Several Summer Salads
While I am not known for being overly-enthusiastic about salads, after much recent nutritional advice from well-informed observers, such as Chris van Tulleken and Tim Spector, highlighting the dangers of consuming too much overly-processed food, they are definitely going to be served more frequently chez Yapp in the future.
It has taken me until my mid fifties to realise that salads can be interesting and highly-enjoyable to both prepare and eat provided you are willing to make a bit of an effort. I won’t bother giving recipes to follow, as I think salads of all dishes lend themselves to adaptation and innovation, I will just provide images and details of the principal ingredients of salads I have recently enjoyed.
1. Avocado, red onion, red chili, spring onion and chopped sugar snap peas.
2. Watercress, tomato, cucumber and avocado and spring onion.
3. Chickpeas, black olives, red onion and parsley.
4. Goats cheese, walnut, romaine lettuce and toast with walnut oil dressing.
5. Watercress, beetroot and raddish.
6. Basil, burrata, and fried courgette on sourdough toast.
7. Red, orange and yellow tomatoes with basil.
8. Mozzarella, green beans and cherry tomatoes.
9. Chickpeas, chopped radishes, tomato and cucumber.
10. Haloumi, avocado, cherry tomato and parsley.
11. Salade Niçoise.
12. Potato salad with red onion and parsley.
In terms of wine, I prefer white or rosé with salad, nothing with any oak and not too much alcohol. This month’s Vin de Corse Porto Vecchio: Domaine de Torraccia Rosé 2022 would be ideal.