Ok. So I originally wanted to name this post "How to toss my salad" as an homage to the Chris Rock bit. But, I thought it might be going too far... but I guess giving you the entire thought process makes it a little more G rated. Let's enjoy a quick snort about it eh?

So, it's summer, summer, summer time (summer time) much like the Fresh Prince used to rap about back in the day. And while I realize it's not technically summer the shvitzing I do while riding in my car sans AC tells me I can feel the heat of the night...errr day. One of my go-to meals is a big salad a la Elaine on "Seinfeld." However, as any experience salad consumer knows making a quality salad isn't always as easy as making salsa with a food processor. In general I have some handy tips/methods/OCD like steps for making salad:

1. Keep your greens clean and dry.... For bourgeois on a budget peeps like me this does no include a salad spinner. So instead I just soak my greens of choice for a few minutes in cold water to let the grit fall to the bottom of the bowl. Then I pick up my lettuce(s) of choice and shake them out... then roll them up in a paper towel to soak up any extra moisture.
2. Build with the heavy stuff on the bottom... this is a tip from Alton Brown I added to my process. I keep all the heavy stuff (i.e. anything other than the greens) on the bottom of the bowl prior to tossing.
3. DIY dressing(s)... because really it is that simple. And since it's just moi living it up Sex in the City style (NOT) having a whole bottle of salad dressing can be a bore b/c it locks me into a certain type of salad in order to use the whole thing up.

So those are the basics. And while I know I just talked about variety in my salad munching I usually eat 3 basic salads. But, my favorite (pictured above) is my not quite fattoush salad salad. I love me some fattoush and a lot of middle eastern/Donner Kabob type places don't usually have it on the menu. You're more likely to see tabouli as an option. So I've learned to make it work at home.

Not Quite Fattoush

• romaine leaves
• tomatoes (I usually go for grape tomatoes)
• pita chips
• parsley, flat leaf or Italian
• green onion/red onion
  
• cucumber

Now while those ingredients are pretty classic the not quite comes in with the dressing. Fattoush is normally served with a dressing that has sumac in it. A nice little spice that gives the dressing it's zing and little purplish flakes. But I don't ever seem to have any sumac in my cupboard... since I've never bought it. So instead I've made up my own version with some staple Griot kitchen ingredients.

Not Quite Fattoush Dressing

• olive oil
• lemon juice (or lime in a pinch)
• salt
• pepper
• garlic, minced
• Honey Cup mustard

You may be asking Neo Griot... "MUSTARD?!" And to that I say a resounding hells yeah! The mustard acts as an emulsifier to bind the ingredients together (thanks Alton Brown for your science-y food show). Another tip I got from B-rock is the 1/3 ratio for your dressings... However, I've not made my own dressing enough that I just eyeball it and taste it till it's right.

I love, love, love this salad because it's pretty simple and the dressing has a clean flavor (not super heavy like ranch or even some french dressing). Sometimes I like to get jiggy with it an add in some extras:

• tuna (protein)
• feta/goat cheese (who doesn't like cheese?)
• garbanzo beans (protein)

So what say you fellow foodies... do you have a go-to salad recipe you like to enjoy? Pack up for a picnic or lunch? Share your thoughts and tips!