As the weather heats up, salad leaves are the star player in lighter dishes. From sweet and tender to robust and crisp, there are so many varieties and favours to choose from. I love peppery leaves mixed with slices of leftover cooked meat for a quick, tasty meal. In fact, you can add any meat, cheese or vegetable to salads, so the options are endless. Be sure to store your leaves in the fridge to keep them crisper for longer. Damon Johnson, Head of Produce Quality
EARTHY
SWEET Lettuce, mango & chicken with chilli lime dressing
PEPPERY
Why not try?
Cut some mango into cubes, then toss in lime juice with sliced spring onions and fnely chopped red chilli. Drizzle over cooked, sliced chicken breast on a bed of baby gem lettuce leaves.
A classic Italian salad is delicious as a snack, or with meat or fsh for a main meal. Slice fresh tomatoes and mozzarella. Toss with olive oil and lemon juice, then serve with a bag of our Fresh tastes Baby Leaf Salad. Garnish with torn basil and enjoy!
Watercress & rocket salad with Parmesan & balsamic dressing Put watercress and rocket in a bowl and toss with Parmesan shavings. For the dressing, mix 1 part balsamic vinegar, 3 parts olive oil and seasoning.
Jazz up a salad Tip with garnishes. Just sprinkle on pine nuts or pumpkin seeds. Or try finely chopped caramelised red onion and crispy smoky bacon, or even pomegranate seeds. 40 | ASDA.COM/MAGAZINE | JULY 2014
Whisk together 3 parts olive oil to 1 part white wine vinegar and a dash of green pesto. Stir in chopped sun-dried tomatoes. Toss the mixture with a bag of our Fresh tastes Herb Salad. Lightly toast a handful of chopped walnuts and sprinkle on top.
Prepare your salad just before you eat it, so that the leaves don’t wilt. If you’re taking your salad to work or on a picnic, put your dressing in a separate container so the leaves don’t go soggy before you eat them.
Tip
Why not try?
Sturdy leaves like baby gem are great for texture and also work well as a ‘cup’ or base to put your salad in.
Tip
Roasted peppers lend extra favour to salads. Roast them in the oven until the skin blisters. Leave to cool, then peel, roughly chop and mix with Asda Sweet Crunch Lettuce. Dress with olive oil, white wine vinegar and capers.
WORDS, RECIPES AND FOOD STYLING: LINZI BRECHIN. PHOTOGRAPHS: STUART OVENDEN. STYLING: ROB MERRETT. AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST
Leafy herb salad with pesto vinaigrette