Not enough salt Freshly squeezed lemon Wet lettuce Small chunks of onions Dont let the salad wilt Use a big bowl The hand is the best tool to mix veggies Thank you ma'am for the tips!
You are the reason my salad dressing was perfect ....it seems I wasn’t putting enough salt but had no idea that alone would fix the problem.....seriously I’ve been making dressings for years....thank you so much..it was THE most delicious EVER
I have made my own salads for many many years and been in the kitchen since I was a kid. Your tips are right on the money and include many things I learned by trial and error. For those just learning. Try things out and see what happens. You learn by doing.
Dear Helen, I love this subject! as any french person I LOVE vinaigrette :) I have come across 2 tips that were game changing for me : - for a less tangy vinaigrette (by the book french vinaigrette ratio is 1 measure vinegar, 2 measures oil), just add water instead of oil! I've been told that is how italians do, it helps soak all veggies in sauce. - for a fluffy vinaigrette, start with the mustard and salt, THEN the oil bit by bit, and beat until desired consistency. My aunt's almost ressemble a mayonnaise! Then you carefully add the vinegar, to keep this nice thickness. bonus tip : for a "Lyon" style vinaigrette, add fresh garlic - perfect for salads with bitter ingredients or meat! (Lyon is a city famous for their unique bistrot style)
Helen, thank you so much for the time, energy and effort you put in your videos. I love how down-to-earth and unpretentious you are. I hope you know, you are improving people’s lives, each and every video. It’s too bad you are not receiving the same type of monetary compensation other UA-camrs are. Keep plugging along and one day it will pay off financially (at least that is my hope).
Helen, you are an absolute treasure! I know that in my younger days, I made each of these mistakes. I would have made better salads sooner, if UA-cam was around earlier. Many thanks for all that you do!!
Lady!, you are awesome. No body, for whatever reason, dare to talk about salad. Salad, what’s to talk about, that’s easy. Not true, and you prove them wrong. Great episode. Thank you.
Great tips, Helen. Thanks. I've found a small splash of water can help soften a sharp vinaigrette. If you use a jar to shake all the dressing ingredients it emulsifies well.
Perfect timing for this...we are getting beautiful lettuce varieties from our local farm markets. Your earlier video about washing and storing leafy greens is a lifesaver. Thank you, Helen.
howdy Helen! I have learned so much form your videos! While watching this video i had to pause at the 1:50 mark, when you are talking about the box prewashed greens. I purchase my baby spinach from Costco like this. After the initial opening prep, when you put the unused portion in your refrigerator first place a paper towel on tope of the greens. And when storing in your fridge place up side down. This will allow you to keep the greens fresher longer with less waste. change the paper towel as needed.
Oh my! Where have you been all my life! I'm just learning to eat and cook again after three years of cancer treatment and recovery. I need everything explained simply. Thank you!
I learned about this method from my mom. She would mix dressings this way when we were family camping....keeping gear to a minimum. Also I am a big Alton Brown fan...every gadget has to do at least three things! And I’m 70 now, so Mom would have been doing this during the 50’s.
@@janwoodward7360 Dankeschön for your answer. I like the jam jar method as well. And keeping it basic in the vinaigrette: oil, vinegar, sugar, salt, Just like my mother used to make it. As children, we never had to be told to eat salat. We just did.
Thank you so much. I never knew to salt salad. I was trying to learn to cook by following recipes, and no one ever mentioned adding salt to the salad. I thought the dressing was always supposed to take care of that sort of problem. I started directly salting my salads because of you and it has been a game changer. I don't need to drown my salad in dressing to choke it down anymore. I can actually enjoy a salad without any dressing now, when before eating salad was a chore I had to force myself to do.
I was the Lead Cook at a hospital that had pretty pitiful food. After about a year in, working with my boss and retooling the menu a bit here and there, our salad bar was a hit with everyone. A Coworker pulled me aside one day and asked me "What did you do to make the salads so much better?" I simply said "A little salt and pepper goes a long way on a salad...." She thought I was crazy but it obviously was working haha.
