After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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I want to put more life into my salads this spring. What can
For me there are only two types of salad: the salad you serve as a fresh palate-cleanser with or after a main course and, second, a composed salad served as a starter. (Okay, fair enough, there's a third - fruit salad - preferably served for breakfast and ideally with sheep's milk yoghurt and kitul treacle.)
My favourite post-main course salad (it's yet to let me down) is
as follows: heart of cos (pale yellow, crisp, sweet leaf sliced off
the vein), radicchio (either Treviso, Verona or Chioggia; torn by
hand is the only way) and watercress (again, patiently plucked by
hand, and the tips only - don't be tempted to work down the stem;
the stalks won't be wasted: chooks adore them). Then leaves,
naturally grown, ranging from sweet and crisp to bitter and red to
vibrant and peppery. Wash these well, dry them even more carefully
and toss them with a simple French dressing: Dijon mustard, salt
and pepper, cabernet or chardonnay vinegar and extra-virgin olive
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