Salads

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This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Asparagus is my son Gabe’s favourite vegetable so I’ve invented a lot of ways to serve it to keep him from getting bored. Here it stars in a tasty salad that grown-ups will love too!

This is a salad of contrast and balance. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.

I really enjoy tossing baby salad greens with tender basil leaves. Together, they flavour the salad with bright bursts of flavour and a jazzy herb twist. The rest of the salad picks up the theme and runs with it!

Belgian Endive is a vegetable that’s often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.

Sharp peppery arugula meets rich buttery eggplant and vibrant roast tomatoes in this wonderful salad.

Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.