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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

Krompir salata (Serbian potato salad)

27 Jun

With its sweet and sour dressing, krompir salata is a departure from our go-to potato salads – French potato salad and mum’s potato salad.

I made it to accompany these outsized Serbian hamburgers in our World Cup 2018 cook-off.

Continue reading

Papas a la huancaina

26 Jun

In this Peruvian salad, thick slices of potato are blanketed in a delicious spicy cheese sauce and teamed with hard-boiled eggs and olives.

It all plays very nicely together, and unlike the Peruvian team it is in with a chance in our World Cup 2018 cook-off.

The huancaina sauce is definitely the star of the show. It tastes like you hope that nasty yellow nacho cheese sauce is going to taste (and never does). Continue reading

Orange and olive salad

25 Jun

orange olive salad

I love this classic Moroccan salad. Sweet orange slices and salty olives are a winning combination in my book.

Also in its favour, it takes minutes to make and looks beautiful arranged on a contrasting platter. Continue reading

Salatu niebe

24 Jun

salatu niebe

Bright, colourful, spicy, fresh… Senegal’s salatu niebe is something I’ll definitely make again after our World Cup 2018 cook-off is over.

This recipe makes a lot, so it’s fortunate salatu niebe keeps well in the fridge.

I served it on a bed of shredded lettuce one day, and heaped it into avocado halves the next. It would also work well stuffed into a pitta or wrap. Continue reading