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This may seem a little over-the-top for a dinner party – but you will certainly make an impression!
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.
Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.
Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.
A delicious salad of fresh vegetables, typical of those grown in my childhood home!
Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
RT @sguetg: Classic Bolognese Rigatoni📍👨🍳🙏🏻🤙🏻 #Cooking #Food #ItalianFood https://t.co/1z8liONPGy