I make no secret of the fact that this is one of my favourite salad leaves. Why?
It's traditionally English and has been used in salads since Elizabethan times. It has a lovely concentrated, buttery flavour and goes with any dressing. Not, I think, good as a salad leaf just on its own because it's not crisp, and a lot of it seems, somehow, to be too concentrated and 'in your face'.
However, added 50-50 to crisp lettuce, it makes, I think, one of the nicest green salads of all.
Toasted goats' cheese is a perennial favourite for veggies and non-veggies alike. Here, the blackened onions are the perfect foil for the cheese's rich creaminess.
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
As it uses mainly storecupboard ingredients this nutritious salad is a good recipe to have up your sleeve for busy days.
With 30% of food being thrown away, this recipe is a good way of making sure you use up those odds and ends in the salad drawer, plus any bits of cured meat lying around! Use whatever you like - or try Delia's favourite combinations.
As Delia says, this salad is a good one for winter when the summer saladings are but a distant memory. Apples, cider and Camembert are just brilliant together, and this can be served on its own for lunch or as an accompaniment.
Light and fresh with zingy citrus and herbs: what more could you want from a veggie pasta dish when you're hungry but don't have much time to cook?
This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the original reigns supreme.
A simple salad this, but one that has gained classic status. It's essential that you use crunchy leaves so that you achieve a balance of creamy dressing, crunchy leaves and croutons and punchy anchovies.