Yep. I don't add salt but I add muffaletta and black pepper to my lettuce and likely toss it in a small amount of dressing. Then I add my salad topping (cheese and meat) that's been marinated in dressing. My salads are flavorful and borderline addictive
This is the first video I've seen from this content provider. EXCELLENT INSTRUCTIONS! Helen Rennie makes it possible for everyone to enjoying incredibly delicious salads. Thank you, for your OUTSTANDING SERVICE!
I finally found a good chef actually explaining how to cook and apply logic to it. I'm so bored of all these great cooks simply telling me how to make something but not explaining the process.
This salad is one of my favorites. It takes a few tries to get it perfect! After a while, you can make a few adjustments for a bit of variety...😋😃 Fresh lemon juice & zest & a good quality olive oil are my go to favs!!
in that Samin Nosrat book she says that you should “macerate” your onions in vinegar to take the edge (burn?) off ( salt fat acid heat book). It’s a great plan to just put the onions straight into the dressing though 😺
Thank you very much for your lesson .I prep food every day for my family,and every day you learn something new.From now one this will be the way how I’ll make my green leafy salad 😊
Oh Why didn't I find this video years and years ago. "A few glugs" makes so much more sense to me than 10ml or 16grms or whatever. I am now excited to go make a because I a. know what to do and b. what NOT to do and that a "glug" is considered an actual measurement. Thank you, Helen Rennie!
I love your style (dishware) and fantastic that you showed that time worn pan when you oiled your pita. Those pans deserve respect for the way they have served us for years. Someday, some examples will be in all the big museums.
“if this is not your first time watching this channel you probably know what that secret ingredient is, right?” ..... aaaah in a moment of doubt/panic I changed my answer to pomegranate molasses 😹
So happy to find your channel. Your presentation is so accessible and makes healthy food prep seem so simple and delightful. I have learned several important lessons in just a few videos - first and foremost is the importance of balancing salt and acidity. I stumbled on the importance of salt in a salad during quarantine when I had the ability to make leafy salads just in time for lunch. YOU have taught me WHY it was so important.
my fave salad dressing is just equal amounts soy sauce, rice vinegar & toasted sesame oil... its SO perfect and so easy please give it a try with some leafy greens and clementine segments 😍
Congratulations on a wonderful series of videos. You really put a lot of thought and explication into each one. FYI, as I understand it, the root for the word "salary" comes from the word "salt." In the Roman Empire, one portion of a soldier's wages (salary) enabled him to buy salt.
I really love this channel so much!! I only found it a few days ago but I’ve been binge watching all of the recipes 😆 Thank you so much for such amazing videos! Your tips are perfect and the way you teach is incredible!!
Loved it....great tips!! only thing for me is I need a ratio of 1:3 at least or even 1:4 lime juice or vinegar to oil.... and a bit of grated onion works wonders on any salad dressing! Also add a tiny bit of something sweet (sugar, xylitol, honey) or using some sweet white balsamic vinegar from italy “condimento Bianco”! It is delicious!
I have been learning this method - appreciated your comments and instructions. I find that making that dressing in bottom of my large bowl and adding the ingredients with greens at the top helps. It can sit a bit while I am finishing up the rest of my meal. Using my hands I toss at the last minute and everything is ready. My sister told me about Debbie Meyer green bags and I have been using them for storage of my greens - that sure keep fresher in them. I've just come across your channel and love it!
Another idea: sandwich mistakes. I personally love sandwiches, however, consuming them as often as I do, I sometime make a bad one stuffing too much ingredients. P. S. Great instructional video! ☺️
Finely shredded iceberg lettuce, oil/vinegar/salt/pepper/oregano, or homemade Italian dressing w/o sugar in it. Very thinly sliced tomatoes too, but use as much as you like!
I've found shaking the box salad mix helps it last longer too. After you've served some, shut it well and hold the lid and container together, turn it upside down and shake it (not too rough). Distributes the condensation instead of just having water sitting in the same spots which causes it to rot faster. Try to eat salad with every meal when you buy it! Your bowels need fiber..
@@aprilmay1700 sugar is more in packaged food. The way restaurants work is by using plenty of salt and fat. Sugar isn't as effective in fresh food as it is in packaged foods. Salt and fat are always effective.
Oh my goodness, I just sprinkled a bit of regular table salt right on my lettuce leaves, mixed well, added some dressing, mixed, and wow-----that does make all the difference! I would never have guessed.
