Cauliflower Salad with Homemade Vinaigrette

A simple and tasty salad. 

This easy side dish is a perfect dinner accompaniment at any time of year. 

Crunchy, fresh and acidic, 

this salad recipe brings a light touch to a calorie-laden meal.

Ingredients:

1 small cauliflower, cut into small florets

2 carrots, garted

2 celery sticks, thinly sliced diagonally

45ml chopped fresh dill

3 spring onions, finely sliced

40-50ml toasted pine nuts

40-50ml toasted sunflower seeds

Dressing:

125ml apple cider vinegar

60ml sugar

5ml sea salt

80ml sunflower oil

Sea salt and freshly ground black pepper

Method:

In a large bowl, add the cauliflower, carrots, celery, spring onions and dill.

In a medium saucepan, bring vinegar, sugar, salt and oil to a boil. Pour the hot dressing over the cauliflower mixture and toss well. season with salt and pepper.

Allow the mixture to marinate in the fridge for 2 hours. 

Sprinkle with roasted pine nuts and sunflower seeds before serving.

Moroccan Couscous Salad

Ingredients:

250ml couscous

1 red pepper, seeds removed and flesh diced

1 green pepper, seeds removed and flesh diced

2 ribs of celery, washed, trimmed and finely sliced

125ml seedless raisins

60ml white vinegar

10ml ground coriander

5ml ground cumin

1-2ml chilli powder

60ml olive oil

Method:

Cook the couscous according to the package instructions.

Add the peppers, celery and raisins to the couscous.

To make the dressing, whisk together the vinegar, coriander, cumin, chilli powder and olive oil and mix into the salad.

Mango, Tomato and Red Onion Salad

This salad makes an appetizing starter. The mango needs to be under-ripe so that it is not too sweet and still hold a good bit of firmness and does not break up when slicing. To add a little extra for a full meal add some sliced continental ham, chopped chorizo, flaked Cajun grilled chicken, strips of spicy marinated and grilled tuna, Carpaccio of tuna or slices of smoked salmon.

Ingredients:

1 firm under-ripe mango

2 large tomatoes, sliced

½ red onion, sliced into rings

½ cucumber, peeled and thinly sliced

Snipped chives to garnish

For the Dressing:

30ml sunflower oil

15ml lemon juice

1 clove garlic, crushed

2.5ml hot pepper sauce

Sea salt and freshly ground black pepper

Method:

Halve the mango lengthways, cutting either side of the stone. Cut the flesh into slices and peel away the skin.

Arrange the tomatoes, cucumber and mango on a large serving plate.

To make the dressing, blend the oil, lemon juice, pepper sauce and seasoning in a blender or food processor, or place the dressing ingredients in a screw top jar and shake vigorously.

Pour the dressing over the salad and serve garnished with snipped chives.

Buffalo Chicken Salad

Ingredients:

Chicken:
1 pound chicken breast, skinned and deboned, cut into bite size pieces 
1 Tablespoon all purpose flour
1 Tablespoon vegetable oil 
2 Tablespoons butter 
salt and black pepper, to taste 
1/4 cup hot sauce

Salad:
romaine lettuce, washed and chopped (enough for 2)
2 celery sticks, chopped 
1/4 red onion, sliced
1 medium sized tomato, chopped
cucumber slices, enough for 2
1/2 finely grated cheddar cheese

Ranch Dressing:
1 clove garlic, minced
1ml salt
250ml mayonnaise
125ml sour cream
60ml fresh parsley leaves, chopped
30ml fresh dill, chopped
15ml snipped fresh chives
5ml Worcestershire sauce
2.5ml ground black pepper
2.5ml white vinegar
2.5ml paprika
1ml cayenne pepper
Dash of Tabasco sauce
60-125ml buttermilk (adjust to obtain desired consistency)

Method:

Ranch Dressing:

Make the dressing ahead and let cool in the refrigerator. Makes enough for several salads. Keep in a sealed bottle in the refrigerator. Good for 7 days.

Mince the garlic through a garlic press.

