2015 Summer Salads

Beetroot, Radish & 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.

Pink Slaw

4 generous handfuls of red cabbage

4 generous handfuls of white cabbage

2 tablespoons of crème fraiche

½ tablespoon of horseradish

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. Same for the white cabbage
3. Combine the Crème Fraiche and horseradish and mix through 
4. 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…

Fatoush Salad 

A Greek inspired salad of diced veggies tossed with a lemon dressing & topped with fried Haloumi cheese.

2 red peppers cored & diced

1 cucumber diced

4 nice ripe vine tomatoes diced

1 red onion finely chopped

2 garlic cloves  crushed

2 tablespoons chopped parsley, coriander & mint

3 Pitta breads grilled, & torn into bite size pieces

1 tbls olive oil

4 slices of haloumi cheese, sliced

Lemon Dressing

4 tbls olive oil

2 tbls lemon juice

1 tbls water

½ teasp of sugar

salt & pepper

Combine the lemon juice, sugar, water, salt and pepper, then gradually whisk in the olive oil.

Combine all the veggies & herbs in a large bowl and toss with the lemon dressing.  Now add your grilled pita bread and combine well until all ingredients are nicely coated.  This salad is best left now to infuse for about 20 mins.  Just before serving.. heat the oil in a non stick pan and gently fry the haloumi slices..  Transfer salad to a large platter with the haloumi placed on top..

Buy infused oils - they are a wonderful way of getting flavour easily into salads

Greek Salad w chilli oil..  Buffalo Mozzarella Salad with lemon oil –

My favourite salad at the moment – plate of baby leaves topped with buffalo mozzarella slices x 4 – beetroot x 2 sliced , half an avocado sliced,  Roma tomatoes, cucumber for crunch - fresh basil leaves – sesame seed, pumpkin seeds – balsamic – honey & little olive oil dressing 

Lettuces and salad

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 wited 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.

Frisée

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 don’t 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

Mizuna

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

Radicchio

Is easily identifiable by it distinctive pinkish, 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.

Rocket 

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 simply as a garnish