Friday, 22 May 2015

How To Pimp Your Salad*

I love a good salad. Not something you expect to hear from a typical cake loving, burger eating blogger, but they are a regular fixture in my house for evening meals and lunches. So, when Florette got in touch to ask if I could share a recipe for salad on my blog in exchange for some free salad and goodies, I had to say yes!

Now, I'm not just saying this because they've collaborated with me on this post, but Florette genuinely have the best salad leaves, they're always so much fresher and last so much longer than the supermarket bags of salad.

Please excuse the slightly grotty inside of my oven. It's a rented house,
and this is the state of it after many chemicals and much scrubbing!
As Rich is obsessed with chicken, it was natural that we were going to pair our pimped salads with some chicken, and I thought it was about time I tried out Beer Can Chicken. It was a recipe which had been on my "to try" list for a really long time so we made the rub from this Jamie Oliver recipe and upended the chicken on half a can of Budweiser. It all looks good in that picture doesn't it? Well, 5 minutes later the chicken fell over, drunk. I tried to right it, but eventually just gave up. The chicken still tasted good though, luckily.

Whilst the chicken was roasting in the oven we got started on the salad. Now this is not your boring lettuce, tomato and cucumber salad of dodgy restaurants. My basics for any salad are your leaf (in this case Florette), grated/julienned carrot, cucumber and cherry tomatoes, and something crunchy which can either be pepper or celery. Add an avocado for some healthy fats and all round yumminess, and there is your base.

The key to pimp your salad from boring to amazing is pickles. Oh how I love me some pickles. Slice up some gherkins, some jalepenos, olives, sundried tomatoes, pickled onions, pickled beetroot, go wild. Rich and I have different taste in pickles, so his plate above didn't have many on it, but he went for a very generous helping of red onion instead.

I opted for the full lot, and when the chicken was added to my plate, along with a generous sprinkle of onion crispies, it was an amazing plate of food.

For a dressing I tend to stick with a basic dressing of olive oil, balsamic vinegar and lemon juice. If I'm treating myself though I wallop a huge chunk of coleslaw on the salad. There are so many nice dressings available to buy these days you're spoiled for choice.

So that's how I pimp my salads from boring to drool-worthy. For lots of other salad ideas you can check out the Florette website, but if you have any you like let me know in the comments!

Rachel x

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