Friday, August 10, 2012

Super Summer Salads

Super Summer Salads

Take Potatoes.....

Baby potatoes, sliced in half popped on a baking tray  Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil
Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

 Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold.  The dressing soaks into the potatoes which gives a great flavour.

Take Pasta.....

Penne, Orzo pasta, cook according to instructions and combine with
Roast Red pepper, pinenuts & fresh basil
Chopped black olives, carmelized red onion, shaved parmesan cheese
Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil

Take Beetroot....
Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.
Combine beetroot with crème fraiche and top with toasted almonds
Beetroot, Radish & Roast Almond Salad

Take  Beans.....

If using fresh beans you need to soak and cook them before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing
Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil

Take Salad Leaves.....

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With  Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle
of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic

All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.
Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....
Baby leaf spinach
Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 

Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.
Cos Lettuce
Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.
Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.
Iceberg lettuce
If your kids dont like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .
Suggestions:  Try it next time you are making the kids sandwiches with
chicken & cucumber ...

Lamb's lettuce
Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce
Our traditional lettuce is still growing strong and there are so many varieties. 
Suggestions: use as a salad garnish or with mixed leaves

Little gem
Is a small compact lettuce with crispy, round leaves.
Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads  and stir-fries.

Is easily identifiable by it distinctive pinky, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly  chewy texture similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Is  strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in  salads or hot pasta, serve with goat's cheese or use sim
ply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing
1 tbls of lemon juice
1 clove of garlic crushed
¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil
2 tsp Dijon mustard
2 large tbls of lemon juice
2 cloves of garlic crushed
Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil                                                    130ml of white wine vinegar                       
1 clove of garlic finely chopped
1 tbls wholegrain mustard                                                    1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing

1 tbs of balsamic vinegar                                                             1 tbls of sunflower oil
2 tbls of extra virgin olive oil                       2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce                                                      1 lime juiced and zested
1 tbls of rice wine vinegar                                                  2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt
1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2.            Place the beets & radishes into a bowl
3.            Combine the crème fraiche & yoghurt until smooth
4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.

Red Cabbage, Sugarsnaps w Citrus Dressing
½ 1  of red cabbage
4 generous handfuls of sugar snap peas
1 large juicy orange
1 piece of ginger thumb size
1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..
2.            Slice the sugarsnaps down the centre removing any tough ends.
3.            Juice the orange
4.            Grate the ginger
5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl
6.            Pour the orange over the salad and mix thoroughly
7.            Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

 3 Sweet potatoes
8 baby potatoes
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2.            Slice the red onion thinly removing tough ends etc.
3.            Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
6.            Pop into the oven for about 20 mins or until cooked
7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

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