Colourful Salads

Vegan saladsI am a big fan of salads. As a main dish or as a side. All kinds. Colourful. And I insist on the colour, it’a an important factor in the choice of ingredients. Because it’s visually more appealing and because it will help you to get a wider variety of nutrients – the broader the colour palette, the more variety of fruits and veg you will eat.

Salads are also a great way to use leftovers. I had the chance to have this “Pick and Choose” salad recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). The book, written by Anna Colquhoun (The Culinary Anthropologist), shares the recipes and tips from 10 North London kitchens to help us make the most out of our food and reduce food waste. Lots of great recipes, have a look here here.

Pick and Choose from…

  • Salad leaves: lettuce, chard, spinach, mizuna, mustard leaves, miner’s lettuce, curly endive, sorrel, carrot tops, celery leaves.
  • Herbs: chives, parsley, basil, mint, chervil.
  • Raw vegetables: tomatoes, red onions, mushrooms, celery, courgettes, cabbage, bell peppers.
  • Fruit: apples, oranges, figs, grapes, dates.
  • Raw roots: carrots, beetroots, swede, parsnips, turnips, kohlrabi, black radishes, daikon, celeriac.
  • Nuts and Seeds: walnuts, hazelnuts, pine nuts, sunflower seeds, pumpkin seeds.
  • Cooked leftovers: broccoli, cauliflower, rice, lentils, chickpeas, potatoes.

Method

  1. Wash and spin dry leaves.
  2. Trim and slice raw vegetables and fruit as you like, keeping the pieces bite-sized.
  3. Peel root vegetables if needed and coarsely grate.
  4. Tear or roughly chop herbs.
  5. Finally lightly toast nuts and seeds in a dry frying pan until fragrant.
  6. Toss everything together in a big bowl, using enough dressing to lightly coat everything and trying not to crush the leaves. Taste and season with more salt and pepper if needed.

Mustard Dressing

  • 2 tsps wholegrain mustard
  • 3 tbsps lemon juice
  • 6 tbsps extra virgin oil (olive/rapeseed), or to taste
  • 1 garlic clove, crushed (optional)

Shake everything together vigorously in a jam jar, or whisk in a jug.
More about salad dressings here.

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