Winter Salad (Feta, Cranberries and Walnut salad)

With Christmas and the American Thanksgiving  coming up there will be many heavy meals eaten and I'm sure some people will be fed up of full on meals. So to break this pattern I came up with this winter salad. It is based on the holiday season but much lighter than the traditional foods. It incorporates the holiday flavors of cranberries, toasted walnuts and cheese. It is finished off with a fruity raspberry vinaigrette which makes for a lovely refreshing salad that works well with cold cuts of turkey. We served the salad alongside hot turkey rolls for a mid week dinner.

Winter Salad
4 Cups Baby Spinach Leaves
1 Small Head of Steamed Broccoli florets (cooled)
Thin slices of 1/2 small red onion
1/2 Cup Walnuts
1/2 Cup Dried Cranberries
1/4 Cup Crumbled Feta Cheese
Raspberry vinaigrette (enough to coat the salad)
Pinch of S&P

In a large salad bowl toss all the ingredients together except the vinaigrette. Just before serving add enough vinegarette to coat the leaves and toss well.

Sea asparagus salad

I spent Saturday morning at the most wonderful farmers market with my friends Allison and Janine. Stalls were abundant with fresh produce. There was huge bunches of bright colored beets, thousands of deep purple cherries, fresh green lettuces, aromatic herbs, plump garlic bulbs, tri-colored peppers and so much more beautiful produce. It was amazing and the best thing was that everything was so fresh. We wondered around the market picking up veggies and stopping  for the odd taste of homemade cheese and fresh fruit.

From the corner of my eye I saw a stall selling wild sea asparagus also known as samphire. I decided to buy one of the last remaining bags and try it with pan fried fish. Janine had told me all about white salmon that another vendor sold, so that got my taste buds going. Unfortunately there was no white salmon for sale but that didn't stop me from buying the samphire.

I had no idea how to cook the samphire so I asked the vendor  and he told me that I could pretty much do anything with it, from sauteeing it to steaming it. I trawled through the internet and decided to blanche the samphire and then dress it with olive oil and lemon juice. This would compliment the pan fried plaice (I was planning on serving) nicely. 

Sea Asparagus Salad (Serves 2)

1 Cup of Samphire

Olive Oil

Squeeze of lemon juice

Fresh cracked black pepper

Remove any tough stems from the samphire and wash thoroughly. Blanche for two to three minutes in simmering water. Strain. Drizzle with olive oil and lemon juice (to taste) and season with pepper. Serve immediately.

Cobb Salad

Cobb Salad (Serves 2)

Box of mixed lettuce leaves

1 Avocado

2 Boiled Eggs

6 Crispy Cooked Bacon Rashers

1 Cooked Chicken Breast

Blue Cheese
Tomatoes

For the dressing

1/3 White wine Vinegar

2/3 Olive Oil
Squeeze of lemon juice

1 Tsp Mustard

I garlic clove crushed

Pinch Salt and Pepper

Dried Chilli Flakes (Optional)

Dice all the salad ingredients into bite size pieces (with exception of the salad leaves). Place the lettuce leaves onto a plate or into a bowl and arrange the chicken, avocado, bacon, cheese, eggs and tomato over top.  To make the dressing whisk all ingredients together. Season to taste and pour generously over the salad.

Avocado and Fennel Salad with a Honey Mustard Sesame dressing

What a refreshing treat. I made this salad last week and it was the best. I had two lovely pieces of salmon that I was planning to pan fry and wanted something light and tasty to serve alongside. This salad was perfect. I had a rough idea of what flavorings I wanted and how I wanted them to compliment the salmon so with a little dash of this and a spoonful of that the perfect salad dressing was created.

Avocado and Fennel Salad

Arugula

Fennel bulb thinly sliced 

1/4 Cup Fennel fronds chopped

Avocado sliced and diced

Cucumber sliced into 11/2 inch pieces (seeds removed)

Cilantro

Mix all the above together in a large bowl

Honey, Mustard and Sesame Dressing

(This is approximately what was used)

1 Tsp Dijon Mustard

1/2 Tbsp Honey

1/2 Tsp Sesame Oil

1/2-1 Tsp Soy Sauce

1/2 Tsp White wine vinegar

Pinch Dried Red Chilli Flakes (Optional)

Olive Oil ( Enough to loosen it up)

Toasted Sesame Seeds

Heat the honey in a bowl in the microwave for 20 seconds just to loosen it up. Stir in the mustard and add the sesame oil, soy sauce, vinegar and red chilli flakes. Add enough olive oil just to loosen the dressing. Mix well and toss into the salad. Sprinkle toasted sesame seeds over top.

Beetroot and Pear Salad

I love beetroot... I didn't realize that you could have it in so many ways. I grew up knowing only of pickled beetroot which we always had with salads, it was only when I moved to Lancashire that I knew you could eat it warm (and not pickled!!!). My beetroot world  advanced into new heights.

I wanted to serve a salad alongside our pizzas to enhance our nutritional intake. I had a salad very similar to this on New years eve and I absolutely adored it. So this is my variation of it:

Beetroot and Pear salad with olive oil mayonnaise

Cooked fresh beetroot

Firm Pear

Salad Leaves

Parmesan

Walnuts (Optional)

Olive oil mayonnaise

1 Egg Yolk

1 tsp lemon juice

1 cup Olive Oil

S&P

To make the mayonnaise, lightly whisk the egg with the lemon juice (you can either use an electric whisk or a fork. I find it easier with an electric whisk). and gradually trickle in the oil in a thin stream whilst continuing to whisk. The mayonnaise will begin to get thick, if it is too thick you can thin it out with some water. Season with salt and pepper if desired.

I like to put a layer of the mayonnaise on the plate first and then top it with slices of beetroot (I like to use warm beetroot) and pears. The salad leaves are then piled on top followed by shavings of Parmesan and the walnuts. A final drizzle of olive oil finishes it off nicely. Et Voila!!!

There is no picture as we devoured it without giving it a second thought. Oooopps!!!