Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 208

Salads are fantastically versatile and so easy to make. I love their vibrant colours, contrasting textures and delightful flavours. Plus, there’s the added bonus of no slaving over a hot stove!

You can eat salads for almost any meal of the day and they can play various roles. Some, such as endive salad or fennel and cucumber salad, make great accompaniments; others, like the great veggie caesar, can be wonderful starters or main courses, depending on portion size. You can complement any salad with whatever you fancy, such as fresh bread or potatoes.

Dressings are also quick and simple to make at home; I really don’t know why anyone buys them. It’s much better to spend your money on good-quality olive oil and various vinegars, starting with some red wine vinegar and adding others as you go, plus sea salt. Make the dressing straight into the salad bowl each time, or whisk up enough for several salads and keep in the fridge – as convenient as any bought dressing but a million times nicer!