Tag Archives: Mustard

Salad therapy – fennel and apple salad

We tried pulling together this salad for the first time having watched many a Masterchef judge and Jamie Oliver extolling its virtues.  We must agree that this combination of core ingredients works – the dressing can be personalized but the net result is a delicious light salad.

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What do I need to make it?

  • 1 fennel bulb shaved using a mandolin
  • 1 Granny Smith apple cored and cut into match sticks
  • Handful of walnuts

For the dressing

  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Juice of a lemon
  • 1/2 tsp Dijon mustard
  • 1 tsp English mustard
  • Salt and pepper to taste

How much will I make?

Serves 4 side salads

How do I make it?

Whisk all the dressing ingredients in a bowl till you get a nice emulsion.  Place shaved fennel, chopped apple and walnuts in a large bowl and pour the dressing over it.   Use your hands to gentle toss the salad and portion into bowls.  Enjoy.

Salad therapy – figs & honey

I absolutely love figs both the fresh and dried variety and this is my humble tribute to the wonderful fruit.  There are some combinations that seem to be made for one another and figs and honey is one of them.

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What do I need to make it?

  • 1 bag of salad leaves
  • 2 figs quartered
  • 10-12 cherry tomatoes
  • 1 baby cucumber
  • 100 gms feta cheese

For the vinaigrette

  • 4 tbsp olive oil
  • 2 tsp Greek honey
  • 1/2 tsp Dijon mustard
  • 1/2 tsp English mustard (adds a bit of heat to the vinaigrette)
  • Juice of half a lemon
  • Salt and pepper to taste

How much will I make?

Serves 2 as a main or 4 as a side salad

How do I make it?

For the vinaigrette – mix the mustard and honey first and then add the oil.  Whisk with lemon juice, salt & pepper till you get a nice creamy vinaigrette.  Place the remaining ingredients in a large salad bowl – dress with vinaigrette and toss gently.   Transfer into serving dishes and enjoy.

Garden fresh – tomato salad

Our garden pots of tomatoes are in full bloom and we have managed to pluck enough to use in our daily cooking and salads and some.  This evening’s salad was predominantly garden fresh cherry tomatoes with cucumber, salad leaves and feta cheese.  It was dressed with a Dijon mustard vinaigrette and then finished off with some fresh figs and toasted walnuts.  All in all both of us enjoyed the fruits of our labour and look forward to experimenting with new dressings to compliment our garden fresh tomatoes.

 

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Honey/mustard vinaigrette

What do I need to make it?

  • 4 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • Juice and zest of one lemon
  • 1 tbsp candied orange and lemon peels
  • Salt & pepper to taste

How much will I make?

Enough to dress 4 side portions of salad

How do I make it?

Mix the mustard and oil first and then add the lemon zest and juice – give it a good whisk.   Add the honey and adjust the seasoning.  Finish off with the candied orange and lemon peels and keep vinaigrette aside.  Place salad leaves, tomatoes, cucumber and feta cheese in a large bowl and mix in the dressing.   Serve the salad in bowl and garnish with toasted walnuts and fresh figs.