First up from us, we’re heroing the salad! We are both seasonal cooks, which can make it tricky when planning a blog. You start thinking about Winter recipes during the Summer and sadly neither our brains, nor our appetites want to comply! Many regard salad as a predominantly summer dish, however we savor salad the year round.
When done well there is nothing more enjoyable than a beautifully dressed salad. Lettuce and radish plucked fresh from the garden during the Summer months. The bitter leaves of chicory with clementine throughout Winter.
Salad often gets a bad press. How often do you order a meal with a side of salad? Disappointed when an offering of limp lettuce, tomato and cucumber turns up on your plate? Not to mention the lack of salad dressing, salad reaches great heights with the addition of dressing. Ordering salad as a main course comes with it’s own set of problems. Nobody enjoys lettuce that’s limp from having hot meat placed on top. As bad as no dressing, is the salad that comes to the table swimming in it. Yet when done well salad is a dish to delight in.
So without further ado, here are some salads that we’d happily eat! First up we have our Chicken & Pomegranate Salad with Chickpeas, Quinoa & Harrissa Dressing a meal in itself and a firm family favourite. Using the best of this seasons asparagus is Recipes Made Easy’s Chicken & Asparagus Caesar Salad. Cook the chicken in the grill pan or the barbeque if the sun is out for a lovely smokey note.
Charlottes Lively Kitchen uses lamb in her Lamb Salad with Goats Cheese, Apricots and Almonds, perfect for lunch or a Summer barbeque. We also love the addition of fruit in a salad, this works well in our Ham, Fig & Blue Cheese Salad. A delicious salad in the Summer, but just as enjoyable over Christmas, using up leftover ham and cheese.
Fish works really well in a salad and the next two recipes are both rich in Omega 3. First up is Jess Eats and Travels with her Mackerel Salad a great summer lunch. Proper Foodie shares her recipe Giant Wild Rice Salad with Salmon & Egg marrying salad with the joy of runny egg yolk.
There’s no doubt we should all be eating more vegetables. These vegan recipes achieve this by adding grains or spicing and elevating the dish with an interesting salad dressing. Showcasing vegetables in all their glory is Amuse Your Bouche’s Sweet Potato & Quinoa Salad, a warm Vegan salad with a creamy Tahini dressing. Family Friends Food’s recipe for Roasted Vegetable & Barley Salad with the addition of barley again showing that vegetables can be a meal on their own. With an Asian twist this Spicy Thai Salad with Peanut Dressing from The Veg Space is one we can see ourselves making again. Tinned Tomatoes share their recipe for a tasty Greek Pasta Salad with a zingy dressing.
As a side dish the year round we have a Polish recipe from Everyday Healthy Recipes for her Mum’s Best Russian Salad. Recipes from a Pantry shares her recipe for Chilli Garlic Green Beans with only 5 ingredients this is quick to put on the table. Apply to Face Blog and their recipe for Potato Salad a dish that goes with just about everything.
We love the Rainbow Rice Salad Jars from Amazing Eats. Not only do these salads look great, and we all eat with our eyes, but they would work really well as part of a picnic or lunch box.
This year I have started growing flowers in my garden, specifically with the purpose of eating them. Starting off with some violas and nasturtiums in a pot and taking it from there. Our final recipe in this round-up is from Amy Treasure. Using fresh flowers in her Edible Flowers Salad, you will also find a useful list of edible flowers and where to find them.
Thank you to all our contributors for allowing us to share these recipes.