Displaying items by tag: salads


Figs, which are now in season, are very easy to roast. I find Black Mission figs roast the best.

Servings: 4

Ready In: I hour


Black Mission Fig Salad:

8 large ripe Black Mission figs, quartered

¼ cup red wine

2 tablespoons balsamic vinegar

Freshly ground pepper to taste


8 cups arugula

1 block burrata cheese

2 tablespoons chopped chives


¼ cup walnut or olive oil

Salt and freshly ground pepper


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 10 minutes, or until figs are soft and juicy. Remove figs from dish, reserving juices, and let cool.

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

Place salad greens in a large bowl. Toss with dressing. Divide among 4 plates and garnish with burrata torn into bite-size pieces, the figs and chives.

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We took the traditional Roquefort out of the dressing in deference to younger palates, but you can add it back in if you want a sharper taste. (Stilton or gorgonzola are also good substitutes.) Let your kids choose their own toppings. Mine love bacon, tomatoes and chopped egg. Avocado or chopped chicken are also good options. Here is my family recipe.



Servings: 4

Prep Time: 20 minutes

Ready In: 20 minutes


Lettuce and Dressing:

1 head iceberg lettuce

3 tablespoons mayonnaise

2 tablespoons Greek yogurt

1 tablespoon lemon juice

½ teaspoon garlic, chopped

¼ teaspoon dried mustard

¼ cup olive oil

2 tablespoons water (or more) to thin

Salt and freshly ground pepper


6 strips bacon, sautéed and crumbled

2 hard boiled eggs, chopped

2 tomatoes, diced finely

½ cup Roquefort cheese, crumbled


Cut lettuce into quarters (or eighths if very large). Place on serving dishes and set aside.

Combine mayonnaise, yogurt, lemon juice, garlic and mustard, and whisk olive oil in a little at a time. Thin with water to desired consistency and add salt and pepper. Drizzle dressing over lettuce and top with bacon, eggs, tomatoes and Roquefort. Extra dressing should be dotted on the side.

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In Chile, tomato salad is served with just about everything. You can omit the spicy peppers if you wish. Coriander is the herb usually used but basil works beautifully with it, too. Use a poblano (greener heat) or banana pepper (more gentle) for the spice.



Servings: 6

Prep Time: 5 minutes

Ready In: 5 minutes


3 heirloom tomatoes, thinly sliced

1 cup Vidalia or other sweet onion, thinly sliced

¼ cup banana or other mildly spicy pepper, seeded and thinly sliced

¼ cup olive oil

1 tablespoon lime juice

Salt and freshly ground pepper

½ cup coriander sprigs


Place tomatoes on a platter and sprinkle onions and peppers on top. Drizzle olive oil and lime juice, and season with salt and pepper. Garnish with coriander.

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In the late summer, bunches of small beets are a riot of colour. You can find orange, red and candy-striped, which all look wonderful in this substantial salad. Use the larger ones only if the small ones aren't available. Red beets tend to stain everything they come in contact with, but if you let baby beets cool before peeling, they will stain less.


Servings: 4


Prep Time: 10 minutes

Cooking Time: 1 hour

Ready In: 1 hour 10 minutes


1 pounds (450 grams) mixed colour beets, preferably the small ones

2 tablespoons olive oil

2 tablespoons water


2 tablespoons sherry vinegar

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper


1/3 cup chopped shallots

3 tablespoons chopped mint

½ cup walnut pieces

6 ounces (200 grams) fresh ricotta

2 cups baby arugula

2 tablespoons chive oil (or other fresh herb oil)


Preheat oven to 400 F.

Place beets in a baking dish with olive oil and water. Cover tightly with foil or a lid and bake for 40 minutes to 1 hour, depending on size. Beet should be tender. Slip skins off beets and cut in halves, keeping red and other coloured beets separate.

Combine sherry vinegar and olive oil and season with salt and pepper. Drizzle dressing over beets and toss to combine. Stir in shallots, mint and walnut pieces.

Divide arugula among 4 salad plates or bowls; top each with fresh ricotta and pile beet salad over. Sprinkle over a little chive oil. Serves 4

To make chive oil: combine ½ cup chives with ½ cup olive oil and 2 tablespoons chopped green onion tops. Bring to simmer over medium heat. Let sit for 2 hours then strain. The oil should be a bright green colour.

