Salads
Making a salad no longer means putting a few lettuce leaves and sliced tomatoes into a bowl – although even those simple ingredients come in all kinds of interesting shapes and colours nowadays. Supermarkets and foodstores are crammed with exciting ingredients for summer salads and you can be really adventurous with them. They may be a meal in themselves, served with some delicious Continental bread, or you can make side salads, ideal to complement the rich flavours of barbecued and grilled (broiled) foods.
The added advantage with salads as accompaniments is that you can do most of the preparation well in advance, allowing more time for you to spend sitting outside in the sunshine or entertaining any guests you may have. If you are barbecuing, a selection of crisp, tasty salads will also keep everyone going while they are waiting for their food to cook.
Sun-dried tomato and artichoke salad
Packed full of Mediterranean ingredients, this salad can be served as an accompaniment to simple meat or fish dishes or as a starter with focaccia or ciabatta bread.
Serves 4
400 g/14 oz/1 large can of artichoke hearts, drained
8 sun-dried tomatoes
12 black olives, stoned (pitted)
45 ml/3 tbsp pine nuts, toasted
30 ml/2 tbsp chopped fresh basil
90 ml/6 tbsp lemon juice
60 ml/4 tbsp olive oil
Salt and freshly ground black pepper
1 Cut the artichoke hearts into quarters and place in a bowl.
2 Cut the tomatoes into very fine strips and add to the artichokes with the olives, pine nuts and basil.
3 Blend together the lemon juice and olive oil and season with salt and pepper.
4 Pour over the salad and toss well.
Preparation time: 10 minutes
Hot lentil salad
This hearty vegetarian salad makes an excellent side dish or main course.
Serves 4
400 g/14 oz/1 large can of green or brown lentils, drained
45 ml/3 tbsp sunflower oil
100 g/4 oz button mushrooms, sliced
45 ml/3 tbsp red wine vinegar
5 ml/1 tsp mild mustard
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh parsley
1 Warm the lentils gently in a pan.
2 Meanwhile, heat a little of the oil and fry (sauté) the mushrooms for 3 minutes.
3 Blend the remaining oil with the wine vinegar, mustard and a little salt and pepper to make a vinaigrette.
4 Drain the lentils, mix with the mushrooms and blend with the dressing. Season again with salt and pepper to taste. Sprinkle with parsley and serve hot.
Preparation time: 5 minutes
Cooking time: 10 minutes
Rocket, grapefruit and walnut salad
Serves 4
2 pink grapefruit
50 g/2 oz/½ cup walnut halves
100 g/4 oz rocket leaves
30 ml/2 tbsp olive oil
15 ml/1 tbsp walnut oil
15 ml/1 tbsp white wine vinegar
5 ml/1 tsp clear honey
Salt and freshly ground black pepper
1 Hold the grapefruit over a bowl to catch the juice and cut off all the skin and pith with a serrated-edged knife. Cut both sides of each membrane and remove the segments. Put the segments to one side. Squeeze the membranes over the bowl to extract any remaining juice, then discard.
2 Mix the walnut halves and rocket leaves in a salad bowl. Arrange the grapefruit segments on top.
3 Add the remaining ingredients to the grapefruit juice and whisk well. Drizzle over the salad and serve.
Preparation time: 10 minutes
Spiced bulghar with pine nuts
This salad is especially good served with vegetarian kebabs.
Serves 4
60 ml/4 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
30 ml/2 tbsp pine nuts
150 g/5 oz/1¼ cups bulghar (cracked wheat)
600 ml/1 pt/2½ cups vegetable stock
Salt and freshly ground black pepper
30 ml/2 tbsp raisins
A pinch of ground coriander (cilantro)
A pinch of ground cinnamon
1 Heat half the oil and gently fry (sauté) the onions until beginning to soften.
2 Add the garlic and pine nuts and continue to fry until the onion is soft.
3 Stir in the bulghar and the remaining oil and mix well together. Add the stock and the remaining ingredients, cover and bring to the boil.
4 Simmer for about 15 minutes until all the stock is absorbed.
5 If serving hot, stand the pan in a warm place or at the side of the barbecue for about 30 minutes until the bulghar is soft and swollen. If serving cold, leave to cool, then chill until required.
6 Fluff up with a fork before serving.
Preparation time: 10 minutes
Cooking time: 15 minutes
STANDING OR COOLING TIME: 30 MINUTES
Japanese salad
This simple rice salad is packed with interesting flavours and textures.
