Tag Archive for Salad

Beets with honey and goats cheese

When you have lovely home-grown delicately flavoured beets, they don’t need much to make a delicious dish. So I sliced them very thinly, sprinkled some fresh goats’ cheese on top and drizzled with honey to make a delicious starter/salad.

Beet Goats Cheese Salad

Thai Noodle Salad

Not very thai, but it works.

Thai Noodle Salad

Thai Noodle Salad (serves 2)

1/2 cup yoghurt
1 tbsp mayonnaise
1/2 tsp sesame oil
1/2 tsp sambal
1 tsp soy sauce

1 chicken breast, poached and shredded
2 medium carrots, julienned
1/2 cucumber, julienned
125 g Chinese egg noodles, prepared according to packet instructions
30 g cashew nuts, coarsely chopped

Mix the ingredients for the dressing. Taste it, then add stuff to make it balanced. These amounts didn’t work for me, but I added stuff to taste, so I don’t know how much I used of everything in the end. But be careful with the sesame oil, you’ll probably won’t need more of that, it’s quite pungent.
Mix the chicken with the dressing. Then add carrots, cucumber and noodles. Mix. Serve, sprinkled with the cashew nuts.

Concombre à la crème

A lovely mellow cucumber salad.

Concombre a la Creme

Concombre à la crème (serves 4)
Adapted from Rick Stein’s French Odyssey

1 cucumber, peeled and thinly sliced
salt
2 tsp dill, chopped
2 tbsp cream
pepper

Mix the cucumber with a large pinch of salt in a colander, and leave to drain for 10 minutes. Mix with the dill and cream, and season to taste with pepper.

Salade de carottes râpées

One of the two classic French legumes cru (the other is Céleri Rémoulade). In France, you can buy this everywhere ready-made, in supermarkets, at charcuteries, etc. And of course people make it at home, freshly made it tastes better anyway. It is really important to cut the carrots to the right size. I’ve found cutting them by hand into julienne makes them too coarse, grating them makes them too wet and my mandoline doesn’t make quite the right julienne either. But the smallest cutter of my spiralizer does! If you have a kitchen machine, the large grating disk might work too. Or use a French mouli-julienne. Of course the right size is up to personal taste.

Salade de Carottes Rapees

Salade de carottes râpées (serves 2-3 persons)
Adapted from David Lebovitz

200-300 g carrot
1 tbsp lemon juice
1/2 tbsp olive oil
1/2 tsp dijon mustard
1/4 tsp sugar
teeny-tiny clove of garlic, mashed finely
salt and pepper
Optional: some chopped flat-leave parsley

Process the carrots by method of your liking. Mix all the other ingredients to form a nice dressing. Taste to check for seasoning. Mix the dressing with the carrots and serve. If preparing in advance, keep the dressing and carrots separate and mix just before serving.

Courgette and Feta Salad

I would never have though of making this combination of ingredients on my own. And that is what I love about the recipes by Tom Kerridge, usually they have something odd, something quirky, something that leaves you wondering if it would work. And when you make it, it is fantastic. I would love to be able to create recipes like he does, that go further than the standard combinations.
The salad consists of contrasting flavours. Soft, mellow grilled courgette; tangy, salty feta; crisp, bitter green paprika; fresh lettuce; but even though they are contrasting, they marry perfectly into a very tasty salad.
Tom Kerridge suggests to serve it as a side with slow-roast leg or shoulder of lamb, or on toast for a light lunch or supper. I like to serve it the Italian way as a separate salad course, because it is quite strong-flavoured it might otherwise overpower the other flavours of the dish. I also think it would be a great dish for a buffet, bbq or even a picnic (it is quite sturdy).

