Green bean & Walnut salad

Posted on Categories Salads
1 lb green beans
1 small onion, finely chopped
1 garlic clove, chopped
4 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts or almonds
dressing: 6 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons tarragon – Salt & Pepper to taste

Trim the beans, but leave whole. Cook for 3-4 minutes in salted boiling water. Drain well, refresh under cold water, and drain again. Put into a bowl and add the onion, garlic and cheese. Place the dressing ingredients in a glass jar with lid.  Shake well. Pour the dressing over the salad and toss to coat. Cover and chill for at least 30 minutes. Remove the breans from the refrigerator 10 minutes before serving. Give them a quick stir and transfer to serving bowl. Sprinkle the nuts over the beans before serving. serves 2

Red Lentil salad with Goat Cheese

Posted on Categories Salads
2 tablespoons olive oil
2 teaspoons cumin
2 garlic cloves, crushed
2 teaspoons grated fresh gingerroot
1 – 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 red onions, thinly sliced
5 cups baby spinach leaves
1 teaspoon hazelnut oil
6 ounces soft goat cheese
5 tablespoons plain greek yogurt

Heat olive oil in a large skillet over medium heat; add the cumin, garlic and gingerroot and cook for 2 minutes, stirring constantly. Stir in the lentils, then add the stock, stirring constantly, until it is all absorbed – this will take about 20 minutes. Remove from the heat and stir in the herbs. Meanwhile, heat the remaining olive oil in a skillet over medium heat, add the onions, and cook, stirring frequently for 10 minutes, or until soft and lightly browned. Toss the spinach in the hazelnut oil in a bowl. Put the lentil mixture on top of spinach; Mash the goat cheese with the yogurt in a small bowl and season with salt & pepper. Top the salad with sliced onions and goat cheese mixture. serves 4

Sweet Potato, Eggplant & Bellpepper salad with Mozzarella

Posted on Categories Salads

2 sweet potatoes, peeled and cut into chunks
2 tablespoons olive oil
Salt & Pepper
2 garlic cloves, crushed
1 large eggplant, sliced
2 red bellpeppers, seeded and sliced
8 ounces mixed salad greens
10 ounces mozzarella cheese, sliced
dressing: 1 tablespoon balsamic vinegar
1 garlic clove, crushed
3 tablespoon olive oil
1 shallot, finely chopped
2 tablespoons chopped mixed herbs, such as tarragon, chervil and basil

Preheat the oven to 375*. Put the sweet potato chunks into a roasting pan with the oil, seasonings and garlic and toss to combine. Roast in the oven for 30 minutes or until soft and slightly charred. Then, preheat the broiler to high. Arrange the eggplant and bell pepper slices on the broiler pan and cook turning occasionally, for 10 minutes, or until soft and slightly charred. To make the dressing, whisk the vinegar, garlic, and oil together in a small bowl and stir in the shallot and herbs. Put salad greens into a bowl and arrange the potatoes, eggplant, bell peppers, and mozzarella ton top. Drizzle with dressing. serves 4

Mozzarella salad with Sundried Tomatoes

Posted on Categories Salads

4 ounces mixed salad greens
1 lb mozzarella cheese, sliced
dressing: 6 ounces sundried tomatoes in olive oil (reserving oil)
1/4 cup coarsely shredded fresh basil
1/4 cup coarsely chopped fresh parsley
1 tablespoon capers
1 tablespoon balsamic vinegar
1 garlic clove, chopped
olive oil
Salt & Pepper to taste

Put the tomatoes, basil parsley, capers, vinegar, and garlic in a food processor or blender. Measure the oil from the tomatoes and make it up to 2/3 cup with more olive oil if necessary. Add it to the food processor and process until smooth. Season to taste. Put salad greens into a bowl and top with slices of mozzarella and spoon the dressing over. serves 4