Nigel Slater's rabbit and radish-and-spring-onion-salad recipes. The sheer greenness of late May and early June astounds me. The intense emerald of the rhubarb leaves, the lime-yellow of the young oregano in a pot outside the kitchen door, the lush pea shoots against soil dark with late spring rain. I love, too, the generous bunches of radishes at the market, their leaves tied with rubber bands, their tips as clean and white as snow. This is radish time: they are up in three weeks after planting, and for me they herald the arrival of summer. I'm not sure a crisp salad is worthy of the name without at least a few transparent discs of French Breakfast radish. In contrast to almost any other vegetable, the radish is better for a good soak. I made a little rabbit dish this weekend, wild British bunny from the supermarket cut into neat portions, its pale, lean meat browned lightly in hot butter then cooked slowly with tarragon, as you might a young chicken.
Lately I have been getting through a lot of the small Indian mangoes currently available. Nigel Slater's 50 favourite summer recipes: salads with fish, meat and seafood. Speck, watercress and melon Serves 2 large charentais melon - half, chilled watercress - 1 bunch sherry vinegar - 1 tbs walnut oil - 1 tbs olive oil - 1 tbs flat leaf parsley - 1 small bunch speck - 8 thin slices Scoop the seeds from the melon, slice away the skin and cut the flesh into six thin slices. Tomato salad with warm basil dressing Serves 4 as a side salad small shallots - 3 olive oil - 100ml garlic - 2 cloves flat-leaf parsley - 6 bushy sprigs juice of a lemon red-wine vinegar - 1 tbs anchovy fillets - 8 medium to large basil leaves - 20 small tomatoes - 25-30 Peel the shallots, chop them finely and warm in a shallow pan with the olive oil.
Stir them into the shallot with the juice of the lemon and the red-wine vinegar. Rinse, dry and roughly chop the anchovies, tear up the basil leaves and add both to the dressing. Cut the tomatoes in halves or quarters, depending on their size, dropping them into a mixing bowl as you go. Cheese salads with a twist Warm lentil and feta salad thyme - 6 bushy sprigs. A hint of honey: Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette.
The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There’s a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil… or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn’t been near as successful (although I’ve harvested a good number of jalapenos and the first baby bell peppers have appeared). What I also love about this recipe is that it’s not limited to shrimp. 2 lbs. uncooked shrimp, peeled and deveined 12 oz. baby spinach/mixed greens 2 mangoes, peeled and diced 1/2 red onion, thinly sliced 3 oz. goat cheese, crumbled 1 cup fresh raspberries 1/2 cup pistachios, toasted Raspberry Basil Vinaigrette: 1/4 cup fresh basil, chopped 1/4 cup raspberry vinegar 1 tsp. 1. 2. 3. 4.
Serves 6. Luikse salade /Dagelijkse kost. Ook over de taalgrens kennen ze hun klassiekers. Deze Luikse salade is daar een mooi voorbeeld van. Met enkele eenvoudige ingrediënten zet je in geen tijd een volwaardige maaltijd op tafel die jong en oud zal smaken. Quinoa with Golden Beets and Goat Cheese. I find colours so fascinating. I can't really paint, but in my work I have to deal with colours every day. When I'm drawing maps on my computer, I often have to decide what colours would look good on the map layout, and how everything on the map would look balanced. Of course there isn't that much I can change: the water needs to be blue, the roads usually have a pre-set range of colours to use, and so on. I think this fascination is one reason why I love cooking colourful food too. Eating different coloured foods is also a good way to have a balanced diet (and I'm not talking about eating different coloured m&m's :-)), and maybe a good way to get your kids eat those vegetables as well!
This quinoa salad has such vibrant colours, and the black quinoa and golden beets create a great contrast. Quinoa with Golden Beets and Goat Cheese 1 cup black quinoa, rinsed well1 and 3/4 cup water3 medium sized golden beets60g goat cheesesmall handful of cashew nuts, toasted Apple-Balsamic Dressing.