Simple Bean Salad Recipe

Find Recipes invites you to try Simple Bean Salad Recipe

Ingredients:
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet beans, drained and rinsed
extra virgin olive oil for drizzling
2 tablespoons basil pesto
freshly squeezed lemon juice
salt and freshly ground blackpepper
small handful of fresh basil leaves

Heat the oil in a small heavy pan. Sauté the garlic until golden but not scorched. Stir in the beans, then leave to marinate in the oil for 10-15 minutes. When ready to serve, drizzle a little oil over until the beans are generously coated, then add the pesto sauce and lemon juice to taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.

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Crab and Crispy Noodles Recipe

Find Recipes invites you to try Crab and Crispy Noodles Recipe

Ingredients:
vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander, chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped

For the dressing:
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1/2 fresh red chilli, seeded and finely chopped
1 piece preserved stem ginger in syrup, cut into strips, drained, and 2 teaspoons syrup reserved
2 teaspoons light soy sauce
juice of 1/2 lime

To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice. Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper. Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.

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Asparagus and Potato Salad Recipe

Find Recipes invites you to try Asparagus and Potato Salad Recipe

Ingredients:
450g/1lb small waxy potatoes
125ml/4fl oz extra virgin olive oil
2 shallots, finely chopped)
4 tablespoons white wine vinegar
900g/2lb fresh asparagus tips or young asparagus, trimmed
225g/8oz young spinach leaves, rinsed and drained
salt and freshly ground blackpepper

Preheat the oven to 220°C/425°F/Gas mark 7. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20-30 minutes until just soft to the centre, then cool. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes. Cook the asparagus in lightly salted boiling water for 3-4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach. Toss together carefully, and serve.

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Waldorf Chicken Salad Recipe

Find Recipes invites you to try Waldorf Chicken Salad Recipe

Ingredients:
500g/1lb 2oz red apples
3 tablespoons freshly squeezed
lemon juice
150ml/5fl oz mayonnaise
1 bunch of celery, thinly sliced
4 shallots, sliced
1 garlic clove, crushed
75g/3oz walnuts, chopped
500g/1lb 2oz skinless lean
cooked chicken, cubed
1 Cos lettuce
salt and ground black pepper

Quarter, core and dice the apples. Put the diced apple in a bowl with the lemon juice and 1 tablespoon of the mayonnaise. Cover with cling film; leave for 40 minutes. Add the celery, shallots, garlic and walnuts to the apple, mix then add the remaining mayonnaise and blend thoroughly. Add the chicken and mix well. Line a salad bowl with the lettuce leaves. Pile the chicken salad into the centre, season and serve.

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Quail's Egg and Tomato Salad Recipe

Find Recipes invites you to try Quail's Egg and Tomato Salad Recipe

Ingredients:
450g/1lb fresh spinach
25g/1oz butter
1 small onion, finely chopped
pinch of ground nutmeg
4 eggs
salt and freshly ground blackpepper

Cook the spinach for 1-2 minutes in boiling water until the leaves have just wilted, then drain and squeeze out the excess water. In a heavy frying pan, melt the butter and sweat the onion for 5 minutes until soft. Add the spinach and cook for a further 5 minutes, stirring frequently. Season with a pinch of nutmeg and salt and pepper. Make four holes in the spinach, and break an egg into each space. Cover the pan and cook for 5 minutes until the egg whites are cooked through. Serve with bread.

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Spicy Noodle Salad Recipe

Find Recipes invites you to try Spicy Noodle Salad Recipe

Ingredients:
250g/9oz cooked rice noodles
175g/6oz broccoli, blanched
175g/6oz mangetout, blanched
2 teaspoons sesame oil
2 tablespoons plum sauce
4 tablespoons soy sauce
sliced spring onions, to serve
chopped fresh red chillies, to serve

In a large bowl, mix the noodles with the broccoli and mangetout, and toss with the sesame oil, plum sauce and soy sauce. Sprinkle with the spring onions and chillies, and serve.

