It is said that a picture is worth a thousand words. I haven’t run out of words but I am running out of time. I cook most meals from fresh ingredients which gives me so much happiness, but it is also time consuming.
Tonight I have invited a neighbour for dinner and we are having grilled salmon and three salads. Photos of the salads below, with a list of ingredients. If you follow each list, you will have an idea of how to assemble the salads. The only thing to add is that the dressings (acid, oil) are poured on to the vegetables when they are hot. The raw ingredients are added when the salad has cooled down.
All the salads are served at room temperature. Quantities of each ingredient is entirely up to you, and if you taste as you go along you will have a fine salad (or three) at the end of it.
New Potato Salad
Boiled new potatoes, cider vinegar, olive oil, wholegrain mustard, honey, chopped parsley, capers, salt and black pepper to taste
Celeriac, Lentil and Beetroot Salad
Roasted celeriac, roasted beetroot, Puy lentils (ready-cooked from Merchant Gourmet), fresh basil leaves, dried cranberries, lemon juice, olive oil, pomegranate molasses, salt and black pepper to taste
Carrot, Spinach and Pomegranate Salad
Roasted carrots, blanched spinach, sliced radishes, pomegranate seeds, sherry vinegar, olive oil, maple syrup, salt and black pepper to taste
I am heading back to the kitchen now. Bon Appétit!