Northern Salad

Sliced Tomato on White Surface
Lisa at Pexels

Upon the pavement
Tomato decorated
Along with a sprig
Of salad leaf – the remains
Of midnight’s drunken kebab


Padre

There is a bit of a stereotype that there are no salads north of the River Trent, or if they do exist they are found on the pavement next to the nearest kebab stand.

Crab and Pasta Salad

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I was able to get fresh dressed Cromer crab while at the seaside, and it gave me the opportunity to make one of my favourite summer treats – Crab and pasta salad. This is an easy dish to make, and is far more luxurious than one might assume.

Ingredients:

  • Dressed Crabs 2
  • Pasta 1/2 cup dry (I use gluten-free)
  • Bell Pepper 1 small (I prefer red)
  • Mayonnaise 2 Tbs
  • Horseradish Sauce 1 level tsp
  • Ground Black Pepper large pinch
  • Dried Dill 1/2 tsp
  • Salt to taste

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Method:

Prepare the pasta according to the manufacturer’s instructions. While it is cooking, place the separated crab meat in a medium bowl (retain outer shell), and sprinkle with the black pepper, and dill. Remove the stem and seeds from the bell pepper and dice into small pieces.  Add the bell pepper to the bowl, and mix well. When the pasta is ready, run under cold water until cool, and then drain well. Add the pasta, mayo and horseradish to the bowel and mix thoroughly. Salt to taste, then spoon the mixture into the crab shell. Serve any excess salad as a side with cucumber and/or tomato.

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Tangy Horseradish Potato Salad

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I have to say that this recipe is one of my favourite potato salad combinations. The firmness of the potato pieces and the tangy creaminess of the horseradish and onion, are real winners in my eyes.

Ingredients:

  • New Potatoes 400g/ 14 oz
  • Red Onion 1 small
  • Mayonnaise 1  heaped Tbs
  • Creamed Horseradish Sauce 1 heaped Tbs
  • Dried Chives 1/4 to 1/2 tsp
  • Ground Black Pepper large pinch
  • Salt
  • Water to cover

Method:

Bring enough water to cover the potatoes to the boil in a medium pan.  Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Chop each potato into several pieces and place in a large bowl.  Dice the onion and add to the bowl, along with the chives and pepper.  Then stir in the mayo and horseradish.  Cover and refrigerate for about an hour.

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Dill Potato Salad

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Here is an alternative to the Basic Potato Salad recipe. It is creamier than the standard recipe, and has the rich flavour of dill.

Ingredients:

  • New Potatoes 400g/ 14 oz
  • Spring Onions 2 or Small Red Onion 1
  • Mayonnaise 2 Tbs
  • Sour Cream 2 tsp
  • Dried Dill 1 1/2 tsp
  • Lemon Juice splash
  • Ground Black Pepper large pinch
  • Salt
  • Water to cover

Method:

Bring enough water to cover the potatoes to the boil in a medium pan.  Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Halve each potato into a large bowl.  Dice the onions and add to the bowl.  Then stir in the mayo and sour cream.   Add the dill, pepper, and juice; and stir until well mixed. Cover and refrigerate for about an hour.

Potatoes can be peeled or skin on, and if in a hurry canned new potatoes can be used (500 -530 g tin drained). The Dijon of the basic recipe can still be used, but to keep it from becoming “too” creamy reduce the mayo to  1 1/2 Tbs.

As an additional variation try adding

  • Feta Cheese 50 g crumbled.

While the feta is rather salty, the potato compensates for it.  My wife likes the feta addition, but I prefer it without.

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Apple Slaw

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This is a nice salad recipe that is “portable” for picnics and “pot lucks” as it contains no mayonnaise so wont readily “go off.” It has many of the usual slaw ingredients, but is a little sweet and fresh in its taste.

Ingredients:

  • Cabbage small head (3 or 4 cups of a larger cabbage)
  • Apple 1
  • Carrot 1 large
  • Onion 1/4 of a medium
  • Vinegar 1/4 cup (cider or distilled)
  • Sunflower Oil or Light Olive Oil 1 Tbs
  • Stevia 2 – 3 Tbs
  • Celery Seed 1/4 tsp

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Method:

In a measuring cup (or similar) mix oil, vinegar, sweetener, and seeds. Then shred the cabbage, carrot, and onion and place in a large bowl.  Then core and thinly slice the apple into rings, then quarter each of these.  Add apple slices to the bowl, and pour the liquid mixture over the fruit and veg.  Mix well and cover with cling film (plastic wrap) and refrigerate for at least half an hour.

Serve as a side salad, or as a sandwich condiment.

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Mediterranean Salad

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Salad isn’t just for the summer. This Mediterranean Salad has a nice blend of flavours and works as a “light lunch” option, a side, or as I prefer it as a great filling in a tortilla wrap.

Ingredients:

  • Baby Spinach Leaf 2 cups
  • Tomatoes 3 chopped
  • Red Bell Pepper 1 diced and roasted
  • Red Onion 1/4 diced
  • Black Olives1/2 cup sliced
  • Red Olives 5
  • Cucumber 1/2 chopped
  • Roasted Garlic 2 cloves roasted and sliced
  • Feta Cheese 100 g crumbled
  • Sundried Tomato 3 Tbs drained of oil
  • Olive Oil 3 Tbs
  • Lemon Juice 1 Tbs
  • Salt and Pepper sprinkling
  • Pine Nuts 1 Tbs

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Method:

Rinse spinach and place in a large bowl. Dice the onion, cucumber, and tomatoes and add to the bowl. Chop the sun dried tomatoes and add pre-roasted garlic and peppers, olives, and cheese and place in bowl. Add oil and lemon juice and stir mixture until well coated. Sprinkle with seasoning and pine nuts.

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Israeli Salad

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While it or similar salads have several names, this one because of its prevalence in Israeli cooking has come to be known as Israeli Salad. This cucumber and tomato dish is a wonderful condiment or stand alone side dish.  It is especially nice on sandwiches or as an ingredient in Sabihs or with falafel or hummus. It is in terms of kosher cooking is “pareve” meaning it is neither milk nor meat, and can therefore be eaten with either.

Ingredients:

  • Cucumber 1 large
  • Tomatoes 3 fresh (ripe)
  • Onion 1/3  to 1/2 cup diced (according to taste)
  • Bell Pepper 1/4 cup diced (optional)
  • Parsley  1/4 cup diced fresh or 1 Tbs dried
  • Olive Oil 2 Tbs extra virgin
  • Lemon Juice 2 Tbs
  • Dried Mint 1 tsp
  • Salt 1/4 – 1/2 tsp (to taste)

Method:

Dice the cucumber into 1/4 inch (or smaller) pieces and place in a large bowl. Dice and partially de-seed the tomatoes into similar sized pieces. Add tomato, peppers (if used), parsley, mint and onion to cucumber and lightly toss.  Stir in oil and lemon juice and salt to taste. Chill and allow to set about an hour.

Padre