It feels a little weird to just toss out a salad post (see what I did there) when I have a backlog of recaps I still owe. There’s my friend’s wedding I attended at the beginning of the month (waiting on photos from the official photographer, so waiting for the couple to return from their honeymoon) and my annual trip to New York (which I just want to wait because, chronologically, it happened after the wedding).

So I want to talk a little bit about salads real quick.

Back on my old blog (RIP Xanga), I wrote an entire post about how I construct salads and what my favorite restaurant salads were. I don’t think that ever made it here, but in light of how many salads I’ve been eating during DC’s recent heat bubble, I figured it was a good time to revisit salads.

While some people may think of summer as cookout time, a time to eat copious fried foods and barbecued meats, I always think about the fresh, raw foods I crave in the summer. It gets to the point where I am almost offended when someone invites me to eat salad or sushi in the winter. (Are you saying my winter coat of blubber doesn’t look good???) On days when you get covered in a layer of sweat or the moisture in the air or both within seconds of walking outside, a beautiful, crisp salad really hits the spot. The things I look for when I am glancing over salad menus are textures, flavors, and colors. I also take into consideration heaviness/freshness, which is hard to describe but I think you probably understand it? Citrus adds freshness. Avocado and bacon add heaviness.

Here’s my process, in order, of when I construct my own salads…Read More »