THE CLASSICS
WELL KNOWN & POPULAR SALADS, PERFECTED
SHARING PLATTER:
COBB SALAD
This American favourite, which is traditionally laid out in rows, works as a great main dish. The combination of crisp lettuce, charred corn, juicy chicken and salty bacon works so well together - it promises to become your favourite, too!
1 romaine lettuce, roughly chopped
2 charred corn-on-the-cobs, kernels removed
4 x 6-minute boiled eggs, peeled and quartered
300 g/10½ oz. cooked chicken, roughly chopped
8 slices of bacon, cooked and crumbled
1 avocado, peeled, stoned/pitted and thinly sliced
100 g/3½ oz. blue cheese, crumbled
300 g/2 cups cherry tomatoes, halved
sea salt and freshly ground black pepper
2 tbsp finely chopped chives, to garnish
DRESSING
4 tbsp red wine vinegar
1 tbsp Dijon mustard
½ tsp honey
8 tbsp extra virgin olive oil
SERVES 4
First, prepare the dressing. In a jar, shake together the vinegar, mustard, honey and oil and season with salt and pepper.
On a large platter, spread out the lettuce, then add rows of corn, egg, chicken, bacon, avocado, blue cheese and cherry tomatoes.
Season with salt and pepper, drizzle with the dressing and garnish with chives to serve.
SALADE RACHEL
The French do make the most amazing salads. Salade Rachel originates from the region of Gironde and is a combination of celery, shaved truffles, artichokes, boiled potatoes, asparagus and mayonnaise. In my version, the truffle has been mixed into the mayonnaise dressing.
½ head of celery, leaves picked and reserved
bunch of asparagus tips
freshly squeezed juice of 1 lemon
1 tbsp truffl es preserved in olive oil (or a few shavings of fresh summer truffl e)
3 tbsp mayonnaise
200 g/7 oz. new potatoes, boiled and cooled
1 frisée lettuce, leaves picked sea salt and freshly ground black pepper
drizzle of olive oil, to serve
SERVES 2
Start by boiling a large saucepan of water and blanching the celery sticks for a few minutes, then refresh them in iced water. Keep the water boiling and blanch, then refresh the asparagus.
Put the lemon juice, truffles in olive oil, mayonnaise and some salt and pepper in the base of a serving dish and mix together.
Thinly slice the blanched celery and add it to the serving dish on top of the truffle mayo mixture, followed by the new potatoes, asparagus tips and frisée lettuce. Finish with a drizzle of olive oil and serve with a glass of crisp white wine.
SALADE DE CAROTTES
This vibrant and refreshing carrot salad is a classic in France. Grated carrots are tossed with lemon juice, olive oil, mustard, honey, seasoning and some fresh herbs. The carrots can be finely or coarsely grated, depending on your preference.
2 tbsp extra virgin olive oil
freshly squeezed juice of ½ lemon, or more to taste
1 tsp mustard
½ tsp runny honey
450 g/1 lb. carrots, peeled and grated
2 tbsp finely chopped mixed fresh herbs (parsley, tarragon, chives or chervil)
sea salt and freshly ground black pepper
SERVES 2
Stir together the olive oil, lemon juice, mustard, honey and a little salt in a mixing bowl. Add the carrots and chopped herbs and toss thoroughly with the dressing.
Taste, and season with additional lemon juice and salt and pepper if needed.
THE PERFECT SIDE SALAD
What constitutes the perfect side salad? Something that goes with everything? A very hard taskmaster and these two salads fit the bill. The dressings and herb additions can be tweaked to suit the main meal.
GREEN SIDE SALAD
This must be crisp and well dressed. Dress just before you serve or even dress the salad at the table. The addition of tarragon with its light liquorice taste is a perfect side to a classic meal. Alternatively, change up the herbs to parsley and chervil for a cleansing side salad or even add mint into the salad and serve on the side of roast lamb.
1 cos lettuce, leaves separated
100 g/2 cups baby spinach and rocket/arugula
2 tbsp finely chopped chives
2 fresh tarragon sprigs, leaves picked (optional)
DRESSING
1 shallot, very finely chopped
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp wholegrain mustard
6 tbsp olive oil
sea salt and freshly ground black pepper
SERVES 4
Rinse the lettuce and put it in a bowl with very cold water to give a little extra crispness.
Meanwhile, mix the shallot, vinegar and the mustards in a small bowl to combine, then, while stirring, slowly add the olive oil. Season to taste.
