Mixed salad leaves
Lactuca sativa
We’re pretty proud of our seasonal salad mixes, freshly picked on our Devon farm. We grow all sorts of organic leaves, and pick what’s tasting best each week to give you a carefully balanced mix of colours, textures and flavours: sweet and peppery, delicate and crisp. Instead of importing from overseas, our salad celebrates the British seasons - while saving on carbon!
In the kitchen
How to store Mixed salad leaves
Keep in the fridge and eat within a couple of days. Fresh from our farm, so give the leaves a wash before using.
Prep & Cooking tips
Conventional ‘washed’ salad leaves often undergo a chlorine treatment wash. Our fresh, untreated leaves just need a rinse under cold water in your kitchen, so you can enjoy natural food straight from our farm.
Watch our Veg Hack video below, where chef James shows how to make salad leaves really sing with a brilliant dressing - you need the balance of sweetness, tanginess, fat and salt. He shows how to approach homemade dressings, making two simple recipes using ingredients you're likely to have at home.
Easy ideas
1. Balance
Try for a mix of strong, peppery and mild flavours to create an interesting overall balance. Contrast a salty cheese or olives with something sweet like apples, roast peppers or tomatoes. Combat any bitter tastes with something sharp and acidic.
2. Texture
Toasted nuts, seeds or croutons will lend a crunch to proceedings. Cooked and cooled pulses and grains such as puy lentils, spelt, farro, and chickpeas will lend a bit of bite as well as bulk. Early in the season, try adding raw broad beans, asparagus and peas for extra succulence.
3. Style
Take the time to layer and place your ingredients to show off their colours, shapes and contrasts. Herbs, crumbled cheese, nuts and vibrant coloured dressings are best added at the end as a finishing flourish.
Goes well with
Olive oil
Salt
Lemon
Mustard
Blue cheese
Croutons
Peas
Mixed salad leaves recipes
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Salad leaf pesto
Serves: 4 Total time: 5 min
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Vitamin C Salad
Serves: 4 Total time: 20 min
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Griddled apricot, halloumi & chermoula salad
Serves: 2 Total time: 25 min
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Roasted carrot and chickpea salad with tahini dressing
Serves: 4 Total time: 55 min
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Butternut, red onion & pumpkin seed salad
Serves: 4 Total time: 55 min
-
Beany herb linguine
Serves: 2 Total time: 25 min
In the field
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Meet the grower: Riverford's Devon Polytunnels , Buckfastleigh, Devon
Riverford on Wash Farm is our Devon home, and has been since 1986. As well as growing lots of veg outdoors in the fields, we have several acres of polytunnels. Protected from the weather, we grow summery treats such as cherry tomatoes, award-winning mini cucumbers, fresh basil, lots of colourful chilli peppers, and more.
