Andrea Wallbanks from Washington said:
Forever is the cry in our house "Mam theres nothing to eat". Leftovers really come into their own then... More
No matter where you go throughout Europe, every country has its own version of a café salad; scattered seemingly at random on a big plate, using up all the ‘bits and pieces’ and freshening them up with leaves and crunchy vegetables. This one uses turkey, but you could just as easily base it on any leftover roast meat, ham, or charcuterie.
Serves 4
Add to eggs for omelettes, grate onto soups or salads.
Add crunch to your cooking!!!
Usually the darker green the oil, the richer the flavour.
Perfect for salad dressings and italian dishes
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
Worth keeping a few different types.
Lettuce and spinach go off the easiest, but if you grow... Read more
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