24 Back-to-School Salads That Will Get You Hooked

How to make a back-to-school salad?

To prolong your tan but above all to fill up on energy, we bet on a homemade salad with seasonal, rich and varied foods. Easy to make, salads keep perfectly in the fridge and can therefore be prepared in advance in large quantities. And the little extra is that the stalls and vegetable gardens in September always contain the flagship fruits and vegetables of summer such as eggplant, tomato or pepper, which leave pleasant holiday memories in the mouth.

Added to this are many foods that reflect the beginnings of autumn, and easily slip into our back-to-school salads. Carrots, for example, with their high beta-carotene content, help take care of your skin after a sunny summer at the beach. In their raw and grated version, their sublime orange pigment gives rise to pretty, colorful salads, which are generously drizzled with vinaigrette. Potato salads also wreak havoc in the kitchen, and go well with all sorts of foods such as tuna, mayonnaise, pickles or olives. Before mixing them, they are cooked in boiling water, or steamed, and then cut into thick pieces. Present on the stalls from the beginning of September, sautéed chanterelles are slipped into a mesclun of green shoots, drizzled with pesto or balsamic vinegar. Finally, Granny Smith apples enhance our little bowls of salad, with their typical flavor, more acidic than other varieties.

In addition to seasonal fruits and vegetables, you can add many cheeses such as feta, goat’s cheese or ricotta, as well as animal and vegetable proteins, depending on the taste and desires of each person. Each time, simply cut up all the ingredients before combining them in the same bowl. Finally, cover with a sauce of your choice between vinaigrette, pesto, olive oil or homemade mayonnaise.