Fussy Salad Night

One of my most time-honored personal cooking traditions is a little ritual I like to call Fussy Salad Night. About one night a week, I give myself the challenge of making a salad for dinner that I would be willing to pay for in a fancy restaurant. When I play my cards right, the salad pairs a few raw ingredients with a few thoughtfully cooked ingredients, and enough protein to count as a real meal. More often than not, there’s canned fish involved.

The real key here is to dress the greens first and then transfer them to a big platter, or directly onto your dinner plate, where they become a bed for the other ingredients. This will ensure that all of the flavors and textures are distributed evenly, and the crispy toppings will stay crispy, rather than falling to the bottom of the pile and getting soggy. Here are a few more tips for constructing your own salad masterpiece.