Displaying items by tag: salads

The little French radishes are superb in this salad, as are the icicle (white) ones. Use one kind or mix them up.



1 tablespoon seasoned rice vinegar

2 tablespoons vegetable oil

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon chopped pickled ginger


1 English cucumber, diced

2 cups diced radishes

1 cup diced Vidalia onion

¼ cup chopped mint


Combine rice vinegar, vegetable oil, soy sauce, sesame oil and pickled ginger.

Combine cucumber, radishes and Vidalia onion in a bowl.

Pour dressing over salad, add mint and toss to combine. Serves 4.

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This salad is a great way to bring new life to leftover beef. If you don't have any leftovers, you can also buy sliced roast beef from the deli to make this good-looking, easy-to-assemble salad. Use yellow and red tomatoes for the best visual effect. Be casual about the quantities of garnishes--use more of what you like.


2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon capers, chopped

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

4 cups arugula leaves

8 ounces (250 grams) steak, thinly sliced

1 cup chopped cornichons or pickles

2 cups sweet or red onion, chopped

2 cups chopped tomatoes

1/2 cup chopped black olives


Whisk together mustard and vinegar in a medium bowl. Slowly whisk in olive oil until mixture thickens. Stir in capers and parsley and season with salt and pepper to taste.

Place arugula on a platter. Layer half of the meat, pickles, onion and tomatoes and pour over half the vinaigrette. Repeat the layers and pour over remaining vinaigrette. Garnish with olives and scatter with extra arugula. Serves 4 to 6.

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Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use leftover steak or bought roast beef.


12 ounces (375 grams) leftover steak or roast beef, slivered


1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons fish sauce

2 teaspoons sugar


3/4 cup torn coriander leaves

1 cup torn mint leaves

1 cup thinly sliced red onions

1 cup peeled and thinly sliced cucumber

2 cups bean sprouts, optional

1 teaspoon finely chopped green chilli or to taste

1 head leaf lettuce, separated


Combine lime juice, rind, fish sauce and sugar in a small bowl.

Place steak in a separate bowl and add coriander, mint, onions, cucumber and chilli. Pour dressing over and toss together. Pile salad onto a lettuce-lined platter.

To serve, wrap salad in lettuce leaves and eat out of hand or just let people help themselves. Serves 4.

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This earthy appetizer is a more traditional recipe for beets and often appears in different forms on restaurant menus.



4 large or 8 small beets, preferably golden or mixed colour

2 tablespoons olive oil

Candied walnuts:

2 tablespoons vegetable or walnut oil

3 tablespoons sugar

1 cup walnut halves


2 cups baby arugula

2 tablespoons torn mint leaves

4 ounces (125 grams) goat cheese, crumbled


2 shallots, chopped (about ¼ cup)

2 tablespoons sherry vinegar

1 tablespoon walnut oil

2 tablespoons extra virgin olive oil

Maldon salt to taste

Freshly ground pepper to taste


Preheat oven to 450 F. Toss beets with olive oil. Place in a baking dish and cover with foil. Bake for 45 minutes to 1 hour or until tender. Cool and skin.

Heat oil in small non-stick skillet over medium-low heat. Add walnuts and sauté for 1 minute. Add sugar and cook until walnuts are coated with sugar and pale gold in colour (about 2 minutes). Quickly remove nuts to parchment-lined sheet. Cool.

Divide arugula between four plates. Slice beets very thinly and lay on top of arugula. Scatter with goat cheese and mint.

Combine shallots, sherry vinegar, walnut oil, extra virgin olive oil. Drizzle over salads and finish with Maldon salt and pepper. Serves 4.

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The combination of crisp endive and Asian pear with luscious Serrano ham, meanwhile, makes a spectacular salad. Serrano ham is available at upmarket butchers and delis. Even better, if available, is the nutty-tasting Iberico ham made from pigs fattened on acorns in Spain in the early fall. If Serrano or Iberico ham is unavailable, use prosciutto. The topper for the accompanying toasts - taleggio - is a semi-soft washed-rind cheese from Italy. Although it has a pungent smell, it tastes buttery and has a slightly fruity finish. It is also a wonderful cheese for melting over vegetables.


6 spears Belgian endive, cut into strips on the bias

2 cups arugula leaves

1 Asian pear, cut into thin slices

6 to 8 slices Serrano ham, cut into strips

5 ounces (150 grams) taleggio, sliced

6 thin slices baguette, toasted

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper

2 tablespoons chopped chives


Divide endive and arugula among 6 plates. Top with a layer of pear and Serrano ham.

Preheat broiler to high. Divide cheese among baguette slices and broil for 1 minute or until cheese is melted.

Whisk together olive oil, lemon juice and season with salt and pepper to taste. Drizzle over salad. Sprinkle with chives and serve with taleggio toasts. Serves 6.

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I like to serve this salad with Indian food. It is simple but adds fresh flavours to the whole meal.


