Bobby Flay's Foolproof Seasoning Method For More Flavorful Salads
Bobby Flay is known for his mouthwatering burgers but it might surprise you to learn the "Always Hungry" podcaster knows his way around a salad, too. According to SWNS Digital, a survey conducted by One Poll discovered most people living in the United States eat approximately four salads a week. But it also lifted the veil on what makes a salad an "ultimate salad" that's truly delish. An overwhelming majority of 78% said it was important for the salad to be chopped while 60% said it is all about the dressing it is tossed in. So, what tricks does Flay have in his culinary arsenal to create a salad you can't help but devour?
Flay shared with Food Network that when he wants to balance out a salad dressing, he turns to his handy-dandy bottle of pomegranate molasses to give it a sweet and sour flavor that makes you lick your lips. But, when Flay wants to bring out the flavor of all the green and colorful veggies in his salad bowl, he has a go-to, dynamic duo of simple ingredients that will revolutionize your salad. And, once you build your salad with these ingredients, you will never make your greens any other way.
Bobby Flay's secret is salt and pepper
According to Bon Appétit, salt and pepper are the Wonder Twins of magic ingredients Bobby Flay uses to dress up his salad greens. Flay told the publication if you want to really taste every element of your salad, you need to season it. Flay said, "Season the greens and vegetables with salt and pepper before dressing them. It draws out their flavors." While it might seem counterintuitive to add salt to your healthy greens, Kitchn claims restaurants do it all the time.
But adding salt and pepper to his salad is only half of Flay's salad trick. He also shared with Bon Appétit that when it comes time to drizzle your vinaigrette into the bowl, don't pour it right on the greens. That's a salad foul. Why? Flay says that "destroys" the greens. Instead, he recommends pouring your vinaigrette, or whatever dressing you love, "around the sides of the bowl." Flay then instructs the salad maker to use your hands to "gently push the greens into the dressing to coat them." He explains, "This way, you don't have to use all the dressing." The end goal is "glistening" greens that aren't limp or weighed down.