RECIPES FOR NEW GOURMET SALADS

                                                      PASTA SALAD

500 g (1 lb) bow pasta, boiled "al dente" in salted water, strained and drizzled with olive oil

2 tbsp olive oil

2 spring onions, trimmed and chopped

2 cloves garlic, peeled and minced

10 baby tomatoes

1 courgette, trimmed and cubed

1 aubergine, peeled and cubed

250 g (1/2 lb) pleurotus mushrooms, trimmed and very finely chopped

4 rashers of lean bacon, fat discarded, very finely chopped

125 ml (1/2 cup) white wine

1 orange zest and juice

Salt and pepper to taste

A tiny pinch of Cayenne pepper 

1/2 cup of chopped parsley

Saute the onions and garlic in olive oil until almost soft. Then add the baby tomatoes, courgette, aubergine, mushrooms and bacon and stir and cook for 6 minutes.  Pour in the wine and cook until the alcohol evaporates.  Add the orange juice and zest and season with salt pepper and Cayenne pepper to taste.  Simmer gently until the ingredients are thoroughly cooked,

Serve the pasta with the vegetable sauce and sprinkle with chopped parsley.  

                                  BEETROOT WALNUT AND FETA SALAD

1/2 cup walnuts

2 large beetroots, trimmed and  boiled in salted water and peeled, greens reserved

2 tbsp olive oil

2 tsp tarragon vinegar

120 g (4 oz) feta, crumbled

Salt and freshly ground black pepper to taste

2 cups of reserved beet greens, finely chopped

2 tbsp of snipped chives

Preheat oven to 180 C (350 F), place the walnuts on a tin and bake for 10 minutes and set aside to cool. 

Slice the beetroots and place them in a bowl with the chopped greens, feta season with black pepper and a little salt,  if necessary.  Drizzle with olive oil and vinegar and toss thoroughly.     Serve sprinkled with walnuts and snipped chives.

                                                     GREEK SALAD

240 g (6 oz) salami cut into bite-sized pieces

240 g (6 oz) smoked meat cut into bite-sized pieces 

240 g (6 oz) feta,crumbled

240 g (6 oz) Graviera from Crete finely chopped

2 large tomatoes, peeled and cut into bite-sized pieces

4 red peppers, baked, deseeded and sliced

1/4 cup pitted kalamata olives

Salt and freshly ground pepper to taste

3 tbsp olive oil whipped with

1 tbsp tarragon vinegar

1/4 cup shredded basil leaves

Combine the salami, smoked meat, feta and graviera in a salad bowl, add the tomatoes, red peppers, and Kalamata olives. 

Drizzle with whipped olive oil and vinegar, toss and serve sprinkled with chopped basil. 

 

                                    ROCKET PEACHES AND FETA SALAD

1/4 cup toasted pine nuts, chopped

3 tbsp olive oil

1 tbsp tarragon vinegar

1/2 tsp Dijon mustard

1/2 tsp honey

Salt and freshly n ground black pepper to taste

2 bunches of rocket, shredded (6 cups)

1 peach, peeled and sliced

60 g (2 oz) sharp feta cheese cut into chunks

In a large bowl, whisk the olive oil, vinegar, mustard, honey and salt and pepper to taste,  Add the rocket, peach, feta and pinenuts, toss to coat and serve.  

                       AVOCADO AND TUNNY FISH AND RED PEPPER SALAD

360 g (12 oz) tunny fish cooked and drained

1 tbsp mayonnaise

3 spring onions, trimmed and finely chopped and more for garnish

1/2 red pepper, deseeded and finely chopped

2 ripe avocados, peeled, pitted and finely chopped

1/4 cup of olive oil whipped with

A dash of balsamic vinegar

Salt and freshly ground black pepper to taste

Stir together the tunny fish, mayonnaise, spring onions, chopped avocado, drizzle with olive oil and balsamic vinegar, season accordingly and toss.  Serve sprinkled with extra black pepper and the reserved spring onions. 

                                                      SALAD NICOISE

A delicious salad from the south of France

1 lettuce, washed trimmed and cut into bite-sized pieces

1 endive, washed trimmed and cut into bite-sized pieces

1 kg (2 lb) baby potatoes, boiled in salted water, drained and thickly diced

500 g (1 lb) French beans, boiled in salted water, placed in icy water drained, patted dry and cut into pieces

1 cup Kalamata olives, pitted and sliced

2 hard-boiled eggs. shelled and quartered

Dressing:

2 anchovies

1 cup olive oil

Juice of 1/2 a lemon

1 liqueur glass balsamic vinegar

1 tbsp Dijon mustard

1 tsp honey

Freshly ground black pepper to taste 

(Be sparing with the  salt due to the anchovies) 

Blend all the dressing ingredients until well combined and thick.  Place all the salad ingredients, except the eggs,  in a large bowl, drizzle with dressing, toss thoroughly and garnish with the boiled eggs and sprinkle with freshly ground black pepper.

   

 

                                                      A Delft Salad Bowl