resep masakan kuno: Salads

Showing posts with label Salads. Show all posts

Wednesday, January 22, 2014

Rutabaga Radicchio Salad with Silken Tofu Dressing

Grated rutabagas and shredded radicchio are dressed with a creamy silken tofu dressing. Apple juice reduction and apple cider vinegar add a perfectly sweet and tangy element to the dressing. Freshly chopped parsley is used in the salad to highlighten the flavours and to give it some extra colour.

Rutabaga, also know as Swede, is a nutritious root vegetable derived from turnips and cabbage, and has a sweet earthiness and is not peppery as turnips. It can be eaten raw or cooked.

Tofu Dressing	Salad
200 ml Apple juice 4 tbsp Apple cider vinegar 3 tbsp Light soya sauce 400 g Silken tofu 2 tbsp Sesame seed oil 3 tbsp Sunflower oil	500 g Rutabaga, peeled and grated 60 g Radicchio, shredded 1 handful Parsley, roughly chopped

Place apple juice in a saucepan and boil until reduced by half. Add in apple cider vinegar and soya sauce. Mix well and pour into the blender. Drain the tofu and add into the apple juice mixture. Blend until smooth. Add in sesame seed oil and sunflower oil. Blend for a minute on high.
Use a sharp knife or vegetable peeler to peel the rutabaga. Peel enough of the skin so that the flesh exposed is yellow. Shred the rutabaga with a grater, mandolin or a food processor. Thinly shred the radicchio. Roughly chop the parsley.
Put the grated rutabaga strips, shredded radicchio and chopped parsley in a large salad bowl. Add in 1 cup of dressing and toss all together until well combined. Cover with a plastic film and store in the fridge for a couple of hours to allow the flavours to mingle.

Sunday, January 12, 2014

Quinoa Root Vegetables Salad with Curry Vinaigrette

This simple, yet rewarding protein-rich quinoa recipe with ginger-curry vinaigrette, which tastes even better the next day, is a great way to use up any winter vegetables you have in the fridge. It's wonderful as a salad and a side dish with some oven roasted chicken, or as a vegetarian main.

Parsley root, aka Hamburg parsley, rooted parsley, looks deceptively similar to a parsnip, but is less pungent than parsnip and has a faint parsley taste. It has a sweet taste, and is often used in soups, stews, and side dishes in Germany.

Salad	Ginger Curry Vinaigrette
100 g Quinoa, rinsed, drained 200 ml Water 300 g Root parsley, peeled, cut into inch-cubes 350 g Carrots, peeled, cut into inch-cubes A handful of arugula, roughly chopped 1 tbsp Olive oil 1/2 tsp Coriander powder 1/2 tsp Cumin powder Pinch of nutmeg Salt and freshly ground black peppercorns	2 tbsp Lemon juice 1 tbsp Red wine vinegar 1 tbsp Honey 1 tbsp Madras curry powder 1-inch piece Ginger root, peeled and finely grated 1 clove Garlic, minced Salt and freshly ground black peppercorns

In a bowl, whisk together the lemon juice, vinegar, honey, curry powder, ginger, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream, until the mixture is emulsified and well combined. Taste and adjust the seasoning.
Preheat oven to 200C/400F. Place root parsley, carrots, oil and spices in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for about 25 minutes until tender.
Meanwhile, place quinoa and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Place quinoa in a salad bowl. Add root vegetables, arugula and the dressing. Toss gently to combine.

Monday, December 30, 2013

Chinese Cabbage and Leek Salad with Goji Vinaigrette

This Asian-inspired cabbage salad, packed with vitamins A and C, and full of antioxidants and fiber, combines a half head of thinly sliced Chinese cabbage and leek with a quick vinaigrette prepared with peanut oil and goji berries. You can add some roasted sesame seeds or peanuts for extra crunchiness.

500 g Chinese cabbage, finely shredded
A handful of radicchio, finely shredded
120 g Leek, thinly sliced
2 tbsp Roasted peanut oil
1 tbsp Sunflower oil
2 tbsp Rice Vinegar
1 tbsp Soya sauce
1 tsp Honey
15 g Dried goji berries
White pepper powder
Sea salt

Finely shred the Chinese cabbage and radicchio. Cut the leek in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Drain and thinly sliced the leeks. Place the cabbage, radicchio, and leek in a large bowl, cover and refrigerate until ready to use.
Meanwhile, make the dressing. In a glass jar, add in peanut oil, sunflower oil, rice vinegar, soya sauce, honey, goji berries, salt and pepper. Put the lid on the jar and shake until well blended. Refrigerate for about an hour. Shake well before using. Pour the dressing over the salad and toss gently to coat. Sprinkle some roasted sesame seeds over if using.