Serves 4
175 g/6 oz/¾ cup long-grain rice
50 g/2 oz/1 small can of anchovy fillets, drained
30 ml/2 tbsp milk
75 g/3 oz small button mushrooms, thinly sliced
1 carrot, cut into tiny matchsticks
1 celery stick, cut into tiny matchsticks
5 cm/2 in piece of cucumber, cut into tiny matchsticks
30 ml/2 tbsp light soy sauce
30 ml/2 tbsp white wine vinegar
30 ml/2 tbsp sesame oil
15 ml/1 tbsp toasted sesame seeds
15 ml/1 tbsp chopped fresh coriander (cilantro)
1 Rinse the rice, drain, then cook in boiling, lightly salted water according to the packet directions until just tender. Drain, rinse with cold water and drain again.
2 Meanwhile, soak the anchovies in the milk.
3 Put the rice in a salad bowl. Add the mushrooms, carrot, celery and cucumber and toss gently.
4 Whisk the soy sauce, vinegar and oil together and pour over the salad. Toss.
5 Sprinkle with the sesame seeds and coriander.
6 Pat the anchovies dry on kitchen paper (paper towels). Roll up each one and arrange attractively over the surface of the salad.
Preparation time: 20–25 minutes
Wild rice and prawn salad
Serves 4
175 g/6 oz/¾ cup wild rice mix
50 g/2 oz mangetout (snow peas), trimmed
50 g/2 oz button mushrooms, thinly sliced
100 g/4 oz cooked peeled prawns (shrimp)
2.5 cm/1 in piece of cucumber, finely chopped
45 ml/3 tbsp sunflower oil
30 ml/2 tbsp white wine vinegar
A few drops of Tabasco sauce
30 ml/2 tbsp finely chopped fresh parsley
15 ml/1 tbsp chopped fresh thyme
Salt and freshly ground black pepper
To garnish:
Thin twists of cucumber
1 Cook the rice according to the packet directions. Add the mangetout for the last 2 minutes of cooking time. Drain, rinse with cold water and drain again.
2 Add the mushrooms, prawns and cucumber and mix in gently.
3 Whisk the oil, vinegar and Tabasco with the herbs and a little salt and pepper to taste. Drizzle over the salad and toss gently. Cover and chill until ready to serve, garnished with thin twists of cucumber.
Preparation time: 20–25 minutes
Spinach, cucumber and kiwi salad
This green salad has a really unusual combination of flavours and textures and goes particularly well with oily fish and pork.
Serves 4
100 g/4 oz young spinach leaves, trimmed
2 kiwi fruit
¼ cucumber, peeled and thinly sliced
2 spring onions (scallions), finely chopped
30 ml/2 tbsp olive oil
15 ml/1 tbsp white wine vinegar
5 ml/1 tsp clear honey
15 ml/1 tbsp chopped fresh thyme
15 ml/1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 Rinse the spinach thoroughly to remove any grit and pat dry on kitchen paper (paper towels). Arrange on a flat serving platter.
2 Peel and halve the kiwi fruit and cut into thin slices.
3 Arrange the cucumber and kiwi slices attractively on the spinach.
4 Whisk the remaining ingredients together and drizzle over. Chill for 30 minutes before serving, to allow the flavours to develop.
Preparation time: 10 minutes plus 30 minutes chilling
Sweet and sour tofu salad
Serves 6
250 g/9 oz/1 block of firm tofu
For the marinade:
30 ml/2 tbsp sunflower oil
150 ml/¼ pt/2/3 cup soy sauce
30 ml/2 tbsp red wine vinegar
A pinch of sugar
1.5 ml/¼ tsp made English mustard
15 ml/1 tbsp grated fresh root ginger
2 garlic cloves, crushed
30 ml/2 tbsp tomato juice
To serve:
175 g/6 oz/3 cups beansprouts
1 red (bell) pepper, cut into thin strips
2 spring onions (scallions), chopped
1 Cut the tofu into cubes and place in a shallow dish. Mix together the marinade ingredients and pour over the tofu. Cover and chill for 24 hours, turning occasionally.
2 When ready to serve, mix the beansprouts with the red pepper and shape into ‘nests’ on six plates. Pile the marinated tofu in the centre, drizzle any remaining marinade over and sprinkle with chopped spring onion.
Preparation time: 10 minutes plus 24 hours chilling
Tuscan tuna and bean salad
Serve this hearty, filling salad with crusty bread for a simple meal.