In a mixing bowl combine all the ingredients except the buttermilk. Stir to combine.

Add the buttermilk, a little at a time until you reach the desired consistency. Mix well. Taste and adjust seasonings to suit you.

Place into a container with a lid and refrigerate.

Chicken:

Sprinkle the flour onto the chicken pieces and toss around to lightly coat the chicken.

Heat a skillet over medium-high heat. Add oil and butter to the pan. Toss in the chicken. Season with salt and pepper and sear and move around in the pan to brown all sides. Cook for 2 or 3 minutes. Once browned, add the hot sauce. Reduce heat a little and cook 5 minutes more or until the chicken is cooked through. Remove from the heat and let cool down.

Assembly:

In a large salad bowl, combine all the salad makings except the grated cheese.

Pour on the desired amount of ranch dressing and put the rest of the dressing back into the refrigerator. Toss salad with dressing and lightly mix in the grated cheddar cheese.

Divide the salad onto two plates. Top the salads with the buffalo chicken. Season each plate of salad with salt and fresh ground black pepper to taste. Serve right away.

Coronation Salad

The famous salad dressing used in this salad was created especially for the coronation dinner of Queen Elizabeth II. 

It is a wonderful accompaniment to hard-boiled eggs and vegetables.

This recipe uses cucumber and radishes with potatoes, but grilled courgettes, avocado and dried fruit, such as apricots, apples, peaches and pears also work well with new potatoes.

Ingredients:

450g new potatoes

45ml French Dressing

3 spring onions, chopped

Sea salt and freshly ground black pepper

6 eggs, hard-boiled and halved

Frilly lettuce leaves

¼ English cucumber, cut into thin strips

6 large radishes, sliced

1 carton of salad cress

For the Dressing:

30ml olive oil

1 small onion, chopped

15ml mild curry powder 

..... or 10ml medium curry powder and 5ml turmeric

10ml tomato purée

30ml lemon juice

30ml sherry

300ml mayonnaise

150ml plain yoghurt

Method:

Boil the potatoes in salted water until tender. Drain them and transfer them to a large bowl. Toss in the French dressing while they are still warm. Stir in the spring onions and seasoning and allow to cool thoroughly.

Meanwhile make the dressing:

Heat the oil in a small saucepan and fry the onions for 3 minutes, until soft. Stir in the curry powder and fry for a further minute. Remove from the heat and mix in all the other dressing ingredients.

Stir the dressing into the potatoes and add the eggs. Place the potatoes in the fridge to chill for about 30 minutes.

Line a serving platter with lettuce leaves and pile the salad in the centre. Scatter over the cucumber, radishes and cress. 

Tomato, Savory and French Bean Salad

Savory and French beans must have been made for each other. 

This salad mixes them with ripe tomatoes, 

making a splendid accompaniment for cold meats.

Ingredients:

450g French beans

1 kg ripe tomatoes

3 spring onions, roughly sliced

15ml pine nuts

4 sprigs fresh savory

For the Dressing:

30ml extra virgin olive oil

Juice of 1 lime

75g Dolcelatte cheese

1 garlic clove, crushed

Sea salt and freshly ground black pepper

Method:

Prepare the dressing first to allow it to stand for a while before use. Place all the ingredients in the bowl of a food processor, season to taste and blend until the cheese is finely chopped and the dressing is smooth. Pour it into a jug.

Top and tail the beans and boil them in salted water until they are just cooked. Drain the beans and run cold water over them until they are completely cooled.

Slice or quarter the tomatoes, depending on their size. Toss the beans, tomatoes and spring onions in a large salad bowl. Pour on the dressing, sprinkle the pine nuts and savory over the top and serve.

Mint and Almond Tabbouleh

This salad is also great made with couscous or orzo (rice pasta)

 instead of crushed wheat.

