I've seen the confit version @tui34 but they're not quite right. In Belgium I could get fresh chicken livers and sometimes duck. Cheap as chips and delicious.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
At this time of year, something like radicchio, lambs lettuce and mizuna with chopped walnuts, clementine pieces and a soft goat's cheese. I make raspberry or elderberry vinegar in the summer, which makes a really good salad dressing with a bit of olive oil and seasoning.
You do need to go a long way to get better than a Greek salad when the tomatoes and cucumber are fresh from the greenhouse though. I like a few toasted pine nuts with mine
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
I generally prefer my salads without dressing. I particularly can't stand mayonnaise and other creamy/eggy dressings and sauces. I'll put in whatever I have in the way of veg that can be eaten raw - peppers, ribbons of courgette if they're small ones, sugar snaps or mangetout, any kind of lettuce, oriental greens, cabbage etc. I do like the sound of @Obelixx 's red salad though, with the soy dressing - I might try something like that but without the beetroot (can't stand it, tastes like earth to me). Maybe some grated carrot instead.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Another favourite of mine is Gazpacho - sort of a salad soup Made in late summer when my toms and peppers are really ripe. I'm no great fan of the man, but his recipe is delish. I always use a good quality sherry vinegar, it makes a big difference.
Wow, I need to step up my salad game! My idea of exciting is some chunked up sharp cheddar and maybe some pepperoncini. I'm going to try some of the suggestions here, for sure. I do love a Caprese salad in the summer with fresh picked basil and tomatoes right off the vine, though. Some of the dressings mentioned sound amazing, too. If anyone wants to share the ingredients for those, I'm all ears.
New England, USA
Metacomet soil with hints of Woodbridge and Pillsbury
I like a Greek salad occasionally but sometimes find all the Feta a bit too salty so I'm more likely to make panzanella using home-made bread and home grown tomatoes, cucumbers, garlic and basil.
@JennyJ we love beetroot but not pickled in vinegar - bettroot and butter bean gratin with horseradish in the sauce, Madhur Jaffrey's beetroot and onions, borscht..... but some grated carrot would do fine. The French usually make their mayonnaise with Dijon mustard so its flavour is really good, not pappy and cloying like Hellman's etc.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I think it's the texture of mayonnaise, salad cream (yuk!) and suchlike that I dislike, more than the taste. I don't like creamy pasta sauces either. Possibly I'm just a bit odd that way!
I'll put red cabbage on the shopping list for the red salad - I think I have everything else.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Recipe saved, thanks @Obelixx . I think I quite fancy it with a bit of finely-chopped chilli or a dash of chilli sauce in the dressing as well - that might even temp OH (who is a confirmed salad-dodger) to eat it. Otherwise it'll probably do my lunches for a week!
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Fresh chilli may well be very good @JennyJ. Not something i've tried as the first time I made this salad was when we had OH's family staying and BIL and senior SIL don't do hot spices. You can also add thinly sliced red onions but i find raw onions repeat on me for ages so I leave them out.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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You do need to go a long way to get better than a Greek salad when the tomatoes and cucumber are fresh from the greenhouse though. I like a few toasted pine nuts with mine
“It's still magic even if you know how it's done.”
Made in late summer when my toms and peppers are really ripe.
I'm no great fan of the man, but his recipe is delish.
I always use a good quality sherry vinegar, it makes a big difference.
https://www.gordonramsay.com/gr/recipes/gazpacho/
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
@JennyJ we love beetroot but not pickled in vinegar - bettroot and butter bean gratin with horseradish in the sauce, Madhur Jaffrey's beetroot and onions, borscht..... but some grated carrot would do fine. The French usually make their mayonnaise with Dijon mustard so its flavour is really good, not pappy and cloying like Hellman's etc.