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.
A tin of cooked lentils allows you to rustle this lovely, French-inspired salad up in minutes. You could also serve it without the cheese as an accompaniment to chicken and fish. Let's raise the pulse rate!
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.
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