Basic jam jar dressing
I like to make my dressings in jam jars because it's so easy to see what's going on - you can shake them up easily and any leftovers can be kept in the jars in the fridge.
Everyday green chopped salad
Chopped salads are incredibly simple to make and can offer you some chopping practice, so why not make something tasty while you're practising your knife skills?
Make a special effort to use ripe tomatoes and olives with their stones in (stone them yourself) and you’ll end up with a fantastic-tasting salad.
Simple green salad with French dressing
This salad may seem a bit boring and insignificant, but this is sort of the basic foundation of salads.
The philosophy of a great salad, pick-and-mix style
The idea of me presenting this salad to you like this is to give you the general philosophy behind creating a great, great salad so you can start making your own.
Grilled halloumi and tabbouleh salad
If you've never tried halloumi before give this a go. Its wonderful salty flavour works really well with the fresh herbs and tomato in the tabbouleh.
Proper chicken caesar salad
With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavours and textures where I can. My twists for this salad are to use chicken legs, smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude.
Root vegetable salad with grilled chilli dressing
Though you might not expect it, root vegetables work really well in a salad. As long as you finely slice or speed peel everything so it's not too chunky, it'll be delicious.
© David Loftus