BIG ASS SALAD 3 Ways (Salad Recipes That Eat Like Entrees) | Weeknighting

Summary by Krater

The host demonstrates three big salads featuring different proteins (eggs, salmon, and steak) paired with distinctive dressings, textures, and greens.

From the video

Answers: How do you make big, satisfying dinner salads with different proteins?

• Big salads with protein
• Homemade salad dressings
• Salad greens preparation
• Cooking hard-boiled eggs
• Pan-seared salmon
• Pan-seared sirloin steak
• Toasted breadcrumbs and seeds

Ingredients

• 4 large eggs
• fennel
• roasted red bell pepper
• kalamata olives
• pepperoncini
• sheep's milk feta cheese
• canned mackerel
• 150 g panko breadcrumbs
• 50 g whole grain mustard
• 75 g aged balsamic vinegar
• 75 g extra virgin olive oil
• 8 oz salmon
• salt
• 8 oz broccolini
• green cabbage
• pickled ginger
• 15 g roasted sunflower seeds
• nori
• 1 egg yolk
• 45 g unseasoned rice vinegar
• 25 g sugar
• 15 g soy sauce
• 20 g ginger
• 20 g white miso
• 150 g neutral oil
• 50 g sesame oil
• 8 oz sirloin steak
• 150 g pumpkin seeds
• corn
• avocado
• 25 g lime juice
• 15 g champagne or white wine vinegar
• 30 to 35 g honey
• 20 g grainy mustard
• 0.5 clove garlic
• 10 g shallot
• 1 g cumin
• 3 g chili powder

Exercises

• Bench press · Barbell
• Overhead press · Dumbbells
• Treadmill running · Treadmill
• Pull-up · Pull-up bar
• Deadlift · Barbell

What it concludes

• Aged balsamic vinegar provides enough sweetness and balance that cheap unaged vinegar lacks for salad dressings.
• Using an immersion blender to emulsify oil into aged vinegar or miso-based bases creates a thicker dressing that coats salad greens better.
• Sear salmon and steak on the stovetop to achieve better flavor and texture compared to baking in the oven.