A bowl of Harlequin Salad and lettuce leaves

Harlequin Salad

It is June, and summer is upon us! It’s the time of salady goodness! And I have here a very easy salad for you which I’ve cobbled together over the years. It’s simple and fresh and delicious and exceedingly easy to make. In fact, the skill bar is set so low I’m going to sum it up in one sentence.

If you can use a knife, you can make this salad.

Yes, it’s that easy.

Like pretty much everyone, I think small is cute, especially when it comes to food. This salad embodies that notion, because all of the elements are of a similarly small size. It also addresses a perennial salad problem, that of gloopiness. Salad vegetables usually have a high water content, and when you start cutting into them, the juice starts to flow, so your salad can become somewhat waterlogged in a very short time. With just a couple of tweaks to your regular salad preparation, you can keep your ingredients crisp and fresh much longer.

Each element is neatly diced to keep the overall appearance looking clean and fresh. Cutting raw broccoli and cauliflower into miniature florets, as opposed to just chopping them, keeps the salad from becoming cluttered with stray leaves falling off. Plus mini florets look adorable.

Another advantage of this salad is how you can easily customise it to whatever you have to hand. For example, I had hoped to include radishes in the picture above, but the supermarket had not received its delivery and there were none to be had. So I just left them out. You’re only going to be limited by your imagination: if you’re a fan of fruit in salad, add in some chopped apple and pomegranate seeds, if you relish crunchy sharp flavours, add in some pickled vegetables. Just be sure to follow The Rule.

The One Rule: Everything in your salad should be roughly the same size.

Gather your ingredients and decide on the smallest item. In the salad above, it’s the sweetcorn, but it could just as easily be peas or something else. Using that as a guideline, peel and dice your salad ingredients to a similar size and mix them together.

Harlequin Salad

This salad can be scaled to your requirements – for as small a number as one, as a main course, to a family-sized bowl as a side. Undressed, it will keep in the fridge for several days. The number of ingredients is enirely up to you, but there should be roughly the same quantity of each ingredient. Here’s a brief run down of how to prep various salad ingredients. The top two are the most important to ensure your salad stays gloop-free.

  • Cucumber: Cut off a 6-8cm piece and cut it in half lengthwise. Using a teaspoon, scrape out the seeds, leaving just the green flesh. Discard the seeds.¹ Slice the rest of the cucumber lengthwise into 1cm thick strips, then cut across into 1cm dice.
  • Tomatoes: Cut in half around the middle, then slice the seed stalk as shown in the picture. Scrape the seeds into a bowl and set side (see Harlequin Salad Dressing below). Slice the tomato flesh into 1cm dice. I used mini tomatoes, which were a bit fiddly, but they had beautiful mixture of reds and yellows.

  • Celery: Wash the stalks and trim the ends. Slice into 1cm strips. Cut across into 1cm dice.
  • Carrot: Top and tail and cut lengthways into 1cm thick slices. Cut each slice into 1cm strips and then cut across into 1cm dice.
  • Raw Broccoli: Cut mini florets from the 1-2 large branches. Cut the stalk into 1cm slices, then into 1cm strips and dice.
  • Raw Cauliflower: Cut mini florets from the 1-2 large branches. Cut the stalk into 1cm slices, then into 1cm strips and dice.
  • Raw French Beans: Top and tail and cut into 1cm slices.
  • Radishes: Top and tail and cut in half. Cut each half into four. If large, you might need to cut down further.
  • Peppers – all colours: Cut in half and remove the stalk and seeds. Cut into 1cm strips, then into 1cm dice.
  • Spring onions: Remove papery outer layers and trim roots. Slice into 1cm slices.
  • Red onions/shallots: Top and tail and remove papery outer layers. Cut into 1cm slices, then across into 1cm dice.
  • Red Cabbage – raw or pickled: Cut a 1cm slice, then cut into 1cm strips and slice into 1cm dice.
  • Sweetcorn – fresh, canned or frozen: No chopping required.
  • Peas – fresh or frozen: No chopping required.
  • Pomegranate Seeds: No chopping required.
  • Apple: Have the juice of a lemon ready squeezed. Peel (or not, you choose) your apple and cut in half. Remove the core and cut each half into 1cm slices. Cut the slices into strips and then cut across into dice. Toss immediately in lemon juice to prevent browning. Drain thoroughly before adding to the rest of the ingredients.
  • Pickled silverskin onions: No chopping required.
  • Pickled cornichons: Cut in half lengthwise, then slice into 1cm pieces.
  • Olives: Cut in quarters or eighths, depending on size.

When you’ve gathered and chopped your salad ingredients, the last flourishing touch is to add the secret ingredient which makes this salad really sing:

  • at least 1 sprig fresh mint

A little goes a long way, so one sprig is probably all you’ll need, unless in a moment of madness you’ve recklessly agreed to make Harlequin Salad in catering quantities.

Strip the leaves from the sprig of mint and shred finely. Turn the shreds and chop again crossways to cut the mint into small pieces and sprinkle over your chopped vegetables. Toss gently to combine.

Harlequin Salad Dressing

The tomato seeds can be a bit irritating, and in this instance would otherwise interfere with the clean salad appearance, but the flesh around them is deliciously tart and perfect to use in a dressing.

tomato seeds from the salad
olive oil
salt and coarse-ground black pepper
a light vinegar (optional)

  • Sieve the tomato seeds over a bowl until  all that remains are the seeds.
  • Add 1tbs olive oil, salt and pepper to the tomato seed juice and mix to combine.
  • Taste and adjust the seasoning. Add more oil/vinegar as required.
  • Set aside until ready to serve the salad.

To Serve

  • Wash some lettuce leaves (I used Cos/Romaine), pat them dry with a paper towel and use them to line a serving dish.
  • Shake your dressing and pour over your chopped vegetables and toss gently to mix.
  • Spoon the dressed salad onto the leaves and serve.

¹I agonised over this, as it’s the only waste in this salad. Having thought about it for a while, my suggestion is to sieve the seeds to remove all the juice, and have a shot of cucumber water with your salad.

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