Chose this quick video to watch before bed and was shocked to see my little town of Weston mentioned just 2 minutes in! Also, love Land's Sake, great organization run by awesome people
Back in the day I was taught to take the "bite" out of raw onion by giving the sliced onion an ice water bath for a few minutes before incorporating them into the salad. Curious to know if this is common in the industry or just a whim of my chefs?
Not enough salt
Freshly squeezed lemon
Wet lettuce
Small chunks of onions
Dont let the salad wilt
Use a big bowl
The hand is the best tool to mix veggies
Thank you ma'am for the tips!
That’s “don’t use wet lettuce” btw! I got really confused by this comment for a sec haha
You are the reason my salad dressing was perfect ....it seems I wasn’t putting enough salt but had no idea that alone would fix the problem.....seriously I’ve been making dressings for years....thank you so much..it was THE most delicious EVER
Congrats on your salad success :)
Are you the Bob in the scenario mentioned? If you're another Bob then that would be hilarious 😂
“Rookie mistakes” is a perfect series!
So a biography of my life then!
Mine too.😆
Us chefs add salt to almost everything and often in multiple steps of a dish. Knowing when to use it and how much, is a big part of cooking.
It's tricky too because too much makes a dish inedible.
a big part of having to take high blood pressure meds all your life, as well.
@@joeschmo7957 unless you have IBD like me which causes dysautonomia, which is POT like symptoms (fainting easily). I have to eat lots of salt
What is POT? Thanks
What is POT? Thanks
Just found YOU last week.
Been cooking 35 yrs.
It is nice to glean tidbits of other cooking styles.
Can't wait to explore your videos.
I have made my own salads for many many years and been in the kitchen since I was a kid. Your tips are right on the money and include many things I learned by trial and error. For those just learning. Try things out and see what happens. You learn by doing.
Brilliant Helen! Under seasoning is probably the biggest mistake I see people make in the kitchen.
Wow Helen. I could actually taste all the layers of flavor and texture that you were adding to the salad. Youare treasure!
Dear Helen, I love this subject! as any french person I LOVE vinaigrette :)
I have come across 2 tips that were game changing for me :
- for a less tangy vinaigrette (by the book french vinaigrette ratio is 1 measure vinegar, 2 measures oil), just add water instead of oil!
I've been told that is how italians do, it helps soak all veggies in sauce.
- for a fluffy vinaigrette, start with the mustard and salt, THEN the oil bit by bit, and beat until desired consistency. My aunt's almost
ressemble a mayonnaise! Then you carefully add the vinegar, to keep this nice thickness.
bonus tip : for a "Lyon" style vinaigrette, add fresh garlic - perfect for salads with bitter ingredients or meat! (Lyon is a city famous for their unique bistrot style)
Merci Nathalie !!!!
Thanks for this.
Helen, thank you so much for the time, energy and effort you put in your videos. I love how down-to-earth and unpretentious you are. I hope you know, you are improving people’s lives, each and every video. It’s too bad you are not receiving the same type of monetary compensation other UA-camrs are. Keep plugging along and one day it will pay off financially (at least that is my hope).
Toning down the onion in the dressing is a great idea, Thanks
Helen, you are an absolute treasure! I know that in my younger days, I made each of these mistakes. I would have made better salads sooner, if UA-cam was around earlier. Many thanks for all that you do!!
Lady!, you are awesome.
No body, for whatever reason, dare to talk about salad. Salad, what’s to talk about, that’s easy.
Not true, and you prove them wrong.
Great episode.
Thank you.
Who doesn’t love this lady? I’ve learned a lot with her.
Thanks Helen ❤️🌷
Great tips, Helen. Thanks. I've found a small splash of water can help soften a sharp vinaigrette. If you use a jar to shake all the dressing ingredients it emulsifies well.
I only discovered this channel a couple of weeks ago and I'm hooked.
Perfect timing for this...we are getting beautiful lettuce varieties from our local farm markets. Your earlier video about washing and storing leafy greens is a lifesaver. Thank you, Helen.
