Tuesday, 14 May 2013

Unusual Salads.

Hi peeps!
Let's talk salads....nah, let's make them, and here's how thanks to www.chow.com.

Bok Choy, Pineapple and Peanut Dressing:

For the dressing:
1/4 cup natural smooth peanut butter (no added sugar or salt)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons soy sauce
2 teaspoons packed dark brown sugar
2 teaspoons fish sauce
1 medium garlic clove, smashed
1 teaspoon chile-garlic paste
2 tablespoons vegetable oil
For the salad:
2 pounds baby bok choy
2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
1 cup coarsely chopped fresh cilantro
1/2 cup roasted, salted peanuts, coarsely chopped
2 medium scallions, thinly sliced (white and light green parts only)

For the dressing:
Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
For the salad:
Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.

Kale-Apple Salad with Poppy seed Dressing:

For the dressing:
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup small-dice red onion (about 1/4 medium onion)
For the coleslaw:
1 pound flat-leaf kale (about 2 bunches)
2 medium Granny Smith or Fuji apples, or 1 of each

For the dressing:
Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Add the onion, stir to combine, and set aside.
For the coleslaw:
Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl with the dressing. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.

Morrocan Zuchinni, Grape and Bell Pepper salad.

For the dressing:
3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
1 preserved lemon, rind only, finely chopped (about 5 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
1 medium garlic clove, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup olive oil
For the salad:
1 pound yellow squash (about 3 to 4 medium squash), medium dice
1 pound zucchini (about 3 to 4 medium zucchinis), medium dice
1 medium red bell pepper, cored, seeded, and medium dice
8 ounces seedless green grapes (about 1 1/2 cups), halved
1/4 cup toasted pine nuts
1 tablespoon finely chopped fresh mint leaves
Kosher salt

For the dressing:
Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated.
For the salad:
Add all of the measured ingredients to the bowl with the dressing and toss until evenly coated. Let the salad sit at room temperature until the flavors meld, about 15 minutes. Toss again, taste, and season with salt as needed.

Oooo, delicious delicious delicious!!!!
Which one is your favourite?
See ya'll tomorrow peeps!

Keep it fresh and organic!
Chef Shants xxxxx

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