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Thinly sliced vegetables combined with ham or smoked salmon make a fabulous main course presented on a plate just like a beef carpaccio. Add a great bread and some artisan butter or excellent extra virgin olive oil and the meal is complete. If you can find them, long French radishes are superb in this.


Prep Time: 25 minutes

Ready In: 25 minutes


Basil Dressing:

2 tablespoon lemon juice

1/3 cup extra virgin olive oil

1 cup basil leaves

½ cup Parmesan cheese, grated

Salad Plate:

2 yellow summer squash

1 green zucchini

1 bunch radishes

Salt and freshly ground pepper

2 cups heirloom tomatoes, diced

1 avocado, diced

8 ounces (125 grams) goat or sheep milk cheese

4 handfuls arugula

Maldon salt to taste

2 tablespoons extra virgin olive oil for drizzling

8 ounces (250 grams) Spanish ham, prosciutto or smoked salmon


Combine lemon juice, olive oil, basil and Parmesan cheese in a food processor and process until smooth. Set aside.

Slice summer squash, zucchini and radishes into very thin round slices using a sharp knife or mandolin. Array slices in a circular pattern on four individual serving plates leaving the centre empty. Season with salt and pepper.

Sprinkle tomatoes, avocado and goat cheese over vegetables, and top with 1 handful of arugula each, leaving centre empty. Sprinkle with Maldon, more pepper and reserved Basil Dressing.

Roll up ham or salmon and place in the centre of each plate. Serve with bread and olive oil or butter. Serves 4

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Serve this outstanding salad as a first course with grilled garlic-rubbed bread or as a side dish with a simple grilled main course.


Servings: 4 to 6

Prep Time: 20 minutes

Cooking Time: 10 minutes

Ready In: 30 minutes


1 pound (500 grams) asparagus, trimmed

2 tablespoons olive oil

Salt and freshly ground pepper

½ fennel bulb

1 avocado

2 tablespoon shallots or green onion, chopped

1 teaspoon ginger, grated

½ teaspoon orange rind, grated

1 teaspoon Dijon mustard

1 tablespoon soy sauce

2 tablespoon white wine vinegar

1/3 cup vegetable oil

2 tablespoons fresh mint, chopped

Salt and freshly ground pepper to taste.


Preheat oven to 450F.

Toss asparagus in olive oil and place on a baking sheet. Season with salt and pepper. Bake 5 to 7 minutes depending on the thickness of the stalks. Asparagus should be crisp-tender and browned. Remove to platter and cool.

Trim base from fennel bulb and remove core and stalks. With a mandoline or sharp knife, slice very thinly. Add to asparagus.

Cut avocado in half and scoop out flesh with a large spoon. Slice and scatter over asparagus and fennel. Season everything with salt and pepper.

Combine shallots, ginger, orange rind, mustard, soy sauce and vinegar in a bowl and whisk in oil. Add mint and season well. Toss with salad.

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This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food. This will serve two as a vegetarian main course or can be a side dish with anything off the grill.


Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ready In: 35 minutes


1 pound (500 grams) Yukon Gold potatoes, peeled

12 stalks fresh asparagus

Pinch turmeric

2 tablespoons vegetable oil

1 medium onion, thinly sliced

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon garam masala

3 tablespoons coriander leaves

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper


Cut potatoes into 1-inch cubes. Remove tough ends from asparagus and cut stalks into 3-inch pieces.

Add potatoes to a pot of cold salted water with turmeric and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until just barely tender. Strain and spread out to cool.

Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked. Drain and rinse until cold.

Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté for 2 to 3 minutes or until transparent. Add mustard, cumin seeds and garam masala and cook for 1 minute or until fragrant. Fold in potatoes and asparagus and toss to coat vegetables. Cook for 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper.

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This steak is a cottage classic. There is hardly any preparation involved and it's inexpensive to make if you have a large group. Serve with flat or green beans and grilled tomatoes.



Servings: Serves 4

Prep Time: 5 minutes

Cooking Time: 7 minutes

Ready In: 17 minutes, including resting


1 1/2 pounds (750 grams) flank steak

2 tablespoons olive oil

2 tablespoons Basic rub


Preheat grill to high.