Helen, your sophistication and understanding of details is a blessing.
i cant remember hearing someone so pleasant on youtube
THIS IS ABSOLUTELY EXCELLENT. EVEN THE COMMENTS ARE INSTRUCTIVE AND VERY MUCH APPRECIATED. A MUST SAVE VIDEO, DEFINITELY.
Thanks for sharing good tips and I enjoy you sharing 🥰
Brilliant. I love all these useful tips I learn from you, Helen! 😃
howdy Helen! I have learned so much form your videos! While watching this video i had to pause at the 1:50 mark, when you are talking about the box prewashed greens. I purchase my baby spinach from Costco like this. After the initial opening prep, when you put the unused portion in your refrigerator first place a paper towel on tope of the greens. And when storing in your fridge place up side down. This will allow you to keep the greens fresher longer with less waste. change the paper towel as needed.
THIS IS THE GREATEST HOW TO SALAD VIDEO. IT'S THE ONE I'VE HUNTED FOR. Pardon me for shouting I was just so excited.
Yes I could hear you from here! I’m in Australia lol
I read some words but heard nothing.
@@sf55514 🤣😄
Oh my! Where have you been all my life! I'm just learning to eat and cook again after three years of cancer treatment and recovery. I need everything explained simply. Thank you!
I love this woman
Oh Ms. Helen, I just love your accent.
Thanking you for recipe
"If you don't want to squeeze a lemon, just use vinegar."
If you don't want to squeeze a lemon, get outta here!
Haaaaaaa haaaaaaaaaa
@@pinchebruha405 isn't that spelled Bruja lol?
Lol
@@bearlytraincot4131 bruja-Spanish. Bruha-Filipina
Her voice and accent are so soothing.
Wow, who knew these little techniques would greatly improve my salads. Thank you so much for sharing this with us 👍
I save a small jar (e.g. mustard jar) and add my dressing ingredients in it. Instead of whisking, I just close the lid and shake it up!
Same here Genie. Then you can keep any extra in the fridge or take the bottle to the table for extra dressing lovers!
The Jamie Oliver method. Where did you learn it?
I learned about this method from my mom. She would mix dressings this way when we were family camping....keeping gear to a minimum. Also I am a big Alton Brown fan...every gadget has to do at least three things! And I’m 70 now, so Mom would have been doing this during the 50’s.
@@janwoodward7360 Dankeschön for your answer. I like the jam jar method as well. And keeping it basic in the vinaigrette: oil, vinegar, sugar, salt, Just like my mother used to make it. As children, we never had to be told to eat salat. We just did.
@@worldlit1146 yes, here also, my german mom used vinegar if we were out of lemon, always a pinch of sugar.
Thank you so much. I never knew to salt salad. I was trying to learn to cook by following recipes, and no one ever mentioned adding salt to the salad. I thought the dressing was always supposed to take care of that sort of problem.
I started directly salting my salads because of you and it has been a game changer. I don't need to drown my salad in dressing to choke it down anymore. I can actually enjoy a salad without any dressing now, when before eating salad was a chore I had to force myself to do.
I like the tip about using a salad spinner and paper towels. I like adding roasted spicy sweet nuts to a salad or roasted pumpkin seeds.
Parmesan crisps are good. Artichoke & or palm hearts are nice too..
My new favorite teacher is Helen. Thanks
I was the Lead Cook at a hospital that had pretty pitiful food.
After about a year in, working with my boss and retooling the menu a bit here and there, our salad bar was a hit with everyone. A Coworker pulled me aside one day and asked me "What did you do to make the salads so much better?"
I simply said "A little salt and pepper goes a long way on a salad...."
She thought I was crazy but it obviously was working haha.
Yep. I don't add salt but I add muffaletta and black pepper to my lettuce and likely toss it in a small amount of dressing. Then I add my salad topping (cheese and meat) that's been marinated in dressing. My salads are flavorful and borderline addictive
This is the first video I've seen from this content provider.
EXCELLENT INSTRUCTIONS!
Helen Rennie makes it possible for everyone to enjoying incredibly delicious salads.
Thank you, for your OUTSTANDING SERVICE!
Stumbled on this. Subscribed. Why aren’t you famous? 😂❤️
Nicely plating..... Healthy one green salad
Great Video. Compliment.
I finally found a good chef actually explaining how to cook and apply logic to it. I'm so bored of all these great cooks simply telling me how to make something but not explaining the process.
