Posted in Salad

November 11th, 2013

Radish and herb salad

Just radish, watercress, chervil, parsley, and a simple vinaigrette. The radishes are heirloom radishes grown from seeds we bought from Diggers, and the herbs are from the garden (not that I’m gloating or anything).   

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November 8th, 2013

‘Vietnamese’ chicken salad

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I made this a while ago using some poached chicken breast (from making stock) and some herbs from the garden. I quick-pickled the carrot and cucumber in a basic simple nuoc mam cham (rice vinegar, fish sauce, garlic and sugar)… …and stir fried the poached chicken until nice and crispy (something about poaching it first […]

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November 7th, 2013

Broad beans, peas and mint

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Just what it sounds like. And all* from our garden! * Well, except for the salt, olive oil, and pepper. But not a bad effort…

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July 12th, 2013

Barbequed eggplant and buffalo mozzarella salad

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I’ve discovered that our local italian food importer sells balls of frozen buffalo mozzarella! Not as good as fresh (you defrost them in the fridge overnight), but cheap, and much better than the ‘mozzarella’ you get at the supermarket.

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September 4th, 2012

Roast beetroot and orange salad

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Roast beetroot, orange segments, olive oil, garlic, parsley, salt. That’s it, a recipe in list form.

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July 3rd, 2012

Apple and radicchio salad

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A very simple salad: the sweetness of the apple and the bitterness of the radicchio go really well together. To make: I rubbed the inside of a bowl with a garlic clove, whisked in apple cider vinegar and good quality olive oil, and tossed through a julienned pink lady apple. I then let it sit for […]

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February 9th, 2012

Orange and rocket salad

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Not much to say about this one – it’s just what it sounds like. Segmented orange (I still haven’t got the hang of this), a little garlic, olive oil, pepper, parsley. You don’t need any acid, as the orange juice is enough. It’s good with grilled meat or fish, or just about any Italian or […]

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January 23rd, 2012

Raw beetroot, carrot, radish and basil salad

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Pretty self explanatory – a tasty, crispy salad. Grate or finely chop the root vegetables, splash over some sherry vinegar, a pinch of salt, and some truffle oil for a bit of excitement.  

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January 22nd, 2012

Hijiki, carrot and bamboo salad

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A tasty japanese salad, good served either warm or cold. Hijiki is a thick black seaweed. To prepare it you soak it in hot water for about an hour. It increases in volume quite a lot — you only need a little per person. Hijiki is really good with carrots, plus whatever else you like. […]

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January 2nd, 2012

Tomato, boccocini and basil salad

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Some post-christmas picnic fare, for our last evening by the river in Perth before returning to sunny Melbourne. We also had some of my pickled peppers, which had pickled perfectly! I was very pleased.

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