Apple and Celery Salad

I have a terrible blind-spot when it comes to salads. It is unforgivable, because amongst the tens of thousands of recipes nestling amid the hundreds of books and magazines that we own, there must be well over a thousand recipes for delicious, interesting and unusual salads. For every main course there is probably a perfect salad that could be served with it, rather than my usual fallback of rocket, romaine lettuce and cucumber, dressed with citrus or vinaigrette.

Here’s one that Bill Granger suggested to be served alongside his baked leek and goat’s cheese risotto. It complements it in every way: where the risotto is rich and creamy, the salad is sharp, bitter and citric. Where the risotto is soft and melting, the nuts, celery and apple provide crunch and texture. For a risotto, this is the perfect salad – in fact, I’ve tried it with a few other dishes and it goes well with everything so far!

If you cannot find chicory, a couple of good handfuls of rocket is a delicious replacement. If you do not like walnuts then lightly-toasted flaked almonds are also delicious.

It goes without saying that you should use the finest extra-virgin olive oil that you can afford, it makes a huge difference in salads. Price isn’t always an indicator that you will like it more, my advice is to sample as wide a variety as you possibly can and stick with the one that blows your socks off – if you search hard enough you will find one that does just that.

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RECIPE – Serves 4

1 celery stick, cut into batons

1 head of yellow chicory, leaves torn

1 head of purple chicory, leaves torn

1 red apple, cored and cut into thin wedges

a handful of walnuts, roughly chopped (or lightly-toasted flaked almonds)

1 tbsp lemon juice

2 tbsp extra-virgin olive oil

freshly-ground black pepper


METHOD

Prepare the salad ingredients, chop the walnuts (or toast the almond flakes) and toss together in a large salad bowl. Drizzle the lemon juice over the bowl, then drizzle the extra-virgin olive oil over that, toss well and season with a few good grindings of black pepper.

Carrot salad with Cardamom, Ginger and Lemon

At the risk of being boring, once again I am going to extol the virtues of delicious, fresh ingredients coming together and doing their thing, with minimum interference. Putting together a great salad – any side dish in fact – is like putting together a great guest-list for a party, every element must contribute something to the whole, and the more variety you have the more interesting the result. The most important proviso – for parties as well as food – is that every element must get on with the others, otherwise it can be a disaster.

Every element in this dish has a clear and well-defined job, and when they come together… well, make it, taste it, and find out…

This is an excellent accompaniment to anything spicy: Middle-Eastern dishes and curries in particular.

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RECIPE – serves 4 to 6 people as a side dish

A good thumb-sized knob of ginger, roughly chopped

1/2 red onion, roughly chopped

1kg very fresh organic carrots, topped and tailed

the zest and juice of 2 lemons

1/2 tsp ground cardamom seeds

5 tbsp extra virgin olive or rapeseed oil

2 tsp flaked sea salt

1 tsp golden caster sugar

1 pinch of freshly ground white pepper

a small handful of chopped coriander leaves, or whole mint leaves to garnish


METHOD

Using a food processor makes this extremely quick and easy to make. First, cut away any ugly rough bits of the skin of the ginger, but otherwise leave it unpeeled. Roughly chop it then process it in the food processor, until it is chopped. Now add the red onion and process again.

Change the chopping blade for the grating attachment and grate the carrots into the processor bowl with the ginger and onion, then tip the whole lot into a large bowl and, using your fingers, mix everything thoroughly.

If you don’t have a food processor then you are going to be busy using a grater on the ginger, onion and carrots so allow some time to do this.

Grate the lemon zest over the carrot mixture, and take a small handful of cardamom seeds and gently bash them with a mortar and pestle. Take the seeds out of the husks, and pound them into a powder. Set aside for a moment.

To make the dressing, mix together the lemon juice, oil, salt, sugar, white pepper and cardamom, mix well then drizzle it over the carrot mixture. Toss well so everything is coated, then put into a cold place and leave to sit for a couple of hours for the best flavour – you can of course serve it immediately if you wish.

Stir through some finely chopped coriander leaves just before serving, or scatter with a small handful of whole, small mint leaves.

