recipe and cooking video: Salads

Showing posts with label Salads. Show all posts

Thursday, March 15, 2012

Pineapple Apple Salsa

A delicious blend of fresh pineapple, apples, tomatoes, onions and rock leaves makes up this sweet, spicy and tangy fruit salsa. Enjoy them as a snack with some taco chips or serve with an array of seafood.

300 g Fresh pineapple, chopped
2 Apples, diced
1-2 Tomatoes, diced
1 Small purple onion, finely chopped
1/2 Yellow onion, finely chopped
1/4 Red bell pepper, finely chopped
1 handful Rocket leaves, chopped
1 clove Garlic, minced
2 tbsp Fresh lime juice
1 tsp Honey
1/2 tsp Chilli flakes

Combine all ingredients in a bowl. Cover and refrigerate for at least an hour to allow the flavours to blend together.

Tuesday, February 28, 2012

Belgian Endive, Radicchio, and Blood Orange Salad

A simple, fresh tossed salad with Belgian endive, radicchio, and blood oranges dressed with avocado oil and Balsamic cream. Gorgonzola can be added to the salad to balance bitter radicchio and give contrast to the sweetness of blood oranges.

1 head Belgian endive
1/2 head Radicchio
2 Blood oranges or valencia
Butter lettuce (optional)
50 g Gorgonzola (optional)
1 small handful Parsley leaves
Balsamic cream
Avocado oil
Salt and pepper to taste

Cut the Belgian endives into bite-size pieces, or cut lengthwise into 8 wedges, discarding the hard inner core. Tear the radicchio, butter lettuce if used, into bite-size pieces too. Cut all peel and white pith from oranges. Cut between membranes of oranges to release the segments into a bowl.
Toss all the prepared vegetables with diced Gorgonzola, if used, in a large serving dish. Arrange orange segments over. Garnish with the chopped parsley leaves. Drizzle the salad with balsamic cream and avocado oil. Season to taste with sea salt and pepper.

Wednesday, February 22, 2012

Black-eyed Pea Salad with Prosciutto

A black-eyed pea salad with Prosciutto, sundried tomatoes, pepperrocini, red onion, tossed with a simple fresh herb vinaigrette and served on a bed of Belgian endive leaves. You can serve it either as an appetizer or a side dish.

Black-eyed peas are an excellent source of calcium (an important nutrient for the health of our bones and teeth), folate (support red blood cell production and Allow nerves to function properly), and vitamin A (essential for maintaining healthy skin and vision ), among other nutrients. They are thought to bring you luck and prosperity if eaten on New Years, but they are healthy and delicious any time of the year.

Dried black-eyed peas, also known as the cow peas, are easy to use as they requires no soaking and cook quickly. If you are in a hurry, canned variety can be an option.

2 cup Dried black-eyed peas
60 g Prosciutto, diced
5-6 Sundried tomatoes, drained and chopped
3-4 Pepperocini, chopped
1 Small red onion, finely chopped
90 ml Olive oil
120 ml Red wine vinegar
2 tbsp Flat parsley leaves (or thyme), finely chopped
1 clove Garlic, minced
Sea salt and freshly ground pepper
1-2 head Belgian endives
3 Grape tomatoes, cut into wedges (optional)

Place black-eyed peas in large saucepan of water. Bring it to a boil over medium-high heat. Reduce heat to low and simmer for 40 minutes or until peas are tender but not mushy.
Meanwhile, in large bowl, whisk together olive oil, red wine vinegar, parsley or thyme, minced garlic, salt, and black pepper.
Drain black-eyed peas. Add to bowl with dressing along with prosciutto, sundried tomatoes, pepperocini, and red onion. Toss well to combine. Cover and chill for at least 4 hours.
Remove root end from endive and separate the leaves, rinse and pat dry. Arrange the endive leaves on a serving dish. Spoon the peas onto the leaves and arrange the tomato wedges, if used, on top. Serve at room temperature or chilled with a garnish of fresh thyme or parsley, if desired.

