Scrumptious Salads for Summer evenings
Six fab' new recipes for you and loads of useful hints and tips!
News from the UK side of the Pond
Or
“What was I thinking”?
We have a new family member! If you follow us on Instagram you’ll find lots of photos and news - come join us on “The Gram” - We are so down with the kids - NOT!
@foodiesacrossthepond_
Our newest member of the Raven family is Nugget. A sparky, very willful Poochon - and she is so adorable you couldn’t make it up.
No - it wasn’t planned. It was a whim! A rather cross breeder (cross as in angry) had posted a picture on her facebook page, bemoaning the fact that the new owners had returned her after one week. Of course I was sucked in - those eyes said, “come and save me, Jane.” Off we went, knowing nothing. I didn’t know the age, if she had a name, how big will she grow, and that all important question “any chance that she is house trained”….?
George and I set off on our mission - and found ourselves almost in Liverpool, having thought we were going to Chester. I know these distances are nothing in the US. Over here we have a word for it, “Nesh,” which means a bit soft. To us, it felt like a long way! We drove through torrential floods and storms, through traffic jams, while desperate for a wee break. Don’t feel sorry for me - this is SO me!
Millie, our English Springer Spaniel, came along to give her approval of the puppy.
We arrived and, in literally 4 minutes, we were back out of the house, with puppy and food, and, of course, no answers! Millie didn’t even make it out of the car and was not impressed - one little bit!
This story has a happy ending - she settled in immediately - actually, she rules the roost! Millie is an anxious wreck, but I believe there is light at the end of this tunnel.
Watch this space - looking forward to sharing some of the family antics with you! If you love our content, do make sure you hop onto our Instagram and follow us, loads of foodie news, recipes & fun on there.
News from the US Side of the Pond
Well, we knew it wouldn’t last forever.
Our gorgeous stretch of summer sunshine has disappeared. Replaced with stormy skies and rain. It’s this strange in between of not cold enough to wear a sweater or close the windows, but not warm enough to be barefoot or sit on the deck for long. This morning I took my morning cup of coffee outside and lasted a few minutes before the wind kicked up, so I headed back to my comfy chair instead.
But I have ditched soups for salads. It’s almost July and I refuse to make hearty soups until at least October.
I love a salad in Summer as much as I love soup in the winter months. It’s a great way to clear out the fridge or use up the produce that arrives in my weekly farmer’s box. And there are so many different directions you can go when it comes to salad.
You can make a large hearty bowl with grains, protein, nuts, cheese and a creamy dressing. Or you can keep it light with simple greens and a tangy vinaigrette. Or find a happy medium between the two.
When it comes to making a salad, I am a firm believer the dressing makes all the difference. You can have incredible, fresh, seasonal ingredients, but to make them really shine, and bring everything together, you need a fabulous dressing.
My favorite dressings:
A homemade Caeser — so good on grilled Romaine with homemade breadcrumbs and Parmesan
French vinaigrette — puckery and herby and so good on pretty much any salad!
Green Goddess — when my herb garden is gone wild, and supply is far exceeding demand, I’ll use the herbs to make this creamy and delicious dressing.
My favorite salad extras:
— we’re not talking the usual salad fixings like carrots, tomatoes, cucumbers, etc….these ingredients go above and beyond to take your salad to the next level!
Nuts - pistachios, walnuts, pecans, Sahale nut mix
Dried fruit - cranberries, cherries
Fresh herbs — dill, thyme, parsley
Cheese — my two favs are goat cheese and feta, but I also love a good shaving of Parmesan
Avocado — this is a must-have. No salad is complete without the creamy deliciousness of a ripe avocado.
Off the beaten path additions:
These might be ingredients you’ve never thought to add, but absolutely should!
Cooked quinoa — a great way to level up the protein in your salad — add it to your favorite greens
Roasted garbanzo beans — so crispy and delicious!
Chopped scallions (Spring Onions)— add a lovely onion flavor as well as crunch
Heart of palm — I always keep a jar on hand to add to salads
Heart of Palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most notably coconut, acai palm. This may be tricky to source in the UK - consider using a jar of artichoke hearts.
Tips to bring out the flavor:
Salt your greens. Add them to your bowl, sprinkle some Maldon or coarse salt over them, and give them a toss.
