Food and Drink Articles

The salad fry-up

No, that's not a typo. We've discovered how to turn the ultimate hangover cure into a healthy weekend breakfast. You can thank us later

The eternal leftover conundrum is this: what if you’ve made a giant salad, but don’t want to eat the exact same thing over and over again, at every meal, for three days in a row? The answer is demonstrated by this salad fry-up recipe (two recipes for the price of one – bonus!) from The Bountiful Kitchen by Lizzie Kamenetsky (Kyle Books, £16.99). Sometimes just fry said leftovers into a beautiful, dirty, delicious hot salad of wonderment. We are seeing this little beauty as the ultimate hangover cure. *lays down gurgling*

Salad fry-up

Serves 4
1 tablespoon olive oil
100g bacon, chorizo, salami, Parma ham, leftover roast meat or sausages, chopped
2 slices of bread, cut into little cubes (stale is best)
300g leftover spring vegetable + ricotta salad (below)
Parmesan shavings, to serve

Heat the oil in a frying pan or wok and fry the bacon or other meaty bits for 5–6 minutes until crispy. Add the bread cubes and gently fry for 6–8 minutes until golden and crispy then add the salad and toss together until the leaves wilt and everything is warm. Serve with Parmesan shavings.

Spring vegetable and ricotta salad

Serves 4, plus leftovers
300g Jersey Royals or other new potatoes
12 spears asparagus
150g fresh peas
150g podded baby broad beans
150g radishes, halved
400g mixed lettuces and leaves, such as cos, butter, radicchio, rocket and watercress, torn
150g firm ricotta, crumbled

For the dressing
Juice of 1 lemon
2 teaspoons dijon mustard
½ teaspoon honey
Sea salt and freshly ground black pepper
5 tablespoons extra virgin olive oil

Put the potatoes in a pan of cold, salted water, bring to the boil and simmer for 15 minutes or until tender. Drain, thickly slice and tip into a bowl.

For the dressing, whisk the lemon juice with the mustard and honey and plenty of seasoning then whisk in the olive oil. Pour half the dressing over the warm potatoes.

Blanch the asparagus, peas and broad beans in boiling water for a couple of minutes then drain and cool under cold running water. Slice the asparagus and double pod the broad beans and add to the potatoes.

Finely slice the radishes and add to the bowl with the remaining ingredients. Pour over the other half of the dressing, toss together and serve.

Subscribe modal