Salads and Salad Dressings
The crisp, fresh taste of a salad is the perfect complement for barbecued foods, so be imaginative and serve two or three different ones. There’s a great selection here.
Hot Lentil Salad
Serves 4
Can of green or brown lentils, drained 400 g/14 oz/1 large
Oil 45 ml/3 tbsp
Button mushrooms, sliced 100 g/4 oz/¼ lb
Red wine vinegar 45 m/3 tbsp
Mild mustard 5 ml/1 tsp
Salt and freshly ground black pepper
Chopped fresh parsley 15 ml/1 tbsp
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
Sun-dried Tomato and Artichoke Salad
Serves 4
Can of artichoke hearts, drained 400 g/14 oz/1 large
Sun-dried tomatoes 8
Black olives, stoned (pitted) 12
Pine nuts, toasted 45 ml/3 tbsp
Chopped fresh basil 30 ml/2 tbsp
Lemon juice 90 ml/6 tbsp
Olive oil 60 ml/4 tbsp
Salt and freshly ground black pepper
1 Cut the artichoke hearts into quarters and place in a bowl.
2 Cut the tomatoes into julienne 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
Crispy Fruit Coleslaw
Serves 4
Small white cabbage ½
Small onion, grated 1
Carrot, grated 1
Eating (dessert) apple, grated 1
Raisins or sultanas (golden raisins) 50 g/2 oz/1/3 cup
Mayonnaise 150 ml/¼ pt/2/3 cup
A little milk
Salt and freshly ground black pepper
1 Shred the cabbage finely and place in a large bowl.
2 Add the onion, carrot, apple and raisins or sultanas and mix well.
3 Thin the mayonnaise with a little milk and season with salt and pepper. Pour over the salad and toss together well.
Preparation time 15 minutes
Aubergine Salad
Serves 4
Tomatoes, cut into small wedges 2
Red (bell) pepper, cut into strips 1
Onion, cut into rings 1
White wine vinegar 30 ml/2 tbsp
Dry sherry 30 ml/2 tbsp
Oil 90 ml/6 tbsp
Sesame oil 5 ml/1 tsp
Pinch of sugar
Salt and freshly ground black pepper
Aubergine (eggplant) 1
Lemon juice 30 ml/2 tbsp
1 Mix the tomatoes, pepper and onion in a salad bowl.
2 Mix together the vinegar, sherry, 15 ml/1 tbsp of the oil, the sesame oil, sugar and a little salt and pepper. Pour over the salad and leave to marinate.
3 Cut the aubergine into thin strips and toss in lemon juice to prevent discolouring.
4 Heat the remaining oil and fry (sauté) the aubergine for about 8 minutes until lightly browned. Drain well and leave to cool.
5 Mix the aubergine into the salad and toss together gently.
Preparation time 10 minutes
Cooking time 10 minutes
Colourful Salad
Serves 4
Green (bell) pepper, cut into strips 1
Hard-boiled (hard-cooked) eggs, quartered 2
Cucumber, thinly sliced 5 cm/2 in
Tomatoes, cut into wedges 2
Black olives, stoned (pitted) 8
Green olives, stoned 8
Capers 5 ml/1 tsp
Vinaigrette 45 ml/3 tbsp
Salt and freshly ground black pepper
1 Place all the salad ingredients in a bowl and pour over the vinaigrette.
2 Toss together gently, then season with salt and pepper.
Preparation time 5 minutes
Red Cabbage Salad
Always toss apples in a little lemon juice as soon as you have sliced them to prevent them from going brown.
Serves 4
Red cabbage, finely shredded 225 g/8 oz/½ lb
Orange, peeled and cut into chunks 1
Eating (dessert) apple, cut into chunks 1
Sultanas (golden raisins) 50 g/2 oz/1/3 cup
Orange juice 60 ml/4 tbsp
Lemon juice 15 ml/1 tbsp
Clear honey 15 ml/1 tbsp
Oil 60 ml/4 tbsp
Salt and freshly ground black pepper
Banana 1
1 Mix together the cabbage, orange, apple and sultanas in a salad bowl.
2 Whisk together the orange and lemon juice, honey and oil. Season with salt and pepper.
3 Pour over the salad and toss together well. Leave to stand for 2 hours.
4 Just before serving, slice the banana and add it to the salad. Toss again and adjust the seasoning to taste.
Preparation time 10 minutes
Marinating time 2 hours
Greek Potato Salad
Serves 4
New potatoes, cooked and diced 450 g/1 lb
Tomatoes, chopped 225 g/8 oz/½ lb
Onion, finely chopped 1
Black olives, stoned (pitted) 50 g/2 oz/1/3 cup
Mayonnaise 45 ml/3 tbsp
Plain yoghurt 30 ml/2 tbsp
Salt and freshly ground black pepper
1 Carefully mix together the potatoes, tomatoes, onion and olives.
2 Mix together the mayonnaise and yoghurt and season with salt and pepper.
3 Pour the dressing over the salad and toss well. Chill before serving.
Preparation time 10 minutes plus chilling
Cucumber and Walnut Salad
Serves 4
Cucumber, sliced 350 g/12 oz/¾ lb
Radishes, thinly sliced 8
Green (bell) pepper, chopped 1
Spring onions (scallions), chopped 2
Walnuts, chopped 50 g/2 oz/½ cup
Chopped fresh parsley 15 ml/1 tbsp
Chopped fresh thyme 5 ml/1 tsp
For the dressing:
Soy sauce 60 ml/4 tbsp
Oil 15 ml/1 tbsp
Lemon juice 15 ml/1 tbsp
Ground ginger 2.5 ml/½ tsp
Clear honey, warmed 15 ml/1 tbsp
Water 60 ml/4 tbsp
1 Mix together all the salad ingredients.
2 Whisk together the dressing ingredients.
3 Pour the dressing over the salad and toss together well.
Preparation time 10 minutes
Feta and Cucumber Salad
Serves 4
Cucumber 1
Feta cheese, crumbled 225 g/8 oz/2 cups
Chopped fresh mint 45 ml/3 tbsp
Caster (superfine) sugar 15 ml/1 tbsp
Olive oil 90 ml/6 tbsp
White wine vinegar 45 ml/3 tbsp
Salt and freshly ground black pepper
1 Slice the cucumber very thinly, using a mandoline if possible. Arrange in a shallow serving dish and sprinkle with the cheese and mint. Sprinkle over the sugar.
