Displaying items by tag: salads

The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.



8 ounces (250 grams) snow peas, stem end trimmed

2 mangoes, peeled and sliced

1 small red pepper, sliced


1/4 cup orange juice

1 tablespoon lime juice

1 tablespoon seasoned rice vinegar

1 teaspoon grainy mustard

1/2 teaspoon sugar

1/4 cup olive oil

Salt and freshly ground pepper

2 tablespoons chopped basil


Bring a large pot of salted water to boil. Add snow peas and blanch for 1 minute. Drain, rinse under cold water until cold and drain again. Pat dry.

Combine snow peas, mangoes and red pepper in a bowl.

Whisk together orange juice, lime juice and rice vinegar. Whisk in mustard and sugar. Whisk in olive oil and season with salt and pepper to taste. Toss salad with dressing, transfer to a platter and sprinkle over basil. Serves 6.

Published in Recipes

This recipe was inspired by cookbook author and chef Hugh Fearnley-Whittingstall's strawberry and cucumber pickles. The salad makes a wonderful accompaniment to chicken or a great topping for melted brie.


3 cups strawberries, hulled and halved

1 small English cucumber, cut into small chunks (about 2 cups)

1/4 cup seasoned rice vinegar

2 teaspoons granulated sugar

1 tablespoon chopped mint

1 tablespoon olive oil

Salt and freshly ground black pepper


Place strawberries and cucumber in a mixing bowl and toss with vinegar, sugar, mint and olive oil and season with salt and pepper to taste. Let stand for 10 minutes to allow flavours to develop. Serve salad drizzled with juices from the bottom of the bowl. Serves 4.

Published in Recipes

If you are making corn on the barbecue, add a few extra ears to make this salad. It can also be made with cooked corn rather than grilled, but that doesn't have the same smoky flavour.


4 ears corn, husked

1 jalapeno pepper

1 tablespoon vegetable oil

2 tablespoons white wine vinegar

½ teaspoon garlic, chopped

¼ cup olive oil

1 tablespoon chopped fresh basil

1 to 2 tablespoons water

Salt and freshly ground pepper


1 head red leaf lettuce

2 beefsteak tomatoes, diced

¾ cup chopped sweet white onion

3 tablespoons coarsely chopped coriander


Preheat grill to high.

Brush corn with a little oil, place on the grill and grill for 10 minutes, rolling corn around occasionally until corn is tender and has a few charred kernels. Remove corn kernels by slicing them off with a knife into a bowl. Reserve corn and any juices.

While corn is grilling, place jalapeno on the grill beside corn and grill for 8 minutes or until the skin is lightly charred and pepper is softened. Let cool. Skin jalapeno and chop.

Place ½ cup corn and any liquid in a food processor, reserving remaining corn. Add vinegar, garlic, olive oil and basil and process until as smooth as possible, adding a little water if needed (it should resemble lightly whipped cream) and season to taste with salt and pepper.

Tear lettuce into a salad bowl or platter. Top with tomato, onion, grilled jalapeno and reserved corn. Drizzle with vinaigrette and garnish with coriander. Serves 6.

Published in Recipes

A riot of flavours, this recipe calls for lots of fried bread, but use only as much as you need. The rest will keep for two weeks in a plastic bag. You can also turn the crusts into dry breadcrumbs. If white anchovies aren't available, soak the regular jarred ones in milk for 15 minutes before chopping.



1/4 cup olive oil

4 cloves garlic, thinly sliced

1/2 ciabatta loaf, soft inside torn into strands

8 cups small lettuce leaves, preferably spicy ones such as arugula

6 white anchovies


1/4 cup olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper


Heat oil in a skillet over medium heat. Add garlic and fry until golden (about 1 minute). Remove garlic from pan, reserving oil in skillet. Add ciabatta to oil and sauté until golden. Let drain on paper towels. Add more oil as needed.

Combine lettuce leaves, anchovies, garlic and crisp bread in a large salad bowl.

Whisk together olive oil, lemon juice and salt and pepper to make dressing. Toss with salad and serve. Serves 4.

Published in Recipes

This salad is easy to make and provides an excellent way to use this season's fresh, local green beans.



