Salad Days
Salads aren't just for summer you know. With fresh ingredients available all year round, you've no excuse not to continue making crunchy, tasty side dishes and snacks.
Check out our salad hints and tips and make sure to try some fresh salad combinations of your own making.
A Warm AlternativeSo what if the summer is a long way off! A fresh salad can act as a great year-round accompaniment to nearly any main course. And of course you can always opt for a warm salad if you just can’t make up your mind between hot and cold! |
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Classic Salad DressingHere’s how to do it. Put one tablespoon of wine vinegar and one tablespoon of olive oil into a small bowl. Add a little salt and pepper and mix thoroughly together. Then add another two tablespoons of olive oil and mix. That’s salad dressing made easy! |
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Perfectly PresentableWhen preparing a fresh salad, it’s best to tear green leaves into bite-size pieces. You shouldn’t cut them with a knife, as this will cause a brown colour on the leaves. |
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The Pleasure of PastaTry dressing warm pasta shells with a little extra virgin olive oil and some fresh basil. Then toss in some nuts of your choice, such as walnuts, and add Gorgonzola cheese. Mmm, the Italian countryside has just got a lot closer! |
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Fruity FlavoursIf your salad includes fruit such as sliced apples, pears, and bananas, dip these ingredients in lemon juice to keep them from turning dark. |
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‘Al Dente’ is BestWhen cooking pasta for salads remember to cook it very ‘al dente’ – ie: quite firm, firmer for example than if you were cooking it to serve hot. This will allow the pasta to absorb some of the dressing and not become mushy in the salad. |
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