Watercress, Green Onion and Avocado Salad
/This is the perfect salad to serve with chicken. It’s crisp, soft, rich and cool.
Read MoreRecipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This is the perfect salad to serve with chicken. It’s crisp, soft, rich and cool.
Read MoreUse regular oranges to make this simple, flavourful dessert if blood oranges are unavailable.
If you wish, you can use another kind of nut, but the thickness of macadamias compliments the oranges.
This classic side accompanies many a Hawaiian blue plate special, which typically consists of a protein and this hearty, very simple salad. It is very high in fat and probably not good for you, but tastes like food you remember from childhood.
You could use chicken breasts for this salad, but thighs make a much juicier sandwich. It would also work well with leftover chicken.
Read MoreThe little French radishes are superb in this salad, as are the icicle (white) ones. Use one kind or mix them up.
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.
Read MoreTry 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.
Read MoreI like to serve this salad with Indian food. It is simple but adds fresh flavours to the whole meal.
Read MoreConfit 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.
This recipe can also be served at room temperature.
Read MoreOyster mushrooms are excellent on the grill and add another dimension to salads when torn into pieces and tossed in with the greens.
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.
Read MoreThis 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.
Read MoreIf 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.
Read MoreA 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.
This salad is easy to make and provides an excellent way to use this season's fresh, local green beans.
Read MoreThis salad may be simple to make, but it has lots of great flavour.
Read MoreUse a peppery lettuce mix for this salad to contrast the sweetness of the figs.
Read MorePowered by Squarespace.
© 2018, Lucy Waverman.