CROSS-SEASONAL SALADS BRING TENDER SPRING VEGES TOGETHER WITH ROBUST SMOKY FLAVOURS, SAYS WILL BOWMAN.
As soon as I started to think about spring salads the ideas were flowing, mostly fed by my attraction to varied textures and strong flavours. I was pretty pleased with my ideas, then a couple of days later I revisited them and thought, “Actually, are these technically ‘salads’?”
This is what Google had to say, “A dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.” Definitely salads, then!
Here are four salads starring new and tender vegetables and leaves with subtle flavours and delicate textures, which I truly love. But even as the weather warms, I find myself reluctant to give up the bold and hearty flavours of winter. So the following recipes marry the two seasons with classic spring produce and a little winter-like warmth added from smoke and fire.
I’d love you to get outside, light a fire, put some veges on it (or an octopus and some mussels), get some loved ones over and enjoy the lengthening days, while treating your taste buds to some spring salads that just can’t let go of winter’s flavoursome generosity.