oliveoilandlemon

recipes for healthy living

Tag: salad

Vegetable and Salad Medley

 

I have been working on some salad and salad dressings lately because i have been craving really fresh food the last while. I felt compelled to include Apple Cider Vinegar in my dressings, because despite hearing lots about the benefits of glugging it straight first thing in the morning, I just can’t find the will power to do it like that. I have added cinnamon, turmeric, a splash of honey, I have watched my other half doing apple vinegar shots followed by a glass of green sludge but I just don’t have the constitution to follow suit. Worse still was the suggestion that I should just get over it and use it to take my (elephant suppository sized) fish oil and multi vit supplements…. That was never going to go well.
So I like to think that I am being the creative one coming up with some options to get the cider vinegar in and also come up with something which is an actual meal that I hope everyone will enjoy eating.

Celeriac Slaw with Buttermilk and Apple Cider Vinegar dressing

(This is delicious with pulled pork or a roast glazed ham)

Serves 2
Half medium celeriac, washed and peeled (Cover with a squeeze of lemon to prevent discolouring)
2 carrots washed and peeled
1 spring onion timed and chopped on the diagonal
2oz walnuts roasted and chopped

Trim and shred the celeriac and carrots either by hand, in a spiralizer or the food processor
Tip into a bowl
Coat the veg with the dressing (See below)
Season and toss through the spring onions and walnuts and serve.

Apple Cider and Buttermilk Dressing
2 tbsp buttermilk
100ml good quality mayo
2 tbsp maple syrup
2 tbsp apple cider vinegar
Salt and pepper

Whisk all to combine and season to taste

Marinated Tomato and Red Onion Salad with Apple Cider and Pomegranate Molasses Dressing and Crunchy Dukkah
Serves 2
10 cherry tomatoes washed quartered or if small, cut in half on the horizontal
Quarter a red onion thinly sliced
100ml Extra virgin Olive Oil
50ml Apple Cider Vinegar
2 sprigs thyme – leaves pinched off
Salt and Pepper
Good Splash of Pomegranate Molasses

Add the tomatoes and red onion to a bowl
Season well with salt and pepper
Toss over the thyme leaves
Combine the cider vinegar and Olive oil and shake well
Pour over the tomatoes and onions
Splash over the pomegranate molasses and set aside to marinate for a while
Just before serving, sprinkle over some Dukkah for crunch and interest.

Dukkah

150gr shelled pistachios
4 tbsp sesame seeds
2tbsp each coriander cumin and fennel seeds
1 tsp whole black peppercorns

Toast the pistachio until fragrant and tip out onto a plate
Add all else to the pan and toast until fragrant
Tip out on to the plate and let cool
Coarsely grind in a food processor with with 1 tsp salt – this will keep in an airtight jar for a week or 2. This is delicious on soups, salads and as a crust for fish.

 

Warm Honey Glazed Parsnip Salad with Poached Eggs

Winter Salads can make wonderful main meals, filling and satisfying and this is a perfect one for this time of year. No ‘Sure I’d still be hungry after that’ – I promise you won’t be. Nutritious , delicious and great for anyone who is fond of healthy eating without sacrificing flavour.

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Warm Honey Glazed Parsnip Salad
Serves 4-6
Oven at 180C

800gr Parsnips Peeled
3 tbsp olive oil
2 tbsp honey
250gr chorizo
50gr walnuts
100gr rocket or watercress
2 eggs poached per person

Dressing
3 tbsp red wine vinegar
3 tbsp Olive oil
Salt and Pepper
1 tbsp walnut oil
Pinch of sugar

Peel and slice the parsnips into long wedges
Drizzle with the oil, season and roast for 30 mins
Meanwhile roast the walnuts for about 7 mins, chop in half then set aside to cool.
After 30 minutes drizzle the honey over the parsnips, give them a good stir to coat and cost for a further 15 mins or so to caramelise nicely.
Heat a pan and add the chorize and cook until crisp.
Make the dressing by combining all the dressing ingredients and shaking well.
To serve, prepare 2 poached eggs per person.
To serve, add the parsnips to a bowl, add the chorizo, walnuts and toss through with the dressing, Add the leaves and gently toss. Divide across serving plates and add the poached eggs, season and serve.

