Displaying items by tag: salads


At a cooking class I attended at the Barbados Food & Wine and Rum Festival, Chef Fergus Henderson made his signature roast marrow bones with parsley salad. This is the recipe from his book The Whole Beast: Nose to Tail Eating, in his own words. Its dry humour and vivid imagery is a refreshing change from traditional recipe writing.



12 3-inch pieces of veal marrow bone

A healthy bunch of flat-leaf parsley, leaves picked from the stems (about 3 cups)

2 shallots, peeled and very thinly sliced (about 1/4 cup)

1 modest handful of capers (extra-fine if possible, about 2 tablespoons)


Juice of 1 lemon (we used 2 teaspoons)

Extra-virgin olive oil (we used 2 tablespoons)

A pinch of sea salt and freshly ground pepper

A good supply of toast

Coarse salt


Stand the marrowbone pieces in an ovenproof frying pan and place in a hot 450 F oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and crispness at the ends).

Lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress the salad.

Here is a dish that should be completely seasoned before leaving the kitchen, rendering a last-minute seasoning unnecessary by the actual eater; this, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course, once you have your pile of bones, salad, toast, and salt, it is diner's choice.

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A sexy salad with lots of different textures.

8 ounces (250 grams) smoked trout

1 green apple

2 teaspoons lemon juice

1 avocado

4 cups watercress leaves


1/4 cup olive oil

2 teaspoons mayonnaise

2 tablespoons cider vinegar

1 teaspoon prepared horseradish

1 teaspoon honey

Salt and freshly ground pepper

2 tablespoons minced chives

Flake trout into large pieces.

Cut apple into matchsticks and toss with lemon juice. Slice avocado.

Place watercress on a plate. Top with trout, apple mixture and avocado.

Whisk together olive oil, mayonnaise, cider vinegar, horseradish, honey, salt and pepper. Drizzle over salad. Sprinkle over minced chives. Serves 4 

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A Spanish-style salad made with crisp fennel and slightly piquant sheep’s milk Manchego cheese. If Serrano, a dry-cured Spanish ham, is not available, use prosciutto.

¼ cup olive oil

2 tablespoons lemon juice

¼ cup chopped chives

Salt and freshly ground pepper

1 head fennel, cut in half

1 bunch radishes, thinly sliced

6 slices Serrano ham, cut in thick julienne strips

Radish sprouts (if available)

1 cup shaved Manchego cheese

Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside.

Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry.

Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve.

Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately. Serves 6 to 8.  

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Escarole is a sturdy winter lettuce with a slightly buttery edge.

18 cherry tomatoes, halved

1 tablespoon olive oil

Salt and freshly ground pepper

Salad dressing:

2 tablespoons mayonnaise

1 tablespoon lemon juice

2 tablespoons olive oil

1/4 cup grated asiago cheese


1 head escarole, torn into bite-sized pieces (about 8 cups)

1 avocado, diced

1/2 cup red onion, chopped

2 ounces asiago cheese, shaved

Preheat oven to 350F. Oil a rimmed baking sheet and set aside.

Toss cherry tomatoes with oil and salt and pepper, place on prepared baking sheet and roast for 25 to 30 minutes, or until semi-dried. Remove from baking sheet and reserve.

Whisk together mayonnaise, lemon juice, olive oil and grated asiago. Season with salt and pepper. Reserve.

Combine escarole, avocado, red onion and roasted cherry tomatoes in a bowl. Toss with dressing and garnish with shaved asiago. Serves 6 

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This salad brims with freshness and snap. If you can't find fennel, use Belgian endive instead.

To turn this into a more substantial dish, drape smoked salmon or prosciutto over the finished salad or add slices of slivered Parmigianino Reggiano or Spanish Manchego cheese.

The tarragon dressing is my all-time favourite. I like the creaminess as well as the spring-like, liquorice taste.

1 small fennel bulb, trimmed

Salt to taste

8 ounces green beans, trimmed

6 cups packed baby spinach

Creamy Tarragon Dressing:

2 tablespoons mayonnaise

1 teaspoon chopped fresh tarragon or ¼ teaspoon dried

¼ teaspoon finely chopped garlic

2 tablespoons white wine vinegar

1/3 cup olive oil

Salt and freshly ground pepper

Cut fennel in half and remove core. Using a mandolin or sharp knife, slice fennel thinly. Place in a bowl, sprinkle with salt and let sit for 30 minutes.

Bring a large skillet of salted water to a boil. Add green beans and boil for 3 minutes, or until crisp-tender. Drain and refresh under cold water until cold. Drain and pat dry. Cut into 2-inch pieces.

Combine green beans and spinach in a bowl.

Prepare dressing by whisking mayonnaise, vinegar, tarragon and garlic in a bowl. Slowly whisk in oil. Season well with salt and pepper.

