Category Archives: Salad

Waldorf Salad

Celery, you guize!

Celery

Look, it’s so green!  It’s also something I usually have no idea what to do with it when it arrives in my veggie box.

Probably because I used to hate it.

Celery was my most-despised vegetable growing up.  I thought it was bitter and stringy and I absolutely could not understand why anyone would insist on ruining perfectly good food with its presence.  My mother used to try to get me to eat it because of the allegedly magical weigh-loss effects it would have on my fat little body.  But even in those days of self-loathing, I couldn’t bring myself to eat it, no matter what the promised effects.

I grew up and my tastes changed (both in food and the best way to deal with living in a fat-hating culture).  I’d occasionally buy a stick of celery to put into pot of stock, or even a mirepoix. But it wasn’t until the last year or so that I’ve come to actually like the stuff (and even sometimes – shockingly! – crave it).  It’s so deeply associated with diet-culture in my mind, and it’s hard to enjoy any sort of food if you’re eating it as punishment.

Anyway, a lovely bright green half of celery turned up in my veggie box, and since my freezer is full of as much stock as it can hold, I needed to find another way to use it.  Also in my veggie box were some of the crispest, pinkest sweet-tart apples I’ve ever eaten.  The solution was obvious.

Waldorf Salad

I haven’t eaten a whole lot of Waldorf salads in my life (see above re childhood hatred of celery), and what few I have sampled tended to be drowned in overly sweet dressing.  Don’t do that.

This salad is crisp and crunchy. It makes a lot of noise in your mouth. It’s sweet and juicy and tangy and nutty.  It’s in-season. It’s refreshing.  It’s surprisingly satisfying. I want more.

Waldorf Salad
Serves 2

2 red apples (pink ladys are excellent)
3 stalks of celery
A couple of handfuls of walnut pieces
Half a bunch of parsley
Radicchio or other lettuce leaves (optional)

Dressing:
2-4 tblspns mayonaise (I used home-made aioli because I just happened to have some leftover, and the garlic was an excellent addition)
Juice of 1 lemon
1 tsp dijon mustard
salt & pepper

Combine all the  dressing ingredients in a jar, shake vigorously, taste, season and set aside.  You want the dressing to be tangy-but-creamy, thick-enough-to-coat-but-not-too-thick. You know, perfect.

Core the apples and chop into bite-sized pieces.
Finely slice the celery.
Chop the parsley.
Put them all into a bowl with the walnuts.
Pour over enough dressing to lightly coat everything without drowning it.

I hear the done thing is to serve this up on a bed of radicchio leaves, but I just ate it straight from the bowl. And it was delicious.

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Warm Carrot & Bean Salad

This is a good salad.  A delicious salad.  A surprisingly hearty salad.  Well, maybe not that surprising, given the beans, but tasty and satisfying nonetheless.  It’s also a simple salad, easy to make and even easier to eat.  Try to leave some leftovers, though, because it’s pretty damn tasty the next day (though I’d recommend gently reheating in order to maximise the tastiness).

The recipe originally comes from 101 Cookbooks, and I made a few changes according to taste and what was in the pantry.  I added a lot more lemon juice because I love the zinginess.  I used two tins of beans, one large butter beans, the other borlotti because that’s what I had.  My carrots weren’t particularly young (but coming from my Greenline veggie box, they were characteristically sweet and delicious).  That is to say, it’s an adaptable salad as well.  Make it with whatever you have.  I promise it will be delicious.

 

Carrot & Bean Salad
from 101 Cookbooks

For the dressing:
1/4 cup olive oil
1 lemon, juiced
a good pinch of salt
3 shallots, thinly sliced

For the salad:
Olive oil
2-4 carrots, sliced
2 tins of white beans
1 bunch fresh dill, chopped
2 tblspns brown sugar
Sliced almonds (optional)

Mix together the dressing ingredients.  Taste, adjust seasoning if necessary, and set aside.

Put a largish pan over medium head. Add a good glug of olive oil, then add the carrots in a single layer.  Still occasionally until browned and softened.

Toss in the beans and the dill and continue cooking, stirring occasionally, until everything is heated through.

