salad

Each month we choose a different and accessible dish (or type of cuisine) so that most of us can join in, cook and post the results. This month, Pasta Salad has been chosen. Please join in and tell us all about the Pasta Salad dishes you create during August. Innovation is positively...

Pig's Ear Salad - It might not be for everyone, but dare to taste and to discover a new flavor that will blow your taste buds? Ingredients: 1 pig's ear 3-4 slices of ginger 2 shallots 1/3 cup of toasted sesame seeds Ficus racemosa (cluster fig) leaves 1 galangal root 3 stalks of...

Hi all. I am trying to come up with a recipe for a red vampire salad but I can't find a recipe anywhere that pleases me. None of them quite have the ingredients I want. I could just throw the veggies together in a bowl and serve it, but I want to get the proportions right so I can recreate it...

Seeing Yorky's thread about his ham salad sandwich brought back memories of my mom making ground ham salad or bologna salad sandwiches for lunches in the summer. She would get out the table top/clamp on meat grinder and grind up either ham or bologna, followed with a grinding of onions and...

These were a regular site lunch for me in the late 60s when I didn't have easy access to fish and chips. Ingredients. Bread roll (sourdough in this case). A little butter or spread. Lettuce. Cooked cold ham, sliced. English Mustard, prepared. Tomatoes, sliced. Cucumber, sliced. Method Slice...

I'd forgotten how much I love this way of eating. This was a meal I made when I was staying at my friend's earlier this week. It was intended to use up bits of things left over but it transpired to be a feast! The great thing is you can take your time picking at things in various combinations...

A sister thread to Main/starter course salads. What do you make? My favourite are Tabouli Sliced tomatoes and onions wiuth salt, lemon juice (or cider vinegar) and olive/rapeseed oil. Sometimes basil. Green salad: mixture of leaves with spring onion and cucumber and sometimes avocado. Tinned...

How often do you eat salad as a main course or starter? To many of us, its usually a side dish but recently (partly due to the Recipe challenge featuring parsley), I've been making main course and starter salads. There are a few obvious well known main/starter course salads such as Waldorf Salad...

@timmyc wrote in another thread about freshening up parsley Well, I knew this trick but had completely forgotten about it so thanks @timmyc! I had some parsley which had gone distinctly limp and pretty well unusable and was about to throw it out - but then I remembered and plunged it into iced...

A classic Salade Niçoise with a colourful twist. I used blue dyed hard-boiled eggs but you don't have to - they really don't taste any different but do provide a talking point! Ingredients (serves 2, generously) 3-4 shelled hard-boiled eggs Red cabbage to dye the eggs (optional) 200g good...

A simple salad, best made when the potatoes are still warm to allow the dressing to soak in. Ingredients (serves 1 to 2) 5 boiled new potatoes, cut into halves (100g) 5 baby heritage toms, cut into halves A handful of flat-leaved parsley (leaves only) 50g frozen baby broad beans 1 tbsp Extra...

I love Salade Niçoise but I'm well aware that its not a recipe set in stone. Some include green beans and some don't. Some include potatoes (mine does). Lettuce or another type of salad leaf? Hard boiled eggs are often included but there are recipes that don't. What type of fish? Anchovies are...

“Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.” — 1908. At one point, I...

family coming tomorrow so I'm making the above salad, a fave with the kids grandkids. Pics will follow but it includes a store bought pre cooked chicken. I'm going for quick and easy. Lettuce I use is baby salad leaves and some iceberg I have grown here, I add sticks of cucumber, grated carrot...

Which do you prefer? It seems that soft salad leaves have become increasingly popular here judging by the supermarket shelves - offerings such as rocket (arugula), lambs lettuce, oak leaf, chard, baby leaf spinach etc. which are often sold ready washed in mixed salad bags. I much prefer crisp...

This recipe is from Chef Curtis Grace. He was a fairly well known Southern chef starting in the early 1970s, though he had opened his catering business in mid 1960s. I remember when he was just starting his catering business in the town I grew up in. My mother would go to his shop and pick up...

Over the years I've veered away from using vinaigrettes in salads. I've found that even though I'm light-handed with the vinegar and much more heavy-handed with oil, I still find the taste of the vinegar a distraction. I much prefer a simple EVOO (lol) dressing for most simple cold salads. This...

Matki is a type of pulse commonly used in India. It is also sold as Moth Beans (pronounced ‘mote’). It can be cooked just like mung beans or lentils but is delicious (and nutritious) when sprouted. You could substitute sprouted mung beans if you can’t obtain matkhi. To sprout the matkhi, first...

Squash, Chorizo and Feta Salad Ingredients 1 butternut squash 1 red onion 2 tbsp olive oil 150g chorizo, sliced thinly 150g Feta cheese, crumbled 150g assorted salad leaves Juice of 1 lemon 1 tbsp harissa paste 1 handful mint leaves, torn roughly Method Halve the squash lengthways and...

One of may favourite salads - what do you include in yours? Fresh or tinned tuna? Black olives? Green beans? My favourite version has soft boiled eggs, tinned tuna, new potatoes, anchovies and black olives. I can take or leave the green beans.