Tag Archives: salad

Crab Salad Starter

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151216 Crab Salad Starter-0809

This dish is inspired by a wonderful Cordon Bleu recipe.

An increasing number of people have started following the difficult Low Foodmap Diet. This recipe is fodmap friendly and dairy free.

Serves 6

200 g rice

300 g cooked crab meat

1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 celery stalk (maximum 5 cm per serving if following the foodmap diet), finely chopped

100 ml crab bisque

salt and pepper

Vinaigrette:
50 ml Red wine vinegar
2 tbsp Dijon mustard
25 ml garlic infused oil
50 ml olive oil
Pinch of Cayenne pepper

2 tomatoes, peeled
Parsley, shredded

  1. Boil the rice according to instructions on package. Rinse under cold water and drain well.
  2. Finely chop all vegetables for the salad, add the crabmeat.
  3. In a small saucepan, over medium heat, reduce the bisque until thick enough to leave a “coat” on the back of a spoon. Add to crab mixture and season.
  4. Combine the ingredients for the vinaigrette, saving the oil for last and whisking well while pouring it in.
  5. Pour the dressing over the crab mixture.
  6. Prepare 6 small bowls with plastic lining. Spoon the crab salad into the bowls. Chill.
  7. Peel the tomatoes. With a sharp knife, cut a shallow cross at one end of the tomato, dip the tomato for a few seconds into boiling water then chill immediately in ice-cold water. The peel can now easily be removed. Cut the tomato into 8 wedges. Turn them into “petals” by removing the seeds.
  8. Chop the parsley.
  9. When serving, turn the bowls onto plates. Place a few tomato petals on top of each and sprinkle with parsley.

Sumptuous Salad Starter

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151202 Sumptuous Salad Starter-0693

The dressing and the nuts are really the main ingredients in this salad. Any thinly sliced raw vegetable can be used, for instance red cabbage, leek, peppers… Just keep it beautiful and colourful.

2 carrots, thinly sliced
4 beetroots, thinly sliced
½ cucumber, thinly sliced
Mixed dark green salad leaves
Pecan nuts, toasted
Pine nuts, toasted

Dressing:
1 lemon, zest and juice
1 tbsp Tahini
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper

  1. Combine all salad ingredients in a bowl.
  2. Mix the salad dressing in a salad shaker.
  3. Drizzle the dressing over the salad.

Smoked Salmon Salad with Lime

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Smoked salmon sallad 7234

In this crunchy salad, the salmon gives a salty, smoked flavour without dominating the dish. For some extra colour and sweetness, you may add a few, diced strawberries.

Serve as part of a menu together with
Main: Wild Rice with Chanterelles and Chorizo
Dessert: Strawberry Coconut Dessert Soup

Serves 4

150g smoked salmon
2 celery stalks
1 yellow pepper
½ green pepper
2 small avocados
50 ml fresh limejuice
Salt, pepper and a little chili pepper

Parsley to decorate

  1. Cut up the salmon and the vegetables in small pieces of equal size.
  2. Add the limejuice and spices to taste.
  3. Can be prepared in advance and kept in the fridge.
  4. Decorate with parsley

Chicken and Aubergine Skewers with Pistachio Dukkah and Orange and Feta Sallad

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photo 2

This Morocco-inspired meal will please everyone at the table, and much of it can be prepared a day ahead! Roll the sticky skewers in the dukkah for the perfect taste sensation!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Dessert: Warm Mango with Ginger and Honey

Serves 4

500 g chicken breast, cut into 3 cm cubes
2 large aubergines, cut into 3 cm cubes

marinade:
3 tbsp cumin seeds
1 tbsp ground cumin
4 tbsp + 2 tbsp clear honey
2 tbsp olive oil
1 lemon, zest and juice
salt and pepper

dukkah:
2 tbsp sesame seeds
2 tsp cumin seeds
2 tsp coriander seeds
50 g peeled pistachios
1 tsp ground paprika
1 tsp coarsely ground black pepper
salt

Sallad:
quinoa
4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

Summer Salad with Basil and Walnut Dressing

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Sallad m basilika sas
A light and fruity summer salad with a beautiful, creamy dressing. Please choose small strawberries with lots of sweetness and taste.

Serve as part of a menu with:
– Main course: Caribbean Corn fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette
– Dessert: Chocolate Rum Cake with Chocolate Crème Anglaise

Serves 4

10-15 mini asparagus
2 avocados, in quartered and sliced
2 spring onions, chopped
10-15 halved cherry tomatoes
10-15 quartered small strawberries
5-8 walnuts in pieces
8 gem lettuce (2 on each plate)

Dressing:
25 g walnuts
20 g basil leaves
1 tbsp honey
1 tbsp lemon
4 tbsp crème fraiche
Salt and pepper

  1. Mix all salad ingredients, except the lettuce, in a bowl.
  2. Mix the dressing in a blender until smooth.
  3. On a serving plate, place two pieces of lettuce, put the salad on top and drizzle with the dressing.