By Jean-Louis Vosgien

There are many ways to make a salad and many people like to have salads at least once a day. To keep a diet interesting and nutritional, it is good to master the art of being able to whip up a different salad “out of nothing”! Try to avoid just serving lettuce. Be creative as you like in making this delicious part of a meal.

In my opinion, one of the most important ingredients in a salad is it’s dressing. There is nothing more perfect than a great home-made dressing!

The easiest way to dress the salad (and most classic in France) is to prepare the dressing directly in the salad bowl before adding the vegetables. The recipe is: one part (or spoon) of red wine vinegar, add salt (optional, you can also add finely chopped pepper, shallots, onions, garlic or fresh herbs at this stage), mix until the salt is dissolved. Now add three times the quantity of olive oil or canola (or a mixture) and whisk a little with a fork, then add the salad vegetables and toss.

To prepare vegetables for a salad, slice them very finely (with a small peeling knife or mandolin) and add. Note: you can use almost any raw vegetable if you cut it finely enough like: fennel, carrots, green beans, zucchini, beetroots, celery, artichokes, cauliflower, broccoli, various root vegetables (but not raw potatoes) as well as the usual vegetables that you can put into a salad like cucumbers, tomatoes etc. The trick is to slice everything very finely. Mix everything together (add lettuce or anything else that you have) and dress with any dressing you like or have and serve!

You can also make a tiny salad of any single raw vegetable you may have by grating and dressing it. You can even serve this as a separate dish to add variety to you meal planning. Great vegetables for this are carrots, beetroot or celeriac. To learn more about salads and cooking tips you can download the free ebook excerpt "Cook French and Stay Slim" By Jean-Louis Vosgien

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Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.

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