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Salads


Please scroll down for the following SALAD and DRESSING recipes

ALICE’S FRENCH DRESSING
FRESH CRAB SALAD IN VINAIGRETTE
GRANNY JACKSON’S SALAD CREAM
MINTY GREEN SALAD
ORANGE AND TIGER PRAWN SALAD
SCRUMMY SALAD
SPECIAL SAUCE (a Real Homemade Salad Dressing)
WARM HERBY POTATOES
   

ALICE’S FRENCH DRESSING

1 teaspoon salt

1 teaspoon freshly ground pepper
4 teaspoons sugar
1 teaspoon mustard
1 clove garlic, crushed
330ml wine vinegar
2-3 tablespoons olive oil
Sunflower oil to top up jar
 
 

Mix all ingredients in a 300ml (½ pint) screw-top jam jar.      Shake well and serve.


FRESH CRAB SALAD IN VINAIGRETTE

This recipe is good for the summer when crabs are more widely available.      Serves 2

8 oz mixed picked out crab

4 small cornichons, finely chopped
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped coriander
Finely grated zest of a lime
2 tablespoons fresh lime juice
1 shallot, finely chopped
1 tablespoon white wine
1 tablespoon olive oil
Few drops of Tabasco
Black pepper and salt

Combine all the ingredients in a bowl.    Serve with crisp salad leaves and brown bread.


GRANNY JACKSON’S SALAD CREAM

Has a thick consistency like mayonnaise but a sharper flavour. May be mixed with milk to thin down if necessary.

  
1 large tin condensed milk
½ of the condensed milk tin of vinegar
2 egg yolks, hard boiled
1 dessertspoon softened butter
Salt, pepper and dry mustard powder to taste
Milk

Put all the ingredients into a food processor/liquidiser to mix, adjusting the consistency with the milk.     Stores well in the fridge.


MINTY GREEN SALAD

Mixed green salad leaves - try to include rocket, baby spinach and a large bunch of coriander

Cooked petits pois
Handful of cooked mange tout if available
Large ripe avocados, peeled and chopped into large chunks
Any other green ingredient you fancy - peppers, baby broad beans, blanched broccoli
Large bunch of mint, chopped - or a teaspoonful of concentrated mint sauce
Olive oil
Vinegar - preferably balsamic
Sugar

Mix olive oil and vinegar in a jam jar - 4 parts oil to 1 part vinegar - with mint and ½ teaspoonful of sugar. Put lid on and shake violently.   Put salad leaves, peas, mange tout, and avocados in a large salad bowl.

Add dressing and mix well with well washed hands.


ORANGE AND TIGER PRAWN SALAD

This will either suffice for two people as a summer lunch dish or for four people as a starter. The only skilled part come when segmenting the flesh of the oranges away from their membranes, using a large, sharp, flat-bladed knife. Use as many or as few jumbo tiger prawns as you wish. The leaf mixture – rocket, baby spinach and watercress – has a pleasant peppery flavour and may be bought, pre-washed, in bags from supermarkets. They are tossed in an orange and olive oil homemade dressing.

1 bag mixed baby salad leaves
6 oranges (avoid the navel variety as they are harder to segment)
Jumbo tiger prawns (as many or as few as you wish)
1 large teaspoonful of Dijon mustard
Extra Virgin olive oil
Zest grated from one of the oranges
Salt and pepper to taste

To segment the oranges, slice off the top and bottom of the fruit and slice away the peel, exposing the bare flesh. Over a sieve standing on a large bowl, take the whole orange in one hand and, using a sharp, flat bladed knife, cut just inside the membranes on either side of a segment and the segment should fall away. Repeat this operation on four of the oranges, remembering to squeeze the membranes of their juice before discarding. Cut the remaining two oranges into halves and squeeze the juice out of them into the bowl. Reserve the orange segments and the juice.

In a separate small bowl, place the Dijon mustard, the grated orange zest, salt and pepper to taste, and the orange juice. Stir to ensure that the ingredients are combined. Then, add olive oil, whisking it into the mixture, to form a consistency that suits you. This is similar to a vinaigrette dressing, but with the orange juice and zest substituted for the vinegar.

To assemble, place the salad leaves in a large bowl and toss the dressing. Apportion onto serving plates and decorate with the orange segments and jumbo tiger prawns. Snipped chives, or chopped parsley, or whatever you have in your garden, may be added as a garnish.

Serve by itself or, for lunch, serve with slices of buttered wholewheat bread.


SCRUMMY SALAD

The amounts of ingredients are up to you, depending on what you like. We have a passion for avocados so use lots.

Cherry tomatoes, halved

Large ripe avocados
Mushrooms (preferably mixed varieties), halved
Bacon rashers, cut with scissors into chunky pieces
Garlic
Olive oil
Vinegar - preferably balsamic or white wine
Mixed herbs
Fresh basil
If you like a more intense flavour - add a teaspoonful of organic pesto to the dressing before the shaking stage

Gently fry bacon and mushrooms in a little olive oil. The bacon needs to be just crisp.

Mix with tomatoes and include the oily juices from the pan.

Make dressing by mixing olive oil and vinegar - 4 parts oil to 1 part vinegar in a jam-jar. Add crushed garlic and mixed herbs and a small handful of torn basil leaves. Put lid on jar and shake violently.

Halve, peel, and cut avocados into large chunks and add to the tomatoes etc.  Tip over the dressing, and mix well with well washed hands. Sprinkle with more (whole) basil leaves.

Serve immediately.


SPECIAL SAUCE (a Real Homemade Salad Dressing)

If you are a HUGE salad fan like myself, you would understand that the key to a marv salad is most definitely in the dressing. As far as I can remember, as it has been adapted in so many ways over many years, this recipe originated from my Godmother - so all credit goes to Alice on this one!

Jam jar with a good lid!

Extra Virgin olive oil
Red or white wine vinegar
½ lemon
1 heaped teaspoon of sugar or a good dollop of honey
1 teaspoon wholegrain mustard
½ small clove of garlic (optional)
Fresh dill (optional)
Large pinch salt
Pepper

I would recommend using a tall olive jar that you would find in most supermarkets (the green olives with pimento).

Most recipes recommend 1/3rd vinegar and 2/3rds olive oil but I personally find that a bit bland - so I would start with pretty much half and half so that the jar is 3/4's full (you need space to give it a good 'ole shake at the end).

Now add your salt, pepper, sugar, lemon juice, mustard and garlic (the garlic is optional - it HAD to be in our household.

I remember being in charge of making the dressing when I was a little girl. Invariably it was at a weekend when my older sister would be going out with her boyfriend or friends and garlic was NOT an option (if you know what I mean). I might add that sometimes, to my secret amusement, I 'forgot' leave it out!!)

Now put the lid on and give it a hefty shake. Really shake it, it's incredibly satisfying.

Now give your mixture a taste as you may well need to adjust it slightly to your liking. Sometimes it can be a bit too tart with the vinegar and the lemon - but a bit more oil, sugar or mustard helps calm this down. I recommend cucumber slices to taste it with.

Once you have tried and tweaked it about a bit and you are happy, add a sprig of fresh dill - again this could be any other fresh herb if you prefer (basil or thyme).

Extra tip: This is particularly good warmed through in the microwave (10-15 secs) and put on either hot or cold new potatoes.    Enjoy!


WARM HERBY POTATOES

New potatoes - Jersey Royals or Charlottes - cooked and halved if large

Olive oil
Lots of chopped fresh herbs - at least parsley, coriander, basil, and mint, plus (if possible) tarragon, thyme and lemon balm

Mix all ingredients well together.     Serve warm, but almost as delicious cold.