Thomasina Miers’ recipes for summer salads

Thomasina Miers’ recipes for summer salads

A smoky caesar salad with fried croutons and an anchovy aioli; and a zingy grapefruit, mint and creamy burrata salad with pistachio oil

Some think of salads as an exercise in restraint. For me, though, they are the opposite. Just think of dressings: delicious mixtures of vinegar, oil and almost anything else. Vinegars lend sparkling acidity to anything they touch, while a good olive oil is full of the right fatty acids, tastes wonderful and carries other flavours effortlessly. And, like all good fats, it really sates you. A great salad is a mouth-watering combination of fresh ingredients, a glossy dressing and all the crisp crunch you could want.

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