Salad of the Season? Spinach, Orange & Cucumber
I love to pair this punchy salad with a balance of protein, fats and carbs: well-seasoned, sliced cold grilled steak; smoked meats or fish; a real, proper pate; ripe raw, soft cheeses like Brie de Meaux or Camembert; a pile of well seasoned fresh cheese like cottage; egg-based dishes like omelettes, fritattas and quiches; or baked white or sweet potatoes – with plenty of raw butter and chopped chives bound with a dollop of home made yoghurt home made yoghurt!
Or even, a little of all of the above – buffet style! The list is endless…and portable too!
A note on radishes: Radishes come in all sorts of varieties. I favour an extra hot, peppery red radish like Fakir, the most commonly grown in the UK
A note on raw spinach: Raw spinach is delicious, but I don’t advise you to eat a huge raw spinach salad regularly. Spinach is high in oxalic acid which can irritate the mouth and intestinal tract and block calcium absorption. Over time, this can lead to the formation of kidney stones. For the same reason, I don’t advise drinking raw green juices or smoothies regularly. If you’re hooked on your daily dose of spinach – cook it, discard the cooking liquid and then use it in your recipe!