A good salad should have contrasting tastes, textures and temperatures. You should find different elements in the dish and be running your finger over the plate at the end to taste the last of all the mingled flavours. It is a world apart from undressed cold cucumber, tomato and lettuce on the side, which is what a lot of people consider to be a salad.
Your salad game will be strong if you are well prepared. Keep small jars of toasted seeds, nuts and toasted leftover bread made into breadcrumbs. Pestos, capers, pickles and dressings can all be made in advance and kept for months, and added to whatever fruit and vegetables you have to hand.
I use our Cook House Dressing (see page 53) for most of my salads. It is just the right balance of sharp, sweet and spice. I always dress the leaves first in a large bowl to make sure everything is coated in a light layer of dressing. Then I start to add the rest of the ingredients or build the salad up on the plate, thinking all the time about what exciting mouthfuls I’m putting together with the ingredients I have.