Three tips for a good salad.
1) Balance. Balance salty cheese or olives with sweet apples, roasted peppers or tomatoes, and combat bitter tastes with something sharp.
2) Texture. Toasted nuts, seeds or croutons will lend a crunch to proceedings. Pulses and grains such as puy lentils or chickpeas bring bite as well as bulk. Raw beans or asparagus can add a hit of fresh, snappy succulence.
3) Style. It isn’t always prudent to toss everything together. Herbs, crumbled cheese, nuts and vibrant dressings are best added at the end as a finishing flourish.
Keep in the fridge and eat within a couple of days. Fresh from our farm, so give the leaves a wash before using.
Country of origin
Produced in UK