2 cups tomatoes cut in chunks

2 cups cucumbers cut in chunks

1 cup sweet onion cut in chunks

1 small chili pepper, seeded and thinly sliced

2 tablespoons lime juice

Salt to taste


Combine tomatoes, cucumbers, onion and chili pepper in a bowl. Add lime juice and toss to coat. Season with salt to taste. Serves 4.

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This take on the egg-salad sandwich combines two of my favourite foods: chopped eggs and Caesar salads.


8 hard-boiled eggs, chopped or grated

1/3 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon finely chopped anchovies or to taste

1/4 teaspoon finely chopped garlic (optional)

1/3 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 small red onion, thinly sliced into rings

6 slices brown bread

1/4 cup unsalted butter, softened

3 leaves romaine lettuce

6 slices bacon, fried until crisp and crumbled


Combine eggs, mayonnaise, mustard, anchovies, garlic and Parmesan in a bowl and season with salt and pepper.

Lay red onion slices on a plate and sprinkle with salt (to remove the bitter juice). Let sit for 15 minutes. Pat dry.

Spread each slice of bread with a light coating of softened butter. Divide lettuce between 3 slices of bread, spoon on egg mixture and scatter crumbled bacon and onion rings over them. Top with remaining slices of bread, butter side down, and cut sandwiches in half or into quarters on the diagonal as desired. Makes 3 whole sandwiches or 12 quarters.

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Broccoli and cauliflower are always a good combination, but their flavours really come out with this creamy anchovy drizzle.


1/2 head broccoli

1/2 head cauliflower

1/2 cup chopped red onion

Creamy anchovy drizzle:

2 tablespoons mayonnaise

2 tablespoons yogurt

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

3 anchovies, finely chopped

1/2 teaspoon garlic, finely chopped

1/4 cup olive oil

Salt and freshly ground pepper

1/4 cup chopped parsley

1/2 cup toasted pumpkin seeds


Cut florets from broccoli and cauliflower. Bring a large pot of salted water to a boil and add cauliflower flowerets. Boil for 2 minutes, add broccoli and boil 2 minutes longer or until crisp tender. Drain and rinse with cold water until cold. Pat dry.

Combine mayonnaise, yogurt, Dijon mustard, vinegar, anchovies and garlic. Whisk in olive oil and season with salt and pepper. Toss with vegetable mixture.

Scatter parsley and pumpkin seeds over the mixture. Serves 3 to 4.

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Confit used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of mine done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre. You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking. These mushrooms will keep for at least 2 weeks covered in oil.


Mushroom confit:

11/2 pounds (750 grams) mushrooms, cremini and oyster

2 bay leaves

4 thyme sprigs

1 tablespoon kosher salt

1 tablespoon peppercorns

4 cloves

1 dried chili

1 head garlic, separated into cloves, unpeeled

Vegetable oil to cover mushrooms


8 cups bitter lettuce such as escarole, arugula, radicchio, Belgian endive, watercress

2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

1/3 cup olive oil

2 tablespoons chopped parsley

Garlic toasts:

8 1/4-inch slices of baguette, toasted


Cut cremini mushroom stems flush with the heads. Place mushrooms in a bowl and add bay leaves, thyme sprigs, salt, peppercorns, cloves and chili and let marinate for 30 minutes.

Preheat oven to 250 F.

Place mushrooms, spices and garlic in an ovenproof casserole that just fits them in one layer (or divide between 2 baking dishes) and pour in enough oil to cover mushrooms. Cover baking dish with foil and bake for 1 hour and 30 minutes or until mushrooms are tender and juicy. Cool. Strain off oil before using for salad. Reserve garlic for the toasts.

Tear lettuce into bite-sized pieces and toss together in a salad bowl.

Stir together vinegar and mustard and whisk in oil. Season with salt and pepper to taste. Toss dressing with greens, reserving 2 tablespoons. Divide salad between 4 serving plates and sprinkle with herbs.

Mash garlic cloves from confit into a paste and spread on toasts. Toss mushrooms with remaining dressing.

Top salad with about 2 cups drained mushroom confit. Serve toasts on the side. Serves 4.

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Oyster mushrooms are excellent on the grill and add another dimension to salads when torn into pieces and tossed in with the greens.


3 tablespoons olive oil

1 tablespoon balsamic vinegar

12 large oyster mushrooms

Salt and freshly ground pepper

8 cups mixed greens

1/4 cup chopped chives


1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon chopped fresh tarragon or ½ teaspoon dried

1/4 cup olive oil


Combine oil and vinegar and brush over mushrooms. Season with salt and pepper. Grill mushrooms on high heat while steak is on for about 1 minute a side or until limp and marked with grill lines. Remove from grill and tear into pieces. Mix with salad greens and chives.

Whisk together mustard, lemon juice and tarragon and slowly whisk in the olive oil. Season with salt and pepper and toss with mushroom salad. Serve salad beside steak. Serves 6.

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