Tag Archives: salad
Seared asparagus salad with Parmigiano crisps is ideal salad for everyone in the mood for romance, and everyone who likes simple yet delicious food. Asparagus is best when grown and picked fresh. Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly. Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you’re using whole spears, then make sure the buds are tightly furled. If you’re making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls. Despite what you may have read or heard, it’s not necessary to buy an asparagus steamer, nor to bind the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Drop loose spears into a pan of boiling water and cook until just tender. The cooking time varies according to the thickness of the stems, but ranges between 3-5 minutes.
Warm mushroom salad with toasted walnuts and Stilton cheese is a real pleasure for everyone who loves a rich and delicate food. Hot, buttery mushrooms and baby spinach are tossed with garlic croûtes in this warm salad. The bread can be made ahead and then warmed through and topped with the garlic butter just before serving. Clean the mushrooms with the brush or wipe with damp kitchen paper. Stilton cheese is made from pasteurised whole cows’ milk, it has a rich, piquant flavour and a moist, crumbly texture. Stilton is at its best between November and April. Blue Stilton should have a ivory-coloured interior with blue-green veining. More mature versions will have a mellow, creamier taste, and will be slightly darker yellow in colour. This is perfect salad that can be a light meal, accompanied by a nice fruity red wine.
This colourful and refreshing summer salad is very popular in Israel, where it is often eaten for breakfast, but it can be enjoyed at any time of the day. This salad lends itself to endless variety: add olives, diced potatoes or beetroot, omit the chilli, vary the herbs or use lime or lemon in place of the vinegar. You can try to use sumac and cinnamon to heighten the flavours. It is interesting that what is known in New York delis as “Israeli salad” is actually “Palestinian rural salad”. Popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities to immigrate to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing. Serve it with nice slice of garlic bread or toast, or as the salad accompanied by chicken or any other meat.
This is a delicious shrimp and roasted corn salad that you will love. The avocado pieces gives a freshness, while roasted bacon gives crispiness. Quite rich, yet healthy salad that can be served in any occasion. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Cooked sweet corn increases levels of ferulic acid, which provides anti-cancer properties.
This grilled chicken and butternut squash salad is unique – it pairs hot-off-the-grill chicken and squash with cool, crisp greens. This recipe is also a great way of using up leftover roast chicken and made a quick and easy new dish. This salad is low in calories, it is suitable for the whole family and it can be served as a light lunch or diner. It is ideal for warm summer days.