Jamie Oliver’s principles for superb salads

Jamie Oliver’s principles for superb salads


right guys I want to show you a little bit about Salads. Get you into it, get you understanding it – a lot of people, a lot of restaurants, a lot of shops do salads so, so bad and they can be excitin,g colorful, tasty. And I eat them every day because I want to, not because it’s healthy, okay. So I want to get your head around a few principles. So first things first – if you want to save money and have a better product and have, you know, just better quality salad leaves, buy salad heads – It’s a tiny bit more of a faff, but let me talk you through that you can buy heads of Oak leaf Radicchio Watercress you know and Endive, little gem lettuce like this, and there’s many many more different types of salad What you do is you just take the outer leaves off, take the core out. Wash them in clean water and – maybe wash them in different batches of clean water until it’s all nice and clean and then just drain it in a Colander, and then that way you’re going to save a load of money to be frank the bag stuff is convenient, but at the same time if you want to save money and have a better product, that’s the way to go. Now one of the things that a lot of people don’t have that I absolutely swear by is a salad spinner and basically it’s a little bowl like that, with a spinner, with a basket here like that, and you just spin them like that. And it’s not one of those annoying gadgets that look good, but you never use. The whole reason this is important is because All of that water there, right, that water here, isn’t sticking around your salad leaf, and the reason that that’s good is when you do a Dressing, it’s going to stick to that leaf and also, the water, if it was left on, would make your Dressing (even if it was good) really bland. If you haven’t got one of these, (you don’t have to buy one – they’re convenient) – what you can do is get a nice clean tea towel, put it in the middle, take up the corners and just spin it around. In that case and all the water will come off, and it’ll be great. So let’s get your head around what makes a good salad, right, and it’s dead simple, right, you can vary it, you can change it, you can tweak it to however you like it, or whatever you like, and whatever is in season. But let’s just start off with a basic everyday salad here. I’m using a round lettuce. It’s one of the cheapest lettuces in the world, right, a little bit of radicchio, slightly bitter, but it’s nice in contrast, and it’s good color. If you ever want to use herbs, soft herbs are rock and roll. I’m using mint here. You could use basil, you could use parsley, and there’s many other soft herbs you could use – dill, fennel, tarragon, stuff like that. That’s going to give it a little bit of fragrance, a little bit of a kick. Vegetables, right, of course there’s things like tomato and stuff like that, but you don’t exactly have to just chunk it up or slice it up like you get it everywhere else. A really cheap speed peeler like this means that you can get something as lovely as a cucumber and just slice it and you can just make it look different and interesting and exciting and it looks like something that a chef would do, even if you’re a rubbish cook So just by doing that, I mean I don’t know any chefs, even the Japanese boys that can knock that out every single time – look at the thinness of that – Right, you can do that, and it’s cheap. Carrot, fennel, celeriac, celery, beetroots, any kind of nice, beautiful sort of root veg that you think that will be good in a salad, have a go, but again the Speed Peeler – Brilliant -and you know things like watercress here, you know, they’re nice and peppery, and some of the endive here, or you could use the radicchio, you know, they’re more sort of mustardy, and bitter, and maybe just on its own you wouldn’t like it, but sort of lost amongst a mixed salad, you know, it’s going to give it all sorts of different flavors, and it will really really work. And then also texture, right, crunch – okay, and that can come in different forms, Here, I’ve got some pine nuts. I’ve got some different roasted seeds They’re like sunflower seeds and bits and pieces like that, stale bread, or croutons, as you want to call it -even, you know, taking an Indian Pappadum, and just like Smashing it up. It’s all good. It’s all good stuff, and also dairy, you know, cheese – you know, feta cheese, mozzarella cheese, any blue cheese, parmesan – you name it, just about any cheese actually can work. You can crumble it, slice it, grate it, But you don’t have to do – basically what I’m saying to you is a salad does not and should not be boring. Get different types of leaves, possibly an herb, possibly a vegetable, possibly something crunchy like a seed or crouton or something, some dairy, and if you do any one or two of those elements. it’s going to be rock and roll. It’s going to be delicious, but if I just ate that now – Boring! And some of the good news is is, that actually if you eat your salad in the presence of oil, and acid, your body can digest more of the goodness from this so actually like it’s almost like we were supposed to have a salad dressing – Do you know I mean? So I want to give you my basic, basic version of a salad dressing. Basically I do three to one. So what I mean by that is I use a good olive oil. I’m going to put in three parts olive oil – to say that olive oil is three parts, and then I’m going to use a – let’s say a vinegar here. Let’s use a lemon juice alright. The acid can be balsamic vinegar, red wine vinegar, white wine vinegar champagne vinegar – it could be grapefruit juice, lemon juice, lime juice, right, so acid can be in many different forms. As soon as I put that lemon juice in you can see exactly how much there is. That’s why I quite like using the Jam Jar, especially for beginner cooks. You can see exactly how much is in there if you look in there now that’s pretty much – that’s nearly two to one, actually, let me top that with a bit of oil You can see the oil and the vinegar Separating – that’s three to one so you’re on a good way to a Dressing. A nice pinch of pepper and a good pinch of salt. Now my advice to you on Dressings is always make it just slightly too salty and slightly too acidic, right, and the reason for that is when you put it on your salad and Basically salad leaves is like 90-98 percent water, right, it’s going to knock it right back down to being bland again So if you’re slightly too acidic, and salty by the time it’s knocked it down, It’s perfect, okay. The other thing is that is your basic olive oil, and lemon juice dressing And once you’ve shaked it Actually BE bothered to taste it Salt, lemon juice – that’s a good olive oil and lemon juice Dressing. If I wanted to turn it into like a French style Dressing, you know, just by putting a nice teaspoon of Dijon Mustard into that like that, and maybe swap out lemon juice for red or white wine vinegar. We’ll give it another shake And you’ll have a nice thick French style Dressing Different again, and of course if you wanted to lighten it with a little bit of yogurt You can really do all of these things so as long as you stick to three parts olive oil, one part acid, salt and pepper you can put things like mustard in or Yogurt in or chopped herbs in or chopped chili in and you can kind of like vary your dressings which makes it exciting and fun And it means that you can own your own Dressing. But just to finish this basic salad all I want to do now is dress it. The important thing about Dressing is you don’t want to overdress, if you overdress a Salad it’s gonna be heavy, it’s going to – the acid will cook the salad leaves and it will just be horrible, right and also you don’t want too much of this, alright? So just a little bit of dressing in, use your fairy fingers, right, as you’re tossing it just twinkle your fingers and the reason for that isn’t to sort of be silly, it’s to literally just beautifully quickcoat every single little piece that’s in that salad. Take yourself a nice bit of that salad and Honestly, I mean that is a really humble salad. So good luck and remember Salads aren’t for Nancys. Salads are cool. Good luck

