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Salad ideas please? I have a list of ingredients! |
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#1 |
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Forum Member
Join Date: Dec 2003
Posts: 642
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Salad ideas please? I have a list of ingredients!
I've decided to have a week of salads and try some different things...I'm just wondering what other people would make from my ingredients...all suggestions welcome, from the mundane to the adventurous!
I have all the salad basics (toms, cucumber etc...) and olive oil, balsamic, honey, soy etc in my cupboards. Also lemons, limes, garlic and red and green chillis. Chicory Celeriac Spinach Aubergine (a curious pink and white striped one) Asparagus Garden Peas (in pods) Fennel Figs (4) Prosciutto (from posh deli) Capers (also from posh deli) Pecorino (posh deli again...a slightly softer, very yummy variety) Sundried tomatoes Black olives Parmesan reggiano Last night we had a very basic chargrilled chicken, avocado and bacon salad so I'm looking for something a little more adventurous this evening. Thanks in advance peeps. |
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#2 |
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Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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baked figs drizzled with honey and balsamic and then topped with gruyere shavings on a bed of mixed greens (rocket and baby spinach) is delicious - you seem to have most of the ingredients for that already.
Another good one is a basic leaf salad with warm goats cheese and chopped walnuts drizzled with apricot conserve that has been gently heated with olive oil and fresh rosemary, then sprinkle cracked black pepper over the whole thing. Pomegranate is amazing in any salad dressing as well (balsamic, oil, honey, pomegranate and thyme in particular). Oh and 'Aubergine (a curious pink and white striped one)' - with these slice as thin as crisps and either quick fry or bake and then serve with crumbled grilled proscutto - the flavours work amazingly together! |
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#3 |
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Join Date: Apr 2008
Posts: 894
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Spinach, pea (keep them raw), feta and mint, drizzle of oil, squeeze of lemon.
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#4 |
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Join Date: Dec 2003
Posts: 642
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Quote:
baked figs drizzled with honey and balsamic and then topped with gruyere shavings on a bed of mixed greens (rocket and baby spinach) is delicious - you seem to have most of the ingredients for that already.
Another good one is a basic leaf salad with warm goats cheese and chopped walnuts drizzled with apricot conserve that has been gently heated with olive oil and fresh rosemary, then sprinkle cracked black pepper over the whole thing. The second one sounds like something I was planning to do...goats cheese, walnut and pear...but it sounds MUCH tastier. Thanks for your ideas. I'm also tempted to try the aubergine crisps with prosciutto. |
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#5 |
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Join Date: Jan 2003
Location: ♥Quaint Village♥
Posts: 9,370
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Mr DQ's speciality: smoked mackeral cut up, mango chopped, salad leaves of your choice, chopped hard boiled egg, avocado sliced...mix up and drizzle honey/mustard dressing- delish!
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#6 |
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Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Griddled aubergine (I loved the striped ones!), prosciutto and parmesan shavings would be one I'd go for on a bed of leaves with a simple olive oil and balsamic drizzle.
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#7 |
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Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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Quote:
Mr DQ's speciality: smoked mackeral cut up, mango chopped, salad leaves of your choice, chopped hard boiled egg, avocado sliced...mix up and drizzle honey/mustard dressing- delish!
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#8 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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I love these type posts.
The Capers caught my eye. I would make a dressing out of them with either lime or lemon juice and have them with either a tuna salad,venison or salmon. Lime is especially good with tuna. |
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#9 |
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Join Date: Dec 2003
Posts: 642
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So my salad week continues... In the end I went for baby leaf lettuce, baby spinach, sun dried tomatoes, raw garden peas, roasted figs wrapped in prosciutto, finely grated pecorino, a homemade dressing of lemon, olive oil, capers and a dash of mustard and I'm not sure if the combinations were totally 'correct' but it really did taste sublime! The deli prosciutto, pecorino and capers all tasted superb...all the flavours made themselves known individually but worked together oh so well. I have been picking at the yummy pecorino ever since... Quote:
Mr DQ's speciality: smoked mackeral cut up, mango chopped, salad leaves of your choice, chopped hard boiled egg, avocado sliced...mix up and drizzle honey/mustard dressing- delish!
Quote:
Griddled aubergine (I loved the striped ones!), prosciutto and parmesan shavings would be one I'd go for on a bed of leaves with a simple olive oil and balsamic drizzle.
I think I might try this as well as the aubergine crisps that were suggested earlier. I've never been a big fan of aubergine since having it in Mousakka - a dish I simply cannot take to - but I'm really trying to branch out at the moment! I think if I make a couple of dishes there is more chance of me becoming an aubergine convert. Quote:
I love these type posts.