Feta and Courgette Salad

Courgette and Feta Salad (serves 4)
Adapted from “Tom Kerridge’s Best Ever Dishes”

2 Little Gem lettuces, leaves washed and separated
1 green paprika, finely diced
100 g feta, crumbled
100 ml extra virgin olive oil
4 courgettes, cut diagonally into 0.5 cm slices
sea salt
25 ml sherry vinegar

Heat a little olive oil in a large non-stick frying pan over a high heat. Fry the courgette slices in batches until golden-brown on each side (about 1-2 minutes on each side). Sprinkle a little sea salt over each batch. Arrange together with the lettuce on a large serving platter (or individual plates). Sprinkle the paprika and feta over. Mix the olive oil and sherry vinegar, drizzle over the salad. Serve.

Super salad

A very delicious salad, also perfect as something light and healthy to counteract all the indulgence of Christmas and New Years Eve. It keeps quite well, so if you make a bit extra, you can use it as lunch the next day.

Super Salad

Super salad (serves 2)
Adapted from “Leon – Ingredients and Recipes”

125 g couscous
2 tbsp olive oil
1 tsp cumin
zest and juice of 1/2 lemon
1 vegetable stock cube

1 head of broccoli, in florets
2-3 fillets smoked mackerel, skin and bones removed, flaked
1/4 cup almonds, toasted and coarsely chopped
1/4 cup dried apricots, chopped
1/4 cup raisins
2 tbsp dill, finely chopped
50 g (baby) spinach
salt and pepper
extra virgin olive oil and lemon juice

Bring 125 ml (check the package if this is the appropriate amount of water for your couscous) water to the boil, dissolve the stock cube in it and add olive oil, cumin and lemon juice/zest. Add the couscous, stir, cover and set aside off the heat. After 10 minutes, use a fork to break up the couscous and to fluff it up.
Meanwhile, cook the broccoli.
Add the broccoli, mackerel, almonds, apricots, raisins, dill and spinach to the couscous (or transfer everything, including the couscous, to a big bowl/serving plate) and carefully mix. Add salt and pepper to taste, and dress with a little more olive oil and lemon juice if you like.

Note: because I like to use the whole broccoli, and I don’t like the stalk on its own, I always cut my broccoli in such a way that there is a bit of stalk on each floret. Obviously, this causes the florets to be rather long, and makes it difficult to mix them through the salad. Therefore, I served them on the side (as you can see on the photo). If you want to have the broccoli mixed through the salad, slice them into smaller florets.

Salatteller

I’ve eaten this dish for the first time in Germany, hence the German name. It literally means salad plate, and I’m wondering why I’ve never thought of this myself, piling tasty stuff on dressed lettuce. It is very easy, there is almost no cooking involved (only the eggs), and just a little chopping, furthermore it is light but substantial enough, so it is perfect for those hot, lazy days in summer. You can make it extra easy by buying pre-chopped and pre-cooked things, and most of it can be prepped in advance, also in larger quantities, so it is a perfect buffet dish as well. And if you pack everything in separate containers, you can take it with you on a picnic as well.
Start with a lettuce and dressing you like, I used butterhead and a yoghurt dressing. Then add cooked green beans, slices of tomato, cooked corn, slices of cucumber, carrot julienne, kohlrabi julienne and/or strips of paprika. For protein (and extra jumminess) add cubes of cooked ham, cubes of cheese (I used Dutch medium aged Gouda), and quartered cooked eggs. To finish it, add a scoop of coleslaw or farmer salad. Place it all on a plate in a pretty way, and eat immediately.
A vegetarian version is also possible: omit the ham and make sure the dressing, coleslaw/farmer salad and cheese are suitable for vegetarians.

Salatteller

Carrot and orange salad

A small and fun side salad, fresh and slightly sweet. You can add bits of orange or grapefruit if you like. I like to make this in autumn and winter, when carrots are abundant but other salad vegetables are not. The salad on my photo has a bit of a strange colour, because I used white, yellow, orange and purple carrots from my garden. When you use “normal” orange carrots, the salad will be orange too. I like to grate the carrot finely, but you can also slice the carrot into julienne or grate it coarsely, if you prefer.

