4 Bites: Holiday salads

Bountiful salads, created from early summer farmer's market produce, to take you through any holiday occasion

Fennel, orange and swiss chard salad

1. Using a mandolin or a sharp knife, finely slice 1-2 large bulbs fennel, including the fronds. Add to a bowl with some chard leaves, some peppery rocket, orange segments and a handful of toasted walnuts.
2. Add a splash of red wine vinegar, a pour of walnut oil, a sprinkle of sea salt and toss together well.

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Asparagus and radish salad

1. Using a sharp potato peeler, shave 1 bunch each of green and purple asparagus into a bowl. Add a bunch of finely sliced radishes, a big handful torn chervil (or coriander), the zest and juice of an orange and toss well.
2. Serve the salad drizzled with truffle oil (or good olive oil), garnish with grated boiled egg, and season with salt and freshly ground black pepper.

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Marinated mushroom salad

1. Finely slice a mix of brown and white button mushrooms into a bowl. Add 1-2 cloves crushed garlic, lemon juice, olive oil, salt and freshly ground black pepper. Toss together well and leave to marinate until the mushrooms soften slightly. Mix through a little chopped parsley or chervil to serve.

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Barbecue cauliflower and pomegranate salad

1. Make a dressing by finely chopping a small handful of dates and soaking them with enough Gingerella (or apple juice) to soften. Then fold into fresh yoghurt and chill.
2. Cut the florets from a head of cauliflower into bite sized pieces, along with a small bunch spring garlic scapes (or baby leeks). Toss in a bowl with a little fresh thyme, truffle or olive oil, and barbecue or bake until coloured and just tender. Remove to a bowl.
3. Add a handful of torn tarragon leaves, the seeds from a pomegranate, a splash of balsamic vinegar, salt and freshly ground black pepper and toss well. Drizzle with dressing to serve.

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