Salads Reimagined

Chef Gelf Alderson is the king of vegcentric recipes at River Cottage. His new book redefines the simple salad with playful flavour pairings – here are 3 delicious recipes to try...

Gelf Alderson has been Executive Head Chef of River Cottage for over ten years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the delicious menus served in all six River Cottage restaurants.

River Cottage has garnered millions of television viewers since 1998. Hugh wrote the foreword to the book, which has over 80 recipes and variations showcasing simple ingredients. Great Salads is divided into handy chapters (including a whole one on dressings and pickles): Quick, Hearty, Spicy and Lunchbox.

Each comes with useful seasonal swap suggestions and flavour alternatives. By way of introduction to the new book Gelf says that: “Salads, for me, are the ultimate expression of seasonality.

There are celebratory assemblies for every season – from light springy affairs, showcasing the first nutty spears of asparagus or fresh garden peas teased from their pods – to the riotous rainbow of summer abundance, rich with aubergine purples, cherry tomatoes and fragrant herbs."

Crab With Radishes, Orange And Watercress

We get the best crabs from the pots of our favourite fisherman, Nigel. He drops them off to us on the way home from his boat and we swiftly dispatch them, then they go straight into the cooking pot. They couldn’t be fresher! This salad uses the fine, delicate white meat from the claws and is a regular at our dinners at River Cottage.

INGREDIENTS:

◆200g white crab meat

◆2 oranges

◆5 spring radishes, topped and tailed

◆2 tbsp cold-pressed rapeseed oil

◆50g watercress, tougher stalks removed

◆Sea salt and black pepper

METHOD:

➊ Put the crab meat on a plate and pick through it with your fingertips to check for any

➋ Cut a thin slice from the top and bottom of the oranges then stand them on a board and slice off­ the skin and white pith. Cut the orange segments out from between the membranes and remove any pips. When you’re just left with the core of pithy membranes, squeeze this over the crab to release any juice.

➌ Thinly slice the radishes and arrange on a platter with the orange segments. Add the rapeseed oil to the crab meat and mix gently, then taste and season with a little salt and pepper. Distribute the crab over the oranges and radishes, scatter the watercress over the top and serve.

>>SWAPS This salad is equally delicious prepared with lobster claw and knuckle meat instead of crab.

Roast Asparagus, Feta, Almonds And Sourdough Croutons

Asparagus is one of the first signs of spring: as the weather warms slightly the brilliant green spears start to poke through the earth. For this salad the spears are roasted to enhance their amazing flavour, while retaining a good crunch.

SERVES 2 AS A MAIN, 4 AS A STARTER

INGREDIENTS:

◆2 slices slightly stale sourdough or good-quality wholemeal bread, crusts removed tbsp extra virgin olive oil

◆100g almonds (skin on), roughly chopped

◆About 500g asparagus (at least 16 spears)

◆1 Little Gem lettuce, divided into leaves

◆150g good-quality feta

◆Juice of 1 lemon

◆Sea salt and black pepper

METHOD:

➊ Preheat the oven to 230 C/Fan 210 C/Gas 8. Cut the bread into 1 cm cubes and place in a bowl with 2 tbsp of the olive oil and some salt and pepper. Toss to coat.

➋ Scatter the bread cubes on a baking tray and toast in the oven for 5 minutes until golden brown and crunchy. Tip the croutons onto a plate and allow to cool.

➌ Spread the chopped almonds out on the baking tray and toast in the oven for 3 minutes then set aside to cool.

➍ Break o­ the tough ends of the asparagus and cut the spears in half on the diagonal. Place on a baking tray, trickle over the remaining 1 tbsp olive oil and season with salt and pepper. Roast the asparagus in the oven for 4 minutes, then remove and set aside for a few minutes to cool slightly.

➎ Transfer the roasted asparagus to a large bowl and add the almonds, lettuce leaves and croutons. Crumble in the feta cheese, then trickle over the lemon juice. Add a touch more seasoning if you feel it needs it and serve.

>>SWAPS Once the asparagus season is over, grill plump spring onions instead.

Carrot, Cabbage, Ginger And Chilli Slaw

This was first made for one of our staff summer parties almost a decade ago. It was such a big hit that it went on our menus shortly after and has remained there ever since. It’s perfect for a summer lunch, or to roll out once the barbecue is fired up, but its accessible ingredients, chilli warmth and aromatic dressing makes it a great year round salad.

SERVES 4–6 AS A SIDE

INGREDIENTS:

◆ ¼ red cabbage

◆ ¼ white cabbage

◆ 1 large carrot

◆ 1 medium-hot or mild chilli, to taste, deseeded and finely sliced

◆ A small bunch of chives, chopped

◆ 10g sesame seeds, toasted

FOR THE TAMARI AND GINGER DRESSING

◆ 1 garlic clove, finely grated

◆ 25g fresh ginger, finely grated

◆ 2 tbsp tamari (or soy sauce)

◆ Finely grated zest and juice of

◆ 1 lime

METHOD:

➊ Remove the hard stem base from both cabbage quarters, along with the outer leaf if it is limp or discoloured. Finely slice the cabbages from the pointed end down to the stem base. Put the shredded cabbage into a large bowl.

➋ Peel and coarsely grate the carrot and add to the bowl with the sliced chilli, chives and sesame seeds. Tumble everything together.

➌ To make the dressing, put all the ingredients into a small bowl and stir to combine.

River Cottage Great Salads by Gelf Alderson

(Bloomsbury Publishing), out now.

➍ Add the dressing to the veg, mix together, then allow the salad to sit for five minutes. Toss the salad once more before serving.

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