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Sponsored by: Riverford Organic Vegetables
Salad Guide
| Author: Riverford Organics | Published: 1st September 2015 08:42 |
Whether the weather is aware, or not, we are slap bang in the midst of our summer season. The poly tunnels are full of tomatoes and basil and our salad has been pushed out into the field to fend for itself. Expect to see some whole lettuce heads, as well as our mixed salad leaf appearing in your boxes over the coming weeks. Here is a brief guide….
A really good salad mix can be a revelation: packed with flavour, texture and colour. Expect to see fiery ruby streaks mustard, crunchy pak choi and peppery sky rocket in the coming weeks. We’re very proud of the mix of leaves in our salad leaf packs. They’ll need a wash and dry. I feel that they are best served with a simple dressing, a squeeze of lemon and some olive oil should be ample, a simple vinaigrette (1:3 vinegar to oil and a tweek of mustard) would fit the bill too.
cos
Upright, old fashioned, Mr MacGregor-style cos lettuce. Wonderfully sweet and crunchy. Cos is the backbone of a traditional Caesar salad, where the leaves are kept whole or torn into generous chunks. It is good for shredding finely and is perfect in place of the watery, bland and omnipresent iceberg.
little gem
Sweetly flavoured and slightly bitter heads of tightly packed lettuce Use in wedges or as loose leaf in salads. They are sturdy enough to scoop up dips and their boat shape leaves are a perfect vehicle for nibbles and canapés. Unlike most lettuce they are robust enough to cook, usually braised in a little wine and stock, and finished with fresh chopped herbs and a handful of peas or crispy bacon.
red & green batavia
A frilly Edwardian ruff of a lettuce and, despite their appearance, fairly robust. They have a crunchy leaf, not to far removed from a Cos and are an ideal everyday salad leaf. They will keep their crunch in the fridge for up to a week and stand up well to punchy acidic dressings.
rocket
Rocket by name and rocket by nature it grows almost as fast as it can be picked. Perfect with a sharp dressing to help balance the strong bitter taste, a grating of salty parmesan or sheep’s cheese wouldn’t go amiss. It can be wilted into summery stews and soups at the last minute but be careful not to let it overpower everything else. You can even bash it into a pesto in place of basil.
Courtesy of http://www.riverfordsacrewell.co.uk/
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