|Fresh from the garden:||beetroot, cabbage, carrot, fennel, peas, herbs|
You’ll love making salad of the imagination – there are so many possible combinations, and so much experimenting to do.
You can use this basic recipe and technique throughout the year, using whatever fresh produce is in season at the time, plus some basic items in your kitchen cupboard.
Seasonal staples include:
- Spring: avocado, carrots, cucumber, radish, snow peas
- Summer: capsicum, celery, corn, green beans, tomatoes, zucchini
- Autumn: capsicum, celeriac (grated, raw), mushrooms, onions, tomatoes
- Winter: beetroot (grated raw), cabbage (sliced thinly), carrot, fennel, peas, snow peas
And always think about herbs like basil, chives, parsley, mint and thyme, as well as green leaves like rocket, spinach and loads of different lettuces that grow all year round.
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What to do
1. Assemble your ingredients, thinking about what is in season, which flavours go together and how they will feel in a salad (for example, it’s always nice to have something crunchy along with the soft green leaves).
2. Prepare the leaves and herbs by washing and drying them gently. Tear or snip big leaves into bite-sized pieces and remove any tough stems.
3. To make the dressing use 1 part ‘acid’ (such as lemon juice or vinegar) to 4 parts oil (for example 1 tablespoon of vinegar with 4 tablespoons of oil). Whisk together in a large mixing bowl, then mix in your flavour additions, such as honey, mustard or spices. Add a pinch of salt and pepper, and always taste and adjust as you like.
4. Prepare any other ingredients for your salad, such as croutons, seeds, grated vegetables or eggs. Remember to put a tea towel under your chopping board to stop it from slipping.
5. Tip the leaves into the dressing bowl, then gently turn them in the dressing with tongs or your hands.
6. Serve on a platter and scatter with garnishes, if using.