How Chefs Build Incredible Salads

Learn how to build incredible salads with these 4 summer salad recipes. Get my latest recipe eBook here: https://www.patreon.com/EarthyGoodnes... ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Mixed Leaf Salad with Sherry Vinaigrette & Cherry Tomatoes Serves: 4–6 Ingredients Salad 120–150g (4–5 cups) mixed salad leaves 200g (1½ cups) cherry tomatoes, halved 1 small red pepper, thinly sliced Sherry Vinaigrette 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 tsp Dijon mustard 1 tsp maple syrup Sea salt Freshly ground black pepper Method Sherry Vinaigrette Whisk together the olive oil, sherry vinegar, Dijon mustard and maple syrup until emulsified. Season with sea salt and freshly ground black pepper to taste. Salad Place the mixed leaves, cherry tomatoes and sliced red pepper into a large bowl. Just before serving, lightly dress with the sherry vinaigrette and toss gently to coat. Transfer to a serving platter and scatter over the House Spanish Roasted Almonds. Kidney Bean, Pepper & Spring Onion Salad with Sesame, Ginger & Rice Vinegar Dressing Serves: 4–6 Ingredients Salad 1 × 400g (14 oz) tin kidney beans, drained and rinsed 1 red pepper, finely diced ½ green pepper, finely diced 4 spring onions, finely sliced Sesame, Ginger & Rice Vinegar Dressing 2 tbsp toasted sesame oil 2 tbsp rice vinegar 1 tbsp light soy sauce 1 tsp maple syrup 2 tsp fresh ginger, finely grated 1 large garlic clove, finely grated Freshly ground black pepper Method Dressing Whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger and garlic until well combined. Season with black pepper to taste. Salad Combine the kidney beans, red pepper, green pepper and spring onions in a large bowl. Pour over the dressing and gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavours to develop. Give the salad a gentle toss before serving and adjust the seasoning if required. Kohlrabi, Carrot & Broccoli Stalk Slaw with Tadka-Spiced Dressing Serves: 4–6 Ingredients Slaw 1 medium kohlrabi (about 300g / 2½ cups julienned), peeled and julienned 2 carrots (about 200g / 2 cups julienned), peeled and julienned 1 broccoli stalk (about 100g / 1 cup julienned), peeled and julienned 1 small handful fresh parsley, roughly chopped Tadka-Spiced Dressing 3 tbsp extra virgin olive oil 2 tsp coriander seeds, lightly crushed 1 garlic clove, finely grated Finely grated zest of 1 lemon Juice of ½–1 lemon 1 tsp Dijon mustard 1 tsp maple syrup Sea salt Freshly ground black pepper Method Tadka-Spiced Dressing Place the grated garlic and lemon zest into a heatproof bowl. Heat the olive oil over a medium-low heat. Add the crushed coriander seeds and cook for 1 minute until fragrant. Carefully pour the hot coriander oil over the garlic and lemon zest. Stir to combine. Whisk in the lemon juice, Dijon mustard and maple syrup, then season with sea salt and freshly ground black pepper. Slaw Combine the kohlrabi, carrot and broccoli stalk in a large bowl. Pour over the warm dressing and toss thoroughly until evenly coated. Fold through the chopped parsley. Leave to stand for 15–20 minutes before serving to allow the flavours to develop while the vegetables retain their crisp texture. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.