Leaf salad

One of my favorite things to order at a Burmese restaurant is the fermented tea leaf salad. It’s fresh, tangy and crunchy—the right kind of appetizer to ease me into a bigger meal. At the heart of the salad are the Burmese fermented green tea leaves, or lahpet. It’s not the easiest thing to find at the grocery store, w

This Butter Leaf Lettuce Salad with Fresh Herbs was inspired by my favorite salad at the now closed, Campanile, created by renowned chef Nancy Silverton (of Osteria Mozza), Mark Peel and Manfred Frankl. It has actually been closed since 2012. Sniff, sniff. The restaurant was beautifully housed in on

This peppery leaf salad is loaded with wild rocket, spinach, wild rocket, red chard, baby red leaf, little gem and romaine lettuce, carrots, cucumber, red onion and baby tomatoes

Savory and sweet, this Arugula Pear Salad is simple to make and is perfect as a side dish or light meal during summer and fall.

Soft, crunchy, bright, and hot: The classic Southeast Asian mainstay is a medley of compelling textures and flavors.

Traditional Burmese Tea Leaf Salad Recipe https://www.theladychef.com/burmese-tea-leaf-salad/

The only salad recipe you’ll ever need

Crisp salad leaves are topped with crispy bacon and tarragon croutons in this pretty baby leaf salad. The edible flowers aren’t a mandatory addition – but they do add wow-factor! Check out the rest of our summer salads and sides for more bold, colourful and seasonal ideas.

This is a classic salad pairing you often see at fine dining restaurants and up market bistros. The slightly bitter edge of the leafy greens combined with the sweet juicy orange slices acts as a palette cleanser for rich mains such as roasts, and it looks bright and festive on the table.Paired here with a fabulous Orange Poppyseed Dressing to drive home the citrus flavour, but it looks great when you see the little poppyseeds on the orange slices!