Tag Archives: salad

New caprese salad

Serves 4-6

  1. 1-1/2lb ripe tomatoes, cored and cut into 1in pieces
  2. 8oz cherry tomatoes, halved
  3. 3/4tsp salt
  4. 3oz rustic italian bread, processed into 1/4in-1/8in crumbs
  5. 6tb olive oil
  6. 1 clove garlic
  7. 1-1/2tb white balsamic vinegar
  8. 1 shallot, sliced
  9. 1/2 cup chopped basil
  10. 8oz burrata, room temperature
  • Toss 1-2 with 1/4tsp salt and drain for at least 30 minutes.
  • Meanwhile, toast bread crumbs in 2tb oil in a 12in skillet on medium heat for 8-10 minutes. Add 1/4tsp salt and garlic for 1 minute and set aside.
  • Whisk vinegar and remaining oil and salt and toss with tomatoes and 8-9. Cut burrata into 1in pieces, reserving liquid, and top tomato mixture. Drizzle burrata liquid, top with bread crumbs and serve.
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Larb

Serves 8

  1. 4tb oil
  2. 1 1.3oz package rice krispies
  3. 1/2tsp cayenne
  4. 2lb ground pork
  5. 8 cloves garlic
  6. 1/2tsp red pepper flakes
  7. 2 shallots, sliced
  8. 4tb fish sauce
  9. 1/4tsp sugar
  10. 4tb lime juice
  11. 1 bunch scallions
  12. 2 cups cilantro leaves, chopped
  13. 1/2 cup basil leaves, chopped
  14. 2 heads bibb lettuce
  15. 1 english cucumber, sliced
  • Heat 2tb oil in a 12in skillet and toast 2-3 for 2-3 minutes. Set aside.
  • Heat remaining 2tb oil and and cook pork until no longer pink, about 5 minutes. Stir in 5-7, pack down and cook, stirring 2-3 times, until pork browns, about 3-5 minutes. Set aside.
  • Microwave 8-9 for 30 seconds or until warmed through and toss with pork along with 10-13. Layer lettuce, pork and cucumber in single layers and serve.

Pesto panzanella with spring veggies and fried eggs

Serves 4

  1. 3 cups 1in cubes stale bread
  2. 1 cup or 25g basil leaves
  3. 1tb nuts
  4. 1 clove garlic
  5. 2tb olive oil
  6. 6oz parmesan
  7. 1 leek
  8. 1 bunch asparagus, cut into 2in pieces
  9. 12oz peas
  10. 2tsp balsamic vinegar
  11. 2tb lemon juice
  • Fry bread in a 12in skillet until golden brown, about 10 minutes. Set aside.
  • Meanwhile, pulse 2-4 with 1tb olive oil in food processor. Add remaining 1tb oil with processor running. Pulse in 2tb parmesan and set aside.
  • Cook leek for 5 minutes. Add asparagus for 3-4 minutes. Add peas for 2-3 minutes. Toss with bread, pesto, 10-11 and remaining parmesan. Divide into 4 portions and set aside.
  • Fry eggs in skillet, divide over salad and serve.

Italian chopped salad with artichoke-dill dressing

Salami and/or cheese can be replaced by extra cheese/veggies to make vegetarian/vegan

Serves 4

  1. 1 small red onion, sliced
  2. 6tb vinegar
  3. 3tb water
  4. 1tb sugar
  5. 1tsp salt
  6. 1 can cannellini beans
  7. 6oz jar marinated artichokes, drained
  8. 6tb olive oil
  9. Zest and juice of 1 lemon
  10. 1tsp dijion
  11. 3tb dill
  12. 2 hearts of romaine
  13. 1 cup olives
  14. 1 cup pepperoncini
  15. 5 radishes, sliced
  16. 5oz salami, julienned
  17. 5oz provolone, julienned
  • Microwave 1-5 for 2 minutes, stirring halfway. Mix in beans and set aside.
  • Puree 7-11. Set aside.
  • Toss 12-17. Drain onion-bean mixture and toss. Toss in dressing and serve.

Gruyere mushroom tart with butter lettuce-apple salad

Serves 4

  1. 6 portobello mushrooms, stemmed, gills removed and sliced 1/4in
  2. 1lb leeks, thinly sliced
  3. 2 cloves garlic
  4. 1tsp rosemary or thyme
  5. 9in pie dough
  6. 2oz gruyere
  7. 1 egg
  8. 2tb oil
  9. 1tb wine vinegar
  10. 8oz head butter lettuce
  11. 1 small crisp apple, thinly sliced
  12. 4tb sliced almonds, toasted
  13. 2tb chives
  • Cook 1-2 in a 12in skillet for 10 minutes. Add 3-4 for 1 minute. Set aside.
  • Meanwhile, roll out pie dough to 14in. Fill with mushroom mixture, leaving a 2in border, top with gruyere, fold over edges and brush with egg. Bake in the middle of a 425 degree oven for 15-20 minutes.
  • Meanwhile, whisk 8-9 and toss with 10-12 and 1tb chives. Top tart with remaining 1tb chives and serve.

Falafel pita

Optional: double salad to serve on the side, halve sandwich amounts and stuff  with 8oz halved cherry tomatoes

Serves 4-8

  1. 2 15oz cans chickpeas
  2. 2 eggs
  3. 5 pitas, 4 halved and remaining torn into pieces
  4. 2-1/2tsp cumin
  5. 10tb parsley
  6. 9tb oil
  7. 2-1/2tb lemon juice
  8. 3oz romaine, shredded
  9. Half an english cucumber, finely chopped
  10. 1oz feta
  11. 1-1/2 cup whole yogurt
  • Process 1-2 with torn pita, 2tsp cumin and 4tb parsley. Form into about 32 1tb 2in patties and fry in 2 batches in 1/2 cup oil in a 12in skillet on med-high heat for 3 minutes per side. Set aside.
  • Meanwhile, broil remaining pitas for 1-2 minutes per side. Set aside
  • Meanwhile, mix remaining 1tb oil with 1/2tb lemon juice and toss with 2tb parsley and 8-10. Mix yogurt with remaining 1/2tsp cumin, remaining 4tb parsley and remaining 2tb lemon juice.
  • Divide falafel and salad into pitas, drizzle with yogurt sauce and serve.