Quick tip: dried tomatoes
What’s even better than regular tomatoes in a salad: dried tomatoes. Easy to do — maximum effect. Try it once and you’ll be hooked.
read morePosts by Wit
Building blocks – pork and sage terrine
You can either use a couple of slices of this terrine as the centerpiece of a chunky killer salad, or eat it on its own as a killer pie. I’ve nicked the recipe off the Two Fat Ladies, who seem to have neglected to put it online for people to reference. So here it is now at last.
read moreMussels and Fennel Seeds
Have you ever prepared a pan full of fresh mussels, only to find that you couldn’t possibly eat them all? Of course you could feed the rest to your cat (and the cat would love you forever) but really, you wanna save some for a spicy and well-filled salad. Dare I even say: a proper bloke’s salad?
read moreSalad dressing found in ancient shipwreck
It’s quite common nowadays to infuse a bottle of vergine olive oil with some nice herbs and spices, to speed up the process of coughing up a nice salad dressing. But whereas having flavoured oil on the shelf is a bit of a luxury nowadays, thousands of years ago it was more like necessity. Especially if you were on a ship with no land — let alone fresh herbs — in sight.
read moreEgg slicing [quick tip]
If you don’t have a fancy knife like the one I often use for tomatoes, then thinly slicing a hard-boiled egg might prove to be a PITA.
In that case, wet your knife regularly. Just dip it into a glass of water or hold under a running tap. It makes all the difference when aiming for a fancy salad instead of a rustic/chunky one.