Category: Salads

Tabbouleh

14/12/2019

This Middle Eastern inspired salad is vibrant fresh and perfect as a summer salad
Or as accompaniment to grilled fish or meat.

Ingredients

250g cooked couscous or fine bulghur
3 cucumbers finely diced
3 tomatoes finely chopped
1 medium green onion finely sliced use common onion if no green onion
1 lemon juice
1 big bouquet of parsley finely sliced
Few leaves of coriander finely sliced
One bunch of chopped fresh mint
1 capsicum finely sliced
Salt and pepper
4 tbsps extra virgin , cold pressed Olive oil
Optional : ½ teaspoon of Sumac

Methods
Cook the couscous link

Bulghur method :
Put the bulghur in a bowl cover it with 250ml of boiling water,
Cover the bowl and
Let it sit at least 20 minutes.
Let it cool.
Salade :
You need the chop the vegetable as finely as possible.
Mix all the finely sliced ingredients with the couscous,
Add lemon juice and olive oil
Add salt and pepper
Mix well.
Adjust seasoning and olive oil as needed
For best results, cover the tabbouleh and refrigerate for 30 minutes

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Beetroot, yoghurt, lemon and cumin seeds salad

28/7/2019

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This gorgeous, jewel-toned salad features roasted beets tossed with a toasted cumin-infused olive oil, red onions, lemon, fresh dill and dollops of creamy tahini yoghurt, pretty and delicious!

For 4 people

Ingredients:

100g of fresh dill
2 tablespoons olive oil
1 red onion
1 tablespoon tahini
4 tablespoons of Greek yoghurt
1 teaspoon of lemon zest and all its juice
1 tablespoon of cumin seeds
4/5 beetroots ( if you use cooked beetroots, skip the first stages)
Salt and pepper

Method

Preheat oven to 220.
Wrap each beet individually in aluminium foil. Place on a baking sheet and roast for 30 to 60 minutes (time will vary depending on the size of your beets) until a knife inserted into the beet goes through smoothly.
Let cool slightly, then, when cool enough to handle, rub the beets with paper towels to remove the skins (they should slide right off).
Cut into slices or wedges, then place in a large mixing bowl to cool.
Meanwhile, heat the olive oil in a small frying pan set over medium heat. Add cumin seeds and cook for about 3 minutes or until fragrant and starting to pop.
Pour warm oil over the beets. Add onion, lemon zests, lemon juice, and half of the dill and toss to combine. Season to taste with salt and pepper. Transfer to a serving bowl or divide among plates.
Mix together the yogurt and tahini. Dollop on top of beets in a few places and sprinkle with remaining dill.Serve at room temperature.

The beet mixture will keep, refrigerated in an airtight container, up to a day ahead of time. Top with yogurt and fresh dill just before serving.
You can use a small preserved lemon, very thinly sliced (seeds discarded) instead of zest.
The recipe comes from Ottolenghi SIMPLE, one or my favorite cookbook of the moment.

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the 15th Nice Salad

9/9/2014

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The 15th Nice Salad

Inspired by the famous Salade Nicoise from Nice. Originally a recipe created by fishermen from the south of France, the traditional recipe is only made with fresh tomatoes, fresh basilic, boiled eggs, anchovies and maybe if they were lucky with their catch, a little bit of Tuna.

I have my own salad from Nowhere to offer :

For 4-6 gourmets

Ingredients

For the dressing :

2/3 of extra virgin olive oil for 1/3 of red wine vinegar, salt and pepper

For the salad :

A hand full of strings beans, blanched.
4 hard-boiled eggs, quartered lengthwise.
1 small can of corn.
A mix of green and red salad, washed.
6 salt-packet anchovies, rinsed and drained.
1 medium can of quality Nature Tuna, drained (I don’t use the oil one as the dressing contain enough olive oil).
5 medium mushrooms finely sliced.
½ cup black olives.
1 small white onion, finely sliced.
3 small potatoes, boiled until tender and sliced.
50g to100 g of Jarlsberg or Gruyere cut in small cubes.

