TIt's a fine line when a bag of salad gets knocked over. One minute it's perfect, the next it's compost. To preserve wilted salads, chefs are taught to refresh the salad by picking out and discarding imperfect leaves and gently soaking the rest in ice-cold water (adding a pinch of salt, vinegar or lemon Make the water acidic (sprinkle a little) juice will help clean the leaves and remove unnecessary odors). Rather than pulling the leaves out of the water, carefully lift them out of the water. Otherwise, sand and dirt may stick to the leaves.
Even if the leaves no longer look fresh and appetizing, if they are still edible, why not try cooking them? Salad leaves are a great substitute for leafy greens like spinach, kale, and cabbage. Almost any bagged salad containing spinach, arugula, or beet greens can be turned into a delicious soup.
salad bag soup
Wilted salad leaves aren't particularly appealing, but if you find them before they completely discolor, use them up in this wonderfully easy, super quick, protein-rich, bright green dish. Remove and discard any damaged leaves, wash with cold water, and stir into the soup base.
I like potatoes for their nutritious value and subtle flavor, so I often use cooked white beans to thicken soups, but this time I was out of them so I used chickpeas instead. To enhance the familiar chickpea flavor, I added toasted cumin and a squeeze of lemon juice.
This dish is similar to watercress soup, so I would serve it with lots of double cream, extra virgin olive oil and freshly ground black pepper.
service 2
2 tablespoons olive oil
1 onionPeel and finely chop (about 100g)
1 large garlic clovepeel and coarsely chop
400 white kidney beansor chickpeas (with liquid)
Salad leaves for salad 50-100g
optional toppings
squeeze a lemon
extra virgin olive oil
cream
soft goat cheesecollapsed
toasted spicescumin, coriander, and/or nigella seeds etc.
Pour plenty of oil into a pot and heat over medium heat. Before the oil gets too hot, add the onion and garlic and fry for 2 to 3 minutes, stirring occasionally, and keep an eye on the heat so they don't burn.
Add the white beans and aquafaba from the can and pour enough boiling water to cover them by about 1cm. Once it boils, reduce the heat to low and simmer for about 3 minutes. Turn off the heat, add the salad leaves and mix until smooth and season to taste. Depending on your preference, top with a drizzle of extra virgin olive oil and cream, or a little crumbled soft cheese or a plant-based alternative.
