Salad recipes from The Island Chef, I sometimes think that salads are a last-minute decision. Today, with Ottolenghi giving us great ideas and recipes they can become a meal in themselves. There are many great recipes that you can use, change to suit your tastes and mood. These are some of my favourites!
CLEMENTINE, FETA & LEAF SALAD
- 6-8 seedless clementines
- 2 heads red chicory or 100g red chard leaves
- 100 g watercress
- 1 fennel bulb halved cored and very finely sliced
- 1 red onion halved and finely sliced
- 200 g feta cheese cut into cubes
- 20 g parsley finely chopped
- Optional: add diced cured meat i.e. chorizo salami and the like or add some cooked prawns or smoked salmon or trout. Also add some of your favourite nuts i.e. pine, or sesame seeds etc.
- For the dressing:
- Juice 1 clementine
- Juice 1 lemon
- 4 tbsp. olive oil
- 1 tsp caster sugar
- Whisk the dressing ingredients in a jug, season with salt and set aside.
- To make the salad, start by peeling the clementines and removing the white tendrils off of each segment.
- In a bowl, gently mix the watercress with the fennel and onion. Using a large round or square platter, place leaves of the chicory around the edges of the platter. Then add some of the dressing to the mix of salad and toss to coat it all.
- Then pile the salad in the middle of the chicory soldiers. Scatter the feta over the salad. Stir the parsley through the remaining dressing and drizzle over the salad.
- 1 small white cabbage – finely sliced
- 1 Small red cabbage – finely sliced
- 500 g carrots – grated
- 2 white onions – finely sliced optional
- 2 large jars of mayonnaise
- Season with salt and pepper
- Use as much of the white and red cabbage as needed. A quarter of each will serve up to 4 people.
- In a large bowl mix the cabbages, carrots and onion together with the mayonnaise. Ensure the mayo covers the mixture well. It needs to be quite a wet mixture. It will last for 3 days in the fridge.
- You can add other flavours and textures such as diced apple, raisins, pine nuts and so on.