This is not a salad recipe but rather away of thinking about the construction of a salad.
When I put together a salad I’m not thinking about the ingredients exactly but about flavors and textures.
Here is the blueprint:
Start with the Base:
Something green and leafy (typically), though you can use anything really : asparagus, green beans, artichokes, rice, steak…whatever. But for simplicity, stick with green and leafy.
Next, add the following…
Something creamy or soft
Something crunchy or crispy
Something tart or bitter
You should look to add at least two of the above elements, though the ideal combination will often include all five. Look for opportunities to double up by finding things that are soft and sweet, or crispy and salty.
So, an example :
Arugula (base: leafy), prosciutto (salty), Buffalo mozzarella (soft), toasted pine nuts (crunchy), lemon vinaigrette (tart)
Romaine (base: leafy and crunchy), avocado (creamy), bacon (crispy and salty), orange segments (sweet), balsamic vinaigrette (tart)
You get the picture.
A good exercise is to make a list of salad ingredients you like by the different categories: sweet, salty, crunchy, etc
Go forth. Make salads.
And come back to let me know about your creations in the comments!