Salad season is upon us and I love salad. I especially like salad that contains additional exotic ingredients such as croutons, eggs, anchovies, mozzarella, tuna fish, prawns, chorizo – basically, anything that categorically isn't salad.
This combination of chopped fennel and sliced radishes that we served with a light vinaigrette dressing has plentiful crunch, flavour and texture (that many insipid salads lack) and makes a good addition to any smorgasbord.
Here we deployed sliced red onions, green peppers, chopped tomatoes and pitted black olives to make a robust amalgamation that would pair well with seafood or charcuterie.
The triumvirate of mozzarella, cherry tomatoes and green beans, dressed with mint leaves and a splash of olive oil and lemon juice works pretty well as 'stand alone' dish but falls happily into place alongside other saladings.
If, like us, you have ravenous adult offspring then potato salad is always welcome, as, although it is not the most exciting culinary gambit, it is very tasty and provides much needed ballast on a budget so it's rare when we don't throw one in the mix.
Haloumi is an agreeable dairy addition to any meat free meal and tomatoes, cucumber and avocado along with flat leaf parsley make for a good support act.
I'm feeling healthier for having just written about salads but they do not preclude the enjoyment of a glass or two of aromatic, dry wine. Personally, I favour rosé during clement weather – something coral pink and redolent of red fruit, like this month's Côtes de Thongue: Domaine Les Filles de Septembre Rosé 2021, would be ideal.