Why the salad at Villa Oliva in Cheongdam-dong was so delicious
Tips for slicing, grilling, and blanching vegetables to make them taste better

The author, an interior designer, opened a grocery store after accidentally falling in love with olive oil.
His European-style grocery store became famous among gourmets, and he started making simple salads and pastas for his regular customers, eventually opening a restaurant called Villa Oliva.
Lee Seon-hye's vegetable salad, which includes grilled zucchini sliced ​​lengthwise, carrot salad thinly sliced ​​with a peeler, and cabbage cut into wedges and grilled like steak, has gained popularity for its rich vegetable flavor and unique texture.
In this book, the author shares tips for making a crispier, more moist, and more flavorful salad, including the timing of sprinkling salt, when to turn, how to roast different types of vegetables, and when to mix the dressing.

If you slice it thinly with a peeler, the seasoning will absorb well without having to cook it, and the texture will be soft, making it easy to eat without burden.
---From "Special Tips for Making a Difference in Salads"

If you sprinkle salt on vegetables while grilling, they will become moist, lose their shape, and the texture will be bad.
You can sprinkle it lightly when the vegetables are almost cooked, or you can omit it since the vegetables themselves have saltiness.
Just like when grilling meat, you should only turn the vegetables once to keep them in shape and ensure a clean grilled surface.
When you smell the ingredients cooking, it means they are 70-80% cooked, so flip them over and quickly cook the other side.

---From "Special Tips for Making a Difference in Salads"

When placing single ingredients cut into large pieces, such as zucchini, zucchini, eggplant, and tomatoes, do not line them up side by side. Instead, place them diagonally or overlap them naturally to create a sense of rhythm and add expression to the dish.

---From "How to Make a Pretty Salad"

We usually eat oyster mushrooms cooked, but the French mostly eat them raw.
Fresh pine mushrooms have a rich flavor and a soft texture.

---From "Raw Mushroom Salad"

It is convenient because it is good as a side dish to pasta or meat, and can be stored in the refrigerator for about a week.
This recipe is a modern-day version of lafeta with the addition of Greek yogurt.

---From "French Carrot Salad"

In the Mediterranean region, squid is often enjoyed with fruits such as oranges.
Squid tastes richer and has a chewier texture when grilled rather than boiled.

---From "Orange Grilled Squid"

Fresh tuna is marinated in olive oil, stored in the refrigerator, and eaten after about a week.
Tuna that has been marinated should be taken out of the refrigerator and grilled right away to ensure freshness and taste.

---From "Avocado Tuna Salad"

Leave the sirloin out at room temperature for about 30 minutes and then marinate it in the seasoning ingredients.
Beef is delicious when it is cooked crispy on the outside and tender on the inside.
When you smell the meat cooking, take it out and cook it with the residual heat to get medium doneness.

---From "Roasted Tomato Beef Salad"

Onions can be transformed into wonderful dishes depending on how you use them.
Cut the pork tenderloin in half, pierce it with the tip of a knife, marinate it with meat seasoning, and leave it in the refrigerator overnight.

---From "Grilled Pork Tenderloin with Onions"