This salad is one of my favorites. It takes a few tries to get it perfect! After a while, you can make a few adjustments for a bit of variety...😋😃 Fresh lemon juice & zest & a good quality olive oil are my go to favs!!
This salad is like May Poppins.. practically perfect in every way. Loooove that!
I just love her, she is so convincing. I can blindly take her words
I love the trick of putting the onions in the dressing first! I will try that next time. Thank you so much for your videos! Hugs from Louisiana!
in that Samin Nosrat book she says that you should “macerate” your onions in vinegar to take the edge (burn?) off ( salt fat acid heat book). It’s a great plan to just put the onions straight into the dressing though 😺
@@yay-cat Noted & appreciated! Thanks!!
Thank you very much for your lesson .I prep food every day for my family,and every day you learn something new.From now one this will be the way how I’ll make my green leafy salad 😊
Oh Why didn't I find this video years and years ago. "A few glugs" makes so much more sense to me than 10ml or 16grms or whatever. I am now excited to go make a because I a. know what to do and b. what NOT to do and that a "glug" is considered an actual measurement. Thank you, Helen Rennie!
You are s excellent at teaching! Your voice is uplifting not demanding like some. Thank you for your videos!
You’re so engaging, I love it! And you accent is beautiful.
I love your style (dishware) and fantastic that you showed that time worn pan when you oiled your pita. Those pans deserve respect for the way they have served us for years. Someday, some examples will be in all the big museums.
You are an amazing teacher, it shows that you love what you do, THANK YOU SO MUCH for being you!!!!!
👍🤩It’s so simple but absolutely helpful info. Thank you. 🙏💝
I like pickled onions in a salad. They’re pink.
Same i also love pickled beets,radishes, carrots etc.
Me too!! And, I've recently just discovered marinated onions. Yum!
Gotta try this
Washing salad is actually recommended. Dankeschön for the video.
Yeah. No way would I consume whatever they triple washed the greens in (bleach?). Better to be safe than sorry.
@@evelynwaugh4053 True, it also recommended because of bacteria.
Played this video expecting just a few tips, but it ended up being a masterclass. Thank you!!!
“if this is not your first time watching this channel you probably know what that secret ingredient is, right?” ..... aaaah in a moment of doubt/panic I changed my answer to pomegranate molasses 😹
Hah. Nicely played, if the wrong answer.
I thought it was the soy reduction lol
I said salt......amazed I was correct !
So happy to find your channel. Your presentation is so accessible and makes healthy food prep seem so simple and delightful.
I have learned several important lessons in just a few videos - first and foremost is the importance of balancing salt and acidity. I stumbled on the importance of salt in a salad during quarantine when I had the ability to make leafy salads just in time for lunch. YOU have taught me WHY it was so important.
I just get sooo excited when I see that you uploaded a new video !
my fave salad dressing is just equal amounts soy sauce, rice vinegar & toasted sesame oil... its SO perfect and so easy please give it a try with some leafy greens and clementine segments 😍
The most relaxing voice ever
Congratulations on a wonderful series of videos. You really put a lot of thought and explication into each one.
FYI, as I understand it, the root for the word "salary" comes from the word "salt." In the Roman Empire, one portion of a soldier's wages (salary) enabled him to buy salt.
I am SO happy I "stumbled" to this video! What a wonderful and professional presentation! I'm hooked!
Awesome, thank you
Salad is a promissory note from the restaurant that more food is coming.
I really love this channel so much!! I only found it a few days ago but I’ve been binge watching all of the recipes 😆 Thank you so much for such amazing videos! Your tips are perfect and the way you teach is incredible!!
Thank you Helen! I made the leafy greens salad for my sister's birthday and she was a big fan!
Wonderful recipe. Thanks for sharing such an amazing content dear 😊
Loved it....great tips!!
only thing for me is I need a ratio of 1:3 at least or even 1:4 lime juice or vinegar to oil.... and a bit of grated onion works wonders on any salad dressing! Also add a tiny bit of something sweet (sugar, xylitol, honey) or using some sweet white balsamic vinegar from italy “condimento Bianco”! It is delicious!
Well, looks like I'm gonna know how to make a killer salad for when my garden lettuce are ready!
