It’s a bit in and out weather-wise here today but nevertheless
I’m going to write about salad. It is
June after all! Here are six of my favourites.
Peppered Steak Salad with 2 dressings!
This is probably my most successful salad ever, it became
so popular that people would order it even if it wasn’t on the menu! That didn’t really faze me because it is
quick and easy and, as I always kept the trimmings when I prepared steaks, there were usually a few around. If not I cut up a steak and added the remainder
to my collection.
steak or steak trimmings
salt
plenty of freshly
ground black pepper
a little olive oil
salad leaves
Balsamic-Dijon
Vinaigrette – preferably homemade
a little brandy
double dream
~ Cut the steak
across the grain into strip about 5mm thick.
~ Toss salad leaves
in a little vinaigrette to coat.
~ Season the steak
with a little salt and then with lot of black pepper as this pretty well the
point of the dish!
~ Heat the oil in a
hot pan then sear the steak which will be all it needs to cook to medium-ish.
Set the steak aside whilst finishing the sauce.
~ Add a tablespoon
or so of brandy to the pan (carefully and if using gas do this away
from the flame), add enough cream to make a small sauce and
simmer for a minute or so till thick.
~ Arrange the dressed
leaves on a plate, the steak on the salad and then drizzle with the sauce.
~ Eat immediately
with good bread.
A few months ago I “discovered” Chantenay carrots and the
best thing I like about them is how lovely they are roasted – just topped and
tailed, tossed with a little olive oil, salt and pepper and roasted, covered
with foil, for about 45 mins then uncovered and cooked a bit more till
caramelised.
Roasted Chantenay carrots make a wonderful salad warm or
cold tossed with a few toasted pecans and tender leaves and then drizzled with balsamic
glaze. You can make this glaze yourself by boiling down balsamic vinegar to
about a quarter of its volume and sweetening with honey but it is easier and
less smelly to buy it. Season with lots
of freshly ground black pepper and crunchy sea salt.
Panzanella
This is a Tuscan salad made from bread, tomatoes and other
good stuff. Per person you need ...
1 tbsp olive oil
½ tbsp balsamic vinegar
½ tbsp balsamic vinegar
salt and pepper
100g ripe tomatoes –
coarsely chopped
half a small red
onion
a little crushed
garlic
1 slice of good
country bread
~ Mix together all
the ingredients except the bread mashing slightly so that the tomatoes release
their juices.
~ Toast the bread till crisp, golden and maybe just starting to char a little!
~ Cool the bread, tear into pieces and stir into the tomato mixture.
~ Set aside for about 10 minutes, the aim is to have some of the bread soft and juicy and some of it still crisp.
~ Toast the bread till crisp, golden and maybe just starting to char a little!
~ Cool the bread, tear into pieces and stir into the tomato mixture.
~ Set aside for about 10 minutes, the aim is to have some of the bread soft and juicy and some of it still crisp.
According to Love Food Hate Waste we in the UK throw away 24
million (!!!!!) slices of bread a day. What is wrong with people? See here for 7 more unusual ideas for leftover bread – and that’s just scratching the surface. In fact, see here for ideas and recipes for 450+ leftover foods!
Grilled Lettuce with Warm Bacon-Balsamic Dressing
Serves 2
This is quite posh but easy!
1 little gem lettuce
cut in half lengthwise
3 tbsp olive oil*
plus a little extra
2 rashers of smoky bacon
in small dice
½ tsp runny honey
2 tsp balsamic
vinegar
a handful freshly
grated Parmesan cheese
freshly ground black
pepper
~ In a small pan cook the bacon in the 3 tbsp
olive oil till it is crisp and golden.
~ Lift the bacon
from the oil with a slotted spoon and set aside to drain on kitchen roll.
~ Allow the olive
oil to cook slightly then stir in the honey and vinegar.
~ Set aside for a
few minutes whilst cooking the lettuce.
~ Pre-heat a grill
pan, griddle or frying pan to good and hot.
~ Lightly coat the
cut side of the lettuce with fresh olive oil.
~ Season and cook
cut side to the heat for a few minutes till turning golden. Do not cook the other side.
~ Serve the lettuce
cut side up, drizzled with the warm dressing and sprinkled with crispy bacon
and parmesan. Grind over a plentiful
grind of black pepper.
* As you may have
realised this is really great, in a way, with bacon fat instead of olive oil.
Lemony Salmon Salad
This is good if you cook too much salmon as I often do –
eyes bigger than my head syndrome. Not so much a recipe – more an idea. Make a simple lemon vinaigrette ...
90ml olive oil
3 tablespoons fresh
lemon juice
1 teaspoon caster
sugar
1 teaspoon Dijon
mustard
salt and pepper
~ Put all the
ingredients in a jam jar, put the lid on tightly and shake till combined.
~ Toss leftover or
purpose cooked salmon into the dressing and chill for a few hours.
~ Toss with diced
ripe avocado and a little mayonnaise.
Add fresh herbs, a slice of lemon and a white wine spritzer
and you’re laughing!
Blue Cheese, Sugar Spiced Walnuts & Pear Vinaigrette
.
For this one you need ...
a lovely blue cheese –
I like St. Agur
salad leaves
pear vinaigrette
sugar spiced walnuts
Pear Vinaigrette
1 large almost ripe
pear
150ml cider vinegar
2 tbsp runny honey
200ml olive oil
~ Peel, slice and
cook the pear in the vinegar till tender and the vinegar has gone!
~ Put the pear in a
liquidiser or food processor together with the honey and whilst running
gradually add the olive oil till the dressing has emulsified.
~ Taste and season.
Sugar Spiced Walnuts
~ Toss all together
to make a salad!
Sorry I haven’t got a photo of this one but here's a nice one of Cornwall!
Lovely Summer Dessert
You know what would make a good dessert after one of these salads? Ice cream, that’s what and I just happen to have written a book, Luscious Ice Creams without a Machine, on a cunning no churn ice cream recipe ...
3 comments:
I have just discovered you, your recipes and your books. You make me laugh out loud with your 'randomness'! Thank you for being so entertaining.
Suzanne from Belfast.
Thank Suzanne and Welcome to Blogger!
Scrumptious as always Suzy. I tagged my sister in the pin because her and hubby will love these!
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
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