Chef Yehuda Sichel is here to help you make super delicious salads.

"When I make a salad, I like to tell a story," Yehuda Sichel told me recently, when we were sitting outside Huda, he was in a new fast-casual place in Philadelphia Center City. A few minutes later, an old customer suddenly came to our table to say hello and spontaneously told me how Sichel makes the best salad in the city. She said that when he was Zahav's sous chef, he would mix her off-menu versions for her, using whatever fresh ingredients they had on hand. He is a salad genius.

Ten years after Zahav took charge of Abe Fisher's kitchen, the city's acclaimed restaurant specializes in contemporary Jewish cuisine, and Sichel opened Huda in September 2020. "Whether it's part of the tasting menu, or a sandwich or a salad," Sichel said, "it must be cohesive."

Huda has attracted attention for its compact series of sandwiches-grilled swordfish with kimchi tartar sauce and napa cabbage salad, crispy maitake mushrooms with Oaxaca cheese and avocado inspired by burritos-stuffed in He made fresh soft milk bread every morning. But his salad is equally thoughtful. Throughout the summer, warm roast chicken with sweet barbecue sauce, pickled peaches, grilled zucchini and corn on the cob is like a picnic in a bowl. Autumn salads include baby kale with roasted cashew nuts, roasted pumpkin with spices from a local farm, and homemade green goddess dressing.

Related: 15 classic salads every beginner should know

Each dish in Huda tells a story in a way you would expect in a high-end restaurant, but you will be surprised and delighted where you like to have a quick lunch on weekdays. "Our goal is to make food perform at a very high level, but make it more accessible," Sichel said.

Eating salads in Huda really makes it easier to feel more advanced food-like you can eat good things without making an appointment, sitting in a 10-course tasting menu, and even without wearing zippered pants. If the chef can do this with a quick casual lunch, maybe he can help me make more exciting salads. Read on for Sichel's five best tips on how to make a story-telling salad.

Sichel said that if your salad is telling a story, make sure it is concise. (Sweetgreen keeps its signature salad in a few ingredients for a reason. That's why it never tastes that good when you deviate from the menu and tend to make your own crazy creations.) Seasonal ingredients or leftovers in the refrigerator Leftovers, choose a theme and stick to it. Some great ingredients can make a salad that far exceeds the sum of its parts.

Making your own seasoning is simple and economical, and the taste options are endless. But if you add too much, the dressing will overwhelm the salad in terms of taste and texture, making it feel like a pile of damp leaves. "You can put your seasoning aside," the chef said, but if you choose to add it, just add a little drizzle or spray. If you also choose the right ingredients, you will get most of the flavor from these ingredients without too much seasoning.

Recipe: Southern Cobb Salad with Roasted Sweet Onion Dressing

One of the fastest ways to upgrade a salad is to add a small amount of crushed herbs such as basil, coriander, mint or dill. Sichel recommends mixing fresh herbs into lettuce or adding chopped herbs to the dressing. He also added roasted vegetables and homemade croutons with spices, which will add another layer of flavor.

Speaking of homemade croutons-although they can add texture and seasoning, fried shallots, roasted chickpeas or edamame can also be used. "Pumpkin seeds, sunflower seeds and mustard peas are new initiatives," he said.

Recipe: Shrimp Salad with Old Bay Breadcrumbs

According to Sichel, the salad from good to good is the last detail. "Think about it,'How can I improve this ingredient?" The chef said. "A small step can add a completely different flavor element. "Don’t use raw walnuts, pecans, or almonds. Take a few more minutes to roast your favorite nuts. (Use this quick microwave technique to roast roasted nuts for an instant.) Don’t just slice raw vegetables and fruits. Try seasoning and roasting zucchini, squash, or squash at high temperatures to caramelize and give off a natural sweetness.

In addition to pickled cucumbers, you can also try pickled green beans, carrots and even peaches, like those on the Huda BBQ Chicken Salad. The acidity gives a little shock to the mild vegetables and takes your salad to the next level.

Recipe: Little Gem Salad with Roasted Spice Balsamic Vinegar