I have been learning this method - appreciated your comments and instructions. I find that making that dressing in bottom of my large bowl and adding the ingredients with greens at the top helps. It can sit a bit while I am finishing up the rest of my meal. Using my hands I toss at the last minute and everything is ready. My sister told me about Debbie Meyer green bags and I have been using them for storage of my greens - that sure keep fresher in them. I've just come across your channel and love it!
Another idea: sandwich mistakes.
I personally love sandwiches, however, consuming them as often as I do, I sometime make a bad one stuffing too much ingredients.
P. S.
Great instructional video! ☺️
use excellent bread.
Finely shredded iceberg lettuce, oil/vinegar/salt/pepper/oregano, or homemade Italian dressing w/o sugar in it. Very thinly sliced tomatoes too, but use as much as you like!
If using, always salt your tomatoes.
I've found shaking the box salad mix helps it last longer too. After you've served some, shut it well and hold the lid and container together, turn it upside down and shake it (not too rough). Distributes the condensation instead of just having water sitting in the same spots which causes it to rot faster.
Try to eat salad with every meal when you buy it! Your bowels need fiber..
Salt is the"secret" ingredient in most restaurant dishes , 😆
Either that or sugar lol
Or msg
Salt and fat. That's what any chef will tell you.
Salt, butter and sugar
@@aprilmay1700 sugar is more in packaged food. The way restaurants work is by using plenty of salt and fat. Sugar isn't as effective in fresh food as it is in packaged foods. Salt and fat are always effective.
For me, fresh garlic is essential in my vinegarette!
And finely minced onion
The heck do you live where you thought fresh garlic is a tip instead of common sense? 🤔
@@rubiirae Same place 83 other people live smart arse.
Parsley, coriandre, ciboulette, estragon for me
Yes! I use the grater.
Helen you are great, I just discovered you site and have learned so much more about culinary arts. Stay safe!
This rookie learned a lot! Thank you! The heavy stuff first...brilliant. Thank you teacher! I think you are Mary Poppins.
i LOVE salad, and am so excited to try these tips to create my own more often
Love your style. Fantastic tips delivered in your own captivating way. Thanks :)
UA-cam just recommended this to me. Watching it made me realise that my mother taught me well.
I cannot get enough of your videos! Thank you!
I love your graceful enthusiasm. Enjoyed this!
I just discovered your channel. It's great you explain / breakdown the recipes, along with your tips & techniques. Thank you!! I'll be subscribing!
Oh my goodness, I just sprinkled a bit of regular table salt right on my lettuce leaves, mixed well, added some dressing, mixed, and wow-----that does make all the difference! I would never have guessed.
Yay! Finally someone with cred has said that the typical oil to acid ratio is not written in stone! Thank you. I hate oily salads.
I love your accent. (Reminds me of Valentina Lisitsa, too) love your salad dressing...thanks & hugs from London 😷 🌈
The best explanation of the salad ! Thank you.
Thank you so much for this video. I love making salad. I hate wasting food. You just tought me so much, im so appreciative.
Thank you so much Madam Helen. Very informative love it
Loved that you made the vinaigrette in a Friendly Village bowl. That is one of the transferware patterns that I collect. It is my favorite.
Me too! I have my Mom’s set❣️
@@heatherderganc5984 💕
Best video I’ve seen about making a salad. Thank-you!
Spring onion, a small shallot, garlic, olive oil and red wine vinegar, salt & pepper.
I love the way you explain things....
Perfect tips for summer 👍
Really enjoy this Helen
Thank you very much for a wonderful video!!! Hella from Denmark
Helen, when are you going to write a book? Thank you for this channel
Loved the tips about paper towel the greens container from the grocery store
Chose this quick video to watch before bed and was shocked to see my little town of Weston mentioned just 2 minutes in! Also, love Land's Sake, great organization run by awesome people
Thank you
Back in the day I was taught to take the "bite" out of raw onion by giving the sliced onion an ice water bath for a few minutes before incorporating them into the salad. Curious to know if this is common in the industry or just a whim of my chefs?
I have heard that putting onions in cold water to make it possible to not cry when chopping them up.
oh, the tip given to me was to soak in vinegar and water, which I now like to do