You’re Forgetting to Add This Staple Ingredient to Your Salad Dressing
Photo by Joe Lingeman; Food Styling by Cyd McDowell
It’s very easy to make a sad salad. When you know that you should be eating more vegetables, but the thought of preparing the type of salad that you’d pay $20 to eat seems like too much effort for a Thursday afternoon, then it’s not too much of a stretch to end up with a bowl that’s nutritional but bland. You started with a bed of greens — maybe arugula, some kale, perhaps lettuce — then topped it off with cheese and croutons and called it a day. Boring!
While it is work to roast tomatoes and asparagus and anything else you’d like to enliven your salad with, I’m not necessarily recommending that you do that. Don’t get me wrong — I always want to make time for that level of commitment, in the version of myself that has a Nancy Meyers kitchen and endless time to prepare lunch, but it never works out. Instead, I’ve found one thing that brings flavor to sad salads with the smallest amount of effort possible: Tabasco.
