Creamy Avocado Dressing
Ingredients:
1 avocado
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup water
sea salt to taste
¼ black pepper
Method:
1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).
2. Puree until smooth then blend in salt and pepper.
3. Serve over green or chopped salad.
Read MoreYoghurt Dressing
Ingredients:
* 1/2 cup low fat yogurt
* 1/4 cup fresh parsley, chopped roughly
* 1 tablespoon mayonnaise
* 1/2 teaspoon dry hot mustard
* 1 clove garlic, minced
* 1 orange, juiced
* 2 tablespoons fresh basil. Chopped roughly
Method:
1. Using a whisk combine all ingredients in a bowl and blend until mixed evenly.
2. Refrigerate.
Read MoreSpinach Salad with Grilled Eggplant and Feta
Recipe by John Willoughby and Chris Schlesinger:
Photograph by Romulo Yanes
Ingredients:
Serves4 (main course) or 8 (first course or side dish)
* 1/2 cup extra-virgin olive oil
* 1/4 cup fresh lemon juice
* 1 teaspoon minced garlic
* 2 teaspoons chopped marjoram or oregano
* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds
* 350 g baby spinach
* 100 g crumbled feta (1/4 lb)
* 1/4 cup pine nuts, lightly toasted
Method:
*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.
The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.
Read MoreWarm Vegetable Salad
Ingredients:
* 2 whole red peppers
* 1 1/2 pound assorted red and white new potatoes
* 3/4 pounds green beans, trimmed and halved
* 1 bunch spring onions, sliced
* 1/2 cup chopped fresh flat-leaf parsley
* 2 cloves garlic, minced
* 2 tablespoons chopped oregano leaves
* 1 lemon, zested and juiced
* 2 tablespoons white wine vinegar
* 1/2 cup extra-virgin olive oil
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Method:
Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the spring onion, parsley, and garlic and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
Read MorePotato Salad
Ingredients:
* 500 g baby new potatoes, scrubbed
* 1 small red onion, finely chopped
* 4 tbsp light olive oil
* 1 tbsp cider vinegar
* 1 teaspoon mustard
* 1 teaspoon mustard seeds
* ½ bunch chopped fresh parsley
* A roasted red pepper cut into thin strips
Method:
1. Boil the potatoes for 15-20 minutes until tender
2. Allow to cool, then cut each potato into quarters
3. Mix the chopped onion with 4 tablespoons olive oil, 1 tablespoon cider vinegar and 1 teaspoon made mustard
4. Season and taste
5. Cut the potatoes with a fork and fold in the dressing along with 1 teaspoon mustard seeds, roasted red peppers and the herbs
Read MoreBacon and Egg Salad
Recipe by Julie Le Clerc.
Ingredients:
(Serves 4)
12 quail eggs (or 4 hen’s eggs)
150g washed baby spinach leaves (or rocket leaves)
1 punnet cherry tomatoes
300g (6 slices) rindless bacon, chopped
2-3 Tbs balsamic vinegar
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper
3 Tbs torn fresh basil leaves
Method:
1. Hard-boil quail eggs for 3 minutes, or hen’s eggs for 6 minutes, then plunge into cold water. Once cold, peel and halve quail eggs or quarter hen’s eggs.
2. Put spinach and cherry tomatoes in a serving bowl. Scatter with eggs and season with salt and pepper.
3. Heat a pan with a little oil, add bacon and cook until crisp and brown. Remove from heat. Add balsamic vinegar to the pan, then oil and stir to form a warm dressing. Pour over salad and serve scattered with basil.
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