Salads can be made from many different types of vegetables, not just salad leaves.

Try using dense vegetables as well as the more traditional 'salad' vegetables such as cucumber, lettuces and tomatoes.

  • Grate raw dense vegetables such as carrot, celeriac, and beetroot, or peel ribbons of cucumber and add a dressing.

  • Always use a sharp knife.

  • When using salad greens, make sure they are well dried after washing.

  • Water left on salad leaves after washing will result in diluted dressings, hence diluted flavour.

  • Dress dense vegetables salads ahead of time to allow the flavours to be absorbed.

  • Dress salads made from salad greens, such as baby spinach or micro greens just before serving.

Tip: If salad leaves become limp, revive them by soaking in warm water for 5-10 minutes, cover and refrigerate for 20-30 minutes, drain and dry well.