About Salads

A salad can be a meal by itself, or in small quantities a starter, or a pleasant accompaniment to the main dish.
What is in the salad will depend on your taste and what is in season.
As well as raw vegetables almost any cooked vegetable can find a place in a salad.
A few tips for making a good salad:
1. Wash all salad vegetables carefully and remove any damaged bits.
2. A salad need not have more than one ingredient – a bowl of lettuce; a plate of sliced tomatoes; a dish of radishes, flowered, all are very attractive with a main course.
3. Colourful vegetables cut small make an attractive salad, cauliflower and broccoli flowerettes.
4. Nuts and eating apples add crunchiness, colour and flavour to a salad.
5. Chopped fresh herbs – parsley and mint go well with a green salad; basil chopped over sliced tomatoes, smalls and looks good.
6. The unusual looks good in a salad – elder-flower flowers, chive flowers, nasturtiums and small wild strawberries.
7. Tear green salad with your fingers rather than cutting it with a knife which can turn the edges discoloured.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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