By Gary Rhodes
Published 2005
Fried eggs with a warm baby spinach salad. Fry an egg in butter and place on top of a baby spinach salad dressed with olive oil, a squeeze of lemon or a flavoured vinegar and some salt and pepper. The hot egg will just wilt the cold salad.
Avocado and mozzarella salad. Treat this like a green tomato salad, squeezing over a dressing of lime juice, olive or nutty walnut oil and chopped chives.
Herby salad. Herbs can become almost a salad on their own simply mixed with a few leaves.
Avocado and crispy bacon salad. A classic combination of avocado chunks, strips of fried bacon and some lettuce and peppery watercress, tossed in a no-vinegar nutty oil and crème fraîche dressing.
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