Salmon, Potato, and Fennel Salad

Serves 4

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Ingredients:

  • 6 baby (chat) potatoes, thinly sliced
  • 2 x 150g salmon fillets, pin-boned+
  • 2 Lebanese cucumbers, thinly sliced
  • 1 bulb baby fennel, thinly sliced
  • 1 x 250g cherry tomatoes, halved
  • 2 tablespoons malt vinegar
  • sea salt and cracked black pepper
  • lemon wedges, to serve

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Directions:

  1. Place a large saucepan half filled with water over high heat and bring to the boil. Line a steamer with non-stick baking paper. Arrange the potato slices in the base of the steamer, top with the salmon, place on top of the saucepan and cover with a tight-fitting lid. 
  2. Steam for 8–10 minutes or until the potato is tender and the salmon cooked through. 
  3. Flake the salmon and place in a dish with the potato, cucumber, fennel, tomato, vinegar, salt and pepper and toss to combine. 
  4. Serve with lemon wedges. 

Cobb Salad

Serves 6

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Ingredients:

  • 6 slices bacon
  • 3 eggs
  • 1 head iceberg lettuce, shredded
  • 3 cups chopped, cooked chicken meat
  • 2 tomatoes, seeded and chopped
  • 3/4 cup blue cheese, crumbled
  • 1 avocado - peeled, pitted and diced
  • 3 green onions, chopped
  • 1 (8 ounce) bottle Ranch-style salad dressing

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Directions:

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Divide shredded lettuce among individual plates.
  4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  5. Drizzle with your favorite dressing and enjoy.

From Claire Robinson’s 5 Ingredient Fix: Fennel, Arugula and Strawberry Salad

Serves 4

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Ingredients:

  • 1 cup white balsamic vinegar
  • 1 large fennel bulb with fronds
  • 3 ounces (about 4 cups) baby arugula
  • 1 cup sliced almonds, toasted
  • Kosher salt and freshly ground black pepper
  • 1 pint strawberries, hulled and quartered lengthwise

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Directions:

  1. Put the balsamic vinegar in a small saucepan and bring to asimmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
  2. Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennelfronds over the top and serve immediately.

Black Bean and Couscous Salad

Serves 8

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Ingredients:

  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

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Directions:

  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Roquefort Pear Salad

Serves 6

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Ingredients:

  • 1 head leaf lettuce, torn into bite-size pieces
  • 3 pears - peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white sugar
  • 1/2 cup pecans
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons prepared mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste

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Directions:

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Winter Fruit Salad with Lemon Poppyseed Dressing

Serves 12

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Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 head romaine lettuce, torn into bite-size pieces
  • 4 ounces shredded Swiss cheese
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 1 apple - peeled, cored and diced
  • 1 pears - peeled, cored and diced

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Directions:

  1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
  2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.