SALADS

BY LINA DANI
 

JAMBALAYA

300ml white rice
500ml water
1 can crushed tomatoes
10cm chopped leak
1 chopped red bell pepper
2 crushed garlic cloves
S&P

Add all the ingredients into a pot and boil for 20min on medium heat.

2 packs of bacon
2 cabanozzy sausages

Chop them and fry them, then add them into the pot as well, before serving. Stir together. Serve with creme fraiche and warm bread. 

PAPAS DE PERU

  • 8 boiled potatoes
  • 6 boiled eggs
  • Roman lettuce
  • 200ml black olives (without stone)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper

Mix sallad, sliced boiled potatoes, sliced boiled eggs and olives carefully.

Fresh Mayo Dressing

  • 250g Philly cream cheese
  • 2tsp freshly pressed lemon  juice
  • chili powder
  • S&P
  • Turmeric
  • 100ml canola oil

Mix the cream cheese with lemon and spices. Add the oil drip wise. 
Dripple the mayo dressing on top and sprinkle the chopped bell peppers over. 

TUNA SALAD

  •  Lettuce 
  • 1 yellow onion
  • 100ml green olives
  • 200g green beans
  • 5 boiled eggs
  • 10 cherry tomatoes
  • 100ml corn nibbles
  • 300g of canned tuna
  • 2 large carrots
  • lemon veggies

Lemon Dressing

  • 100ml mayonnaise
  • 200ml creme fraiche
  • Pressed lemon juice & zest from 1 lemon
  • 2tbsp olive oil
  • Cayenne powder
  • Salt
  • Grounded black pepper

Combine your salad and drip the dressing on top and serve with warm bread, preferably the onion bread that you can find under this weeks AD treats. 

RATATOUILLE SALAD

  • 2 yellow bell peppers
  • 1 zucchini
  • 4 tbsp olive oil
  • 2 red onions
  • 3 cloves of garlic
  • 200g rocket salad
  • 250g cherry tomatoes
  • 1 lemon

Trim and cut the bell pepper and the zucchini in squares. Mix with the olive oil, season with S&P.
Pour the veggies on a baking tray. Fry in the oven on 225°C for 10min. 
Peel onion and garlic, cut the onion in veggies and finely chop the garlic. Mix with the veggies and put it back in the oven for 10min.
Distribute the rocket on a big beautiful plate. Add the tomatoes and the roasted vegetables. Press the juice of half the lemon on top.
Serve with bbq chicken or just like this for a vegetarian option. 
And once again, the onion bread is a perfect side dish. 

PESTO PASTA SALAD

  • Fusili pasta
  • 200g peeled pink shrimps
  • 50ml sun dried tomatoes in oil
  • 1 bag of rocket salad
  • 50ml pine nuts
  • Fresh shredded parmesan

Pesto

  • 1 bag of rocket salad
  • 100ml walnuts
  • 2 cloves of garlic
  • 50ml olive oil
  • S&P
  • Parmesan

Mix rocket, walnuts, garlic, S&P and parmesan in a blender, add the olive oil drip wise for the pesto. 
Combine your salad on a big plate, drizzle pesto on top and serve with warm bread (onion bread perhaps? ;)

ROASTED POTATOE SALAD

  • 1kg baby potatoes
  • 4tbsp olive oil
  • 1tbsp sea salt
  • 5 spring onions
  • 100g rocket salad

Dressing

  • 200ml greek yogurt
  • 1tbsp french herbs
  • S&P
  • 2tbsp olive oil

Cut the potatoes with peel. Distribute on a baking sheet. Drizzle the olive oil on top, stir and sprinkle with sea salt.
Fry in the oven for 30min. Shred the spring onions. Mix the dressing. Let the potatoes cool off a bit then mix the potatoes, spring onion and rocket on a beautiful plate. Drizzle the dressing on top. 
Serve with fried or bbq chicken and once again perhaps some onion bread!

