Salads are simply wonderful. Sweet and cool with fruit over yoghurt to start the day and with whipped cream for a luscious dessert after dinner. Robust enough for a main course - think of fragrant Asian crispy beef with glass noodles and shredded vegetables, they can also be an elegant take on lunch like the French classic niçoise. Salads create an endless option for a side dish to enhance the main course with a delicate tangle of leaves and micro herbs, a creamy coleslaw or the fresh herb extravaganza of tabbouli. Raw or cooked, dressed with oil and vinegar, spices and herbs to enhance the dominant elements of the dish, salads are a genius element of dining.