Super Salad Season

Healthy greens perfect for hot balmy weather

Summer is the time for simple tasty food. Healthy salad greens, tomatoes, fresh fruits, coldmeats, and cheeses are perfect for the cook and themenu on hot balmy days.

Classicalroman salads were simple— salted vegetables eaten with adressing of oil and vinegar. In medieval times salads composed of green leaves— andsometimes flowers— were drizzled with lemon juice. Later in England, oranges and lemons were used as salad garnishes. Today the salad has becomea showcase for all sorts of exotic ingredients enhanced with wondrous dressings.

Dressings for crisp seasonal greens should be light enough to just coat the leaves. There should be enough to create a little pizzazz but not so much the leaves wilt— added just before serving.

Aclassic vinaigrette has a ratio of one part acid— for example vinegar or lemon juice— to three parts oil. I normally use a goodnewzealand extra virgin oil.

Hearty salads— for example, those with chunky diced capsicums, pasta, potatoes or cookedmeats— are best dressed with thicker concoctions such as traditionalmayo— maybe with a little addedmustard, wasabi or chilli— or vinaigrettes containing a generous addition of chopped herbs or seeds and spices.

MEDITERRANEAN CHICKENSALAD

Imade the croutons froma French baguette cutting it into cubes of about 2cm. I used For the Love oftams Tamarillo Vinaigrette— itdoesn’t contain oil.

■ Croutons: 2 cups bread croutons

■ 3Tbsp olive oil

■ 1⁄ tsp flaky sea salt

4

Salad:

■ 1 large cos lettuce

■ 2 cups (225g) coarsely shredded cookedchicken

■ 100g drained bocconcini

■ 1⁄2cupgoodvinaigrette

■ 2 roasted red capsicums (from a jar)

■ 1⁄2cup pitted Kalamata olives

■ 2Tbsp rinsedanddrained capers

Method

Preheat the oven to 190C.

Toss the croutons in the olive oil. Place on an oven tray. Season. Bake for 2minutes, stir well and continue baking until crisp, about 2-3minutes. Cool.

Tear the lettuce into 4-5cmpieces. Washthen crisp in the fridge while preparing the remainder.

Drizzle the chicken and bocconcini with a little vinaigrette.

Drain the capsicumswell. Cut into thin strips. Pat dry.

Place the cos in a shallow serving bowl.

Top with the chicken, bocconcini, capsicums, olives, capers and croutons. Serve the dressing on the side. Serves 4.

BLATSALAD

Bacon, lettuce, avocado and lettuce salad.

■ 2 rashers middle bacon

■ 4-6 thick slices baguette

■ 2Tbsp olive oil

■ 1 clove garlic, crushed

■ 3 cupsmesclun

■ 1⁄2cupdifferent coloured cocktail tomatoes, halved

■ 1 avocado, halved, stoned, peeledandsliced

■ 1 spring onion, sliced diagonally

■ Mustard Dressing: 2Tbsp rice winevinegar

■ pinch sugar

■ 1⁄3cupolive oil

■ 1Tbsp wholegrain mustard.

Method

Pan-fry the bacon until crisp. Cool slightly then break or cut into 3cm pieces.

Place the baguette sliceson a grilling tray. Combine the oil and garlic and brush both sides of the bread. Grill for about 2minutes each side, until golden. Cool.

Arrange themesclun in a shallow serving bowl. Tuck the toasted bread around the outside. Top the leaves with the bacon, tomatoes, avo and spring onion. Drizzle with the combined dressing ingredients. Serves 2.

ISRAELICOUSCOUS, SALMON& PEACHSALAD

Quick and tasty.

■ 1 cupisraeli couscous

■ 400gsalmon fillets, pin bones removed

■ olive oil

■ saltand pepper to taste

■ 4ripe peaches, halved, stoned, peeledandsliced

■ 1⁄4cuporange juice

■ 1⁄3cuppomegranate seeds

■ 1⁄4cup mint leaves, torn

Method

Cook the couscous according to the packet instructions. Drain well. Transfer to a large serving bowl or platter. Cool, stirring occasionally.

Brush a large non-stick frying pan with oil. Season the salmon. Pan-fry for 2minutes each side or until just cooked in the centre. Transfer to a plate. Cool for 5minutes. Using two forks, break into largish chunks.

Meanwhile, place the peaches in a bowl and drizzle with half the orange juice.

Arrange the salmon, peaches, pomegranate seeds andminton the couscous. Drizzle with the remaining orange juice. Toss to combine. Serves 4.

CRISPYNOODLEHAM SALADWITHGINGER DRESSING

■ A227g can of pineapplechunks (drained) will provide 1 cup

■ Ginger Dressing: 1 tablespoon grated root ginger

■ 2Tbsp soy sauce

■ 3Tbsp rice vinegar

■ 1⁄4cupcanola oil

■ 1Tbspsesameoil

Salad

■ 200gham, julienned (2 cups)

■ 1 cupfresh orcannedpineapple chunks

■ 3-4 cups mixedvegetables eg, sliced green beans (blanched), asparagus, mushrooms

■ 2-3 cups salad greens

■ 1 cupcrispy noodles

Method

Whisk the dressing ingredients together in a bowl. Stand for at least 30minutes to allow the flavours to develop. Combine the ham, pineapple andmixed vegetables and toss with a little of the dressing.

Place the salad greens ona platter or in a bowl and top with the ham mixture and the noodles. Serve the remaining dressing on the side. Serves 4.