Category: Salad

Categories
Salad Vegetarian

Rice Noodles with Cashew Sauce and Crunchy Veg

  • 1⅓cups cashews
  • 11-inch piece ginger, peeled, coarsely chopped
  • ½red chile (such as Fresno), seeds removed, coarsely chopped
  • 2garlic cloves
  • 3tablespoons tamari or soy sauce
  • 1teaspoon toasted sesame oil
  • 6tablespoons fresh lime juice, divided
  • 4ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1medium Persian cucumber, halved, thinly sliced on a bias
  • 4medium radishes, trimmed, chopped
  • 2small carrots (any color), peeled, very thinly sliced into rounds
  • 2scallions, thinly sliced on a bias
  • 1cup cilantro leaves with tender stems, coarsely chopped

Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.

Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.

Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.

Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Categories
Salad

Iceberg Wedge with Blue Cheese

FOR THE DRESSING:

  • 4 oz. blue cheese, such as Maytag
  • 2 tbsp. heavy cream
  • 2 tbsp. mayonnaise
  • 2 tbsp. milk
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. Worcestershire
  • 1⁄4 tsp. hot sauce, such as Tabasco
  • 1 small shallot, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 1 head iceberg lettuce, cored and halved lengthwise
  • 4 strips cooked bacon, torn
  • 10 cherry tomatoes, halved
  • 8 basil leaves, torn
  • 4 oz. crumbled blue cheese, such as Maytag
  • Freshly ground black pepper, to taste
  • Flatbread or toasted pita, for serving

Instructions

  1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire, hot sauce, and shallot, and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.
  2. Arrange lettuce cut side up on two plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.
Categories
Fish Salad

Seafood, Fennel, and Lime Salad

  • 2 small fennel bulbs
  • 1/2 red onion, very thinly sliced
  • Grated zest and juice of 1 lime
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped flat-leaf parsley
  • 1 mild chile, seeded and finely chopped
  • 4 tablespoons olive oil
  • 8 tiger prawns
  • 12 ounces cleaned baby squid
  • 1 tablespoon sumac
  • 2 tablespoons chopped cilantro
  • Coarse sea salt
  • Pomegranate seeds for garnish (optional)
  1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
  2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a swallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
  3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
  4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.
Categories
Salad Vegetarian

Cauliflower, Pomegranate and Pistachio Salad

  • 1 large cauliflower
  • 1 medium onion roughly sliced (130gr)
  • 80ml olive oil
  • 25gr parsley roughly chopped
  • 10gr mint roughly chopped
  • 10g taragon roughly chopped
  • Seeds for 1/2 of a medium pomegranate
  • 40gr pistachio nuts lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1 1/2 tbsp lemon juice
  • salt

Preheat oven to 200c

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.

Categories
Fish Salad

Courgette Anchovy Salad

  • 5 Courgettes
  • 2 anchovies filets in oil, rinsed, patted dry and finely chopped
  • 2 1/2 tbsp olive oil
  • salt
  • 1 garlic clove peeled and crushed
  • 3 baby courgettes, sliced as thinly as possible about 1 mm thick
  • 15gt basil leaves
  • 20gr pine nuts lightly crushed
  • 10gr parmesan grated fine

Turn the grill to its highest setting. Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown. Set aside and let cool until they can be handled and peel off the skins or cut them lengthwise and scoop out the flesh. Put the flesh in a colander for at least half and hour to drain.

Put the drained flesh in a bowl and mix in the anchovies, 2 tbsp and a quarter tsp salt, garlic, sliced baby courgettes and two thirds of the basil.

\hear a pan and use the remaining oil to fry the crushed pine nuts for about 3 minutes until golden brown.

Add the pine nuts to the bowl and mix. Serve on plates sprinkle with parmesan and remaining basil leaves.

Categories
Salad

Fruit Cous Cous Salad

  • 1 butternut squash
  • 200 g mushrooms
  • flat parsley
  • 250 g cous cous
  • 1 red onion
  • 50 g soft cranberries
  • 30 g pistachios
  • 1 tsp rosemary
  • 3 tbsp olive oil
  • pepper and salt

Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.

Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.

Make the cous cous as directed on the package.

Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.

Categories
-sides Salad Vegetarian

Potato salad with capers

  • 500 grams of potatoes
  • 4 hard boiled eggs
  • 3 spring onions
  • 4 tbsp yogurt
  • 1 tbsp mayo
  • 1.4 c diced red onions
  • 1 tbsp red wine vinegar
  • pepper
  • 2 tbsp capers
  • 50 grams of honey bbq chips (or paprika)

Cut potatoes in half.  Cook in boiling salted water for 11 min.  Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces.
Slice spring onions and dice red onions.
Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste.
Drain capers and mix everything in a bowl.
Smash bbq chips and sprinkle over the top.

Categories
Salad Vegetarian

Gado Gado

  • cabbage or iceberg lettuce
  • green beans
  • tofu and dusting of flour/oil for deep frying
  • bean sprouts
  • small waxy potatoes
  • cucumber
  • hard boiled eggs
  • fried onions (ready to use)
  • shrimp crackers (kroepoek)

peanut sauce

  • 10 cloves garlic
  • 300 g roasted peanuts
  • 1000 ml coconut milk
  • 10 red chilis
  • 1 tsp shrimp paste
  • 62 g coconut sugar
  • 2-3 tbsp rice flour and a little bit of water

sambal

  • 20 red bird eyes chilies boiled/steamed
  • 1/2 tsp sugar
  • salt

Peanut Sauce

  1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
  2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
  3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

  1. Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Use one pot for everything and prepare in advance. First, put oil in the pan and heat well. Cut tofu into squares and dry. Roll in flour to be sure there is no moisture. Deep fry until golden. Set aside. Clean pot.

Fill with water and boil. Add small potatoes for 6 minutes (not too mushy) set aside. Empty pan. Put in eggs and cover with cold water with 2 inches. add salt to avoid cracking (or vinegar) Heat water to rolling boil. Turn off heat but keep the pan on the hot burner, cover and let sit for 12 minutes. Take out eggs and set aside. Add green beans and cook until soft. Set aside. If you would like, add chopped cabbage to hot water without turning on the burner. This only need about 15 seconds.

Assemble everything on the plate cover with peanut sauce. Sprinkle with fried onions.