Salads

July 2021

With all this hot weather, I find myself craving the fresh, bright, juiciness of the season's best produce, and light, refreshing meals to keep me cool of the hottest of days.  I relish opportunities to browse the farm shop, selecting whatever takes my fancy, and then combining ingredients in to colourful patterns on my plate.  Here are some of my favourites.

Chicory, Dolcelatte, Clementine, Pine Nuts

This is my #1.  Bitter chicory is perfectly offset with creamy Dolcelatte and sweet clementine, whilst toasted pine nuts add a satisfying crunch.  With a simple dressing of olive oil, white wine vinegar and honey, this is quick to make and the flavours dance on my taste buds.

Watermelon, Feta, Mint

There's nothing quite like slicing through a watermelon and revealing that glorious red flesh, and biting in to cool wedges as the juice drips down your chin.  This salad takes seconds to prepare.  Toss a handful of cubed feta and a sprinkling of torn mint leaves through some bite sized chunks of watermelon.  A flavoursome, nutritious and seriously refreshing lunch awaits.

Fennel, Comte, Radish, Pickled Apricot, Paprika Roasted Almonds, Basil

Fennel can be overpowering, I get that.  Nobody wants a meal that tastes like Sambuca.  But shaved wafer thin, the subtle anise adds depth, whilst the almonds, roasted with fennel seeds, paprika and a little salt, give all the bite to elevate this salad.  Don't be put off by the thought of having to pickle an apricot (or peach if you prefer), this quick pickle is super simple - dissolve a little sugar in hot water, add some rice (or white wine) vinegar, and leave whilst you prepare the other bits.  Sweet comte, fragrant basil and earthy radish ensure that this salad bursts with flavour as well as texture.

Beetroot, Apple, Goat Cheese, Walnuts

I find something satisfying about using the sharpest of knives to slice beetroot in to the thinnest slices I can get, and I find it equally satisfying arranging these on my pale grey plates, their deep purple a glorious contrast.  An apple picked from the garden, a mound of roughly broken goat cheese and almonds (I didn't have any walnuts to hand), and a drizzle of dressing, quickly made by mixing a little honey. white wine vinegar and dijon mustard for added punch.

Fennel, Watermelon, Dill

A simple lemon and honey drizzle and a pinch of salt balances the anise of the fennel beautifully.  There's plenty of crunch, and the grassy undertones of the dill add another dimension.

Purple Bean Japanese Inspired 'Nicoise'

I didn't plan to buy beans on my recent trip to the farm shop, but the unusualness of purple beans jumped out at me...how could I resist! Inspired by a Nicoise, crossed with potato salad and with a nod to Japanese, this packed a punch.  Purple beans, hard boiled egg and potatoes, lightly tossed in Kewpie mayonnaise, Dijon mustard and miso.