[leaves]
If you’re feeling a bit uninspired with your salads it’s definitely time to branch out and try some new leaves, or even reconnect with some old favourites.
§ soft leaves
Brilliant in mixed salads as a base to counter-balance more intense flavoured leaves such as the bitter and herby guys. Examples include butter lettuce (butterhead), oak leaf, baby spinach, watercress, mache (lambs lettuce or corn salad), tatsoi, mizuna and pea shoots.
§ crunchy leaves
Iceberg is the leader in the crunch department. Others include romaine, cos, little gem. Some of the bitter leaves also fall into this area. If you’re keen on a creamy dressing these leaves are the best to stand up to the heavier consistency (think caesar salad).
§ bitter leaves
If I had to choose a favourite type of leaf, the bitter leaves would win. This group includes rocket (arugula), radicchio, chicicory, endive, belgian endive (witlof), and dandelion. Sweeter dressings work best to balance the bitterness. It’s good to note that the bitterness tends to be more intense in hotter weather and in older leaves, so don’t be afraid to try again if you come across some that are too bitter in the Summer.
§ herby leaves
Herbs make wonderful salad leaves with their soft textures and fresh, aromatic flavours. My favourites are flat leaf parsley and mint. Other herbs such as basil, thyme, chives and tarragon can be added in small amounts to complement other leaves.
§ coarse leaves
I’ve recently been getting into using greens that would normally be cooked in salads. Things like kale, silverbeet, chard, spinach, bok choy and pak choy are all good in salad if you chop them finely first.
[everything else]
§ vegetables
Pretty much if it’s a vegetable it can go in a salad. Some, like potatoes, eggplant (aubergine), squash and parsnip are better if they’re precooked. Others like fennel, carrot, celery, zucchini, snow peas, beets, capsicum (peppers) just need to be finely sliced or shredded and they’re good to go.
§ legumes & grain
I love beans and lentils in salads because they tend to absorb the dressing and develop really lovely flavours. When you’re looking for a fast, substantial salad choose pre-cooked, canned or sprouted legumes and grains such as butter beans, brown rice, lentils, barley, quinoa or black beans. Other grain based ingredients such as couscous, pasta, bread and tortillas all work well too.
§ nuts & seeds
Nuts and seeds add crunch and can make salads more satisfying with their high oil and protein content. Roasted nuts and seeds tend to have more pronounced flavour but raw nuts can be a good choice if you’re looking for more subtle flavour.
§ cheese
My favourite salad cheeses are shaved parmesan, fresh mozzarella, goats cheese and creamy blue cheese.
§ fruit
I used to think fruit in salad was a bit weird when I was a young country girl but these days I get it. Figs, grapefruit, pomegranate, shaved pear, crispy apple, grapes, even watermelon are all good. And don’t forget about dried fruit such as apricots and cranberries or even raisins. I prefer smaller pieces which are less likely to ruin the balance of your dressing.
§ pickles
I often forget about all the great things from the deli. But olives, dill pickles, artichokes, even marinated anchovies can all add interest to a salad.
back to: 5 Minute Salads Overview.
Add to my Old Favourite Recipes