Ingredients:

250ml crushed wheat

3 spring onions

60ml fresh parsley, chopped

30ml fresh mint, chopped

2 hardboiled eggs

60ml toasted slivered almonds

30 ml snipped chives

Sea salt and freshly ground black pepper

Dressing:

60ml olive oil

60ml lemon juice

Method:

Place the crushed wheat in a bowl, cover with boiling water and set aside to soak for 15 minutes. Drain well, dry in a tea towel or kitchen paper and tip into a serving bowl.

Trim and finely slice the spring onions and mix into the crushed wheat with the parsley and mint.

Shell the eggs, chop finely and add to the salad with the almonds.

To make the dressing, mix together the olive oil and the lemon juice, pour over the salad and toss to mix thoroughly.

Season with salt and pepper and garnish with chives.

Chicken and Avocado Salad

Ingredients:

2 skinless, cooked chicken breasts

1 ripe avocado

45ml lemon juice

2 spring onions

Salad greens

60ml toasted slivered almonds

Dressing:

30ml mayonnaise

30ml sour cream

15ml chilli sauce

10ml runny honey

Method:

Cut the chicken into strips. Peel and stone the avocado, cut into wedges and brush with lemon juice. Trim and finely slice the spring onions on the diagonal.

To make the dressing, mix together the mayonnaise, sour cream, chilli sauce and runny honey and toss with the chicken.

Serve the avocado over salad greens topped with the chicken and garnished with the slivered almonds.

Meat and Bean Pasta Salad

Ingredients:

225g cooked lamb, diced

225g salami, skinned and diced

3 thick slices cooked ham, diced

225g English cucumber, diced

2 granny Smith apples, cored and cited

225g cooked macaroni

2-3 spring onions, chopped

Small can butter beans, drained

125ml mayonnaise

12,5ml lemon juice

5ml Worcestershire sauce

Lettuce

Method:

Combine all the ingredients except the mayonnaise, lemon juice and Worcestershire sauce in a large salad bowl.

Blend the mayonnaise, lemon juice and Worcestershire sauce and pour over the salad mixture. Toss lightly, ensuring all the ingredients are covered with the dressing. Serve on a bed of lettuce.

Carrot and Nut Salad

This salad is a real family favourite. 

My daughter, in particular, raves about it 

because it's so healthy 

and fits in with her weight management diet. 

It's truly well worth making, 

especially for a girly get together 

or for a summer picnic, braai or barbecue.

Ingredients:

4 medium or 3 large carrots, grated

2 ribs celery, finely chopped

2 spring onions, sliced on the diagonal

1-2 inches slice fresh pineapple, peeled and diced finely

125ml macadamia nuts

125ml seedless raisins

Zest of 1 orange

45ml fresh orange juice, or juice of one orange

5ml Dijon mustard

Poppy seeds or Sesame seeds to garnish

Method:

Mix together the grated carrots, chopped celery, sliced onions, diced pineapple, macadamia nuts, raisins and orange zest in a salad bowl.

In a small mason jar, make the dressing. Shake together the orange juice and mustard and pour over the salad. Toss to coat all the salad with dressing. Garnish with Poppy seeds or sesame seeds and serve.

Brinjal Mezze Salad

Tahini – sesame paste used as the essential ingredient of hummus – is useful to have on hand for dips and dressings. It also makes a healthy, ingenious addition to a vegetable salad. If you can’t get tahini, use a paste made from other nuts, such as macadamias, almonds or chestnuts with the addition of a little olive oil.

I like this salad a little more spicy than some, so I use 2-5ml of chilli powder and I also add 5ml of cumin seeds to the oil and allow it to get to the ‘popping stage’ to infuse the hot oil before frying the brinjal. As an extra special touch, garnish the salad with a sprinkling of sesame seeds.

Ingredients:

1 large brinjal (aubergine)

Salt

60ml olive oil

250ml pitted black olives

60ml chopped fresh parsley

30ml wine vinegar

30ml tahini

30ml lemon juice

1ml of chilli powder (use more if you want it spicier)

Method:

Wash the brinjal and cut it into sticks. Place in a colander and sprinkle with salt. Set aside for 30 minutes. After a half an hour, rinse with cold water and pat dry with kitchen paper.

