You know that making salad is good for you, but do you struggle with getting it to taste right when you try to whip one up at home? Perhaps you use too much lettuce, the dressing is too oily, or the overall experience is just blah.
If you find yourself choking down your greens instead of genuinely enjoying them, it might be time to return to the basics and deploy a foolproof method for making a delicious salad, courtesy of Melissa Ben-Ishay. She's the founder of Baked by Melissa, a company that delivers tasty, bite-sized cupcakes. But she's not just a dessert whiz; Ben-Ishay has also gone viral for brilliant, veggie-forward recipes.
Ben-Ishay's latest cookbook, Come Eat, is packed with vibrant, approachable salads that'll make your usual sad desk greens seem utterly forgettable in comparison. (Case in point: her surprisingly satisfying Greek salad, which puts miso to ingenious use.) Ben-Ishay told us all about her method for building the perfect bowl, how to use pantry staples to elevate your dish, and her formula for fail-safe homemade dressing.
KCM: Your chopped salads have become iconic. What are the non-negotiables that every great salad should have?
Melissa Ben-Ishay: Every salad should give you the perfect bite and have the right ratio of base greens to added veggies. I finely chop my salads so you get a little of everything in every bite. Also, homemade dressing is a must.
You often talk about “salad ratios.” Can you break down your ideal formula for building a perfectly balanced salad from scratch?
Start with a base of whatever greens you like. That will take up about 40 percent of your bowl. I use cabbage, arugula, and iceberg a lot. Then, add in your favorite veggies — 40 percent — bell peppers, carrots, cucumbers, edamame, broccoli, or leftovers from dinner.
Add a crunch — 10 percent — like nuts, seeds, or tortilla chips. Then, add a salty bite — 10 percent — like cheese, olives, or capers.
The best dressings start with two parts olive oil, one part acid (think lemon or vinegar). Then add flavors you love: garlic, herbs, mustard, miso, or whatever you like.
What are your go-to ingredients or pantry staples that instantly elevate an otherwise simple salad?
I love using whatever I have on hand. Sometimes, that means cutting up flour tortillas that are about to be stale and toasting them in a pan with garlic and avocado oil. Bread crumbs work great, too. When I want to add crunch with less fuss, I’ll throw some pumpkin seeds and sliced almonds into the bowl. And then of course, I can always just grab a chip and use it to deliver the perfect bite.
Texture seems central to your salads — what are your favorite ways to add crunch, creaminess, and contrast without overcomplicating things?
Sometimes I simply rely on the base greens for crunch: Cabbage, bok choy, and iceberg are some of my favorites. If you want to elevate a very simple salad, chop up a handful of parsley, dill, or cilantro and throw it right in.
When I’m craving a creamy dressing, I’ll add feta as I’m mixing the dressing. Plain yogurt works great, too.
Many people think of salad as a side dish. What’s your advice for turning it into a satisfying meal that actually keeps you full?
To make a salad filling, you need to have protein. We serve our salads with ribeye or chicken cutlets for weeknight dinners. If I’m having salad for lunch, I’ll often eat it in a bowl with cottage cheese.
Your new cookbook features so many inventive new recipes. What was the biggest shift or evolution in your approach compared to your previous book?
These recipes are based on the meals I feed my family every day. Before you’re a mom, it’s hard to comprehend that you’re going to be responsible for feeding everyone three meals a day. Figuring out what to put on the table after a long day at work can feel overwhelming, but these are the recipes I make again and again to keep everyone happy and sane.
What’s one recipe in the new cookbook you think will surprise people the most? Why is it special to you?
The "magic meat sauce" is one of my younger daughter’s favorites. She wouldn’t eat “thingies” in her sauce, so I snuck flavor and nutrients in by blending onion and garlic together with bone broth. It’s so easy, and she still loves it.
