4 romain lettuce leaves
2 slices of chorizo
Small handful of mangetout
Small handful of sweetcorn
Some fresh thyme
Some fresh mint leaves
Small handful of dry roasted onion
This isn’t so much a recipe as a way of thinking, the ingredients are completely flexible, depending on what you have available. So to start with, have a look in your fridge, presses and the garden (if you grow your own) to see what’s available.
In my case, there were some romain leaves, chorizo, parmesan, sweetcorn and mangetout in the fridge. Some dry roasted onion and vinaigrette dressing in the press and finally some fresh thyme and mint in the garden.
Once you’ve assembled your ingredients simply tear the romain leaves and chorizo slices onto a plate or salad bowl. Next, throw the mangetout over the top and scatter some sweetcorn.
Then finely chop the mint leaves and pick the thyme leaves, then sprinkle over the top. Take a few very fine slices of parmesan and crumble them over the rest. Sprinkle some dry roasted onions over and finally, drizzle some vinagarette over the lot to finish.
If you don’t have any vinegarette made up, simply drizzle a little extra virgin olive oil and balsamic vinegar over the salad to dress it.
It’s a great way to use up those odds and ends before they go off.
In the past I’ve used peppers, ham, chicken, turkey, salami, beansprouts, tomatoes and all manner of fresh herbs just because they were there. One of my favourite herb combinations I discovered by accident while making a salad in this way, fennel and mint, try it with a lemon or lime juice vinaigrette 😉