Monday, January 2, 2012

Radicchio Salad with Chicken in Kiwi Vinaigrette

A quick, light and tasty salad with leftover pan-seared chicken breast (turkey could be used instead here), antioxidant-rich radicchio, kiwifruit, cherry tomatoes, physalis (aka cape gooseberry) tossed with a fresh, fruity and delicious kiwi vinaigrette dressing. So If you feel stuffed and want a a healthy and soothing meal after holiday feasts, this salad might be what you need.

Kiwi Vinaigrette	Salad
2 Kiwi fruits, peeled and coarsely chopped 3 tbsp Orange juice 2 tbsp Canola oil 1 tbsp White wine vinegar 1/2 tsp Dijon mustard 1 tbsp Honey Salt and pepper to taste	200 g Leftover pan-seared chicken breast 1/2 head Radicchio, coarsely chopped 2 Kiwi, peeled and cut into wedges 1/2 Yellow onion, sliced 5 Cherry tomatoes, cut in half 10 Physalis fruit, cut in half

To make the dressing, combine all the ingredients in a blender and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.
Cut the chicken into bite-size pieces. Coarsely chop the radicchio leaves. Arrange the radicchio and onions on a large serving platter. Top with chicken, kiwi,tomato,and physalis halves. Serve with kiwi vinaigrette.

Saturday, December 17, 2011

Whole Grain Bulgur Salad with Mango and Walnut

Bulgur, or Bhulghur, is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking into small pieces, which are sorted into different grain sizes: fine, medium and coarse. Whole grain coarse bulgur has the coarse bulgur size while it is darker in colour and has twice more fiber compared to regular bulgur. Bulgur will absorb twice its volume in water and can be used as a substitute for almost any rice dish. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

Bulgur has a mildly nutty and roasted flavour and can be used in baked goods, casseroles, stuffing, soups, salads. It is a good source of protein, iron, magnesium, and B vitamins. It is packed with fiber and contains very little fat. This is a very simple and delicious bulgur salad that's quick to put together and consists primarily of whole grain bulgur, mangoes and walnuts.

130 g Whole grain coarse bulgur
500 ml Water
1 tbsp Onion, finely chopped
1 clove Garlic, minced
2 tbsp Spring onions, finely sliced
250 g Mango, diced
1 handful Walnuts, roasted and coarsely chopped
1 tbsp Avocado oil
Salt Sea salt & freshly mulled black pepper to taste

Rinse the bulgur. Bring water to a boil, add in bulgur. Return to a boil, reduce the heat to low, cover and cook for about 20 minutes until soft, but not mushy.
Drain and transfer the bulgur into a large bowl. Stir in the chopped onion, minced garlic, spring onion slices, diced mango, chopped walnuts and avocado oil. Toss well. Season with salt and freshly mulled black pepper. Serve warm and chilled.

Friday, October 7, 2011

Fried Couscous Salad with Gorgonzola

Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.

Stir-fried Couscous Salad with Gorgonzola

Inspired by Giada De Laurentiis

Couscous	Dressing
500 ml Hot vegetable broth 1/3 tsp Salt 280 g Couscous 60 ml Extra-virgin olive oil 2 Garlic cloves, peeled and crushed 80 g Gorgonzola, cut into 1/2-inch pieces 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces 4-5 Sun-dried tomatoes, chopped 2 tbsp Chopped red basil leaves	60 ml Extra-virgin olive oil Zest and juice from 1/2 large lemon 1/2 tsp Salt 1/4 tsp Freshly ground black pepper

In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.

Saturday, October 1, 2011

Gorgonzola Radicchio Salad with Orange Vinaigrette

Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.

Orange Vinaigrette	Salad
60 ml Orange juice 2 tbsp White balsamic vinegar 80 ml Olive oil 2 tsp Dijon mustard 2 tsp Honey 1 tbsp Sesame seeds, roasted Freshly ground black pepper and salt, to taste	1/2 Radicchio, torn into bite-sized pieces 100 g Gorgonzola, cubed 1 handful Arugula leaves 100 g White grapes, seedless 1/4 Mango, diced 1 tbsp Sundried tomatoes, diced

In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.

