Grilled Thai Beef Salad

TOTAL TIME:4 hr 30 min

Prep: 20 min

Inactive Prep:4 hr

Cook: 10 minYIELD:4 servings (1 serving is about 2 1/2 cups salad)

LEVEL:Easy

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons

 

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Thai Cucumbers

TOTAL TIME: 10 min

Prep: 10 min

Inactive Prep:--

Cook:--

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 tablespoons rice vinegar
• 2 teaspoons superfine sugar
• 1 teaspoon fine sea salt
• Juice of 1 lime
• 1 carrot, grated
• 1 seedless cucumber, peeled and thinly sliced
• 1 bunch scallion whites, finely chopped
• 1/4 cup fresh mint leaves
• 1 Fresno chile pepper, seeded and finely chopped

Directions

Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine

Greek Salad

TOTAL TIME: 20 min

Prep: 20 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 1 medium ripe tomato
• 7 ounces/200 g ripe cherry tomatoes
• 1 beef tomato
• 1 medium red onion, peeled
• 1 cucumber
• 1 green pepper
• A handful fresh dill

• A handful fresh mint leaves
• A large handful black olives, pitted or stoned
• Sea salt
• 1 tablespoon red wine vinegar
• 3 tablespoons good-quality Greek extra-virgin olive oil
• 7 ounces/200 g block feta cheese
• 1 teaspoon dried oregano

Directions

This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it's known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra-virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.

Cook's Note: I've been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

French Style Grilled Potato Salad

TOTAL TIME: 50 min

Prep: 15 min

Inactive Prep: 15 min

Cook: 20 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 1/2 pounds small new potatoes (red and yellow), scrubbed
• 1/2 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons whole grain mustard

• 1 tablespoon Dijon mustard
• 1 small red onion, halved and thinly sliced
• 8 cornichon, finely diced
• 2 tablespoons capers, drained
• 1/4 cup coarsely chopped fresh chervil, for garnish

Directions

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

French Green Bean Salad

TOTAL TIME:48 hr 30 min

Prep: 15 min

Inactive Prep:48 hr

Cook: 15 min

YIELD:6 servings

LEVEL:Easy

Ingredients

MARINATED LEMONS:

• 3 lemons, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 3 sprigs fresh oregano
• 1 finger hot chile, halved lengthwise
• Extra-virgin olive oil

SALAD:

• 1 cup walnuts
• 1 pound green beans
• Ice water, for chilling
• 8 slices bacon, diced
• 1 cup cherry tomatoes, halved
• Kosher salt and freshly ground black pepper

Directions

For the lemons: Toss the lemons and onions with the sugar and salt in a medium bowl. Put the oregano and chile in a glass jar, and then add the lemons and onions and pack tightly. Fill the jar with olive oil. Close the jar and give it a good shake, and then add more oil if there is still room. Close the jar again and refrigerate for 2 days to marinate. Dice 15 slices of the lemons and all the onions.

For the salad: Preheat the oven to 350 degrees F.

Toast the walnuts on a baking sheet for about 10 minutes. Let cool.

Blanch the green beans in a large pot of boiling water for 1 minute. Drain and immediately plunge into an ice bath. Drain.

Heat a large frying pan over medium heat and fry the bacon until crispy, about 10 minutes. Drain on paper towels.

Add the lemons, onions, green beans, walnuts, bacon and tomatoes to a salad bowl. Drizzle with some oil from the marinated lemons and season with salt and black pepper. Toss and serve.

Italian Arugula and Roasted Fruit Salad with Panettone Croutons

TOTAL TIME:1 hr 35 min

 

Prep: 20 min

 

Cook:1 hr 15 min

YIELD:6 servings

 

LEVEL:Easy

Ingredients

• 3 cups 1-inch cubes panettone (about 6 ounces)
• 1 cup fresh cranberries (thawed if frozen)
• 1 cup red seedless grapes
• 2 Bartlett pears, cut into 8ths and cored
• 2 plums, cut into 8ths and pitted
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested

• 1 tablespoon sugar
• 1/4 cup orange blossom honey
• 1/4 cup canola oil
• 2 tablespoons heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces arugula greens

Directions

Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.

Roasted Squash and Beef Carpaccio Salad

                                                           

TOTAL TIME: 15 min

 

Prep: 10 min

 

Cook: 5 min

YIELD:Serves 4 as a main

 

LEVEL:Easy

Ingredients

• 1 large butternut or onion squash
• Olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 dried red chile, roughly chopped
• 1 teaspoon dried oregano
• Sea salt and freshly ground black pepper
• Pinch ground cinnamon

• 3 1/2 ounces/ 100 g vacuum-packed chestnuts
• 1/2 bunch fresh rosemary, leaves picked
• 1 (13-ounces/ 350 g) beeffillet (in one piece)
• 1 heaped tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• 4 handfuls of light and interesting salad leaves, such as mustard cress, radicchio or watercress, washed and spun dry
• Parmesan cheese

Directions

Preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Wash your squash then carefully cut it in 1/2. Scoop out the seeds then pick through them and put some of the nicest ones in a small pan with a lug of olive oil. Get rid of the others and any stringy flesh.

Fry the seeds until golden, then remove from the heat and keep to one side.

Cut your squash halves into thin wedges and arrange in a roasting tray. In a pestle and mortar, bash up the fennel, coriander seeds, dried chile, oregano with 1 teaspoon salt and a pinch of pepper until fine. Tip these spices all over the squash then sprinkle over the cinnamon. Crumble the chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss everything together with your hands then pop in the hot oven to cook for 40 to 45 minutes until beautiful, golden, and soft when you pinch it.

Take the squash out of the oven and sprinkle over a pinch of salt from a height. Carefully tip the golden seeds into the tray, leaving the oil behind in the pan. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop them. Roll your beef around on the board until it is well coated in the rosemary. Return your pan of oil to a high heat, and once it is screaming hot, add the beef. Sear it for about 1 minute to 1 minute 30 seconds so it browns, then turn it over and do the same on the other side.
Cook's Note: Remember you're searing the beef to get a bit of colour on the outside, not cooking it - it should be blue in the middle.

Meanwhile, make your dressing. Add the mustard, extra-virgin olive oil and lemon juice to a bowl and mix well. Have a taste and check the seasoning then put aside.

Use a really sharp knife to slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Carefully, push the flat blade of a knife over each slice of beef, flattening it so it spreads out more. Arrange the slices on a large platter and sprinkle over a pinch of salt (the seasoning won't have flavoured the centre of the beef).

Arrange the roasted squash over the top, then scatter over any roasted chestnuts and toasted seeds left behind in the roasting tray. Drizzle over that wonderful dressing, then lightly dress your salad leaves and pop them on top. Take it to the table with a block of Parmesan for shaving over and let everyone can help themselves.

Insalata Caprese

 

TOTAL TIME: 10 min

 

Prep: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

• 2 large tomatoes, thickly sliced
• Two 1-pound mozzarella balls, thickly sliced
• 4 fresh basil leaves

Directions

On a plate, arrange the slices of tomato and mozzarella, alternating one after the other and fanning out. Tear the fresh basil over the salad. Sprinkle with salt and drizzle with the best extra-virgin olive oil available.

 

German Potato Salad

"This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!"




Prep Time: 30 Min

Cook Time: 20 Min

Ready In: 50 Min

Original Recipe Yield 4 servings

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Directions

1.Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2.Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

3.Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.