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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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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
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. 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
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) 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
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. 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
   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
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. |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
September 2025
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