Killer salads

Killer Salads

When building a killer salad you should consider the seasons. I love a seasonal salad. You need to ask yourself what you want from your salad. Do you want a main course that is a bit more substantial? Would you rather have something lighter and fresher?

Think about colour texture and shape when plating up a salad. When making a tomato salad, think about the different colours. Get reds and greens and cut them loads of different ways.

So much can be done with lettuce leaves. Salads like Castelfranco looks great on a plate. Watercress tossed into a salad of lentils or other leaves create a great peppery note to any salad.

Fennel adds a great flavour note and sweetness to a salad.

Dressings

You want to think about the vinegar you are using. Pedro Ximenez is a favourite balsamic vinegar of mine. It brings a lovely gentle acidity to your dresses and is great with roasted vegetables. You can buy the Pedro Ximenez vinegar here.

Roasted Vegetables

Think about putting vinegar and olive oil on when you roast the vegetables or pomegranate molasses.

Herbs

Herbs thrown into a salad is always great. Think about what the whole mint leaves tossed through your salad would be like. That way every single mouthful of your salad is different.

For me a salad is about creativity, seeing what's in season and playing about with it.