Wednesday, September 7, 2011

Beetroot Salad with Walnut Oil and Chervil & Mangelwurzel Stir-fry

Here is another very simple and surprisingly tasty cooked beet salad simply dressed with walnut oil and sherry vinegar. Except for cooking the beets, which takes less than an hour to boil in water, the salad is ready in no time at all.

Mangelwurzel, shortened to mangel, or mangold, aka chard, is one of the cultivated leafy vegetables derived from beet. Like pumpkin, mangelwurzel was traditionally grown as cattle food. However, during the 18th century, European farmers improved mangelwurzels in size and flavour, it has become an excellent addition to our tables. If you love beets, then give this rustic crop a try. You will love them!

Beetroot Salad with Walnut Oil and Chervil

3-4 Medium beetroots
1 tbsp Freshly chopped garden chervil
1/3 tsp Fleur de sel
Walnut oil
Sherry vinegar

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 30-40 minutes, until tender. Drain and cool.
Once the beets are cool, thinly cut beets acrossways with a mandolin slicer. Finely chop the garden chervil.
Arrange the slices of beets on a serving plate. Sprinkle the chopped parsley and fluer de sel over the beets. Drizzle walnut oil and sherry vinegar over.

Stir-fried Mangelwurzel with Garlic and Black Forest Smoked Bacon

3 slice Black forest smoked bacon
300 g Mangold leaves
2 tbsp Canola oil
2 clove Garlic, thinly sliced
1 Cayenne chilli pepper
1 tbsp Medium dry sherry
Salt to taste

Cook bacon until crisp in a skillet over medium-high heat and drain. Crumble the bacon and reserve the dripping.
Wash the mangold leaves well and trim. Cut into the inch pieces. Thinly slice the garlic cloves. Slice the pepper open, remove the membrane and seeds, then slice.
Heat a large skillet over high heat until very hot. Add in the canola oil, bacon dripping and the garlic slices. Stir briefly, then add the mangold and sliced pepper, and stir-fry until the leaves wilt. Drizzle in sherry and taste with salt. Transfer to a serving dish and sprinkle the bacon crumbles over.

Thursday, September 1, 2011

Herb Couscous Salad

Couscous is a staple food throughout North African countries and a dish enjoyed worldwide. It's a Berber dish that costs little and nourishes a lot. The one we usually find in the grocery stores is the tiny grained Moroccan couscous that has been pre-steamed. All you need to do is to mix them with boiling stock or water, and let stand for a few minutes, fluff the grains with a fork--incredibly easy to prepare. However, couscous is fairly flavorless on its own and tends to take on the flavour of other ingredients or sauces that it’s prepared with. This simple salad, inspired by one of my favourite recipe websites Essen und Trinken, is prepared with fluffy couscous, freshly diced tomatoes, pickled gherkins, and spring onions tossed with a fresh herb vinaigrette.

	Dressing
50 g Couscous 100 ml Vegetable stock 100 g Pickled gherkin, diced 100 g Tomato, diced 2 Spring onions, cut into rings Salt	2 tbsp Mint leaves, finely chopped 2 tbsp Parsley leaves, finely chopped 2 tbsp Olive oil 1-2 tbsp Lemon juice Pinch of sugar Salt and black pepper

In a saucepan, bring vegetable broth to a boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside to cool.
Dice the pickled gherkin and tomatoes. Place them in a bowl. Cut the spring onions into thin rings and add into the bowl.
Finely chop the mint and parsley leaves. Whisk together with the remaining dressing ingredients. Toss together the couscous, diced vegetables and the dressing. Taste, and adjust the seasoning. Cover and refrigerate, allowing the flavours to mingle, for 30 minutes.

Sunday, August 7, 2011

Minty Grated Raw Beet Salad and Beet Greens Stir-fry

Beets are delicious cooked or raw, in salads or soups, as an appetizer or a meatless main course with some couscous. This beet root salad recipe is really easy and tasty, and takes little time to prepare. The dark-green colored leaves with red tones are an excellent source of carotenoids, flavonoid anti-oxidants and vitamin A.