Heat the oil in a frying pan and stir-fry the brinjal over a medium heat until lightly browned. Drain on a paper towel and set aside to cool.

Once the brinjal has cooled, mix in the olives and parsley. Arrange on a serving platter.

Mix together the vinegar, tahini, lemon juice and chilli powder and drizzle over the salad.

Spicy Citrus Rice Salad

Ingredients:

Rice Salad:

125ml slithered almonds, toasted

750ml chicken stock

2.5ml sea salt

30ml extra virgin olive oil

375ml brown rice

125ml flat leaf parsley, chopped

zest of 1 orange

zest of 1 lemon

250ml spring onions, chopped

Half an orange, bottom remove,
     cut into 4 segments, each segment sliced in 3.

Vinaigrette:

125ml extra virgin olive oil

juice of 1 orange

juice of 1 lemon

30ml soy sauce

15ml honey

5ml cumin seeds

sea salt and freshly ground black pepper to season

Method:

For the Rice Salad:

In a medium sauce pan, bring the chicken stock, salt and oil to a boil over medium-high heat and stir in the rice. Cover the pan and reduce the heat. Simmer gently for about 30 minutes until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and let it rest for 5 minutes. Using a fork, fluff up the rice and place in a large serving bowl. Add the parsley, orange zest, half the lemon zest, the spring onions and halt the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and pepper to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper to taste. 

Garnish with the remaining lemon zest and almonds and place the 12 pieces of orange around the edges of the bowl to decorate.

Caprese Salad with Roasted Mango Dressing

Ingredients:1 green (unripe) mango
2 tablespoons minced fresh coriander leaf, plus extra picked leaves for garnish
2 quarter-size coins peeled fresh ginger
1/2 Fresno chilli (or 1 jalapeno pepper), seeded if desired, and chopped
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon honey or maple syrup
4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices
1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions)
Sea salt and freshly ground pepper
Method:Preheat the oven to 220 C.
Wrap the mango in aluminium foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool.
When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced coriander, ginger, chilli, cumin, vinegar, olive oil and honey or maple syrup. Blend until smooth and add a little water if the dressing is too thick.
Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some picked fresh coriander leaves and it's ready to serve.

Meso-Med Salad with Coriander Dressing

I call this salad ‘Meso-Med’ because of the blend of ingredients: 

the mealies, avocado and tomatoes all originate in Mesoamerica, 

while the red onion, feta and cucumber are very Mediterranean. 

The dressing is very Mediterranean until you add the coriander herb, again reminiscent of Mesoamerica, except there it’s known as cilantro. 

In the dressing I use a small amount of chilli flakes, but if you can get Jalapeno peppers, you could use about half a pepper chopped fine. 

All in all this salad is deliciously satisfying, a perfect accompaniment to a braai.

Salad Ingredients

2 mealies, husks removed, brushed with olive oil and grilled on the side of the braai.

1 large avocado, or 2 small ones, diced and sprinkled with lemon juice to prevent oxidation

5-6 Roma tomatoes, diced

½ a medium red onion halved and thinly sliced

60-70g Feta, crumbled

6 inches of English cucumber, quartered and sliced with the skin on

Method

Cut the kernels off the cobs. Assemble the salad in a large bowl, and top with the mealie kernels. Cover with cling film and refrigerate until ready to use.

Coriander Dressing Ingredients

50-60ml olive oil

30ml apple cider vinegar, or red wine vinegar

2.5ml chopped or mashed garlic

30-50ml fresh chopped coriander herb

2.5ml sea salt

2.5ml chilli flakes

3-5ml lemon pepper

Method

Put all the dressing ingredients in a glass jam jar with a lid and shake really well. Check for seasoning and add more oil or vinegar for your taste. When you are ready to serve the salad, add the dressing and toss the salad gently. Top with a little extra copped coriander to garnish and tuck in.