Method

Combine the dressing ingredients in a bowl and whisk well.
Arrange each ingredient in a clear bowl, layer by layer (just for the beauty of it)
Drizzle dressing over all ingredients or propose the dressing in a small bowl.
Season with salt and pepper.
Present the salad in layers and quickly toss before serving.

Et voila !

This salad is a complete meal by itself !

I generally don’t drizzle the dressing over the salad but serve the dressing in a small bowl and let people drizzle the dressing over the ingredients
in their plate, because they can drizzle it to taste and if the entire bowl of salad is not eaten the first time, you can keep the rest in the fridge. The salad will stay fresh and ready to be served again the day after. (Once you add the dressing, it cooks the all salad which become a bit sad, floppy and brown)

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Louisa's warm avocado salad

14/9/2013

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Easy, surprising, delightful salad, served as an entréee or as a side dish, it combines the tendresse of the warm avocado with the firm flesh of the prawns flavoured by the subtle touch of spinach aroma.

Forfour

Ingredients

2 avocados cut in half then in double half again and again…
500g of fresh English spinach
12 unpeeled prawns (from sustainable source)
2 garlic cloves peeled and crushed
Salt and pepper
A little bit of butter X 3

Methods

Heat a frypan over medium heat.
Add a little bit of butter.
Wash the fresh prawns in running water twice then dry them with a paper towel.
Add the fresh prawns in the frypan and let them cook until brown on both side, don’t overcook! it should be fine after 3-4 minutes on each side.
Set aside.
On the same frypan.
Add a little bit of butter.
Add the washed fresh spinach at once even if it looks like it is overloading the pan, turn it, then turn it until tender (it will reduce very quickly)
It should be fine after 3-4 minutes.
Set aside.
On the same frypan.
Add a little bit of butter.
Add the sliced avocados with the skin, on the flesh side.
Turn them regularly, until a nice leaf color autumn veil them.
Once it is done, add the reserved cooked spinach and the reserved cooked prawns in the same frypan.
Lower the heat to a minimum in order to keep them warm until you serve.
Salt and Pepper should be added at that stage according to your taste.

It is a nice easy entréee which will surprise your guest as it not that often that avocados are served, braised and warm, and it is a delight !

You can serve it as a side dish or warm first course or as a main, maybe add a simple puree or add more prawns.

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19th Salad - Salade du 19eme

7/7/2013

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This salad with radicchio and hearts of palm is one of my favourite.
The softness of the hearts of palm, the creamy avocados and the sweet prawns compliment so well the bitterness of the radicchio.
I serve it as an entréee.

for 6 people

1 small green salad
5 inner red leaves of radicchio
6/7 middle size white mushrooms
2 avocados
1 tin of hearts of palm
6 large cooked prawns or 12/18 small pink cooked prawns
Vinaigrette

Finely cut the green and red salad.
Finely cut the white mushrooms and the hearts of palm.
Finely cut lengthwise the avocados.
Mix all the cuttings in a beautiful salad bowl and add the prawns on the top.
Toss with the vinaigrette.

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COTTESLOE SALAD

15/11/2012

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This salad has been inspired by Cottesloe Beach in Western Australia, the red and orange of the sun set, the white of the sand, the salt from the sea, the green of the pines and indeed the famous Coleslaw

1/4 of a green cabbage shredded
1/4 of a red cabbage shredded
3 carrots, peeled and grated
1 celeriac, peeled and grated
3 tablespoon of home-made mayonnaise (see recipe)
2 tablespoon of whole-egg commercial mayonnaise

Place the shredded green and red cabbage, carrots and celeriac in a bowl.
Add both types of mayonnaise.
Season with sea salt and pepper.
Toss to combine.
Refrigerate until time to serve.

This salad can be made in advance and stored in the fridge with a plastic film on the top.
Can be eaten the day after but not more as the celeriac turn brown very quickly.

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Tabbouleh

Beetroot, yoghurt, lemon and cumin seeds salad

the 15th Nice Salad

Louisa's warm avocado salad

19th Salad - Salade du 19eme

COTTESLOE SALAD

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