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Posts Tagged ‘Lettuce’

Lettuce & Celery Salad and Blue Cheese Dressing

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , on 29 August 2024| 1 Comment »

We love a blue cheese dressing – the perfect thing for crunchy lettuce and super fresh celery.

Lettuce and blue cheese dressing – serves 4

  • 1 large butterhead, cos, or little gem lettuce
  • 1 head of tender celery
  • a small handful of chives, thinly sliced
  • a handful of pumpkin seeds

FOR THE DRESSING:

  • 150g soft blue cheese
  • ½ a small clove of garlic, finely grated
  • 2 tsp Dijon mustard
  • 2 tsp runny honey, plus extra to taste
  • 1 tbsp apple cider vinegar
  • 2 tbsp crème fraîche
  • 2 tbsp good mayonnaise
  • 2 tbsp extra virgin olive oil

Make the dressing first by crumbling the blue cheese into a large bowl, then add the garlic, mustard honey, and vinegar and season with black pepper. Use a fork to mash to the cheese and mustard to a coarse paste, then work in the crème fraîche and mayonnaise. Stir in the olive oil and taste – add a bit of salt if you think it needs it or a bit more honey or vinegar.

Cut the base from the lettuce and separate the leaves. Wash and dry thoroughly.

Trim the base of the celery and separate the stems. Wash, dry thoroughly and trim the ends, then slice into 1-2cm pieces at an angle.

Tear the salad leaves into a large bowl. Add the celery and spoon over half the dressing. Turn the leaves and celery in the dressing, then sprinkle over half the chives. Arrange the leaves over a large platter and sprinkle over the pumpkin seeds and spoon over the rest of the dressing. Sprinkle with the remaining chives and season lightly with black pepper and salt, then serve.

(Original recipe from Outside by Gill Meller, Hardie Grant: Quadrille, 2022.)

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Green Salad with Carrots and Pistachios

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 12 July 2023| Leave a Comment »

We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!

Green salad with carrots and pistachios – serves 4

  • 4 carrots, grated
  • 1 tsp Dijon mustard
  • 20g sultanas
  • 5 tsp white wine vinegar
  • 60ml olive oil
  • 1 small clove of garlic, crushed
  • 100g plain yoghurt
  • ½ tsp caster sugar
  • 10g mint leaves, finely chopped
  • 20g parsley leaves, finely chopped
  • 1 baby gem lettuce, leaves separated and halved lengthways
  • 1 white chicory, leaves separated and halved lengthways
  • 1 butterhead lettuce, leaves separated and large ones halved lengthways
  • 30g pistachios, toasted and lightly crushed

Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.

Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.

Combine the chopped mint and parsley in a bowl.

Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.

Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.

(Original recipe by Yotam Ottolenghi in the Guardian.)

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Chopped Chicken Salad

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , , on 11 May 2021| Leave a Comment »

You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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Little Gem Lettuce Risotto

Posted in Food, Italian, Vegetarian, tagged , , , , , on 13 August 2012| Leave a Comment »

Who says lettuce is just for salad? An unusual contrast of flavours and textures which works exceptionally well.

Little Gem Lettuce Risotto – to serve 4

  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice (carnaroli or arborio)
  • 1 large glass of white wine
  • 1.5 litres vegetable stock, kept hot
  • 50g Parmesan, grated
  • 2 little gem lettuces, torn into small pieces

Melt a knob of butter in a large saucepan, add the onion and garlic and cook until soft and translucent.

Add the rice and stir to coat with the butter. Add the wine and stir until evaporated.

Add the stock gradually, a ladle at a time, until the rice is cooked but still has a bit of bite – you probably won’t need all of the stock.

Add the cheese and lettuce, stirring to gently wilt the lettuce leaves. Serve with some extra cheese.

Drink with: a glass of sparkling Spanish Cava. We had a bottle open and it was a great match!

(Original recipe from BBC Good Food)

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