French Salad Dressing

No salad is complete without a dressing of some kind. The most commonly used dressing would be a French dressing or vinaigrette. Typically this would contain vinegar, oil and mustard with herbs and spices to add extra flavour. Here's a mix I like to use; it's easy to make. Use fresh on a green salad, but it can be kept in the fridge to use for your next salad or even for a marinade. If you find it too thick, add some extra vinegar to increase its tang or you could add water. For even more flavour add different herbs or spices, or a small amount of sauce of your choice; you could use tomato sauce, sweet chilli sauce, Worcestershire sauce, soy sauce or even fish or oyster sauce. If you use one of the last three sauces, omit salt from your ingredients.  
Enjoy!

Ingredients:

200 ml olive oil, or vegetable oil 
15ml lemon juice
50ml malt, white wine or red wine vinegar
15ml white sugar
2.5ml paprika
5ml Dijon mustard
5ml freshly ground black pepper
1 garlic clove, crushed with 2.5ml salt
2ml lemon zest
5ml finely chopped shallot 
2.5ml fresh chopped parsley
2.5ml finely chopped chives
2.5ml chopped fresh or dried French tarragon
2.5ml chopped fresh or dried chervil

Method:

Put all the ingredients in a screw-topped jar or Mason jar, cover and shake vigorously to blend well. If you have a small blender, use it to blend to a smooth consistency. 

This dressing is best made ahead of when needing it. Chill it in the fridge for at least 6-8 hours, or overnight if possible. Shake well before using.

Herby Summer Salad

Salads are always popular for summer eating, with a braai or barbecue, or just for a light lunch or accompaniment to an evening meal. This delightful lemon dressed herby salad only takes minutes to make and has fragrance from the herbs, sharpness from the lemon and saltiness from the bacon. All in all, it's a nicely rounded salad and the dressing can be used for many other salads as well as this one.

Ingredients:
For the Salad:
8 rashers of smoked streaky bacon, finely sliced
olive oil
A small bunch each of tarragon, basil, flat-leaf parsley, coriander and dill, leaves picked
a punnet of baby cress
60-70g rocket
Parmesan cheese shavings, for garnish

For the Dressing:
finely grated zest of 1 lemon
45-50ml lemon juice
100ml olive oil
sea salt and freshly ground black pepper to season

Method:
Put all the dressing ingredients in a jar with a little salt and pepper, then shake to combine. Taste and add more seasoning or lemon juice if required.

Fry the bacon in a drizzle of olive oil till crisp. Drain on a piece of kitchen paper, then place in a bowl with the herbs, cress and rocket. give the dressing a shake, then drizzle over enough to coat the leaves; toss with your hands. Sprinkle with Parmesan shavings and your salad is ready to serve.

Chicory Walnut and Stilton Salad

This delectable starter can be thrown together in a matter of minutes. Serve it on a large platter, making sure each chicory leaf is cradling some crumbled stilton, crushed walnuts and dressing – then you can dispense with the cutlery.

Ingredients:

4 heads of chicory

75g stilton

60g walnuts, toasted and lightly crushed

Dressing:

20-25ml runny honey

20-25ml English mustard

50ml walnut oil

50ml olive oil

Sea salt and black pepper

Method:

Trim the bases of the chicory and separate the large outer leaves – save the tiny leaves around the core for another salad. Arrange the leaves around one large or two small platters. Crumble over the stilton and scatter over the crushed walnuts, distributing them evenly among the leaves.

In a small bowl, whisk together the ingredients for the dressing, seasoning with salt and pepper to taste. Drizzle the dressing lightly over the salad. Serve immediately as a casual starter or a canapé, with a glass of white wine.

Crab Cakes with Salad and Hazelnut Dressing

June is a month for crab, and what nicer way to eat this delicate seafood than in crab cakes? The hazelnut dressing adds an extra zing to what is already a delectable morsel. Serve with salad leaves and lime wedges for a tasty starter.