Minty Grated Raw Beet Salad

500 g Beets
3 tbsp Freshly squeezed orange juice
1 tbsp Freshly squeezed lemon juice
1 tbsp Extra virgin olive oil
2 tbsp Mint leaves, finely chopped
Salt to taste

Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade. Finely chop the mint leaves.
Combine the orange juice, lemon juice and olive oil. Toss with the beets and chopped mint leaves. Season to taste with salt.
The raw beet salad can be served immediately or kept in the refrigerator, covered well, for a couple of days. It will soak up flavours and become more tender, yet stay crispy and crunchy. Toss again before serving.

Beet Greens Stir-fry with Shallot and Garlic

350 g Beet greens
2 tbsp Corn oil
1 Shallot, finely diced
1 clove Garlic, sliced
Sea salt
White pepper

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Tear the beet greens into 2 to 3 inch pieces. Set aside.
Heat the oil in a large skillet over medium heat. Add diced shallot and sliced garlic, cook 3to 5 minutes, stirring occasionally, until softened. Add the beet greens to the skillet. Cook and stir until they are wilted and tender. Season with salt and pepper.

Sunday, July 31, 2011

Potato and Chanterelle Salad and No-Recipe Salad

This is a wonderful and easy salad with potatoes, chanterelles, shallots and cilantro, that goes perfectly with any BBQ dishes, or even a light lunch all by itself. Bacon and goat cheese could be added to the salad to create a even more satisfying meal.

One no-recipe salad. Just throw anything you like and left in the fridge into a serving dish, and you have a salad you love. Serve it with a yoghurt dressing.

Potato and Chanterelle Salad

Adapted from Essen und Trinken

750 g Potatoes
Salt and freshly mulled black pepper
2 Shallots
200 g Chanterelles
1 tbsp Sunflower oil
2 tbsp Raspberry vinegar
150 ml Chicken bouillon
1 tbsp Cilantro, chopped

Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for about 18 minutes or until fork tender. Cool and peel. Cut potatoes into bite sized chunks or thin slices. Place the cut potatoes in a large bowl.
Finely dice the shallots. Rinse the chanterelles, drain and pat them dry to remove all excess liquid. Chop the large ones. Heat the oil in the pan over medium heat. Add shallots and stir for a minute. Stir in chanterelles and cook for 3 minute more. Remove and add the chanterelles to the potatoes.
Pour the vinegar and chicken bouillon into the same pan. Bring it to a boil. Pour into the salad. Toss well, cover, and set aside for 30 minutes to allow the flavours to blend. Mix in chopped cilantro. Taste with salt and pepper. Serve with grilled chicken or steak.

Sunday, July 24, 2011

Radish Salad with Radicchio and Garden Cress

A crispy, juicy, and sweet radish salad with white radish, radicchio, garden cress and a simple vinaigrette.

White radish, also known as daikon, is moderately high in Vitamin C, and contain dietary fiber which is important to help keep your body's digestive system functioning smoothly. According to "Traditional Chinese Medicine", white radish is sweet in taste and cool in nature. It aids to clear away heat in the body effectively and promote the digestion.

It is also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder troubles.

While white radishes can be eaten cooked, such stir-fried or in soup, they are very delicious in raw form and juiced. If you are interested in learning more about this humble root vegetable, read more here.

Recipe adapted from Essen und Trinken


200 g Large white radish 1 small head Radicchio 1 handful Garden cress 2 tbsp White wine vinegar 2 tbsp Argan or vegetable oil Pinch of sugar Pinch of salt 1/2 tsp Crushed red peppercorns

Peel the radish and slice it into thin disks or half-moons. Try using a mandolin slicer if you have one, for even thin slices. Finely shred the radicchio.
Whisk the white wine vinegar with the oil, sugar, and salt. Arrange the radish, radicchio and garden cress on a serving dish. Drizzle the dressing over and sprinkle with the crushed red peppercorns.