| Mini recipes for salads and dressings |
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Fresh salad pickings |
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Little Gem, Blue Cheese Dressing and Garlic Croûtons
Preparation time: 15 minutes
Serves: 4
You will need:
4 thick slices of good white bread
4 garlic cloves, unpeeled and smashed
Olive oil
4 little gems, separated
1tbs sherry vinegar
1tbs Dijon mustard
75g/3oz Roquefort, crumbled
Salt & pepper
Cut the bread into croûton cubes and place on a shallow roasting tray along with the garlic.
Dribble over a generous quantity of olive oil. Cook under a preheated grill, turning often, until golden brown.
Remove and discard the garlic and set the croutons aside.
Arrange the little gem leaves in a suitable bowl. Whisk the vinegar into the mustard and then whisk in about 125ml/4floz of olive oil.
Stir in the cheese, mashing it with a fork and season with salt and pepper.
Pour over the little gems, top with the croutons and serve.
Taken from Barbecues and other outdoor feasts by Hugo Arnold, published by Kyle Cathie Ltd, £26.43. It can be bought from www.amazon.co.uk.
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Rocket, Avocado and Pine Nut Salad
Preparation: 10 minutes
Serves: 4
You will need:
1tbs balsamic vinegar
2tbs olive oil
Black pepper
8 sun-dried tomatoes, chopped
50g/2oz raisins
250g/8oz rocket
250g/8ox pecorino cheese, shaved or thinly sliced
25g/1oz pine nuts, lightly toasted
1 large avocado, peeled, stoned and cut into chunks
Warm crusty bread, to serve
Put the balsamic vinegar, olive oil and black pepper to taste into a large serving bowl and beat together with a spoon until combined.
Add the tomatoes, raisins, rocket, pecorino, pine nuts and avocado and toss everything together. Serve with warmed bread.
Taken from Vegetarian Supercook, by Rose Elliot, published by Hamlyn Ltd, £16.99. Photograph by Gus Filgate. It can be bought from www.amazon.co.uk.
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Salad dressings
With a great dressing, even the humblest of salad vegetables can be taken out of the fridge and quickly turned into a feast. The best way to make these dressings is to put the ingredients in a jar and shake well. They will keep in the fridge for about a week.
Creamy Vinaigrette
6tbs olive oil
2tbs balsamic vinegar
1 heaped tsp coarse-grain mustard
Freshly ground black pepper
Tangy Vinaigrette
6tbs olive oil
2tbs lemon juice
1 heaped tsp smooth green-peppercorn mustard
1 clove garlic
Pinch of salt
Oriental Bite
3tbs olive oil
1 dessertspoon sesame oil
Juice of 2 limes
1 dessertspoon chopped coriander
3 dashes Tabasco sauce
Rich Pesto Dressing
1tsp pesto
4tbs olive oil
Juice of ½ lemon
Freshly ground black pepper
Pinch of salt
Extracted from The Kitchen Shrink by Natalie Savona, text © 2003, published by Duncan Baird Publishers, London. It can be bought from www.amazon.co.uk.
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