Introduction

Introduction

By
Sue Quinn
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784880361

Not only are salads good for your health, they can also be inventive and bold, and just as hearty as any cooked dish. They aren’t difficult to make, but to be delicious they do need flavours to marry well. Use ingredients of the highest possible quality as in most cases you are going to eat them raw. So we recommend that you choose fruit and vegetables when they are at their best, which is when they are in season. Create harmony by combining different textures and flavours: a few soft dried fruits and crunchy seeds can make all the difference! And don’t neglect your dressings. I have nothing against oil and vinegar, but why not try something a bit more original? A simple combination of diced vegetables can be transformed into an exceptional dish with the addition of a dressing with Asian flavours… You will find recipes for a variety of different salad dressings at the end of the book.

Quantities

It can be difficult to gauge how much of each ingredient to use in a salad, so taste as you go along and adjust the quantities to your own liking. Add the dressing little by little and toss the salad with your fingertips; stop when the ingredients are lightly coated. If a handful of salad leaves or herbs does not seem enough, add more. These recipes are just guides. Some salads make better main dishes than others, but let your hunger be your guide as to how much to make.

Seasonal ingredients

For most of the recipes, I recommend a season when the ingredients are at their best: when they have the most flavour and are easiest to get hold of.

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