Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Salad’

Smoked ham salad, with shaved Gruyere, Escarole & Walnuts

You know those fab salads that they serve in French bistros? Well this is one of those and it’s from Rick Stein’s French Odyssey – a book we never travel to France without.

Wine Suggestion: this wine reminded us of holidays in the Dordogne in France so we chose a white Bergerac from Chateau le Tap, a nearly even blend of Sauvignon Blanc and Semillon with a touch of Muscadelle thrown in.

Smoked ham salad with shaved Gruyère, escarole and walnuts – serves 4

  • 1 escarole lettuce or 2 English curly lettuces
  • 100g piece of Gruyère cheese
  • 400g of good quality smoked cooked ham – about 12 very thin slice
  • 10 walnuts in the shell
  • 1 small bunch of chives, chopped

FOR THE DRESSING:

  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (or use more olive oil if you haven’t got this)

Remove the outer lettuce leaves and discard, then break the rest into leaves. Wash and dry well in a salad spinner.

Cut the cheese into very thin strips using a cheese slicer or mandolin.

For the dressing, whisk together the mustard, lemon juice and vinegar. Add the crème fraîche, whisk until emulsified then gradually whisk in the olive and walnut oils. Season to taste with salt and pepper.

Arrange the sliced ham, lettuce leaves and shaved cheese onto 4 plates and scatter over the shelled walnuts. Drizzle over the dressing and sprinkle with the chives.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

Advertisements

Read Full Post »

Chopped Salad

Anna Jones refers to this as her all-time favourite chopped salad and we think it might be ours too!

Chopped salad with honey dressing – serves 4

  • 2 carrots, peeled
  • ½ cucumber
  • 6 radishes
  • 100g seeds toasted (we used a mix of sunflower & pumpkin seeds)
  • 4 scallions
  • 12 cherry tomatoes
  • 2 little gem lettuces
  • a few sprigs of mint, leaves picked
  • a few sprigs of basil, leaves picked

FOR THE DRESSING:

  • ½ tsp mustard
  • ½ tsp runny honey or maple syrup
  • a splash of red-wine vinegar
  • a big splash of extra-virgin olive oil

Use your biggest chopping board and start by roughly chopping the carrot, cucumber and radishes, then sprinkle over the seeds.

Next chop the scallions, tomatoes, little gem and mint together then mix everything on the board together.

Make the dressing in a bowl, then pour over the salad and mix again. Season and tip into a big bowl.

(Original recipe by Anna Jones in The Guardian)

Read Full Post »

Crispy Parma ham w avocado and hot tomato dressing

A really nice dish to serve as a starter in late summer when the tomatoes are at their best.

Wine Suggestion: We love serving slightly-chilled, young, light reds with salads like this. Given the Parma ham we chose the Colterenzio Pinot Nero from the Alto Adige, but it could have easily been a Joven Tempranillo, Beaujolais or Cheverny rouge. Young, lighter bodied, fruity and with a fresh acidity; perfect.

Crispy Parma Ham with Avocado & Hot Tomato Dressing – serves 4

  • 5 tbsp olive oil, plus a bit extra
  • 85g Parma ham, roughly torn
  • 2 large plum tomatoes, quartered, seeded and cut into thin slivers
  • 15g basil, roughly chopped
  • juice of 1 lemon
  • 100-120g mixed salad leaves
  • 1 large ripe avocado, peeled and sliced

Heat 1 tbsp of the oil in a non-stick frying pan over a high heat. Add half the Parma ham pieces, add some freshly ground black pepper and fry for one minute per side until crisp. Transfer to a plate and keep warm while you repeat with the rest of the ham.

Wipe any excess fat out of the pan and return to a low heat. Heat 4 tbsp of olive oil, then add the tomatoes, basil and lemon juice. Season with freshly ground black pepper and gently heat through for about 30 seconds.

Arrange the salad leaves on 4 plates. Top with the avocado slices, then pile on the crispy ham and spoon over the hot dressing. Serve immediately with a little extra salt if needed and an extra drizzle of olive oil.

(Original recipe by Lesley Waters in BBC Good Food Magazine, September 2001)

Read Full Post »

Couscous and mograbiah with oven-dried tomatoes

Mograbiah is a large variety of couscous that we were unable to find for this recipe but Italian fregola worked well. We also started this too late to make our own labneh but a soft goat’s cheese log rolled in dried mint and black pepper made a good substitute. We hope the guys at Ottolenghi wouldn’t be too horrified. Serve this for lunch or as a side dish for roast or barbecued meat.

Couscous and mograbiah with oven-dried tomatoes – serves 6 to 8

  • 16 large, ripe plum tomatoes, cut in half lengthways
  • 2 tbsp muscovado sugar
  • 150ml olive oil
  • 2 tbsp balsamic vinegar
  • 2 onions, thinly sliced
  • 250g mograbiah (or fregola)
  • 400ml chicken stock/veg stock
  • a pinch of saffron strands
  • 250g couscous
  • 1 tbsp picked tarragon leaves
  • 1 tbsp nigella seeds
  • 100g labneh (we used a soft goat’s cheese log rolled in dried mint and freshly ground black pepper)

Preheat the oven to 150C/Gas 2.

