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Cobb salad

27 Nov

Cobb salad

Cobb salad is a classic American main course salad. Chicken, egg, blue cheese and bacon are arranged in strips across a bed of salad greens, providing a healthy punch of protein. Continue reading

Cabbage and corn slaw

15 Oct

cabbage and corn slaw

Cabbage and corn slaw is an excellent accompaniment to Mexican dishes like enchiladas and burritos, providing a welcome crunchy contrast. Continue reading

Warm cannellini bean salad

6 Jun

This warm cannellini bean salad is of those happy marriages of ingredients that are just meant for each other.

The combination of colours, textures and flavours – floury beans, silky rocket and salty pancetta, loosely bound in a lemony crème fraiche dressing – is a delight. Continue reading

Roasted kale, carrot and apple salad

5 Apr

Roasted kale, carrot and apple salad

I have a salad for lunch most days. When it’s cold wet like the last few days have been, I make it a warm one.

The kale is transformed by its time in the oven, softening and developing a deeper, woodsy flavour that contrasts nicely with the crisp apple and toasted seeds.

Continue reading

Beetroot and celery salad

24 Feb

beetroot and celery salad

I wouldn’t have thought of combining beetroot and celery, but thumbing through Elizabeth David’s French Provincial Cooking I was intrigued by her description of this “admirable winter salad”. Continue reading

Endive, pear, walnut and blue cheese salad

19 Dec

Endive, pear, walnut and blue cheese salad

This is one of my favourite winter salads, especially at this time of year.

Fresh and light without being worthy, endive, pear, walnut and blue cheese salad is nice counterpoint to the the rich food we’ve  been indulging in.

It’s also delicious, with each ingredient bringing something to the party. Continue reading

Lotus salad

17 Sep

Lotus salad

Years ago, my cousin part-owned a funky café-gallery called The Whip, in what was then a pretty scruffy part of east Vancouver.

The first time I ate there, I ordered the intriguingly named lotus salad – baby spinach tossed with blue cheese, dried cranberries and sunflower seeds, drizzled in a blackberry vinaigrette.

It was love at first bite, and I’ve been making my own version ever since. Continue reading