Wednesday, December 4, 2013

Carrot and Clementine Salad

Craving something seasonal, refreshing, and surprisingly flavourful? This carrot salad with clementines and kale, dressed with a simple walnut oil vinaigrette, is so quick to make and is absolutely delicious.


4 Clementines, peeled and sliced 400 g Carrots, peeled and grated 1 handful Kale, thinly shredded 2-3 tbsp Walnut oil 1 tbsp Lemon juice Sea salt Freshly ground black pepper

Peel clementines and cut them horizontally into 4-5 slices. Place them on a large platter and set aside. Grate the peeled carrots in your food processor.
Place grated carrots, thinly shredded kale and clementine slices in a large salad bowl. Drizzle in the walnut oil, and lemon juice. Season with salt and pepper. Toss everything together.

Saturday, November 16, 2013

Kale Apple Salad with Tahini Cranberry Dressing

A simple, light and delicious massaged kale salad with apple, hazelnut and a creamy cranberry tahini dressing. It's packed with flavours, healthful and great for anytime.

Dressing	Salad
3 tbsp Cranberry juice 1 tbsp Tahini 1 tsp White wine vinegar Sea salt & pepper to taste	200 g Chopped Kale 1 Apple, diced 2 tbsp Hazelnuts

Mix all dressing ingredients together.
Slice kale. Cut apple in cubes.
Pour dressing in the kale and massage it with your hands.
Add the rest of ingredients. Toss until well combined.

Saturday, September 28, 2013

Quinoa Radicchio Wraps with Chia Seed Vinaigrette

A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.

Chia Seed Dijon Vinaigrette	Salad
1 tbsp Chia seeds 120 ml Water 2 tbsp White balsamic 2 tbsp Dijon mustard 1/2 tsp Chilli flakes 2 tbsp Maple syrup 2 clove Garlic, minced Salt and black pepper	1 head Radicchio Quinoa, cooked White beans, cooked Pomegranate seeds 1 Green bell pepper, peeled and diced 1 small Red onion, diced Chives Red onion rings

Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.

Thursday, September 5, 2013

Purple Cabbage Fig Salad with Warm Walnut Vinaigrette

A healthy, crunchy salad that's made with purple cabbage, onions, figs, and oregano and tossed with a warm white balsamic walnut vinaigrette.

Purple cabbage has so many wonderful health benefits – it is low in calories and full of heart healthy fiber, vitamin C, antioxidants that protect the brain and memory.

1 Small purple cabbage
2 tsp Sea salt
Black pepper
2 Onions, diced
2 tbsp Olive oil
1 tsp Dried oregano or marjoram
125 ml White balsamic
2 tbsp Honey
2 tbsp Walnut oil
4 Fresh figs
Fresh oregano or marjoram for garnish

Cut the cabbage into quarters through the base. Cut the core out of each quarter. Rinse the cabbage and cut into the thin slices. Place the sliced cabbage in a large salad bowl. Add in 2 teaspoons of salt. Roughly squeeze and massage the sliced cabbage until wilted.
Peel and dice the onions. Heat a skillet with olive oil. Add in diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add in dried oregano and white balsamic . Bring the mixture to a boil. Turn the heat off and season with salt, black pepper and honey.
Pour the mixture into the purple cabbage together with walnut oil. Mix everything together. Leave it at aside for at least 2 hours. Cut the figs into wedges. Season the salad with more salt and pepper, if necessary. Fold in fig wedges. Garnish with fresh oregano, if desired.

Monday, August 26, 2013

Sweetheart Cabbage Salad with Red Currants

Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

400 g Sweetheart cabbage, trimmed and finely sliced
1 tsp Cumin powder
Sea salt
Black pepper
4 tbsp White wine vinegar
4 tbsp Olive oil
1-2 tbsp Honey
150 g Red currants
2 tbsp Fresh chives

Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.