The art of strip salad: A new twist on classic greens

When you read recipes for salads, the ingredients may vary, but there is something that connects them: the recommendation to cut them into small cubes. This is how we often prepare the beloved and most popular vegetable salad. In the case of the strip salad, it's completely different. All the ingredients are cut into narrow strips.

When my colleague brought this salad to work, everyone was delighted with the taste and also its appearance. My colleague pointed out that cutting into strips is not more difficult and does not require more work than the traditional small cube method.

This method of cutting refers to the "julienne" technique popular among master chefs. Julienne is a technique of cutting vegetables or meat into long, thin, and even strips about 2 inches long and 0.1 inches in diameter. A similar method is also known in traditional Chinese cuisine. In the case of strip salad, the ingredients don’t have to be as perfectly cut as in a professional kitchen. The idea is to maintain the shape.

Ingredients:

• About 5 oz of yellow cheese, e.g., gouda
• About 5 oz of canned ham
• About 7 oz of radishes
• 2-3 pickles
• 1 tablespoon of mayonnaise
• 1 teaspoon of mustard
• 2 tablespoons of chopped chives
• Salt and pepper to taste
• Lemon juice to taste

Preparation method:

1. Cut the yellow cheese and canned ham into strips.
2. Trim the ends of the radishes, then cut them into strips. Prepare the pickles similarly.
3. Transfer all the ingredients to a bowl.
4. Mix the mayonnaise with mustard, and season with salt, pepper, and lemon juice to taste.
5. Add the dressing to the cut ingredients and mix.
6. Sprinkle the whole salad with chives.
7. It's best to chill the strip salad before serving.