PASTA SALAD

  • Pene pasta
  • 2 red onions
  • 300g bacon
  • 10 cherry tomatoes
  • 100ml creme fraiche
  • Roman lettuce
  • Green olives
  • Feta cheese
  • Sugar snaps
  • Pine nuts

Fry the bacon in small pieces and drain it on a paper towel. Boil the pasta accordingly. Slice the onions thinly. Distribute all the ingredients in different little bowls.
Serve with, you guessed, ONION BREAD!

CAULIFLOWER SURPRISE

  • 1 cauliflower head
  • 2 broccoli's
  • 4 carrots
  • 1 yellow onion
  • 50g butter
  • 3 tbsp. flour
  • 3oo ml water
  • 100 ml whipping cream
  • s & p
  • 200 g smoked ham or smoked turkey
  • fresh parsley

Trim and cut the veggies into small bouquets. Boil in salted water for 5 minutes, until perfect, not too soft...Let it drain in a colander, then put it back into the pot. Meanwhile trim and finely chop the onion and fry it in some butter in a sauce pan. Sprinkle the flour over, stir and add the water in batches. Let it simmer for 3-5 minutes, then add the cream and season to taste. Add the finely chopped ham or turkey and stir until smooth, add more water if needed.

Distribute the boiled veggies on a big plate, pour the sauce over and sprinkle with chopped fresh parsley. Serve with bread or cut the bread in squares and butter fry, then sprinkle them on top.

SWEET CHILI MELON SALAD

  • 1 honeydew melon
  • 3 apples
  • 1 can kidney beans
  • 4 spring onions

Sweet chili dressing

  • 300 ml sour cream
  • 4 tbsp. sweet chili sauce
  • salt

Cube the melon, peel, core and cube the apples. Rinse the beans in cold water, let it drain.  Chop the onions, both the whites and greens. Mix melon, apple, beans and onion in a bowl.
Then whisk sour cream and sweet chili together, season to taste with salt. 
On a big beautiful plate you start with placing grilled boneless chicken in pieces , smoked ham or smoked salmon, your choice!
Then distribute the salad and drizzle the dressing on top. Serve with pita bread to scoop it all up with.

A FULLER SALAD

For 4 servings you will need:

Salad

  • 300g boiled potatoes
  • 1 red bell pepper
  • 1 steamed broccoli bouquet 
  • 3 tomatoes
  • 2 avocados
  • 1 head of salad
  • 4 hard boiled eggs
  • 500g fresh pink shrimps with shells, peeled
  • 1 pot fresh dill
  • S&P
  • 200g steamed sugar snaps

Creamy horse radish dip

  • 1 batch of creamy horse radish dip
  • 200ml  creme fraiche
  • 1tbsp white wine vinegar
  • 2tbsp shredded fresh horse radish (or canned)
  • 100ml mayonnaise
  • S&P

Mix everything together and let rest in the fridge for 30min. 
Combine the salad on a beautiful big plate then sprinkle the dressing on top. 

CESAR SALAD

For 4 servings you will need:

  • Lettuce
  • Half a cucumber
  • Half a red onion
  • 100ml grated parmesan
  • 250g boiled farfalle pasta (to make the salad more wholesome)
  • 4 grilled chicken filets
  • 250g fried bacon bits
  • Bread crumbs (4-6 slices of old bread, cut into squares and fried golden in butter)

Marinate the 4 chicken filets in 50ml of canola oil, 3-4 tbsp lemon juice, 2 tbsp soya sauce, S&P, 2 tbsp chili sauce, chili powder, 1 clove crushed garlic, paprika powder. Rest for 1h then grill the chicken 5min on each side (for normal size). Let it rest again under tin foil for at least 15min.

Dressing

  • 100ml mayonnaise
  • 200ml creme fraiche
  • 1 tbs dijonge mustard
  • 100ml grated parmesan 
  • Cayenne powder
  • Salt
  • Grounded black pepper

Combine your salad and drip the dressing over and put the grilled chicken on top.