The Capers caught my eye. I would make a dressing out of them with either lime or lemon juice and have them with either a tuna salad,venison or salmon. Lime is especially good with tuna. I also plan at having a go at a celeriac coleslaw of sorts. I'm still struggling with the fennel though. I've only ever prepared it by poaching it in vegetable stock and a knob of butter before and wonder if it would even work in a salad (!?) and I have no idea what sort of salad type ingredients would sit well alongside it. Keep the suggestions coming folks...and thanks to everyone that has posted thus far! |
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#10 |
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Join Date: Jan 2003
Location: ♥Quaint Village♥
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Quote:
That sounds bloody lovely!
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#11 |
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Join Date: Aug 2007
Posts: 2,244
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Quote:
I also plan at having a go at a celeriac coleslaw of sorts. I'm still struggling with the fennel though. I've only ever prepared it by poaching it in vegetable stock and a knob of butter before and wonder if it would even work in a salad (!?) and I have no idea what sort of salad type ingredients would sit well alongside it. Keep the suggestions coming folks...and thanks to everyone that has posted thus far! |
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#12 |
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Join Date: Aug 2005
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My grandmother used to braise fennel.
Fennel is good roasted with other root veg. It is great in a salad with egg and spring onions. Fennel adds an aniseed flavour to oriental dishes instead of star anise. Mediterranean dishes can be improved with fennel. |
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#13 |
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Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
So my salad week continues...
In the end I went for baby leaf lettuce, baby spinach, sun dried tomatoes, raw garden peas, roasted figs wrapped in prosciutto, finely grated pecorino, a homemade dressing of lemon, olive oil, capers and a dash of mustard and I'm not sure if the combinations were totally 'correct' but it really did taste sublime! Another salad I do a lot (but as a side) is a thinly shredded red cabbage salad dressed with balsamic, olive oil, fresh flat leaf parsley, garlic and wholegrain mustard - it's strong but absolutely more-ish! |
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#14 |
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Forum Member
Join Date: Dec 2003
Posts: 642
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Quote:
Fennel is absolutely delish sliced very thinly and served raw in a salad - you could add it to your coleslaw
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#15 |
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Forum Member
Join Date: Jan 2003
Location: ♥Quaint Village♥
Posts: 9,370
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Pop into your local Waitrose or Sainsburys and take all their recipe cards - the recipes are usually very easy and just gives you good ideas....
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#16 |
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Join Date: Dec 2003
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Quote:
Pop into your local Waitrose or Sainsburys and take all their recipe cards - the recipes are usually very easy and just gives you good ideas....
Tonight we had warm goats cheese and walnut salad...with some more spinach and a dressing made from the oil from some sun dried tomatoes and a dash of balsamic and lemon juice. It was quite lovely. I also made the aubergine chips and topped them with crispy prosciutto and pecorino and my other half loved em. |
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#17 |
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Join Date: Jul 2006
Posts: 452
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Quote:
I'm still struggling with the fennel though. I've only ever prepared it by poaching it in vegetable stock and a knob of butter before and wonder if it would even work in a salad (!?) and I have no idea what sort of salad type ingredients would sit well alongside it.
There used to be a cafe near my work that did a yummy salad with fennel. It had slices of orange mixed with fennel, watercress and black olives (the wrinkly Moroccan sort) - I think it had a bit of dressing, but can't quite remember ![]() I also roast it to chuck in pasta with roast tomatoes, capers, oil and herbs, or whatever else is in the fridge. |
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#18 |
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Join Date: May 2006
Location: Englander invading Scotland.
Posts: 3,873
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The stuff on here all sounds great, I'd love to try it but I'm really short on cash - are there many cheaper alternatives? I buy from an independent grocer so basics are really cheap.
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#19 |
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Join Date: Jan 2003
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Quote:
The stuff on here all sounds great, I'd love to try it but I'm really short on cash - are there many cheaper alternatives? I buy from an independent grocer so basics are really cheap.
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#20 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Greek salad - you have most of the ingredients, I think.
Cucumber Tomato Black olives with pips in Feta or some other sharp salty ewe or goat cheese Some kind of onions - spring, chive, shallot, mild red, whatever Pepper, and not much salt, there will be plenty in the olives and cheese Chop the lot up into 1cm cubes and mix in bowl. Dressing of EV olive oil and lemon juice and optional crushed garlic. Eat with lots of crusty bread to glub up dressing. |
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