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Hate Salad? Try This.
Lessons for salad success, inspired by recipes from around the globe.
If salad were a prize, it would be the wooden spoon.
Why would I give salad such a lowly appraisal? In my experience at least, ordering a salad in a restaurant used to mean resigning yourself to a few, slightly brown, limp leaves, and perhaps, if you were lucky, a half tomato.
Taste? Forget it; past-its-best iceberg lettuce is all crunch. And the worst bit? Once you’ve chowed the whole sorry lot down (and tried not to salivate too obviously at the people at the next table, eating fries) you feel starving a mere millisecond later.
Oh salad, how you have disappointed me.
Don’t worry folks, this is not a tale of woe. It’s a tale of creativity that has helped me redefine my relationship with salad. So much so, dear reader, that I now actively choose to eat salad, sometimes, even over fries (gasp).
How? A really tasty, nutritious and satisfying salad needs to have key components. Many cultures discovered this long ago; here is inspiration from around the world, along with a few of my own recipes to get you started.
