2-3 minutes until it softens and darkens slightly. This breaks down the tough cell structure. Massaged kale is tender enough to eat raw and, unlike other greens, can actually be dressed ahead of time without wilting.