All the need tips and tricks you need to know; plus, a few recipes for putting it all into practice.
Soften up with salt
How does a bowl of raw cabbage become the lush, absorbent base for a spicy salad? The secret is salt. The folks at in Portland, Maine, taught us that a liberal sprinkling—and a good massage—renders tough greens like kale, collards, and cabbage silky-soft yet still spunky.Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen KaminskiWhen a pile of leaves and vegetables just won’t satisfy, turn to your oven, grill, or vinegar collection. Cooked or brined components not only make your salad more dynamic but also more substantial.
Every additional ingredient should bring a contrast in flavor or texture: If the salad is primarily crunchy, add something soft. If it skews sweet, add something salty or bitter. If it’s on the rich side, use acid to nudge it back to equilibrium. And if what you’re about to throw in achieves none of that? Save it for something else.
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