Here are some ideas for food that is part salad:part tasty treats for entertaining in the warmer months..enjoy:
RADISH AND CHEESE "SPARKLERS"
Marinated crisp vegetables and creamy cheese, make this small dish outstanding
12 red radish crack with a hammer or the side of a heavy knife
3 scallions roughly chopped
2 salad tomatoes, roughly chopped
1/2 red onion finely chopped
1 pound cheese/16 ozs Gouda, Monterrey Jack, Cheddar diced ( 1/2 inch dice)
3 tbsp cider vinegar
2 tsp spicy mustard
salt and pepper to taste
1/4 cup olive oil
1 cup chopped parsley
in a large bowl mix everything together, whisking the oil, vinegar and mustard together and pouring over.
marinate for 1 hour and serve in cocktail glasses or small goblets
FRENCH STYLE BROCCOLI/CAULIFLOWER SALAD A great marinated salad
1 medium sized cauliflower cut into florets and blanched or equivalent in broccoli
1/2 cup chopped basil or parsley leaves
2 cloves garlic minced
6 tomatoes chopped
1 tsp red pepper flakes
1/4 cup green olives chopped
3 tbsp red wine vinegar
4 tbsp olive oil
3 tbsp chopped capers
3 tbsp chopped gherkins,
Combine the oil and vinegar pour over the rest of the ingredients in a bowl, ALLOW TO MARINATE 1 hour decorate with herb fronds
WARM INDIAN STYLE POTATO SALAD
great with anything barbecued
1 1/2 pounds red skinned (waxy)potatoes
boil the potatoes in salted water with 2 tsp cumin added until cooked drain well, and when able cut into 1 inch cubes.
2 large onions finely chopped
2 tbsp grape seed oil
heat the oil in large skillet and saute the onion with 1 tsp ground cumin, 1 tsp ground turmeric, 2 tsp curry powder, 1 tsp ground coriander, 1/2 tsp ground cardamon..cook until the onion is opaque and add the potatoes and 1 small head of cauliflower or equivalent broccoli florets, 1 small can of chopped skinned tomatoes, and cook on high simmer until the cauliflower is almost cooked.
Add 2 chopped fresh tomatoes, 1/4 cup chopped fresh mint, juice of 1 lemon.
Reduce sauce and remove from heat, test seasoning & serve warm or at room temp NOT hot, with live plain yogurt .
GNOCCHI WITH NUT SAUCE..almost a Sicilian recipe
3 red/yellow or orange bell peppers..roasted and peeled
2 chipotle peppers..minced
2 cloves garlic finely minced
1 cup nut butter ( this is your choice, either roasted or raw, almond, peanut, sesame, cashew, sunflower seed) at room temp
juice 1 lemon
chop 1 pepper into fine dice and place the rest in a blender/food processor with the rest of the ingredients..blend until smooth.
Season with salt and pepper.
Cook the gnocchi according to instructions ( bring to boil in salted water, when they float to surface they are ready or give them 3 mins on surface), drain and add to large bowl.
Top with the almond pepper sauce, chopped pepper, and
3 tomatoes seeded and chopped
1 cup fresh basil flowers
4 scallion minced
serve in small bowls/plates or cocktail glasses/cups
SPANISH BREAD SALAD..MAKE 24 HOURS AHEAD OF PARTY
6 large very ripe tomatoes roughly chopped
1 hot house cucumber/English or Dutch roughly chopped
1/4 cup chopped mint leaves
1/2 cup chopped parsley
1/4 cup basil leaves
1 cup defrosted frozen peas
place all of the above in a large bowl
juice of 3 lemons ( 1/4 cup)
1/4 cup red wine vinegar
zest of the 3 lemons..zest before juicing
1 tsp red pepper flakes
1/2 cup extra virgin olive oil (Spanish Pref.)
2 tsp smoked paprika
1 tsp ground cumin
Mix all these ingredients together in a measuring jug/large cup, to combine and pour over the vegetables, allow to marinate 2 hours at room temp.
Add the bread cubes and mix well.
Store overnight in fridge in sealed container
3 cups x1 inch cubed rustic/wholewheat bread leave crusts on, and allow to dry out 24 hours before making the salad
Before serving add 1 cup pitted green olives
you may also serve the salad on top of baby salad greens or Coss/Romaine lettuce
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