Tip the mixture into a large, heat-proof bowl.  Sprinkle with the sugar and about 3/4 of the dressing, and mix gently.  Let it sit for 10minutes or so to absorb the dressing and allow the flavours to mingle.  Add the rest of the dressing if necessary (or keep it aside to liven up any leftovers).  Sprinkle with flaked almonds if you’re using them.

Grab your fork and eat!

Orange Radish Salad

I’m currently in the US.  I’ve been here for six weeks now, and I’ve been eating while I’ve been here – boy howdy, have I been eating!  I will tell you all about it soon, promise.  But first, a couple of catch-up posts, of the last things I ate before I leaving Melbourne.

Orange & Radish Salad

This salad is good.  It’s juicy and refreshing and sweet and bitter and crunchy and delicious.  The orange is what makes it.  And the radish.  And the onion.

It came about because I was craving radish.  It’s not something I usually crave, but for whatever reason, I was hankering after these bitey little red globes.

Radishes

I also had oranges from my veggie box that needed eating.  Orange and radish.  So good together.

Orange Radish Salad

1 small butter lettuce, or mixed leaves, or whatever leafery you’d like

½ red onion, finely sliced

3-4 small radishes, finely sliced

pinch of salt

2 oranges

¼ cup olive oil

½ tsp mustard

1. Wash the radishes and slice as finely as you can.  Sprinkle with a little salt.

2. Slice the onion as finely as you can.

3. Segment the oranges by taking a sharp knife and cutting as close to the membrane as possible.  Work over a bowl so that you can collect the juice as it drips.  Give the membrane a good squeeze to get all the juice out.

4.  Combine ¼ cup of juice with the olive oil and mustard in a jar.  Seal tightly and shake.  Season to taste.

5. Break the lettuce into bite-size pieces if necessary.

6. Toss all ingredients together with dressing (there will be leftover dressing).

7. Serve as a side salad, or with some good, strong bread for a light meal.

Thai(ish) Vegie Salad with Rice

I’ve been neglecting my blogs rather dreadfully over the last few weeks because I’ve been frantically working on my Confirmation Report for uni.  The report has now been submitted, and I’m getting around to all the things I neglected.  Which means foodie posts!

About a month ago, my awesome friends Nix and DB invited The Socialist and I around for dinner.  Nix made a whole bunch of incredibly delicious salads, which you can read about here.  Every course was a salad!  And oh my, they were tasty!

Inspired by this fantastic meal, The Socialist and I decided to make our own version of the Thai Salad with Coconut Rice (sans coconut because he’s trying to watch his cholesterol intake).  We also added in some silken tofu, because we’re both big tofu fans.  It wasn’t quite as good as Nix’s original, but it was still extremely delicious!

Delicious, delicious Thais Salad

Delicious, delicious Thais Salad

Here’s my slightly modified version.

Thai(ish) Vegie Salad with Rice

1 mango, diced
2 handfuls mung bean sprouts (they were out of bean sprouts! outrageous!)
1 Lebanese cucumber, halved lengthways, deseeded and finely sliced
1 red capsicum, finely sliced
2 carrots, peeled – then use the peeler on the rest of the carrot instead of grating
Bunch of coriander leaves
3 spring onions, finely sliced
1pkt silken tofu

Juice of 2 limes
Equal amount of light soy sauce
Teaspoon or two of sesame oil
2 medium red chillies, finely sliced
A handful of herbs, chopped – mints and basils work best
1 spring onion, very finely sliced
Small amount of fresh grated ginger
Juice from the salad (mainly mango)

2 cups jasmine rice
3 kaffir lime leaves
Lemongrass stem, pounded lightly to break up
Chunk of ginger, pounded lightly to break up
1 tsp palm sugar

Start the rice.  Cook the rice as you usually would (I’m an old-fashioned saucepan-on-the-stove kinda girl), but with the lime leaves, lemongrass, ginger and sugar in the pot – just take them out before serving!

Combine all salad ingredients.

Combine all dressing ingredients.

Pour the dressing over the salad and toss to coat thoroughly.

Divide the rice between bowls, top with salad, and enjoy!