DOUBLE UP ON GOOD
Slip into summer with these tasty, healthy salads. Extracted from Food for Good, by Michael Meredith, Allen & Unwin, $40.
SMOKED SALMON SALAD WITH WASABI MAYO Serves 4-6
This salad was the first one designed for the gourmet offering at Eat My Lunch, and it has become one of the more popular salads.
4 large potatoes salt and pepper to taste
2 Tbsp olive oil
2 Tbsp salt
1 tsp white sugar
1 head broccoli, cut into florets
160g kale, stems removed and gently torn ½ head radicchio, leaves torn
1 spring onion, green and white parts, very thinly sliced
1 small fennel bulb, very thinly sliced
1 cup edamame beans, steamed or microwaved
½ cup wasabi mayonnaise (see below) 200g hot-smoked salmon
Preheat oven to 180C.
Wash potatoes and leave skin on. Season with salt, pepper and olive oil. Wrap in tinfoil and roast for 40 minutes or until potatoes are soft. Cut into large chunks.
Boil water in a large saucepan and add salt and sugar (the sugar helps retain the greenness of the veges). Blanch broccoli for 1 minute and kale for 30 seconds, then refresh immediately in ice-cold water.
Combine radicchio, broccoli, kale, spring onion and fennel, and add the edamame and potatoes. Toss well with two-thirds of the wasabi mayo. Season with salt and pepper to taste.
Place salad into a serving dish and flake salmon on top. Dot with remaining wasabi mayonnaise. WASABI MAYONNAISE Makes 1 cup 1 cup mayonnaise 2 tsp wasabi (can be found in the international section at the supermarket) 2 tsp lemon juice
Place all ingredients in a small bowl and mix well until combined. Cover and refrigerate until ready to serve. This will keep for 2 weeks in a jar in the fridge.