Pat fennel dry and add to green beans. Toss salad with dressing. Serves 6.

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A Mexican take on chicken salad. Serve on a large platter on a bed of greens. Buy some good cornbread and serve with it.


½ cup mayonnaise

¼ cup salsa

1 tablespoon lime juice

2 tablespoons chopped coriander

Salt and freshly ground pepper


1 barbecue chicken, skin and bones removed

1 sweet onion, diced

1 roasted red pepper, sliced

2 tomatoes cut in chunks

1 avocado cut in chunks


Mixed lettuce

2 cups tortilla chips

Combine mayonnaise, salsa, lime juice and coriander to make dressing. Season with salt and pepper. Reserve.

Shred chicken and mix with onion, red pepper, tomatoes and avocado. Toss with dressing. Place on bed of greens.

Surround platter with tortilla chips. Serves 4


Other chicken salad suggestions:

Combine mayonnaise with curry paste and toss with apples and onions for a curried chicken salad

Combine mayonnaise with Thai green curry paste and toss chicken with sliced mangoes, red onion and cucumber for an Asian experience.

Combine mayonnaise with garlic, lemon juice and chopped thyme.  Toss chicken with chunks of red onion, anchovies, olives, red peppers, green beans and little new potatoes for a French take.

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You can add chopped red onions to this salad.

2 oranges

2 1/2 cups sliced radishes

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons chopped mint

Salt to taste

Remove peel and white pith from oranges and thinly slice into rounds. Cut in half.

Mix together oranges and radishes and toss with lemon juice and olive oil. Add mint and season with salt. Serves 6

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1 dried ancho chili pepper

3 tablespoons olive oil

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

2 banana peppers, thinly sliced

2 heaping tablespoons thinly sliced garlic cloves

1 cup seeded, sliced tomatoes

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

Soak chili pepper in warm water for 20 minutes. Pat dry, remove seeds and thinly slice.

Heat olive oil in a skillet over low heat. Add ancho chili, red, yellow and banana peppers and sauté for 20 minutes or until softened. Add garlic and tomatoes and cook another 10 minutes or until flavours come together. Add balsamic vinegar and season with salt and pepper. Remove from heat and pile onto a serving dish.

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Bruce and I had this salad at Red Ochre restaurant in North Adelaide, Australia as part of a beer dinner given by the James Squires Beer Company, a large micro-brewery that is popular all over the country. The dish was matched with a wheat beer. The chef used crab instead of shrimp. If you want to make the substitution, buy good-quality fresh crabmeat, as opposed to the frozen variety. 

1 400-millilitre can of coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons lemon juice

1 teaspoon sugar

¼teaspoon Asian chili sauce

1 lime leaf

1 boneless, skinless chicken breast

3 ounces raw cleaned shrimp, chopped

½ long fresh red chili, slivered

1 shallot, thinly sliced

½ cup slivered snow pea pods

1 teaspoon lemon juice

Salt and freshly ground pepper

4 Boston lettuce leaves or other soft lettuce

¼ cup coriander leaves

1 teaspoon very finely chopped lemon grass

Combine coconut milk, fish sauce, lime juice, lemon juice, sugar, chili sauce and lime leaf in a pot. Bring to a boil, and reduce heat to a low simmer. Add chicken and poach for 7 minutes or until no longer pink. Remove chicken from pot and set aside to cool.

Add shrimp to pot and poach for 2 minutes or until just cooked through. Remove shrimp and set aside.

Remove pot from heat. Add fresh chili, shallots and snow peas to broth and cool.

Pull chicken into shreds. Combine with cooked shrimp. Remove vegetables from broth (discarding lime leaf) with a slotted spoon and add to chicken. Add 3 tablespoons of broth to chicken and shrimp mixture to moisten, sprinkle with lemon juice and toss. Season with salt and pepper to taste.

Place lettuce leaves on 4 small plates. Spoon salad onto leaves, sprinkle with coriander and lemon grass. Serves 4.

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This has a fresh, bright Asian taste.



½ cup sliced almonds

8 cups baby spinach

1 avocado, peeled and quartered

½ green apple, thinly sliced

4 green onions, chopped


1 tablespoon soy sauce

2 tablespoons vegetable oil

¼ cup lime juice

1 tablespoon brown sugar

1 teaspoon sesame oil


Preheat oven to 350F.

Spread almonds on abaking sheet and bake for 10 minutes or until browned.

Divide spinachleaves among four plates. Cut each avocado quarter into four slices and arrangeon the bed of spinach.

Place apple slicesover avocado and sprinkle with green onions. Scatter toasted almonds oversalad.

Whisk together soysauce, vegetable oil, lime juice, brown sugar and sesame oil. Pour dressingover salad. Serves 4.

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