Drain the lettuce well, add the spinach, rocket and herbs and drizzle with the vinaigrette to taste. Toss to combine and serve.
TOMATO & ONION SIDE SALAD
This juicy, crunchy and fragrant salad is a simple way to add a refreshing side dish to spicy mains or slow-cooked meats.
½ onion, finely diced
grated zest and juice of 1 lime
3 tbsp olive oil
1 tsp runny honey
½ tsp dried chilli/hot red pepper flakes (optional)
400 g/2 cups cherry tomatoes
3 tbsp mixed fresh parsley, coriander/cilantro and mint
sea salt
SERVES 4
Place the onion with a pinch of salt, the lime juice and zest, olive oil, honey and chilli flakes in a bowl and leave to sit for 30 minutes.
Meanwhile, chop the cherry tomatoes and place in the bowl with all the juices and mix well. Finish with the herbs and toss to combine.
Note you can change the herbs depending on what you are serving this salad with or just use one type of herb rather than a mixture.
CAESAR SALAD
This is a heartily substantial and delicious classic salad. An overdressed Caesar can be overwhelming, so a light coating of dressing is best and then place extra dressing on the table for people to serve themselves. You may be left with extra dressing but it keeps for a week in the fridge and works great with griddled chicken and lettuce as an alternative meal.
1 cos lettuce, leaves separated and chopped
4 x 6-minute boiled eggs, peeled and quartered
8 slices of smoked streaky bacon, cooked until crispy (optional)
CAESAR DRESSING
4 eggs, at room temperature
60 ml/¼ cup fresh lemon juice
2-4 anchovy fillets, plus extra to serve (depending on taste)
1-2 garlic cloves, crushed
1 tsp Worcestershire sauce
125 ml/½ cup olive oil
50 g/? cup finely grated Parmesan, plus extra to serve
GARLIC CROÛTONS
½ day-old sourdough baguette, thinly sliced
100 ml/scant ½ cup olive oil
3 garlic cloves, halved
SERVES 4
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
First, prepare the dressing. Place the eggs in a large heatproof bowl, cover completely with boiling water and leave to stand for about 15 minutes until coddled. This ensures that you are not using completely raw yolks for the dressing. Drain, then briefly refresh under cold running water. Peel, then transfer the yolks to a food processor, discarding the whites and shells.
Add the lemon juice, anchovies, garlic and Worcestershire sauce and process to combine. With the motor running, add the oil in a thin steady stream until emulsified. Season to taste, then stir through the Parmesan and set aside.
For the garlic croûtons, brush the baguette slices with oil and place them on a baking sheet. Bake in the preheated oven for 8-12 minutes, turning once, until golden and crisp. Remove from the oven, then rub with the cut side of the garlic cloves.
Meanwhile, scatter cos leaves over a serving platter, drizzle with the dressing, scatter over the eggs and bacon, if using, plus some extra Parmesan and anchovies. Top with the garlic croûtons to serve.
WALDORF SALAD
This is a timeless salad, one that has stood the test of time. Originally it was just four ingredients but this recipe is an evolved version, which is not far off the original. Mixing the mayonnaise with Greek yogurt adds a tang to the dressing and a lightness for a modern touch.
75 g/½ cup walnuts, plus extra to serve
2 Granny Smith apples
juice of 1 lemon
½ bunch of celery, finely sliced widthways, heart leaves reserved for serving
2 endives/chicory, leaves separated
200 g/1½ cups red seedless grapes
30 g/1 cup fresh parsley, leaves picked
½ butter lettuce, leaves separated
MAYONNAISE
1 egg yolk
1 tbsp white wine vinegar
1 tsp Dijon mustard
60 ml/¼ cup olive oil
25 ml/1½ tbsp walnut oil
grated zest and juice of ½ lemon
sea salt and freshly ground black pepper
DRESSING
2 tbsp mayonnaise (see above)
2 tbsp Greek yogurt
extra drizzle of walnut oil
SERVES 4
First, make the mayonnaise. Blend the egg yolk, vinegar and mustard in a food processor until well combined. Mix the two oils in a measuring jug/pitcher. With the motor running, add the combined oils in a thin steady stream, then add the lemon juice and zest and some salt and pepper to taste.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Spread the walnuts out on a baking sheet and toast in the preheated oven until golden. Set aside to cool.
Cut the unpeeled apples into julienne and combine with half the lemon juice in a bowl. Add the walnuts,...