Serves 4
225 g/8 oz small waxy potatoes, scrubbed and cut into bite-sized pieces
3 eggs, scrubbed under cold running water
225 g/8 oz French (green) beans
425 g/15 oz/1 large can of cannellini beans
225 g/8 oz cherry tomatoes, halved
185 g/6½ oz/1 small can of tuna, drained
1 cos (romaine) lettuce, torn into pieces
60 ml/4 tbsp olive oil
15 ml/1 tbsp red wine vinegar
1 garlic clove, finely chopped
30 ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
50 g/2 oz/1 small can of anchovies, drained
1 onion, thinly sliced and separated into rings
50 g/2 oz/1/3 cup black olives
1 Cook the potatoes and the eggs in their shells in boiling, lightly salted water for 10 minutes until the potatoes are tender. Add the French beans halfway through cooking. Drain, rinse with cold water and drain again.
2 Shell the eggs and cut into quarters.
3 Drain the can of beans, rinse, then drain again, and place in a bowl with the French beans, potatoes, tomatoes, tuna and lettuce.
4 Whisk together the oil, vinegar, garlic, half the parsley and salt and pepper. Pour into the bowl and toss gently. Pile into four individual bowls. Arrange the wedges of egg around. Top with the anchovies, arranged in a lattice pattern, and decorate with the onion rings and olives. Sprinkle over the remaining parsley and serve.
Preparation time: 20 minutes
Hearty sausage salad
Any type of sausages can be used in this recipe, even vegetarian varieties.
Serves 4
450 g/1 lb lean pork sausages
225 g/8 oz new potatoes, scrubbed and cut into bite-sized pieces
2 slices of bread
25 g/1 oz/2 tbsp butter or margarine
1 garlic clove, halved
320 g/12 oz/1 large can of sweetcorn (corn) with (bell) peppers
425 g/15 oz/1 large can of black-eye beans, drained, rinsed and drained again
½ cucumber, diced
1 bunch of radishes, quartered
100 g/4 oz cherry tomatoes, halved
1 bunch of spring onions (scallions), cut into short lengths
For the dressing:
150 ml/¼ pt/2/3 cup plain yoghurt
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh parsley
A little cayenne
1 Grill (broil) the sausages for about 10 minutes until browned all over and cooked through. Drain on kitchen paper (paper towels), cool and slice thickly.
2 Meanwhile, boil the potatoes in lightly salted water until tender. Drain, rinse with cold water and drain again.
3 Spread both sides of the bread with butter or margarine. Cut the slices into dice and fry (sauté) in a frying pan (skillet) with the garlic added, tossing until golden brown and crisp. Drain on kitchen paper. Discard the garlic.
4 Place the cold sausages and potatoes in a large salad bowl. Add the remaining salad ingredients and toss gently.
5 To make the dressing, mix the yoghurt with a little salt and pepper and the parsley. Add to the bowl and toss gently. Dust with cayenne, scatter the garlic croûtons over and serve.
Preparation time: 20–25 minutes
Greek village salad
Salty Feta cheese combined with fresh, crunchy leaves and ripe tomatoes make up this classic salad.
Serves 4
½ iceberg lettuce, shredded
¼ small white cabbage, shredded
2 beefsteak or plum tomatoes, halved and sliced
5 cm/2 in piece of cucumber, diced
1 small red onion, sliced and separated into rings
100 g/4 oz/½ cup Feta cheese, cubed
8 black olives
45 ml/3 tbsp olive oil
15 ml/1 tbsp red wine vinegar
5 ml/1 tsp dried oregano
Salt and freshly ground black pepper
1 Mix the lettuce and cabbage in a large, shallow serving bowl. Scatter the tomatoes, cucumber, onion, cheese and olives over.
2 Drizzle the oil and vinegar over and sprinkle with oregano, salt and pepper.
Preparation time: 10 minutes
Warm bacon, egg and avocado salad
This tasty salad can be served as a main course or makes a great accompaniment to barbecued or grilled (broiled) chicken or pork.
Serves 4
4 eggs
About 30 ml/2 tbsp lemon juice
2 ripe avocados
350 g/12 oz/1 large packet of ready-prepared mixed salad leaves
8 cherry tomatoes, quartered
¼ cucumber, diced
2 small red onions, sliced and separated into rings
2 slices of bread
25 g/1 oz/2 tbsp butter or margarine
8 lean rashers (slices) of streaky bacon, rinded and diced
30 ml/2 tbsp olive oil
30 ml/2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
1 Place the eggs in water to which 5 ml/1 tsp of the lemon juice has been added and poach gently for 3–5 minutes according to how hard you want them cooked. Carefully lift out with a slotted spoon and put in a bowl of cold water.
