People are always asking me where I find the inspiration for my salads. Well my answer is I have rules that I follow that help my imagination run wild.
So here today I'll let you all in on my little secret so you too will be able to start creating your own inspirational salads.
First Rule Buy Seasonal
I check out what is in season. It is so important to shop within the confines of our seasonal produce. Not only will the product taste the best, but the price is low, locally sourced and it gives you the added bonus of something to look forward to when your favourite food month rolls around. Here is a link for a seasonal produce guide that I like to use https://sustainabletable.org.au/all-things-ethical-eating/seasonal-produce-guide/
Rule number 2 Choose a theme
Choosing a theme for your salad is important as it will help you navigate your way through choosing the other ingredients for your salad. for example
Rule Three Make your ingredients compliment each other.
Nothing is better then a salad that has a little bit of everything of what we love to experience when we eat. Crunchy, sweet, tart, creamy, salty and fresh.
Rule 4 dress to season not to drown.
there is nothing worse then an overdressed salad or a dressing that is too heavy for the ingredients. sometimes there can be too much going on. So keep it simple a little bit of salt, pepper drizzle of olive oil and a squeeze of lemon juice is all that is needed
Once you have chosen your ingredients prepare, toss and enjoy.
Why not try out our Summer Strawberry, walnut and feta salad or pop down to Millie J Cafe Northshore and try a freshly made salad instore.
1 ½ tablespoons extra-virgin olive oil
1 tablespoon best-quality balsamic vinegar
2 teaspoons finely chopped shallot
¼ teaspoon salt
¼ teaspoon ground pepper
6 cups baby spinach
1 cup sliced strawberries
¼ cup crumbled feta cheese
¼ cup toasted chopped walnuts
Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Let stand for 5 to 10 minutes to allow shallots to soften and mellow a bit.
Add spinach, strawberries, feta and walnuts to the bowl and toss to coat with the dressing.