Carrot and Orange Salad

Carrot and orange salad (serves 2)
Inspired on a recipe of the Voedingscentrum that I read somewhere

30 g raisins
150 g carrot
30 ml orange juice

Wash the raisins and soak them 10 minutes in warm water. Wash (or peel, when you use thicker/older carrots) and grate the carrots. Drain the raisins and mix with the carrot and orange juice.

Broccoli slaw

Broccoli is usually eaten cooked. Adventurous people roast it, or make a purée from it. But what most people don’t realise is that you can eat broccoli raw as well: it makes a delicious salad. I’ve known this for quite a while, since the salad bar at the restaurant at my old job served a delicious broccoli salad (and some other delicious salads as well). Unfortunately, I’ve never been able to recreate that salad, and the recipes for broccoli salad that I found always disappointed me. This recipe isn’t an approximation of that restaurant salad, but that doesn’t matter, because this one is delicious as well!

This salad is perfect as a side with roast potatoes and grilled chicken, but it is also a great buffet dish (for example for a BBQ). And the leftovers are perfect for lunch, with some toast or some grains (bulghur or barley would be delicious), and some sliced leftover chicken (or beef, or pork, or tofu).

Broccoli slaw (serves 4-6)
From The Smitten Kitchen Cookbook

2 heads broccoli (about 350-450 g each)
45 g thinly sliced almonds, toasted
40 g dried cranberries, coarsely chopped
120 ml buttermilk (or mix a few tbsp yoghurt with milk)
120 ml mayonnaise
2 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
pepper

Trim the broccoli, and chop it into large chunks, then cut each chunk into thin slices. Cut the stems into matchsticks, the florets can stay just sliced, because those are more tender than the stems.
Mix the broccoli with the almonds and cranberries. Make the dressing by whisking buttermilk, mayonnaise, vinegar and salt until smooth. Stir in the onion and leave for 10 minutes to mellow it. Season with pepper.
Mix the dressing with the broccoli and stir until everything is even coated. Serve immediately, or store in an airtight container for 2-3 days in the fridge.

Summer couscous salad

Greek salad is a bit of a problem for me. I do like the idea, but I always find it tasting a bit raw and harsh (because of the raw paprika) and it tends to get very wet and soggy from the vegetables, draining away all the flavour of a dressing. Luckily, I found the solution: I made it into a couscous salad, roasted the paprika to make it a bit more mellow, and threw in some other ingredients that I like (roast courgette, almonds and dried apricots, some lettuce from my garden) to make it into a complete meal. Leftovers would be great for lunch the next day.

Summer Couscous

Summer couscous salad (serves 1 generously)

40 g couscous
bouillon

1/2 courgette
1 red paprika
1 clove garlic
1/2 tbsp olive oil
few sprigs of oregano

2 tomatoes
1/2 cucumber
a few leaves of lettuce
50 g olives
75 g feta
30 g almonds, roasted
30 g apricots, sliced

Preheat the grill as high as it gets.
Cook the couscous according to the instructions on the packet (it varies between brands). I like to cook it in bouillon instead of water to give it more flavour.
Quarter the red paprika and discard the seeds. Place in a baking tin skin side up and place under the grill, meanwhile slice the courgette and grill the slices in a hot skillet. When the skin of the paprika is black, it is ready. Cover the baking tin with tinfoil and set aside to cool until manageable. Then peel of the skin. Slice in bite-sized strips. (for me, this is the easiest way to grill paprika). Crush the garlic, chop the oregano coarsely and place in a bowl together with the olive oil. Dump the paprika and the grilled courgette into the flavoured oil. Add the couscous and mix. Slice the tomato and cucumber in cubes and mix with the couscous-grilled vegetables mixture. Serve with the lettuce, feta, olives, almonds and apricots. Alternatively, serve the couscous-mix with the feta, olives, almonds and apricots mixed through, on a bed of lettuce.