As we creep into the season of large joints of meat and all things roasty, salads offer welcome respite, and are therefore just as important (if not more so?) than the ones we make during the season of sliced tomatoes and sandy toes. They punctuate the brown, the beige, the dampness, the darkness, the meaty-ness of it all. And none more so than this particular number, if I may say so.
It has everything I hope for in a salad that aims to punctuate the heavier dishes on the table: juiciness; pleasing bitterness from snappy leaves; sharpness; and crowning, crunchy glory from the spicy nuts. Serve alongside a majestic, bronzed bird. Serve alongside a glossy pasta. Serve alongside braised meat that slides off its bones. Serve alongside wedges of caramelised squash. Serve alongside slices of galette. This salad will bring balance to all of the above, and more.
