When I was young, my mother's lettuce salads were jokingly referred to as "rabbit food". But gone are the days when sliced or torn lettuce salads were enjoyed by one and all, "cos" outside my kitchen window two resident baby rabbits have been avoiding my garden of salad greens - mustard, red sails, iceberg, wild rocket and - cos. Instead, they prefer daisies, marigolds, olive leaves and good old clover.
Salads are only as good as the quality and variety of ingredients - and their dressings. Green salads should always be served chilled and crisp. Wash the leaves and gently pat them dry - or twirl in a salad spinner - before crisping in a large plastic bag in the refrigerator. Pile in a chilled bowl just before serving so they are perky and bright. Dress them at the table or at least the second before serving. I've been so disappointed with cafe side salads of late - often tired, limp, badly dressed or naked.
It's so simple to make good dressing: lemon juice mixed with a little Dijon-style mustard and a pinch each of sugar and salt. Whisk in twice as much extra-virgin olive oil (Kiwi oil preferably) as lemon juice, until the ingredients emulsify.
Other oils that add interest to dressings include grapeseed, walnut, avocado or chilli oil. Make your own chilli oil by immersing dried chillies in canola oil for several days or weeks, then strain.
If an Asian-flavoured salad is required to complement your stir-fry or grill then this soy and ginger dressing is a treat. Whisk 2 tablespoons each of soy sauce and canola oil with 1 tablespoon of lemon juice, 1 clove of crushed garlic, 1 teaspoon of grated root ginger and a pinch of diced chilli. It's an excellent complement for crisp greens, avocados or chunky mixed vegetable salads.