1 pound (500 grams) green beans, trimmed

1 pint cherry tomatoes, halved

1/2 cup chopped red onion


1 tablespoon mayonnaise

1/4 teaspoon chopped garlic

1 tablespoon lemon juice

1/2 teaspoon maple syrup

2 teaspoons chopped fresh tarragon

1/4 cup olive oil


Bring a large pot of salted water to boil. Add green beans and boil for 3 minutes or until crisp tender. Drain and run under cold water. Pat dry. Toss green beans with cherry tomatoes and red onion.

Combine mayonnaise, garlic, lemon juice, maple syrup and tarragon in a bowl. Whisk in oil a little at a time until emulsified. Season with salt and pepper to taste and toss with salad. Serves 6.

Published in Recipes

This salad may be simple to make, but it has lots of great flavour.



2 pounds (1 kilogram) red potatoes, sliced ¼ inch thick


2 tablespoons lemon juice

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons grainy mustard

4 green onions, chopped

1/4 cup chopped chives


Place potatoes in a large pot of cold salted water and bring to boil. Boil for 5 to 7 minutes or until tender. Drain and dry off over low heat.

Mix together lemon juice, sour cream, mayonnaise, grainy mustard, green onions and chives. Stir into potatoes and serve either warm or cold. Serves 8.

Published in Recipes

Use a peppery lettuce mix for this salad to contrast the sweetness of the figs.



4 large ripe Black Mission figs, quartered

2 tablespoons red wine

1 tablespoon balsamic vinegar

Freshly ground pepper to taste


2 tablespoons walnut or olive oil

Salt and freshly ground pepper


8 cups mixed baby lettuce

3/4 cup gorgonzola cheese

1/2 cup slivered prosciutto

2 tablespoons chopped chives


Preheat oven to 400 F.

Place figs in a small baking dish, cut side up, and sprinkle with red wine, balsamic vinegar and pepper. Bake for about 10 minutes or until figs are soft and juicy. Remove figs from dish, reserving juices, and let cool.

Drain fig juices into a bowl and whisk in oil. Season with salt and pepper to taste. Cool.

Place salad greens in a large bowl. Add gorgonzola and prosciutto and toss together. Toss with dressing.

Place on 4 plates and garnish with the figs and chives. Serves 4.

Published in Recipes

If you prefer the anchovies in the dressing, just cut them up and add them as indicated in the recipe, but I like about six strewn over the salad. The croutons have a different look than the little squares; they are much more interesting as all different shapes. Tear out the inside of a ciabatta loaf or sourdough. Leftover croutons keep well in a plastic bag in a cupboard. Do not refrigerate. The poached eggs can be made ahead of time and served cold or rewarmed in hot water for a minute.

Garlic croutons

¼ cup olive oil

2 tablespoons thinly sliced garlic cloves

4 cups torn bread


¼ cup mayonnaise

2 tablespoons yogurt

1 teaspoon Worcestershire sauce

2 chopped anchovies

¼ teaspoon grated lemon rind

2 tablespoons lemon juice

1/3 cup olive oil

¼ cup grated parmesan cheese

Salt and freshly ground pepper


4 eggs, poached for 3 minutes

1 small head romaine lettuce, torn

½ sweet onion, thinly sliced

¼ cup shaved parmesan cheese

Preheat oven to 350 F.

Heat olive oil in a skillet on medium heat. Add garlic and sauté for 2 minutes or until golden. Use a slotted spoon to remove garlic from oil and set aside.

Toss bread with oil in skillet until well coated. Transfer to a baking sheet and bake for 15 minutes, turning pieces once, or until crisp and golden. Let cool.

Combine mayonnaise, yogurt, Worcestershire, anchovies, lemon rind and juice in a bowl and whisk until uniform. Drizzle in olive oil, a little at a time, and whisk until fully incorporated. Stir in parmesan and season with salt and pepper to taste.

Toss romaine with dressing until lightly coated. Divide between 4 bowls and sprinkle with croutons, fried garlic, onion and shaved parmesan. Top each salad with a poached egg. Serves 4.

Published in Recipes