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Egg Salad Recipe

Find Recipes invites you to try Egg Salad Recipe

Ingredients:
8 eggs, hard-boiled and chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers, rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh tarragon
salt and freshly ground blackpepper

In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper. Serve on a bed of crisp lettuce.

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Mussel Salad Recipe

Find Recipes invites you to try Mussel Salad Recipe

Ingredients:
450g/1lb new potatoes
900g/2lb black mussels
175ml/6fl oz dry white wine
1 small onion, sliced
2 sprigs of fresh thyme
2 bay leaves
pinch of saffron threads
4 tablespoons sour cream
2 teaspoons chopped fresh parsley
salt and ground blackpepper

Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves and half the mussels in a saucepan with a tight-fitting lid. Cover and cook over a high heat, stirring once, for 4-5 minutes until the mussels start to open. Remove the mussels as they open (discard any that remain closed). Cook the remaining mussels the same way and leave to cool. Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron. Whisk in the sour cream and season well. Cut the potatoes into quarters. Remove the mussels and discard the shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing. Sprinkle with the parsley, and serve immediately.

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Classic Caesar Salad Recipe

Find Recipes invites you to try Classic Caesar Salad Recipe

Ingredients:
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained and halved lengthways
100g/4oz Parmesan cheese, freghly grated

For the dressing:
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil
salt and freshly ground blackpepper

Preheat the oven to 180°C/350°F/Gas mark 4. To make the croûtons, cut the baguette into 15 thin slices, and brush both sides of each slice with the oil. Spread the slices out on a baking tray, and bake for 10-5 minutes until golden brown. Leave to cool slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes. Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces. Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan. For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce in a blender or food processor. Season with salt and pepper, and process for 20 seconds or until smooth. With the motor running, gradually add the oil in a thin stream until the dressing is thick and creamy. Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.

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Prawn Salad Recipe

Find Recipes invites you to try Prawn Salad Recipe

Ingredients:
900g/2lb raw prawns
100g/4oz celery, finely chopped
450g/1lb canned pineapple chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise
2 teaspoons curry powder
4 pitta breads
4 leaves of lettuce

Bring a saucepan of water to the boil, add the prawns and cook for 3-5minutes until the prawns turn pink. Drain and rinse with cold water. Peel and devein the prawns. In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving. Serve the prawn salad in the pitta bread with the lettuce leaves.

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Tuscan Bean and Tuna Salad Recipe

Find Recipes invites you to try Tuscan Bean and Tuna Salad Recipe

Ingredients:
1 small onion, finely chopped
2 x 400g/14oz cans butter beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil, drained
2 tablespoons chopped fresh flat-leaf parsley

For the dressing:
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons clear honey
1 garlic clove, crushed

Put the onion and butter beans in a bowl, and mix well. Add the tomatoes. Flake the tuna with a fork, and add it to the mixture together with the parsley. To make the dressing, mix together the oil, lemon juice, honey and garlic in a screwtop glass jar. Seal the jar tightly, and shake until the dressing thickens. Pour the dressing over the salad. Toss the ingredients together, and serve straight away.

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Grilled Artichoke Salad Recipe

Find Recipes invites you to try Grilled Artichoke Salad Recipe

Ingredients:
400g/14oz canned artichoke hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground blackpepper
For the dressing:
200ml/7fl oz extra virgin oliveoil
200ml/7fl oz grapeseed oil
125ml/4fl oz white wine vinegar
pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed

Preheat the grill until hot. Season the artichoke hearts with salt and pepper, and brush with olive oil. Grill until charred round the edges. To make the dressing, put the oils, vinegar, sugar, mustard powder and garlic into a large screwtop glass jar. Seal the jar and shake well. Season with salt and pepper. Toss the lettuces in the dressing with the artichokes, and serve.

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Spinach, Feta and Pear Salad Recipe

Find Recipes invites you to try Spinach, Feta and Pear Salad Recipe

Ingredients:
2 dessert pears such as Comice, peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves
175g/6oz feta cheese, diced
75g/3oz walnut pieces
1 teaspoon freshly squeezed lemon juice
freshly ground black pepper

Toss the pears in a little of the oil. In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears. Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad. Refrigerate, covered, until required.

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