Kachumbali Salad

Salads don’t have to be bland and boring. This Tanzanian salad is traditionally served with grilled fish or meat, alongside rice. You’ll see red onion in there but don’t worry, it’s harshness is tempered by lemon juice, leaving it deliciously sweet and tangy.

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RECIPE – feeds 4 generously as a side dish

2 red onions, finely sliced

4 large tomatoes, finely sliced

2 green chillies, finely chopped

1/2 cucumber, peeled and finely sliced

1 carrot, peeled and finely sliced

juice of a lemon

sea salt and freshly ground black pepper


METHOD

it couldn’t be simpler… prepare all the ingredients and toss together in a large bowl with the lemon juice and seasoning. Ta daa!

Carrot and Ginger Salad

This simple, quick to make and very attractive salad is the perfect accompaniment to Indian curries.

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RECIPE – feeds 4 

5 or 6 large carrots

1 fresh red chilli, de-seeded and finely sliced

a 2cm knob of fresh ginger, trimmed but not peeled, finely chopped

a handful of flaked almonds

a small bunch of fresh coriander, leaves only, chopped

lime juice


METHOD

Peel and trim the carrots. If you are lucky enough to have a food processor with a grater attachment then you’re in luck, otherwise you will have to grate the carrots by hand. Put them into a salad bowl.

In a small, NOT non-stick pan lightly toast the flaked almonds until they are lightly and evenly browned. Keep your eye on them as they can burn quickly, when you judge that they are ready tip them out of the pan onto a plate to cool – the pan will be hot and they will cook on if left in it. Remove any toasted almonds that are burned as they are bitter.

Add the almonds to the carrots, together with the chilli, ginger and coriander. Toss thoroughly to mix, and when you are ready to eat sprinkle lime juice over the salad and toss again. Check the taste and add more lime if necessary, a little at a time.

Serve as a side salad alongside anything spicy, but this goes particularly well with many Indian dishes.

Sticky Jerk Salmon with a Crunchy Mango and Red Cabbage Salad

Spring has officially sprung here in England, the evenings are long and hot and our garden is in full flower. The weather is so variable here that we take every chance that we can to eat outside. That doesn’t always affect the choice of what we will have to eat, but sometimes the evening is so glorious that all that is required is something light and easy and, perhaps most importantly, quick to make.

I had a small stock of jerk paste that I had made a few weeks ago lurking in the freezer, and decided that if I didn’t use it now it would end up in the bin. I also had a very ripe mango that I picked up yesterday, for no other reason than that it was reduced for a quick sale. Thinking cap on, I searched through my flavour thesaurus, came up with an interesting combination of flavours that ought to work together and was rewarded with one of the most glorious salads I have ever eaten.

We are having a big family barbecue in a few weeks – when we can depend on the weather a little more – and so I have been thinking about what to make to feed a lot of hungry people who will expect something special. This salad just shot to the top of my list; it is wonderful with the salmon here, but would also be great with jerk chicken, or even just as a salad all by itself.

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RECIPE – for 2 people

1 heaped tbsp jerk paste

1 tbsp clear honey, plus 1 tsp

2 salmon fillets

juice of a lime

1/2 red cabbage, core removed and thinly sliced

1 ripe mango, thinly sliced into strips

1 red pepper, thinly sliced

3 spring onions, finely sliced on an angle

a small bunch of fresh coriander, leaves only


METHOD

Mix the jerk paste with 1 tbsp of clear honey. Lightly season the salmon fillets, place on a foil-lined baking tray and spread the paste all over the top of them. Place under a hot grill for 8-10 minutes until just cooked through and the paste is starting to caramelise. Meanwhile make the salad.

Tip: I found that the paste on top of the fish hadn’t quite caramelised as much as I would have liked by the time the fish was done. I finished it off with a cook’s burner, not something I use very often in my kitchen but an extremely handy thing to have available at times like these.

Put the 1 tsp of honey, the lime juice and a little seasoning in a large salad bowl and mix thoroughly. Add the red cabbage, mango, pepper, spring onions and coriander, toss thoroughly with the dressing.

Serve the salmon in a bowl on top of a bed of the salad.