Seasonal salad with crispy chicken wings

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

From 1981 onwards my menus have always included a salad as a starter, but previously this was something of an innovation as salads were regarded as something to eat with or after the main course. True, there were the French salades composées as exemplified by Salade Niçoise, and their salades chaudes, which weren’t really salads at all but smaller versions of main courses. Then there were our American cousins who were, and still are, addicted to a green salad to start a meal.