Score one side of flank steak. Oil steak and sprinkle rub into it. Grill steak about 4 minutes on one side and 3 minutes on the other for rare. Let steak rest on a carving board for 5 minutes.

Slice steak into thin slices against the grain and serve with a flavoured butter or barbecue sauce.



This is a good recipe to serve as a first course or a side dish with flank steak. Once you have the grill on, do as much as you can on it.


Servings: Serves 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ready In: 25 minutes


Anchovy Garlic Dressing:

2 anchovy fillets, chopped (reserving oil from anchovy can)

1 teaspoon garlic, chopped

¼ cup mayonnaise

1 teaspoon Worcestershire sauce

3 tablespoons lemon juice

½ cup shaved Parmesan cheese

¼ cup olive oil

Salt and freshly ground pepper

Grilled Vegetables:

2 red onions, cut into thick rounds

¼ cup olive oil

6 ½-inch-thick slices baguette

1 tablespoon anchovy oil

1 clove garlic, halved

1 large head Romaine lettuce cut lengthwise in quarters

Salt and freshly ground pepper


Preheat grill to high.

Combine anchovies, garlic, mayonnaise, Worcestershire and lemon juice in a bowl. Crumble in 2 tablespoons of the shaved parmesan. Whisk in oil and season with salt and pepper. Set aside.

Brush onion with 1 tablespoon olive oil and season with salt and pepper. Grill for about 3 minutes a side, or until limp and slightly charred. Cool and separate into rings.

Brush baguette slices with oil from anchovy can and grill bread for 1 minute a side, or until toasted. Remove from grill and brush with 1 tablespoon remaining olive oil. Rub both sides with the cut side of halved garlic clove and cut in half lengthwise.

Brush cut sides of romaine with remaining 2 tablespoons olive oil and season with salt and pepper. Grill romaine for 1 to 2 minutes a side (with lid closed) or until charred but not limp.

Place each piece of romaine on a plate. Pile onions beside romaine. Drizzle vegetables with dressing and sprinkle with remaining shaved parmesan. Serve with toasts. Drizzle any extra dressing around the plate for garnish.

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This refreshing salad is easy to make if you have a mandolin or V-Slicer, available at most kitchen stores. The buttermilk dressing is low in calories and packed with flavour.



Servings: 4

Ready In: 20 minutes



½ cup buttermilk

2 teaspoonsfresh dill, chopped

2 teaspoons fresh parsley, chopped

2 teaspoons fresh tarragon, chopped

1 tablespoon green onion, chopped

1 teaspoon Dijon mustard

½ teaspoon garlic, finely chopped

1 tablespoonlemon juice or more to taste

Salt and freshly ground pepper


12 stalks asparagus, woody ends trimmed

1 head fennel, cut in half

1 large red treviso endive


Whisk together buttermilk, dill, parsley, tarragon, onion, mustard, garlic, lemon juice and oil. Season with salt and pepper to taste.

With a mandolin or V-Slicer, shave fennel into thin strips. Shave asparagus and treviso and mix with fennel.

Combine on a platter or bowl. Pour dressing over top and toss well.

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Use the best, freshest tuna you can find. Look for a centre-cut piece as it has less sinew. This should be made an hour before serving. If you have leftovers, fry some little tuna meatballs.



Servings: 4

Active Time: 15 minutes

Total Time: 15 minutes


Tune Tartare

8 ounces (250 grams) sushi-grade tuna

2 tablespoons chopped shallots

1 teaspoon capers

1 tablespoon lemon juice

¼ teaspoon grated lemon rind

½ teaspoon chopped green chili

2 tablespoons olive oil

1 teaspoon soy sauce

2 tablespoons chopped coriander

Salt and freshly ground pepper


1 large Belgian endive, thinly sliced into rounds (about 1½ cups)

½ cup diced watermelon

1½ cups watercress leaves

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

¼ teaspoon Maldon salt


Finely chop tuna by hand or in the food processor until chunky. Stir in shallots, capers, lemon juice and rind, chili, olive oil and soy sauce. Toss with coriander and season with salt and pepper.

Combine endive, watermelon and watercress. Sprinkle with lemon juice and olive oil and season with Maldon or other salt. Divide salad among four plates and top with a scoop of tuna tartare.

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