Add your veggies to a separate bowl and toss with just a tiny bit of the dressing before adding them to your greens. Then toss with the salad and add a bit more dressing. This helps the dressing coat all the layers of your salad, not just the greens.
Before serving, sprinkle your salad with fresh herbs.
An extra squeeze of lemon juice will always add a nice acidic kick.
Speaking of Greens — use a variety!
It’s really easy to default to the box of Spring greens, but I highly encourage you to mix in other greens like: spinach, radicchio, baby kale, pea shoots, and my husband’s absolute favorite (so much so I think I should start growing our own) arugula.
RECIPES:
Peach Arugula Burrata Salad
Fresh sweet Summer peaches are balanced with the licorice flavor of the fennel, salty crunch of crispy prosciutto, and peppery arugula. It’s all tied together with an easy tangy balsamic vinegar and creamy burrata. For lunch, add some roast chicken or serve as a side for all your summer BBQs.
Ingredients
4 ripe peaches, pitted and cut into large wedges
1/2 fennel bulb, shaved into thin crescents (use a mandoline or vegetable peeler)
8 thin slices prosciutto
2 cups fresh arugula
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh burrata
Instructions
Pre-heat oven to 350° degrees F/180 C/gas 3
On a baking sheet, lay the slices of prosciutto in a single layer. Bake until prosciutto becomes firm and golden, about 15–20 minutes. The prosciutto may not be crisp in the oven, but, don’t worry, as it cools it will crisp up nicely.
While the prosciutto is cooking, toss the peaches, fennel, and arugula in a large bowl.
In a small bowl, whisk the vinegar and oil together, adding the oil in a slow stream to create an emulsion. Season to taste with salt and pepper.
Toss the peaches, fennel and arugula together with the dressing and arrange on a serving platter or on plates.
Garnish the salad with the mozzarella and prosciutto.
Summer Zucchini Salad with Lemon and Parmesan
For extra color, use yellow and green zucchini and summer squash. Any greens work, so use what you have on hand. The dressing is very simple — just two ingredients, lemon juice and olive oil. It’s also a great side with grilled steak or chicken!
Ingredients
1 ½ pounds summer squash and zucchini
1 bunch fresh arugula or your favorite greens
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 cup Parmesan, shaved (you can substitute goat cheese or feta)1 cup of your favorite nuts, toasted (walnuts, hazelnuts, almonds)
Flat leaf parsley, to garnish
Salt and pepper
Optional: toasted walnuts, chopped
Instructions
Using a mandoline, spiralizer (my new favorite kitchen toy!), or vegetable peeler, cut the squash into thin ribbons.
Add the squash ribbons and arugula to a large bowl, toss with olive oil and lemon juice. Season with salt and pepper.
Garnish with toasted nuts, Parmesan and parsley.
White Bean Salad
Ingredients
1 (15 oz) can of cannelini beans (or white kidney beans) rinsed and drained
1 medium shallot, thinly sliced
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar or champagne vinegar
juice of 1/2 a lemon
2 teaspoons dijon mustard
1 teaspoon mayonnaise (you can leave this out if you’re not a fan, or substitute yogurt)
a good pinch of kosher salt
a good pinch of ground pepper
¼ cup fresh dill, chopped
6-8 leaves of basil, thinly sliced
2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried oregano)
4 tablespoons Italian flat leaf parsley, finely chopped - plus a bit extra to garnish
Maldon Salt
Your favorite greens — spring mix, spinach, red leaf lettuce, etc.
Instructions
In a large bowl, whisk together olive oil, vinegar, lemon juice, dijon mustard, mayonnaise, salt, and pepper. Add shallot, then toss.
Add drained beans, and fresh herbs, toss gently to coat.
When ready to serve, plate your greens and drizzle with olive oil and sprinkle of salt. Place beans on top and serve. Garnish with extra parsley.
Lemon Couscous with Olives
Serves 4
Ingredients:
350g /12 oz couscous
1 large unwaxed juice lemon (or 2 small) – grated rind and juiced
12 large green olives – cut into quarters.
5 large spring onions/scallions cut finally on the diagonal
A large bunch of mint – finely chopped
A large bunch of flat leaf parsley – finely chopped
2 preserved lemons – quartered and finely sliced
¼ cucumber – cut into small chunks
Extra virgin olive oil to serve
Salt and freshly ground black pepper.
