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.
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