Pick the other elements wisely
Both Fox and Johnson agree that cooks should think about how the other components of the salad will play off of the smoky, charred flavor.
“If I were building a salad with grilled greens for my restaurant, I would be thinking about how spice, citrus, and smoke and play with those things,” Johnson says. “I would grill bok choy or collards and add some corn and chili oil or something like that.”
Fox says that sweetness is an important component of a grilled salad since there’s char and bitterness already present. “I would also think about acid like a vinegar or a citrus flavor to cut through some of that bitterness,” he adds.