Ingredients:

150ml milk
150ml single cream
1 slice of each - onion, carrot, celery
1 bay leaf
3 black peppercorns
25g butter plus extra for cooling
25g flour
sea salt and ground white pepper to season
2 eggs, beaten
25g Parmesan cheese, coarsely grated
finely grated zest of half a lemon
450g white crab meat in large chunks
5ml chopped hazelnuts
125g ciabatta breadcrumbs
clarified butter or frying
Salad leaves and lime wedges to serve

For the Hazelnut Dressing:

30ml white wine vinegar
10ml runny honey
60ml olive oil
30ml hazelnut oil

Method:

Put the milk, cream, vegetable slices, bay leaf and peppercorns in a pan and slowly bring to the boil. Remove from the heat, cover and put to one side to infuse for 30 minutes. Strain, reserving the milk. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring all the time. Remove from the heat and gradually stir in the flavoured milk. Bring to the boil and continue to cook, stirring until the sauce thickens. Remove from the heat and season with sea salt and ground white pepper to taste. Smear the top with a little extra butter to prevent a skin forming. Allow to cool.

Mix the eggs, cheese and lemon zest into the cold sauce so they are well combined. Very carefully mix in the hazelnuts and chunks of crab meat, taking care not to break up the crab meat. Chill for at least one hour.

Gently coat one large serving spoon of the crab mixture with the breadcrumbs. Scoop the breadcrumbs over and around the crab meat to help shape the cakes. Only mould the cakes sufficiently to make the crumbs stick. Repeat the process with the remaining crab mixture. Put on a baking sheet and chill in the fridge, uncovered, for 2-3 hours.

Heat the clarified butter in a frying pan and fry the crab cakes, turning after 1-2 minutes, until the cakes are golden on each side. Take care not to overcook.

To make the dressing, shake all the ingredients together in a screw-top jar. Serve the cakes with salad leaves. Drizzle with the dressing and add lime wedges on the side.

Herbed Lamb Fillets with Tomato Balsamic Dressing

Lamb with herbs like rosemary and thyme are a marriage made in heaven. This quick and easy main course is one you will want to serve over and over again.

.

Ingredients:

3 best end fillets of lamb, trimmed and silvery membrane removed (+/- 800g total weight)

sea salt and freshly ground black pepper to season

6 sprigs of rosemary

12 sprigs of thyme

6 unpeeled cloves of garlic

150ml olive oil

a bunch of spring onions, thinly diagonally sliced

225g cherry tomatoes

50ml balsamic vinegar 300ml lamb or chicken stock

15ml fresh thyme leaves

.

Method:

.

Season the lamb fillets with sea salt and freshly ground black pepper. Tie around each fillet 2 sprigs of rosemary and 4 sprigs of thyme with string, secured at about one and a half inch intervals.

.

preheat the oven to 200C. Put the lamb into a roasting pan with the cloves of garlic, drizzle with about 60ml of oil and season with black pepper. Cook for about 25 minutes for medium, or 35 minutes for well done.

.

Remove the lamb from the roasting pan and put to one side, covered with foil. Put the pan juices and cloves of garlic into a bowl and set aside. Heat the remaining oil in the roasting pan, then add the reserved garlic, the spring onions and tomatoes. Fry on a low heat for 5 minutes, then transfer the tomato and onion mixture to a bowl and set aside.

.

Pour the balsamic vinegar into the roasting pan and simmer rapidly over medium heat to reduce by half. Add the stock and reserved pan juices, bring to the boil over high heat, then reduce heat to medium and simmer for 5-10 minutes. Add fresh thyme leaves and return the garlic, onions and tomatoes to the pan.

.

Remove the string from the meat and cut the fillets into thick slices. Garnish with the herbs and serve drizzled with the warm tomato balsamic dressing.

New Potatoes with Watercress Dressing

This is a delicious variation on potato salad that can be eaten hot or chilled.

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Ingredients:

500g new potatoes, cooked in their skins and sliced

60g watercress, washed and drained

30ml white wine vinegar

125ml olive oil

15ml honey

sea salt and freshly ground black pepper to season

Method:

Put a couple of slices of cooked potato, skins removed, in a blender with the watercress, vinegar, olive oil, honey and seasoning. Blend until smooth. Pour over the potatoes and serve as a side dish or salad, hot or chilled.