Salad & herbs
Salad leaves are a wonderfully cost-effective way to add colour whilst making dishes appear fuller. Healthy options are now a prominent feature on many menus with salads taking a starring role. We have a large range of salad lettuce making it easy for you to create a masterpiece of colours, textures and flavours. Throughout the summer months, our salad leaves are grown with care in British soil. Try advertising “served with seasonal British salad leaves” on your menu to tempt your customers’ taste buds and add value to your salads. If you are short of time or space in the kitchen, our washed and ready to serve salad mixes are the perfect solution.
About our British micro-greens
In addition to our range of traditional herbs, we also offer micro-greens. Micro-greens are young versions of salad leaves or herbs, extremely tender but with an intense flavour. Chosen for their flavour and colour, the herbs are eaten whole which means there is little preparation and minimal waste.
Our Red Tractor accredited micro-greens are grown in British glasshouses all year. Environment and watering processes are carefully controlled by computer, while insect pests are mainly controlled using natural methods such as the introduction of predators.
The key with micro-greens is to retain their flavour by not overcooking them. Micro-greens work very well as a garnish or as a finishing ingredient. We offer 8 different varieties of micro-greens including peppery Red Mustard Frills and opulent Red Amaranth. Our mixed micro-green pack offers a selection of 4 different varieties.
Hints, tips & chef's suggestions
Avocados
Tip: Brush with lemon juice after cutting to help prevent browning
Chef's suggestions:
- Create a gorgeous guacamole by mixing ripe mashed avocados with lime juice, coriander and finely chopped chillies.
Celery
Chef's suggestion:
- For the best crunchy smoked mackerel salad take a pack of smoked mackerel fillets and flake into a bowl. Add a small tub of cottage cheese, three stalks of chopped celery, 1 small sliced red onion and seasoning. Mix up roughly then mound on top of crisp Cos lettuce leaves and serve with warm toasted bread.
Chicory
Tip: Chargrilling chicory sweetens the sharper notes.
Chef's suggestions:
- Serve chargrilled chicory with either fresh orange slices and seasonal fish, or add to any green salad for an interesting contrast.
- Create a creamy bake by teaming chicory with ham or bacon and a cheese sauce.
Radishes
Loved for their super peppery flavour, delightful crunchiness and cheerful colour. A must have addition to summer salads.
Tip: For optimum crunchiness, place radishes in iced water one hour prior to serving.
Spinach
Versatile and incredibly healthy, spinach is brilliant in salads, pasta dishes, and on pizzas.
Tip: Don’t dry spinach leaves after washing, simply wilt over a medium heat without adding more water.
