98% of French people expect vegans to eat salad day in, day out. Utterly untrue. In fact, the majority of French restaurants don't even offer a vegan salad. The best you can usually do is ask for something sans oeufs or sans fromage or sans jambon, sans oeufs, sans emmental et sans mayo s'il vous plaît as the case may be. You're generally left with salade verte and not much else, and so feel an obligation to order a plate of chips to go with it. Otherwise you'd waste away, see.
At home it's a different story, and salads can be a pretty delicious and restorative affair:
Plus, there's precious little cooking involved in salads, so even the most jittery-handed can rustle one up in no time. Just make sure you put stuff you love in it. This guy has baby spinach, a mix of alfalfa and mustard sprouts, radishes, sauerkraut, and asparagus which I quickly griddled with a tiny bit of olive oil in a super hot pan.
The dressing is also very important. Here I just whisked (well... forked) together some tahini, miso, mustard, olive oil, sherry vinegar, and pepper in a mug. That's got to be good for you, right?
Spring salads: helping you rise from the dead at Easter.