100 Comments

  1. Jamie, you made me fall in love with food. Right from Oliver's kitchen ..jus love the way he uses his hands when he handles food and herbs and meat..

  2. Please let the camera show the bowl & food allot more than just ur face & chest so we can see more of the food itself. Thx

  3. Mr James I will start to adress You Master 🙂

    thank You for what You do – it is amazing I ve seen You accidently for quite some time and " meehhh ..,, neehh .. " but lately when i watch Your canal on YT and Your programs on TV shows im subscribing fond of new tastes begginer tips and pro tips and seeing that love for cooking and possibilities.

    I have a lot of to catch up what YOu recorder but You are in my opinion – Simply one true Chef and best Teacher ever.

     Sensei
    Keep up the fantastic work.

  4. Sometimes in high season when 800 turists want to get some food in a hour and our kitchen is 20m2 I want to see Gordon or Jamie work with me. Gordon will throu aut microwawe and bake fresh pancakes and belive me nobady will eat Jamies salates with lots of lemon juice. Just once I want to see them prepare, cook, wash the dishes and clean the kitchen after maybe 1000 people. My working month is 320 hours in season and I have a family at home. So big shefs up or down, they cant cook as I. Want to see them how they clean the kitchen after me hahaaaa…

  5. This is NOT the sequence of ingredients involved – it will not emulsify. Jamie is English – he does not know anything about the chemistry of French cooking.

  6. "Salad with Oil helps you to digest the goodness from food". Could not be more incorrect. As a Bio Chemist, Oil just kills so many good effects of a salad 🙁 Sad that most of the world is still in a stone-age when it comes to science end research we have for last couple of decades.

  7. Brilliant video Jamie !! I'm with You, I can eat salad every day !! Wonderful added tips
    Thanx so much 😍❤

  8. This is like tying your shoes your entire life and then someone tells you it's better to put your foot in the shoe first.

  9. First you need to dissolve salt in the vinegar or lemon juice,then you add oil. You don't know the basics Jamie.

  10. Watercress is NOT a head lettuce. He's a chef? In my experience, salad spinners NEVER get all the water out. The problem with buying so many different lettuce varieties separately is that they spoil before you can use them. He should cut them into smaller pieces.

  11. A wholeb batavia (you want the crunch), 4-5 spring onions sliced, a schallot diced and a garlic clove finely chopped, olive oil and red win vinegar, salt & pepper.

  12. Made a nice salad today, cherry tomatoes red onion, radish, garlic oil, lemon juice, finely diced mint, salt and pepper, regular tomatoes with grated cheddar over the top

  13. Perfect timing. Just returned from the store with my salad veggies. Thanks for posting this. Going to make homemade dressing tonight.

  14. Man, I remember when the speed peeler arrived. We used it for shaved parmesan, chocolate, any sort of vegetable, you name it! At least we didn't have to clean the mandoline as often which is always nice. 🙂

  15. My secret ingredient to the trad dressing is a teaspoon of pickle (you can pick out the lumps, if you like) – great way to sweeten/flavour it and use up all those jars of dodgy Christmas pickle from your granny/auntie/pen-pall. Add grated boiled egg for some protein or a soft poached one , on the top of each serving. Olives, sundried tom's, sliced mange tout /sugar snaps. steer clear of tomatoes unless they are the tiny ones. Blimey, that's made me Hank Marvin – I'm off to the kitchen………

  16. I've added chopped salty bacon and cheese and the ingredients mentioned in different amounts (lemon, yogurt, salt, mustard, standard sunflower oil not olive oil) and the salad is incredible.
    Definitely recommended.

  17. Thank you 😊!! I learning a lot from your videos and mistakes in the kitchen, 😂 sometimes I say: it won’t hurt if I put extra vinegar or oil 😂 today I know why. ❤️🕊

  18. Супер си! Харесва ми начинът по който обясняваш дресинга и простотата. Лошо е, че си фалирал. Но, като се замислиш – няма нищо случайно. Просто хора с пари са инвестирали в теб, когато си бил популярен и когато нещата замират, просто те изхвърлят като ненужна вещ.

  19. I agree, with the advise on using salad heads! They taste amazing.😋
    Thank you for sharing, much appreciated.
    😋😋😋😋
    Moira
    From England.

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