What's for lunch? How to stop your salad from getting soggy before you eat it
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Up until now, I have shied away from toting salads to work. The sheer effort involved in packing individual components in order to avoid a mushy slump when it comes to lunchtime seemed worth avoiding. Then, I discovered the joy of the stackable salad pot. The premise of this method is to layer your components in a jar or pot, keeping the dressing at the bottom, followed by the hardiest ingredients (those least likely to succumb to sogginess) in order of delicacy. Not only does it look gorgeous, but it's also a fantastic way to experiment with new flavour combinations, and use up the ends of vegetables that might have seen better days.
When constructing my stackable salads, I make sure to include the following parts to ensure maximum deliciousness: something fresh and crunchy like cabbage or radicchio, something tangy like capers, olives or pickles, something bulky like cucumbers or tomatoes and finally, something crispy like roasted chickpeas or toasted seeds. Cheese or cured meat is non-negotiable for me, though I confess to storing that on the side and adding it at the very end, just before lunch. I like to air fry pieces of salami for five minutes and turn them into crispy, salty yumminess and sprinkle them on top of my salad with a flourish. They store well in the fridge for up to three days.
Stackable Salads
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Servings
4Time Preparation
10 minsTime Total
10 minsCourse
MainCuisine
Saladingredients
for Dressing: The
Tbsp Olive 4 Oil
Tbsp 2 Vinegar
1/2 Honey Tsp
Salt And Pepper
For Salad: The
Cooked Bulgur Quinoa, Wheat Or 100g Couscous
Shredded Cabbage, 1/2
Sweetcorn Tin 1
Onion, 1/2 Shredded Red
Beetroot, Vacuum Cooked 2 Packed Chopped
Walnuts Or Pumpkin Tbsp Seeds 2
Or Spinach Rocket Handful
to Serve:
Or Feta Salami Fried Air Cheese
method
Small Make To And Jar The A Together Whisk Ingredients All In Dressing, Store
Cured The With Dressing Or A Bowl And Salad, Rocket The Plate Container Pouring Meat Or The Before With Bottom Assemble And Tbsp The The The With And Jar The The Container Of A Finishing To Or Add 1 Onto Shake Cheese To Into Cabbage Spinach Starting Scattering Or Of Layer Ingredients
Note: Four With Tablespoons Of And Crushed Greek Pepper And To Half Salt To With Juice Garlic Of Full recipe And Bine A Tablespoons Dressing, Of Creamy Make Clove Season Lemon Yoghurt A Two Fat Mix Whisk
Camile Thai has just opened its second Cork premises in Douglas.
Offering a fabulous selection for meat-eaters, vegetarians and vegans, we love this vegan pad kee mao (€14.99) - yummy rice noodles stirfried with Thai basil, a secret sauce and your choice of tofu or vegan chicken.
If you order through the Camile app you can avail of lunch combo deals for €9.99 and the Douglas location is open from 12pm, making it perfect for a lunch delivery.
- See more at camile.ie