Put the halved tomatoes on a baking tray, with skins down, and sprinkle with the sugar, 2 tbsp of the olive oil, plus the balsamic vinegar and some salt and pepper. Bake for 2 hours or until the tomatoes have lost their moisture.

Meanwhile, sauté the onions in 4 tbsp of the olive oil over a high heat for 10 to 12 minutes or until dark golden.

Cook the mograbiah or fregola in a large pan of salted boiling water (follow the instructions on the pack but cook until soft but with a little bite). Drain well and rinse under cold water.

Bring the stock to the boil in a saucepan with the saffron threads and a pinch of salt. Put the couscous into a large bowl and add 3 tbsp  of the olive oil  and the boiling stock. Cover with cling film and leave for 10 minutes.

After the 10 minutes, fork the couscous to get rid of any lumps. Add the cooked mograbiah, the tomatoes and any juice, the onions and their oil, plus the tarragon and nigella seeds. Taste and adjust the seasoning and oil if needed – it will likely require a good dose of salt.

Serve the dish at room temperature with the labneh (or goat’s cheese) on top, drizzle with the rest of the oil and finish with the remaining nigella seeds.

(Original recipe from Ottolenghi: the cookbook, by Yotam Ottolenghi & Sami Tamami, Ebury Press, 2008.)

Read Full Post »

Tomato & Olive Salad

Fabulous flavours in this easy summer salad by Sabrina Ghayour. Great with barbecues – there’s still time before the cold evenings arrive.

Tomato & Olive Salad with Za’atar &  Buttermilk Dressing – serves 6 to 8

  • 800g mixed tomatoes
  • 250g pitted mixed olives
  • 15g chives, snipped
  • 200ml buttermilk
  • olive oil (Sabrina suggests a flavoured one like garlic or lemon)
  • 2 tbsp za’atar

Slice the tomatoes horizontally into 1cm-thick slices and arrange on a large platter. Spread the olives around the plate and scatter over half of the chives. Season generously with good sea salt and black pepper.

Season the buttermilk well with salt and a good slug of olive oil, the drizzle this over the salad. Scatter over the remaining chives and sprinkle over the za’atar. Serve right away.

(Original recipe from ‘Feasts’ by Sabrina Ghayour, Mitchell Beazley, 2017.)

Read Full Post »

Orzo & tomato salad

A characterful and bright salad that tastes great with barbecued lamb. Easily halved.

Orzo & Tomato Salad with Capers & Kalamata Olives – serves 6 to 8

  • 350g orzo pasta
  • 2 x 290g deli packs of sunblush tomatoes, drained & cut into strips – reserve the oil
  • 400g green beans, trimmed & halved
  • 200g pitted Kalamata olives, roughly halved
  • 50g flat-leaf parsley, leaves and stems finely chopped
  • 400g feta cheese, crumbled into small chunks
  • 100g pine nuts
  • 240g capers in brine, drained

Cook the orzo according to the pack. Rinse well in cold water and leave to drain in a sieve for 10 minutes.

Put the drained orzo into a large mixing bowl. Add 2 tbsp of oil from the tomatoes and mix well.

Cook the green beans in boiling water for 6 to 8 minutes or until tender, then drain and put into a bowl of cold water to stop them cooking. Drain well.

Add the green beans to the orzo along with the rest of the ingredients and mix well. Add some more of the tomato oil and season generously with salt and black pepper.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

Read Full Post »

Cherry tomato salad with wholegrain mustardSuch a nice tomato salad with lots of delicious dressing for which you will require some crusty bread. You do need to skin the tomatoes but it actually takes no time at all if you follow the instructions below and it allows them to soak up the dressing so don’t be tempted to leave that step out.

Cherry tomato salad with wholegrain mustard – serves 4 to 6

  • 900g cherry tomatoes
  • 50g walnuts, coarsely chopped

FOR THE DRESSING:

  • small bunch of tarragon
  • 2 tbsp balsamic vinegar
  • 1 heaped tbsp wholegrain Dijon mustard
  • 125ml walnut oil or olive oil

Peel the tomatoes by cutting a slit in the base of each then putting them into a large bowl. Pour over some boiling water from the kettle and immediately drain – the skins should peel of easily.

Keep a sprig of tarragon to garnish and remove the rest of the leaves from the stalks. Coarsely chop the leaves and discard the stalks. Whisk the vinegar and mustard together with some salt and pepper. Gradually whisk in the oil so the dressing thickens slightly, then whisk in the chopped tarragon.

Pour the dressing over the tomatoes,  mix gently and taste for seasoning. You can leave at room temperature for a couple of hours at this point. Pile into a salad bowl and sprinkle with the walnuts and the reserved tarragon just before serving.

(Original recipe by Anne Willan IN: BBC Good Food Magazine, April 2002)

Read Full Post »

Older Posts »