2 Halve, stone (pit) and peel the avocados and cut into slices. Dip in lemon juice to prevent browning.
3 Place the salad leaves in four large individual bowls. Add the tomatoes, cucumber, onion rings and avocado slices. Lift the eggs out of the cold water and lay one on top of each salad.
4 Spread the bread on both sides with the butter or margarine and cut into dice. Place in a large frying pan (skillet) and fry (sauté) until golden all over. Drain on kitchen paper (paper towels). Add the bacon to the pan and fry until crisp. Remove from the pan and scatter over the salads.
5 Add the oil, Worcestershire sauce and 15 ml/1 tbsp lemon juice to the pan and season with salt and pepper. Bring to the boil. Spoon over the salads, top with the croûtons and add a good grinding of pepper.
Preparation time: 25 minutes
Italian pepper salad
Ready in just 10 minutes, serve this salad with plain barbecued or grilled (broiled) meat or chicken.
Serves 4
2 red (bell) peppers, sliced
2 green peppers, sliced
1 red onion, cut into small wedges
12 green olives
50 g/2 oz/½ cup Mozzarella cheese, grated
30 ml/2 tbsp olive oil
15 ml/1 tbsp red wine vinegar
Salt and freshly ground black pepper
2.5 ml/½ tsp dried marjoram
1 Mix together the peppers, onion and olives and place in four small bowls. Sprinkle the cheese over.
2 Whisk together the oil, vinegar, some salt and pepper and the marjoram and drizzle over.
Preparation time: 10 minutes
Avocado and watercress salad
Serves 4
1 bunch of watercress
1 avocado, halved, stoned (pitted) and sliced
1 courgette (zucchini), thinly sliced
Grated rind and juice of ½ lemon
30 ml/2 tbsp orange juice
5 ml/1 tsp Worcestershire sauce
15 ml/1 tbsp sunflower oil
15 ml/1 tbsp pumpkin seeds
1 Trim off and discard any feathery stalks from the watercress and separate it into small sprigs. Arrange in four small salad bowls with the avocado and courgette slices.
2 Whisk together the lemon rind and juice, the orange juice, Worcestershire sauce and oil. Drizzle over the salads. Sprinkle with the pumpkin seeds and serve.
Preparation time: 10 minutes
Chinese leaf and mango salad
Serves 4
½ small head of Chinese leaves (stem lettuce), shredded
1 ripe mango, peeled, stoned (pitted) and diced
4 spring onions (scallions), diagonally sliced
For the dressing:
30 ml/2 tbsp soy sauce
15 ml/1 tbsp sherry
30 ml/2 tbsp water
Salt and freshly ground black pepper
1 Put the Chinese leaves in four shallow salad bowls. Arrange the mango over, then sprinkle with spring onions.
2 Whisk together all the ingredients for the dressing, spoon over the salads and serve.
Preparation time: 10 minutes
Swedish potato salad with apple and caraway
For added bite, sprinkle some crisp garlic croûtons over the salad just before serving.
Serves 4
450 g/1 lb baby new potatoes, scrubbed and halved
4 rollmop herrings, sliced
1 red eating (dessert) apple, diced
5 cm/2 in piece of cucumber, diced
200 g/7 oz/1 small can of sweetcorn (corn), drained
5 ml/1 tsp caraway seeds
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
30 ml/2 tbsp milk
Salt and freshly ground black pepper
To garnish:
1 onion, sliced and separated into rings
4 gherkins (cornichons), sliced
1 Cook the potatoes in boiling, lightly salted water until tender. Drain, rinse with cold water, drain again and turn into a bowl.
2 Add all the remaining ingredients except the soured cream, milk and seasonings and toss gently.
3 Blend the cream and milk together with a little salt and pepper. Pour over the salad and toss gently so as not to break up the fish. Pile on to plates and garnish with onion rings and sliced gherkins.
Preparation time: 20–25 minutes
Biryani salad
This dish is just as good made with cooked lamb instead of chicken. Toss in any left-over cooked carrots, peas, beans, broccoli or cauliflower too!
