Although we may want to, most of us simply don’t have the time to make all our food from scratch every time. So I’ve found some ways to make life a little simpler and more time efficient. The secret weapon in my kitchen is my freezer. Now I know you wouldn’t expect me to say this in a book about salads, but I’ve been amazed at what I’ve been able to keep in it.
So here are some shortcuts and titbits that have worked for me. In some of the recipes in this book I simply refer to the finished product, like garlic croutons. You will find how to prepare these here.
RICE SALAD
When making curries or stews, I make some extra rice, which I then pop into the freezer. When I’ve got bits and pieces left in the veggie drawer that aren’t enough to make a whole meal, I haul out the frozen rice, defrost it and mix it with these lonely vegetables to create a delicious salad.
CARPACCIO SALAD
I generally make this salad when I have guests for dinner, so I tend to go to a little more trouble. I ask my butcher to pre-slice the meat for me, which definitely makes it easier. I leave any leftover slices in the freezer until the next dinner party.
LEMON JUICE
When lemons are in season, I buy a number of them – if I’m squeezing one lemon, I may as well squeeze a few more. This is when my ice trays come in handy as I freeze the extra lemon juice in them. One or two blocks are perfect for a salad dressing.
PESTO
I do the same with any pesto as well as my fresh basil dressing, freezing any extra dressing in ice trays.
ALMONDS
Almonds can be stored in the freezer for ages, so I always buy more than I need.
BACON BITS
Often a recipe doesn’t require a full packet of bacon, but once it’s open it needs to be used up quite quickly or it goes off. This is when I make bacon bits. I grill or fry the extra rashers, break them up into bite-sized pieces and store them in a sealable bag in the freezer. Alternatively, you can cut the raw bacon into pieces using kitchen scissors, put them on a paper plate and cover with absorbent paper towel, and cook in the microwave for a few minutes. Allow them to cool and then freeze.
CRISPY CAPERS
Crispy capers give any salad an added crunch. To make them, drain a small jar of capers in a sieve. Rinse the capers under cold water to remove any excess salt and then dry thoroughly on paper towel. In a small saucepan, heat about 2 cm oil until very hot. Add the capers and cook for 3–5 minutes, stirring occasionally, until brown and crispy. Once cooked, remove the capers with a slotted spoon and drain on paper towel.
GARLIC CROUTONS
I always used to throw away that last piece of ciabatta or that lonely bread roll that nobody wanted. Now I simply cut it up into small pieces and fry them in a little olive oil and garlic until crispy. Once they’ve cooled, I simply place them in a sealable bag and then into the freezer for when I next make a salad.
SWEET PEPPERS
If you only need half a pepper, what do you do with the rest? I now put it in a plastic container or sealable bag and keep it in the freezer. They can’t be used as fresh peppers, but they’re perfect in pastas and casseroles.
ROASTING NUTS AND SEEDS
Lightly toast nuts and seeds in a dry frying pan over a medium heat. This is called dry roasting. Keep an eye on them, as most tend to burn easily. Remove from the heat and set aside to cool. Pine nuts will turn brown almost immediately and will burn faster than you think. When roasting nuts, I make more than I need and keep the rest in a glass container.