Pre-made, bottled salad dressings can be expensive and can quickly land us in “half-opened bottles cluttering the fridge” territory. Homemade dressings taste so much better and recipes like this make it very easy to avoid the bottled varieties. Good-quality extra-virgin olive oil, balsamic vinegar, sea salt flakes and cracked black pepper. That is all you need! And it tastes AMAZING. This green leafy salad is the perfect side to almost anything. Cottage pie, steak, barbecues, chicken schnitzel, risotto or pasta, you name it and this salad works with it. You can choose any greens you like, but I normally go for a mixed leaf variety from the supermarket. The one I’ve been buying lately is a mix of butter lettuce and tender greens. And it’s absolutely divine!
Does it matter which oil, vinegar and seasoning I use for my salad?
Salad toppers – for extra flavour and crunch! These delicious, crispy toppers are fantastic to jazz up salads, whenever you want a little extra flavour and texture.Toasted pepitas (pumpkin seeds) – Toasted pepitas add a gorgeous crunch and nutty flavour to salads. Toast 1 cup (150 g) of raw shelled pepitas in a dry frying pan until golden brown and season with ½ tsp of salt before sprinkling on your salad.Chorizo crumb – Finely dice chorizo and cook it in a dry frying pan until crispy. Crumble it onto your salad to add a smoky, spicy flavour-bomb.Crispy bacon bits – Fry bacon until crispy in a dry pan and crumble it over the top of your salad. Add a little maple syrup if you like.
What are some other super quick and easy salads?
Tomato and Burrata SaladBeetroot, Feta and Wild Rice SaladKale, Quinoa and Halloumi SaladCheat’s Caesar Salad DressingCreamy Corn SaladHomemade Coleslaw No reviews
Leftovers
Leftovers at a push can be refrigerated for a maximum of 24 hours, but you can expect softened leaves, even within a few hours. If you know you’re going to have leftovers, use more robust salad leaves such as rocket (arugula), baby spinach, curly endive (frisee) or even finely shredded kale.