Serves 4
200 g/7 oz/1 packet of pilau rice
175 g/6 oz/1½ cups cooked chicken, diced
430 g/15½ oz/1 large can of chick peas (garbanzos), drained
1 small green (bell) pepper, diced
2 tomatoes, diced
1 bunch of spring onions (scallions), chopped
For the dressing:
90 ml/6 tbsp coconut milk
90 ml/6 tbsp plain yoghurt
1 small green chilli, finely chopped, or chilli powder, to taste
30 ml/2 tbsp sunflower oil
10 ml/2 tsp lemon juice
20 ml/4 tsp smooth mango chutney
Salt and freshly ground black pepper
To garnish:
30 ml/2 tbsp currants
30 ml/2 tbsp toasted flaked (slivered) almonds
1 Cook the rice according to the packet directions. Drain, rinse with cold water and drain again. Leave to cool.
2 Place in a salad bowl and add the remaining salad ingredients. Toss gently.
3 Whisk the dressing ingredients together with a little salt and pepper. Pour over the salad and toss gently.
4 Turn into serving bowls and garnish each with a sprinkling of currants and toasted almonds.
Preparation time: 20–25 minutes
Crispy pork and nectarine salad with garlic croûtons
Smoked turkey and chicken are also perfect for this crisp and crunchy salad.
Serves 4
100 g/4 oz smoked pork loin, cut into thin strips
4 ripe nectarines, skinned, stoned (pitted) and sliced
250 g/9 oz/4½ cups beansprouts
4 spring onions (scallions), cut into diagonal slices
1 green (bell) pepper, cut into thin strips
2 celery sticks, sliced
30 ml/2 tbsp sunflower seeds
For the dressing:
30 ml/2 tbsp sunflower oil
15 ml/1 tbsp orange juice
10 ml/2 tsp lemon juice
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp Dijon mustard
For the croûtons:
2 slices of bread, cubed
A little olive oil
1 garlic clove, chopped
1 Put the pork and all the prepared salad ingredients in a bowl and toss gently. Leave in a cool place if you are not serving straight away.
2 Whisk the dressing ingredients together.
3 Fry (sauté) the bread cubes in a little oil with the garlic added until golden brown. Drain on kitchen paper (paper towels). When ready to serve, pour the dressing over the salad. Toss gently, pile into bowls and garnish with the croûtons.
Preparation time: 15 minutes
Red salmon and conchiglie salad
This makes a can of salmon go a long way. For a delicious variation, use cheese- or mushroom-stuffed tortellini instead of plain pasta shells.
Serves 4
225 g/8 oz conchiglie (pasta shells)
200 g/7 oz/1 small can of red salmon, drained
50 g/2 oz button mushrooms, sliced
5 cm/2 in piece of cucumber, diced
8 cherry tomatoes, halved
For the dressing:
45 ml/3 tbsp olive oil
Finely grated rind and juice of 1 lime
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp dried dill (dill weed)
20 ml/4 tsp single (light) cream
To serve:
1 bunch of watercress
15 ml/1 tbsp snipped fresh chives
1 Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again. Turn into a bowl.
2 Remove the skin and any bones from the salmon. Break into chunky pieces and add to the pasta.
3 Add the remaining salad ingredients and toss very gently.
4 Whisk the dressing ingredients together and pour over the salad. Toss gently. Fill salad bowls with some watercress. Pile the salad on top and serve, sprinkled with snipped chives.
Preparation time: 20–25 minutes
Stir-fried vegetable and noodle salad
The wonderful thing about stir-frying vegetables is that they retain their ‘crunch’ without being hard and unappetising. Their flavours are enhanced too.
Serves 4
75 g/3 oz/1 slab of Chinese egg noodles
45 ml/3 tbsp sunflower oil
1 bunch of spring onions (scallions), diagonally sliced
1 garlic clove, crushed
1 red (bell) pepper, cut into strips
2 celery sticks, cut into matchsticks
1 large carrot, cut into matchsticks
1 courgette (zucchini), cut into matchsticks
7.5 cm/3 in piece of cucumber, cut into matchsticks
50 g/2 oz button mushrooms, sliced
15 ml/1 tbsp white wine vinegar
2.5 ml/½ tsp ground ginger
30 ml/2 tbsp soy sauce
5 ml/1 tsp caster (superfine) sugar
15 ml/1 tbsp dry sherry
Salt and freshly ground black pepper
To serve:
Prawn crackers
1 Cook the noodles according to the packet directions. Drain, rinse with cold water and drain again.
2 Heat the oil in a wok or large frying pan (skillet). Stir-fry the onions and garlic for 1 minute. Add the remaining vegetables and stir-fry for 3 minutes until slightly softened but still with ‘bite’. Remove the wok or pan from the heat.
3 Add the remaining ingredients and the cooked noodles and toss well. Leave to cool.
4 Pile into bowls and serve with prawn crackers.
Preparation time: 15–20 minutes
Cooking time: 10–15 minutes