Turn over a new leaf: Jason Atherton's summer salad recipes

http://www.theguardian.com/lifeandstyle/2014/may/23/summer-salad-recipes-jason-atherton

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When spring gives way to summer, and the sun finally makes an appearance for more than a day at a time (fingers crossed), you can really get stuck into salads – the brighter, the better. From homemade coleslaw to the classic cold poached salmon with cucumber, the best summer salads are less cooking than assembly jobs (who wants to spend all day in the kitchen when the sun's out?). Today's recipes all feature the same very simple basic vinaigrette, but they couldn't be more different if they tried.

Crab and asparagus salad with radishes

When asparagus is in season, I use it in as many dishes as possible. Peel the bottom half of any thick spears, to remove the woody skin – having to chew on that instantly takes away the pleasure of eating asparagus. You'll need only 80ml of vinaigrette for this dish, but it keeps so well in the fridge (a good few weeks) that it seems pointless to make it in smaller quantities. Just shake it well before each use. Serves four or five.

24-30 asparagus spears, trimmed120g radishes (a mixture of red and black, ideally)1 granny smith appleThe juice of 1 lemon (or to taste)200-250g white crabmeat1 handful coriander leaves, roughly chopped1 handful chervil leaves, roughly chopped (if unavailable, use a mix of parsley and tarragon instead)Extra-virgin olive oil, to finishSea salt and freshly ground black pepper

For the vinaigrette50ml white-wine vinegar300ml extra-virgin olive oilSea salt and freshly ground black pepper, to taste

Whizz all the dressing ingredients with a hand blender until emulsified (or whisk). Pour into a sterilised bottle or jar, and refrigerate.

Bring a pan of salted water to a boil and have ready a bowl of iced water. Blanch the asparagus for two to three minutes, until tender, then drain and plunge into the iced water, to stop it cooking. Once cool, drain again, spread out on a tray lined with kitchen towel, and refrigerate.

Trim and thinly slice the radishes (with a mandoline, ideally). Put the slices in a bowl of iced water, so they stay crisp. Peel and core the apple, then chop into fine dice and put in a bowl of cold water with half the lemon juice, to prevent browning.

In a bowl, mix the crab, coriander and chervil. Drain the apple, toss into the crab with 60ml vinaigrette, season and add lemon juice to taste.

Dress the asparagus with 20ml of vinaigrette. Spoon the crab mix on to individual plates, and top with six asparagus spears. Drain the radishes, toss in a little oil and season. Scatter radish slices on each plate and serve.

Avocado, baby gem and sauteed baby carrot salad

This has a lot going for it: creamy avocado, zingy orange, crunchy lettuce, tender carrots. In winter, use clementines or grapefruit. Serves four.

3 oranges1 lime1 tbsp coriander seeds1 tbsp cumin seeds75ml extra-virgin olive oil16 young carrots with tops1 large knob unsalted butter1 tbsp olive oilSea salt and freshly ground black pepper2 ripe avocados1 baby gem lettuce, base trimmed and leaves separated3-4 tbsp vinaigrette (see crab recipe)A handful picked coriander leaves

Cut the base off two oranges, stand them upright on a board and cut off the skins and pith. Working over a bowl to catch any juices, cut out the segments from between the membranes. Juice the remaining orange and the lime.

Put the coriander and cumin seeds in a dry frying pan and toast on a high heat until fragrant. Tip into a mortar and, once cool, grind to a coarse powder. Set aside half the ground spice and mix the rest with the citrus juice, extra-virgin olive oil and some salt and pepper.

Trim the carrot stalks and save the tender leaves for garnish. Heat the butter and olive oil in a pan, add the carrots, season and toss to coat in hot fat. Sauté on medium heat for seven to 10 minutes, until lightly golden brown and tender. Transfer to a plate lined with kitchen paper.

Peel and stone the avocados, then cut the flesh into eighths. Put these in a bowl with the carrots, orange segments and spiced dressing, and toss gently. Cut six good-looking gem leaves in half; trim the rest into neat pieces. Dress the lettuce with vinaigrette.

Arrange the orange, avocado, carrots and lettuce on individual plates, garnish with the coriander and carrot leaves, sprinkle over some ground spices and serve at once.

Beetroot-cured sea trout with roast beetroot and horseradish cream

This dish, which features that classic British combination of cured fish, horseradish, watercress and beetroot, is on the menu at Berners Tavern. You could use salmon instead of sea trout, but I'm a big supporter of our amazing farmed sea trout. Serves four.

500g skinless, boneless sea trout fillets (the thickest you can find)75g picked watercress leaves, to serve3 tbsp vinaigrette (see crab recipe)

For the beetroot cure250g beetroot, peeled and cut into rough chunks250g rock salt½ tsp fennel fronds1 handful tarragon, leaves only125g caster sugar

For the roast beetroot75g rock salt12 baby beetroot

For the horseradish cream30g fresh horseradish, peeled and cut into small chunks100ml whipping cream

Check the fish for pinbones. Put all the cure ingredients in a food processor and blitz to a smooth, wet paste (you may need to stop the machine once or twice, to scrape down the sides).

Spread a thin layer of cure over the base of a baking tray and lay the fish on top. Pour the remaining cure on top, then cover with cling-film and refrigerate for 48 hours. Wash off the cure, pat the fish dry, then wrap in cling-film and refrigerate.

Heat the oven to 160C/320F/gas mark 3. Spread rock salt over a small oven tray, lay the baby beets on top and roast for an hour, until tender to the core when pierced with a small sharp knife. Transfer to a bowl and cover with cling-film. When cool enough to handle, peel the beetroot, then cut into halves (or quarters if the beetroot are on the large side).

Put the horseradish in the small bowl of a food processor and blend as fine as possible. In a bowl, whip the cream to medium peaks, then carefully fold in the horseradish, tasting and seasoning as you go, until you are happy with the flavour.

Cut the cured trout thinly on a diagonal. Dress the watercress with vinaigrette. Arrange the fish, watercress, beetroot and cream on individual plates, and serve.

• Jason Atherton's latest restaurant, City Social, opened this month in London. His new book, Social Suppers, is published in June by Absolute at £25. To order a copy for £18.99 call 0330 333 6846, or go to theguardian.com/bookshop.