Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “salad”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Mediterranean Style Lamb Salad

I love this salad as it is so quick & easy to put together.  The ingredients are very informal and anything you have in the cupboards or fridge can be added in. Chickpeas or lentils are a good addition as are roasted pumpkin or sweet potato. Try topping it with fried Haloumi cheese for a more substantial meal – the choices are limitless…  Vegetarians – just omit the lamb…

Lamb Salad

Ingredients:

Lamb fillets

Mediterranean style rub*

Baby spinach leaves

Cucumber

Sundried Tomatoes chopped

Red onion sliced thinly

Toasted pine nuts

Kalamata Olives

Persian Feta

Tzatziki dressing*

*Mediterranean Style Rub

4 tablespoons dried oregano

2 tablespoons dry mustard

2 tablespoons ground coriander

1 tablespoon dried thyme

1 tablespoon dried sage

Good pinch of salt

Mix together and rub onto fillets pressing the herbs onto the meat.

*Tzatziki Dressing:

1 cup of Greek yoghurt

1 clove of garlic chopped

½ continental cucumber seeded and chopped

1 tablespoon fresh mint

1 teaspoon olive oil

Salt & pepper to taste

Place all of the ingredients in a food processer and whiz until blended

Keep in fridge until required.

Method:

Prepare your salad on each plate using all the salad ingredients except the feta and dressing

Heat a non-stick pan and add a small amount of olive oil or spray

When very hot quickly sear your lamb fillets for a few minutes on each side depending on how rare you like them

Remove from pan and let rest for a few minutes

Slice the fillets diagonally across the grain and arrange on top of the salad

Sprinkle generously with feta and drizzle with tzatziki dressing

 

Bon Appetit!   🙂

 

Chinese Cabbage and Crunchy Noodle salad

This salad is delicious on a summers day and goes well with any BBQ food…

Ingredients:

½ wombok (chinese cabbage), finely shredded

1 large carrot, coarsely grated

1 red capsicum, seeded and finely sliced

½ cup sliced shallots

1 cup torn fresh coriander leaves

¾ cup unsalted roasted peanuts

100g packet Chang’s fried noodles

Dressing:

¼ cup lime juice

1/3 cup canola oil

2 teaspoons sesame oil

tablespoon of caster sugar (or to taste)

1 tablespoon finely grated fresh ginger

salt, to taste

Place all dressing ingredients in a screw-top jar and shake well. Set aside.

Place wombok, carrot, capsicum, shallots, coriander leaves and peanuts in a large bowl and stir to combine.

Just before serving, shake dressing and pour over salad. Mix well. Add fried noodles and stir to combine.

Serve immediately

Bon Appetit!

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