Sunday, 13 April 2008
Big (or small) bowl salads
The way food looks is always important, to me at least, but all the more so if you're using up leftovers. There's nothing more depressing than a pile of brown sludge. Or random bits of food plonked unceremoniously on a plate. (Better to eat it straight from the fridge, which at least has an indulgent frisson to it)
Doing even a minimum of chopping and slicing immediately makes leftovers look more appetising. As does - weirdly - putting them in a bowl (cuts down the washing up too!)
Here's a little salad I rustled up the other day from some leftover haricot beans with some chopped onion, red pepper, half a can of tuna and some chopped parsley - all except the tuna being leftovers. OK we're not talking about a culinary masterpiece here but it doesn't look too bad, does it?
I didn't even make a dressing - just drizzled over a bit of olive oil, a few drops of vinegar (hold your thumb half over the top of the bottle to control the flow), seasoned it with salt and pepper and tossed it together. Five minutes work, max.