2 Whisk together the oil and vinegar and season with salt and pepper.
3 Pour over the salad and leave to stand for 1 hour before serving.
Preparation time 10 minutes
Marinating time 1 hour
Salad Ideas
- Coarsely grate four or five carrots and season with lots of freshly ground black pepper, then dress in a simple vinaigrette dressing, or with 45 ml/3 tbsp orange juice mixed with 15 ml/1 tbsp lemon juice; or with a yoghurt or fromage frais dressing.
- Layer sliced tomatoes with a sprinkling of sugar and snipped fresh chives, then spoon over some vinaigrette dressing. Leave for an hour before serving, if you can.
- Dress a rinsed and drained can of mixed pulses with vinaigrette dressing and sprinkle with fresh herbs.
- Mix cooked long-grain rice (about 100 g/4 oz/½ cup uncooked rice serves four) with a selection of: chopped onion or spring onion (scallion), cooked peas, chopped mushrooms, then drizzle with vinaigrette or blend a little curry powder into 45ml/3 tbsp mayonnaise and stir gently into the rice salad.
- Cook small pasta shapes in vegetable stock instead of water, then drain well. Mix with diced canned pimientos, season well with salt and pepper and dress with a little vinaigrette.
- Don’t just automatically buy the same type of iceberg or round lettuce; there’s loads more choice on the supermarket or greengrocers’ shelves. Go for a contrast in flavours and textures; risk an unusual combination. You can choose from: little gem, lambs’ lettuce, oakleaf, lollo rosso, lollo biondo, dandelion, spinach leaves, cos (romaine), Chinese leaves (stem lettuce), curly endive (chicory) – the variety is almost endless!
- Make a basic potato salad of boiled new or chopped potatoes with mayonnaise, add some chopped spring onions (scallions); freshly snipped chives; and/or a spoonful of soured (dairy sour) cream.
- Mix drained, diced cucumber into Greek yoghurt with a little clear honey and season with salt and freshly ground black pepper. Sprinkle with plenty of chopped fresh mint and serve this tzatziki as a salad or a dip.
- Mix drained canned sweetcorn (corn) with drained chopped pimientos, a chopped tomato and a few chopped mushrooms. Dress with a vinaigrette dressing.
- Toss cubes of feta cheese with sliced onions and tomatoes and dress with olive oil and black pepper.
- Combine walnuts and sliced apples with chopped celery and salad leaves and a light mayonnaise.
- Sprinkle salads with chopped nuts, chopped fresh herbs or crumbled cheese.
Mayonnaise
Serves 4
Egg 1
Egg yolk 1
Lemon juice 30 ml/2 tbsp
White wine vinegar 15 ml/1 tbsp
Mustard powder 2.5 ml/½ tsp
Salt and freshly ground black pepper
Oil 375 ml/13 fl oz/1½ cups
1 Using a blender or whisk, blend together the egg, egg yolk, lemon juice, vinegar, mustard, salt and pepper. Add a little of the oil and whisk again.
2 Gradually add the remaining oil a little at a time, whisking or blending continuously until the mayonnaise thickens and emulsifies.
Preparation time 10 minutes
Flavoured Mayonnaise
To make salad dressings or dips, add one of the following to 250 ml/8 fl oz/1 cup of mayonnaise:
- 30 ml/2 tbsp finely chopped fresh herbs such as parsley or tarragon;
- a few crushed garlic cloves;
- 15 ml/1 tbsp made mustard;
- 30 ml/2 tbsp finely chopped watercress, spring onions (scallions) or celery leaves;
- 15 ml/1 tbsp curry powder;
- 25 g/1 oz/¼ cup crumbled blue cheese;
- 45 ml/3 tbsp puréed beetroot (red beet).
Vinaigrette Dressing
Serves 4
White wine vinegar 15 ml/1 tbsp
Oil 45 ml/3 tbsp
Mild mustard 5 ml/1 tsp
Salt and freshly ground black pepper
Blend all the ingredients together well.
Preparation time 5 minutes
Vinaigrette Variations
Choose from these flavours to add to a basic vinaigrette:
- 15 ml/1 tbsp chopped fresh herbs;
- 15 ml/1 tbsp chopped capers or gherkins (cornichons);
- 15 ml/1 tbsp chopped black or green olives.
Thousand Island Dressing
Serves 4
Tomato purée (paste) 15 ml/1 tbsp
Chopped red (bell) pepper 15 ml/1 tbsp
Chopped green pepper 15 ml/1 tbsp
Gherkin (cornichon), chopped 1
Hard-boiled (hard-cooked) egg, chopped 1
Mayonnaise 150 ml/¼ pt/2/3 cup
Blend the ingredients together well.
Preparation time 5 minutes
Soy Dressing
Serves 4
Soy sauce 60 ml/4 tbsp
Lemon juice 15 ml/1 tbsp
Oil 15 ml/1 tbsp
Clear honey 20 ml/4 tsp
Ground ginger 2.5 ml/½ tsp
Water 60 ml/4 tbsp
Blend all the ingredients together well.
Preparation time 5 minutes