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Posts Tagged ‘Salad’

Radish & fennel salad

Let’s eat more radishes. They’re delicous and in season right now. Try this easy spring salad that tastes good with almost anything.

Lemony Radish & Fennel Salad – serves 4

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Separate the leaves from the radishes, then wash & dry them.

Finely grate the zest of half the lemon, then juice all of it.

Put the lemon zest into a salad bowl and stir through the shallots. Leave to macerate.

Trim the fennel & slice it as finely as possible (a job for your mandolin if you have one). When you’re ready to serve, toss all the ingredients, including the radish leaves, with the lemon juice & olive oil. Season with salt and black pepper.

(Original recipe from BBC Good Food)

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Rainbow noodle salad

A healthy salad for lunchboxes and a good use for red cabbage which always seem impossible to get through. If you have a mandolin it will make short work of shredding the vegetables.

Rainbow Veg Noodle Salad – serves 2

  • 50g medium egg noodles
  • sesame oil
  • juice of ½ a lime
  • 1 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 1 carrot, peeled and julienned
  • ½ a red pepper, thinly sliced
  • ¼ of a small red cabbage, thinly sliced
  • 50g sugar snap peas
  • 1 scallion, sliced
  • 1 tsp toasted sesame seeds

Cook the noodles according to the instructions on the packet, then rinse under cold water and drain well.

Whisk 2 tsp of the sesame oil, the lime juice, peanut butter and rice wine vinegar together in a large bowl. Add a splash of boiling water if the dressing appears too thick.

Add the noodles, carrot, pepper, cabbage and sugar snaps and toss to coat.

Divide between 2 containers and scatter with the scallion and sesame seeds.

(Original recipe from BBC Olive Magazine, February, 2014.)

 

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Greek salad

Perfect with many Greek dishes, but none mores than barbecued lamb cutlets or kebabs/souvlaki. You could also serve it as as starter with some crusty bread. A very popular salad in our house when the days get warmer. In fact, we blogged it here a few years ago and it’s still a firm favourite.

Greek Salad – serves 4

  • 450g ripe tomatoes
  • ½ a cucumber
  • 1 red onion (we only use half an onion)
  • 200g Greek feta cheese
  • 4½ tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp ouzo/Pernod
  • 2 tbsp chopped dill
  • 20 small black olives
  • large pinch of dried oregano – Greek if you can find it

Cut the tomatoes into chunky pieces and cut the cucumber in half lengthways and then across into thick slices. Slice the red onion as thinly as possible (a mandolin is good for this if you have one). Crumble the feta into chunky pieces.

To make the dressing whisk the olive oil, ½ tsp salt, the red wine vinegar, ouzo/Pernod and some black pepper in a large salad bowl. Add the tomatoes, cucumber and onions and toss gently. Add the feta, dill and olives and mix briefly.

Drizzle with more olive oil, sprinkle with the dried oregano and some coarsely ground black pepper.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Feta salad with spinach, crispbread, sumac & pinenuts

Another success from Sam & Sam Clark of Moro. Great textures and interesting flavours. Works as a starter or a side with grilled meat.

Feta salad with spinach, crispbread, sumac & pinenuts – serves 4

  • 500g young spinach, washed and dried (in a salad spinner ideally)
  • 200g good-quality feta cheese, crumbled
  • 1 dessertspoon fresh oregano or marjoram leaves
  • 75g pinenuts, very lightly toasted
  • 25g butter
  • 2 pitta breads
  • ½ garlic clove, crushed to a paste with salt
  • 1 tbsp good-quality red wine vinegar
  • 2 tsp sumac
  • 4 tbsp extra virgin olive oil
  • sea salt and black pepper

Preheat the oven to 180C/350F/Gas 4.

Melt the butter. Split the pitta in half lengthways and brush the melted butter on both sides. Put the pittas on a rack in the middle of the oven and bake for 10-15 minutes or until golden brown. Remove and cool.

Whisk the garlic, red wine vinegar, sumac, olive oil together to make a dressing. Season to taste with the salt and pepper.

Put the spinach, roughly broken crispbread, half the feta cheese, the oregano/marjoram and pinenuts into a large bowl. Pour over most of the dressing and toss together. Serve with the rest of the feta and dressing on top.

(Original recipe from Moro: the cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Coronation Chicken

This is great for when you’re asked to bring a dish to a garden or other party. It feeds lots of people and is easy to transport and serve cold when you get there. Coronation Chicken might seem a bit old fashioned but watch it disappear – a favourite of adults and kids alike and well worth a bit of effort earlier in the day. Only perfectly ripe mangoes will do!

Wine Suggestion: There are a few options to match with this dish but our favourites are a good, but fruity Beaujolais, slightly chilled; Domaine Rochette’s Brouilly comes to mind. Alternately we also like a good, youthful Viognier and we’ve been enjoying Jean-Michel Gerin’s le Champine Viognier from the Northern Rhone where the exuberant fruit is balanced with texture and a fresh joie-de-vivre.

Coronation Chicken with Mango & Roasted Cashews – serves 8-10

  • 1.3kg chicken breasts
  • 1.2 litres chicken stock (home-made preferably for this dish)
  • 1 ½ tbsp lemon juice
  • 2 ripe mangoes, peeled and cut into 1cm pieces
  • 175g celery, chopped
  • 4 scallions, chopped
  • 125ml natural yoghurt
  • 125ml mayonnaise
  • 1 ½ tsp curry powder
  • ½ tsp cumin seeds
  • 150g roasted cashew nuts
  • 2 tbsp coriander, chopped

Bring the chicken stock to the boil in a large saucepan. Season the chicken breasts with salt and pepper and simmer gently in the hot stock for 5-7 minutes, depending on how big they are. Turn off the heat, cover the pan and allow the chicken to cool in the liquid. When cooled, remove with a slotted spoon and cut the chicken into small dice.

Mix the chicken with the lemon juice in a large bowl and season well with salt and pepper. Add the mango, celery and scallions.

Whisk the yoghurt and mayonnaise together.

Toast the cumin seeds in a hot frying pan for a few seconds, add the curry powder and cook for another couple of seconds. Grind, cool and add to the yoghurt and mayonnaise. Pour the sauce over the other ingredients and toss gently. Taste and season if necessary.

Just before serving, add the roasted cashew nuts, scatter with coriander and serve.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

 

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Potato salad

Nothing beats minty new potatoes. We like to make this in May when the Jersey Royals arrive and the promise of summer is just around the corner but of course it’s good all summer long.

Potato & mint salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see recipe below)
  • 6 tablespoons mayonnaise
  • 2 tbsp plain yoghurt
  • a large bunch of mint, chopped

Put the potatoes in a pan of salted water and bring to the boil. Simmer for about 15 minutes or until tender, then drain and put into a bowl with the French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season really well with salt and pepper.

French Dressing: Blend 200ml red/white wine vinegar, 200ml extra virgin olive oil, 400ml sunflower oil, 1 garlic clove, peeled and finely chopped, 3 tbsp wholegrain mustard, and 1-2 tbsp honey and season with salt and pepper. This makes 800ml of dressing and will keep in the fridge for a few weeks.

(Original recipe from Avoca Salads by Hugo Arnold, Avoca Ltd., 2007.)

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Feta, fresh & semi-dried tomato couscous

We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.

Tomato & Feta Couscous Salad – serves 4

  • 200g couscous
  • 250g piece of feta cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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