Adding crunch

A salad benefits from combining several different textures, from the crunchy texture derived from the addition of nuts or croutons to the soft one from goats’ curd or a puréed vegetable. Much as a green salad with a little olive oil and lemon juice makes a great side dish, it won’t leave your dinner guests satisfied if you serve it as a starter, but add a few roast grapes, toasted sunflower seeds and some shaved Parmesan and then you’re talking! Focusing on texture is perhaps a more Southeast Asian approach to creating food than classic European, but it certainly adds to the final memory of a dish. Here are some tips for adding interesting crunch and flavours to your salads.