Interesting salads?

Tonight I am going to make asparagus and pea salad , served with a nice chilled "rose " then curried lamb which we love , for the friends we have coming over I have already done quite a lot of prep so things will go smoothly . Can put my feet up this afternoon and watch racing

If I've got some "interesting" bread [ciabatta, sourdough or any type of country style bread], that's past its best, I tear it into bite size pieces. Sometimes I might pop them into the oven briefly,to toast a bit and then toss them iwith the salad or just toss them in as they are. Drizzle the dressing over and leave for a couple of minutes to start to soak up any juices from the salad and the dressing. Don't let them go soggy though.

I HATE GREENS!

I can't get excited over salads - especially if I have to make them myself. I wish we had a Deli nearby I would certainly patronise it and perhaps be tempted to eat better.

I love the French charcutieres. Why can't we have something like that here. With fresh ready meals you can chose one or two portions take them home and heat them up. Used to do it all the time when sailing in France!

Taboulé is great! Buy coarse couscous and soak in boiling water for an hour. Add chopped cucumber, tomatoes, anything you fancy, make a dressing with olive oil and lemon juice- add a sprig of mint for good measure. Will last for days in fridge.

For protein, you can dry fry (or a tiny bit of oil) some sun-flower seeds and sesame, with a bit of cracked pepper, to sprinkle on top. Again will keep for weeks in a container.

How strange jeni when greens speak so highly of you. Rice salad, pasta salad, bean salads – you don't have to have greens.

I love tabbouleh, and Cous Cous. Just don't like peas beans cabbage kale, lettuce peppers but like spinach bamboo shoots asparagus chillies bean sprouts horse mushrooms.

Are horse mushrooms green?

White with mushroom pink gills!

jeni Sorrel, rocket, that Italian stuff whose name has gone right out of my head as soon as I put finger to keyboard. Bean sprouts and oranges make a terrific salad with chicken. For variation make a dressing with orange juice and soy sauce, rather than a vinaigrette,

That sounds good! Might try that tomorrow! Do you mean radicchio?
I like small floppy wrinkly lettuce. Like me I suppose. (apart from the little)
That red feathery stuff is ok so long as there is not more than 4 leaves same with lambs lettuce!

I remember giving parties in the 1970's, with two hot dishes, such as chilli con carni and hotpot, and several very varied salads. It had just become fashionable to put mandarin slices and sultanas in salads, plus rice and sweet corn. I don't think I would like tinned mandarins now, but you have all given me lots of ideas for spicing up my salads.

I am always amused on French markets by the total lack of concern about 'elf 'n safety'. Cheeses, bread, cakes, meat are all displayed uncovered and nobody seems to worry. I believe in the UK even the WI has had to provide hot water for hand washing at simple weekly markets. I was brought up with minimal regard for hygiene (we lived in a cottage during the war with no electricity or running water) and I have eaten in some very dodgy places in pursuit of coral with not ill effects.

Puntarelle – that's what I had in mind – but, yes, radicchio and other members of the chicory family are also good.

Mouche is good - I think it is Lambs' tails in English.

I used some of your tips for keeping lettuce fresh and I was very pleased with the result. I bought a frisee lettuce last week and pulled off the outer leaves and threw them away. I pulled it apart, without using a knife, and then layered leaves between paper towels after washing and drying. I put them in a plastic bag, squeezed out as much air as possible and sealed it with a row of clothes pegs. I used a couple of layers a day and they stayed perfectly crisp and fresh. Thank you - I knew I would get good advice here.

Mâche is lamb's lettuce or corn salad. I made couscous with feta, mint and spring onion the other day which was nice with barbecued lemon chicken. We grow a lot of the "cut and come again" salads which are going well at the moment.