A spray of tiny tomatoes on the vine.
Instructions:
Cook the couscous. Pop the couscous into a heat proof bowl, cover with boiling water and then add an additional half a thumb (obviously don’t put your thumb in the boiling water!) but that much water over and above the level of the couscous. Cover and leave to absorb the water for ten minutes. Fluff it up with a fork.
Meanwhile, you can be preparing all of the other ingredients.
Once the couscous is cold, add all the ingredients, except for the tomatoes and olive oil. Combine so everything is evenly distributed. Check for seasoning.
To serve, drizzle with olive oil and top with a spray of tomatoes, for people to help themselves.
Foodie Note. Any left over couscous, could be served the following day with a tagine.
Fig and Blackberry Salad with Blue Cheese
I used two new ingredients in this recipe, both sourced from our foodie friend, the amazing Katy Truss at Fabulous Food Finds. Links below.
Honey from Dukes
Roasted Sesame with Yuzu from Bo Tree
The figs for this recipe are delicious heated through, with the cheese melting on the top. But when it is a side dish, I would just go for the easier option and serve cold. Just as delicious.
Serves 4
Ingredients
4 fresh figs
1 x punnet blackberries
75-100g /3-4oz soft blue cheese. (I used Bluesticks, a yellow soft blue, but a Gorgonzola would be delicious).
I pack of various salad leaves
For the dressing
1 dessert spoon of good quality runny honey
Extra virgin Olive oil
Balsamic vinegar
1 tablespoon toasted sesame seeds
Yuzu
Instructions
Dress your serving platter with leaves.
Snip off any stalk that remains on the figs and carefully cut down two thirds of the way in a -quarter from the top, so that it can open up like a flower. (See photo). Nestle into the salad leaves
Take pieces of the cheese and pop them inside the figs.
Place the blackberries around the plate on the leaves.
Pop nuggets of the cheese around the platter.
To make the dressing:
Into a jam jar place the honey
If you have a lovely smooth mellow balsamic, (code for expensive) you may be able to match 50/50 with the olive oil. Taste and check. If not amend, by adding a little more oil until you are happy.
If you have sourced some of the bo tree sesame seeds add a teaspoon - if you have toasted your own sesame add a teaspoon of seeds and a dash of Yuzu. Lid on and shake the jar really well.
Check the taste and now drizzle as much dressing as you want onto the platter. Top with the remaining leaves and serve.
Quinoa Salad with Red Onion Marmalade
Serves 4
You can make the red onion marmalade in advance. If you happen to be serving burgers with your salads, definitely make extra – you won’t regret it!
Ingredients
2 red onions – thinly sliced
2 tablespoons olive oil
Salt and pepper
100 ml/3 fl oz red wine
1 tablespoon dark brown sugar
Balsamic vinegar
200g /8oz Bulgar wheat and Quinoa mix, washed in a sieve with cold water
Brightly coloured edible flowers to decorate
Instructions:
Preheat the oven to 180’c/350 degrees F/Gas mark 4
Break the onions up and spread over a baking sheet. Drizzle over olive oil – coat the onions in the oil season and cook in the oven for 15 minutes.
Remove the tray from the oven and pour the wine over the softened onions. Sprinkle over the sugar and using a fork, stir the onions around so that they become coated and the sugar dissolves. Return to the oven for 20 minutes or until the onions are looking lovely and glossy and the wine has almost evaporated.
Remove and pour over some balsamic vinegar (about 4 tablespoons) – try a piece of onion and check that you are happy with the balance of flavour.
Set aside to cool.
Bring a pan of water to a simmer, salt the water, and then add the Quinoa mix. Cook on a low simmer for 12 mins. Drain, fluff up with a fork, and leave to cool.
When cold, combine the red onion marmalade mix with the quinoa and season once again.
Place onto a serving platter and decorate with edible flowers.
And finally
If you are out in the garden lighting the BBQ this weekend, or better still - in someone else’s garden, we hope you have fun! If you try any of our salads, let us know, and send us a photo! We’d love to see them. Likewise, if you have a favourite salad that you would like to share with the Foodie Community, we would love to hear from you.
Until next week - sending love and have fun!
Jane & Lisa xx