Tag Archives: Salad

Pink Radish Salad


Pink radishes are rich in antioxidants and minerals like potassium and calcium and also contain additional phytonutrients. Available in the winter season, and consumed in winters, the vegetables are at their peak in season being fresh and sourced from farms locally. The also help lower blood pressure and are low in calories. Their crisp and crunchy flesh adds a delicious dimension to this simple yet healthy salad.

Ingredients

1 medium radish

1/2 tsp. Salt + 1/2 tsp. salt

1/2 tsp. sugar

2 tbsp. olive oil

A few sprigs dill leaves

Scrub and wash the radish and slice thinly. Add 1/2 tsp. salt, mix and leave to let it release its excess moisture for about 15 minutes. Squeeze out the water. Mix the oilive oil, salt, sugar and chopped dill and pour over the sliced radish. Mix well and refrigerate. Serve chilled.

Egg Salad in Tomato Accordions


Egg Salad in Tomato Accordions

An excellent salad which can serve as a starter, appetizer, 1st course, accompaniment and make a colorful and eye-catching centre-piece to a table at any party!!

Ingredients

3 large tomatoes, round in shape

3 eggs

½ cup finely chopped celery

½ cup finely diced green capsicum

½ cup finely sliced onion

2 tbsp. chopped coriander leaves

½ tsp. salt or to taste

¼ Pepper or to taste

2 tbsp. prepared mustard

2 to 3 tbsp. mayonnaise

Boil the eggs )check out my post on How to boil the perfect egg https://cooklikececilia.com/2015/11/25/think-you-know-how-to-boil-an-egg-think-again/)

Peel the eggs, chop and place into a large mixing bowl.

Combine the eggs with the chopped capsicum, onions, celery, coriander leaves, mustard, salt and pepper.  Now to avoid the onion, celery and capsicum leaving water, add a ¼ tsp. salt mix with the vegetable and leave aside for 15 mintues.  Then squeeze put the water and add to the egg and seasonings.  I missed this step and the salad dressing became a little runny.

Add the mayonnaise, mix well and chill for ½ hour.

Turn tomato stem down and cut into 6 slices without cutting into the bottom.  Remove the seeds as much as possible and discard.  Sprinkle some salt over the cut tomato.

Serve the tomato whole as a starter or 1st course.  As a salad, cut into the bottom of the tomato while serving while keeping the tomato compact, so that guests can serve as much as required.  May be served for supper alongwith soup and crusty bread.  Enjoy!!

Fill the egg stuffing in between the tomato slices.  Serve on a shredded lettuce or any salad greens.  Sprinkle over with chives, mint or parsley.

Artichoke Salad


Full of flavour, a great salad for artichoke lovers, like moi! The addition of herbs and abundance of vegetables makes it a hearty sumptuous salad and could easily double-up as a meal paired with crusty bread and some warm soup! Adding roasted peppers and sun dried tomatoes, rather than fresh would certainly take it a notch up. Must try it myself….. Fell free to add your choice of vegetables like asparagus, cucumbers, shredded carrots, olives, sliced fennel, etc.

Artichoke Salad

Marinated Artichoke Salad

Ingredients

  • 1 Can artichokes (400 gms), preferably marinated
  • 1 can chick-peas (400 gms)
  • 1 capsicum (or roasted peppers)
  • 1 Onion
  • 1 cup cherry tomatoes
  • 1 cup lettuce
  • 1 tbsp. honey or maple syrup
  • Salt to taste (if required)

To marinate the artichokes (if using regular canned artichokes)

  • 2 flakes garlic, thinly sliced
  • ½ to 1 tsp. red dried chilli flakes
  • 1 tsp. dried or 1 tbsp. fresh herbs (thyme, oregano, rosemary)
  • 1 tsp. whole peppercorns
  • 1 tsp. salt
  • ¼ cup lemon juice
  • ½ cup olive oil

Method

  1. Dain and rinse the artichoke hearts
  2. cut each into four and transfer to a jar or dish with a lid. 
  3. Put the sliced garlic over the artichokes,
  4. followed by the chilli flakes,
  5. herbs, whole peppercorns, salt, lemon juice and olive oil. 
  6. Cover and shake gently to mix. 
  7. Artichokes can be eaten or used in the salad right away or leave to marinate couple of hours.  I left it in the refrigerator overnight.
  8. To make the salad – (if using ready marinated artichokes, start from this step)
  9. Take a serving dish and add the chick-peas, drained and rinsed.
  10. Then add the tomatoes, peppers, lettuce, marinated artichokes, honey or maple syrup, salt if required and onion.
  11. Mix well and check seasoning and add some marinade from the artichokes if required. 
  12. Toss well and chill before serving. 
  13. Makes an excellent starter or appetizer or accompaniment with any main meal.

Website Powered by WordPress.com.