Dress the leaves in the dressing and

Bistro Style Marinated Goats Cheese Salad with Green Beans

Having just come back from a weekend in Paris and eaten so well, I was inspired by the simplicity of the food we ate, great ingredients, simply presented and well dressed. I could have spent the day (if I had the budget) in Astier de Villatte, home of the most out of this world pottery and painted plates. Also home to typical Parisian Hauteur…..

So inspired by our trip, this is a take on a goats cheese salad with more substance with the addition of croutons made from toasted home made gluten free bread. I spotted loads of beautiful looking salads when we had lunch at Relais Sant-Germaine on our last day which was great food and the dessert was one of the most beautiful plates of food I have ever seen.

Marinated Goats Cheese Salad
Serves 4
2 100gr goat’s cheese logs
100ml extra virgin olive oil
1 tbsp walnut oil
1 shallot chopped very finely
1 garlic clove chopped and mashed
1 tsp fresh thyme picked and chopped
1 tsp sweet paprika

4 large handfuls of mixed leaves
250 gr green beans washed, topped & tailed
2 slices rustic bread preferably gluten free
Olive oil and raspberry vinaigrette

Combine the olive oil, walnut oil,shallot, garlic and thyme, season well.
Cut the goats cheese into slices and lay on a flat plate and pour over the marinade.
Cover and place in the fridge – preferably overnight but at least for a few hours.
when ready to assemble, blanch the beans in boiling water for 3 minutes and drain.
Toast the bread and cut into croutons.
Dress the salad leaves with some olive oil and a splash of raspberry vinaigrette.
Drain some of the marinade onto the beans.
Arrange the leaves and beans across 4 plates.
Place the goats cheese onto a foil lined baking tray and place under the grill for about 2 minutes until
just melting. Arrange on top of the salad, top with the croutons and spoon over any remaining marinade.

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Greek Style Lemon Roasties & a Delicious Chopped Salad

The only upside of an horrific holiday in Crete many years ago, was a walk down a dark beach towards a light at the end at the end of the beach, which we had been told was a great local restaurant. The simple Taverna with a huge brick oven in which they roasted whole chickens and potatoes with Greek lemons and herbs. The memory of that meal has stayed with me, long after the nightmare of the alco-fueled teenagers celebrating their leaving certificate has dimmed.

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Greek Style Lemon Roasted Potatoes
100ml rapeseed oil
4oz butter, melted
Juice and zest of a lemon
2 cloves garlic, minced
1 large tablespoon dried oregano (make sure it isnt really old!)
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes peeled and halved

Oven at 200C
Combine the oil, melted butter, lemon juice & zest, garlic, oregano and salt and pepper.
Add the potatoes and toss to coat.
Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes to an hour.
Serve with a roast chicken and the chopped salad – below.

Chopped salad with yoghurt dressing

For the Dressing
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sugar
1 ts minced garlic
4floz Greek yoghurt

Mix everything except the yoghurt and set aside for a few minutes
Add the yoghurt and whisk to combine

For the Salad
1 cucumber deseeded and grated, squeezing out as much water as you can
1 head of lettuce of choice – I like romaine
4 handfuls of rocket
3oz walnuts toasted and chopped
2tbsp each of fresh dill mint and flt leaf parsley chopped
Salt and Pepper

Wash and dry the salad leaves then roll up like a cigar and chop
Toss into a bowl, add the cucumber, herbs, rocket and half the walnuts
Toss the dressing over the salad and season generously
Top with the remaining walnuts and serve

Salad with Avocado Green Goddess Dressing

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Green Goddess dressing – delicious zingy punchy flavours taken up a notch with the addition of an Avocado for good fats and a lovely creamy flavour. Perfect with any crudites or like I used here to bump up nutritional content of a salad and help my hungry other half feel full.

Avocado Green Goddess Dressing

3 Handfuls each of basil mint and flat leaf parsley roughly chopped
3 spring onions peeled and roughly chopped
1 avocado peeled and stoned
2 cloves garlic finely mashed
2 tsp anchovy paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor.
This will keep for about 4 days in the fridge.

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