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.
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 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
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
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.
Suggestions: use in mixed salads and stir-fries.
Radicchio
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.
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 by its own delicious self!!
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 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…
