When the weather is as warm as it is now, many of us turn to salads. Light and infinitely adaptable, a good salad is absolutely beautiful.
Yet too often we are stuck in a rut – lettuce, cucumber, tomato. There’s nothing wrong with those ingredients, of course, but a salad can be so much more.
Fortunately, they have a little moment in 2022, with several books devoted to the subject. There is Jess Damuck Salad Monsterthe next River Cottage Large Saladsand the new Salads are more than leaves, by Elena Silvock.
Silcock, whose wonderful recipes are presented today, hopes to change mentalities. “I think a lot of people have a clear idea of what a salad is, usually that it’s some kind of light lunch or side dish to the main event,” she explains. . “I think it’s time for that to change.”
For Silcock, salads can be a gourmet meal in themselves, rather than a hastily beaten side. These can be elaborate dishes with meat or fish, or light suppers with a delicate vinaigrette. “They don’t even need leaves at all,” she says, much to the delight of many.
These brilliant recipes will make you see salad in a whole new light.
Lemon and olive oil vinaigrette
This dressing is used for all recipes
Put four tablespoons of olive oil and the juice of 1-2 lemons, depending on the juiciness of your lemons (about 2-4 tablespoons) in a large serving or mixing bowl, season generously with salt and pepper and whisk until combined. Alternatively, put the ingredients in a clean jam jar, screw the lid on tightly, and shake well. Store the jar in the fridge for up to a week.
Panzanella with peaches
I used a very large burrata here, but you can definitely use two or three smaller balls and snuggle them up the length of the salad. You can also avoid charring the peaches if you want to go for a fresher approach.
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This notice was published: 2022-06-21 08:19:21