If you think the best salads are only summer fare, then check out this one. This Asian-inspired bowl of goodness can is good all year round whenever you can get your hands on robust leaves and fresh herbs (which is pretty much all the time). As if that isn’t enough accolade, the salad uses leftover chicken, turkey or duck. How perfect is that?
Three-step Asian Inspired Salad Recipe
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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