When I was a child, the word “salad” meant enormous, unconquerable lettuce leaves, insipid slices of cucumber, half a tomato, a hard-boiled egg and lots of vinegar-rich salad cream to add some flavour, any flavour, or reduce the scary aftertaste of “garden”.
Then I’d ask when dinner was ready.
Happily, we have progressed and now salad can be enjoyed rather than endured. There are lots of variations but this is my favourite – the five-leaf super salad – which can be eaten as a neutral meal on its own, as a starter, or with protein or starches. Fill your wellies
Preparation time: 10 minutes before cooking
Cooking time: None
Serves: 1+
Ingredients:
Curly kale
Spinach
Rocket
Red chard
Ruby red chard
Cucumber (one very versatile superfood)
Vine cherry tomatoes (and these are just super)
Pine nuts
Extra virgin olive oil
Lemon juice or cider vinegar
Black pepper
Method:
1. Wash and chop up the salad leaves, unless it is pre-prepared
2. Wash and slice up the cucumber and halve the tomatoes
3. Arrange the leaves, cucumber and tomato slices in individual salad bowls
4. Add a handful of pine nuts to each bowl
5. Add the oil, juice or vinegar, and black pepper, according to your taste
Comments are closed.