Thai Chicken Salad with Sesame Noodles
Serves 2
Ingredients
2 x 7 oz [200 g] chicken breasts
Sea salt and freshly ground black pepper
Vegetable oil, for grilling
5 oz [150 g] snow peas (mange-tout), trimmed
½ cup [125 ml] fresh coriander leaves
¼ cup [60 ml] fresh basil leaves
1 long red chili, seeded and chopped
For the dressing
1 tbsp [15 ml] lime juice
1 tbsp [15 ml] fish sauce
2 tsp [10 ml] brown sugar
For the noodles
6 oz [170 g] dried egg noodles
2 green onions, sliced
2 tbsp [30 ml] soy sauce
1 tbsp [15 ml] sesame oil
1 tbsp [15 ml] peanut or vegetable oil
To serve
Chopped peanuts
Fresh limes
Method
Heat a grill pan over medium-high heat. Brush vegetable oil over the chicken breasts, then sprinkle with sea salt and freshly ground black pepper. Grill the chicken breasts for 3 to 4 minutes on each side or until cooked through. Let the chicken breasts cool on a plate while you make the salad.
Place the snow peas in a heat-proof bowl with a slash of water. Cover with plastic wrap and steam in the microwave for 1 minute. Rinse under cold running water, dry with a clean kitchen towel or paper towels. To make the dressing, whick the lime juice, fish sauce and sugar until combined. Slice the chicken breasts diagonally and place in a large bowl. Add the snow peas, fresh coriander, fresh basil and chopped red chili. Toss with the dressing and reserve.
Bring a large pot of water to the boil and cook the egg noodles until al dente. Drain the noodles and put back into the pot. In a small bowl, mix the green onions, soy sauces, as well as the sesame and peanut oils. Pour over the warm noodles and toss well.
Divide the noodle between two serving bowls, then top with the chicken salad. Sprinkle with chopped peanuts and freshly squeezed lime juice.
Recipe Credit: Inspired by two recipes from Donna Hay’s 10-Minute Meals.
Brussels Sprouts, Radicchio and Chorizo Sautéed Salad
Serves 4
Ingredients
3 tbsp [45 ml] olive oil
2 cloves garlic, minced
1 shallot, sliced
1 lb [454 g] Brussels sprouts, cleaned, ends trimmed, and quartered
6 oz [170 g] chorizo, thinly sliced
1 head radicchio (about 6 oz [170 g]), trimmed and sliced
Salt and freshly ground pepper, to taste
¼ cup [60 ml] vegetable or chicken broth, or water
1 tbsp [15 ml] balsamic vinegar
Method
Heat olive oil in a large sauté pan over over medium-high heat. Cook the shallot until it starts to soften, about 2 minutes. Add the sliced chorizo sausage and sauté 2 minutes or until browned and crisp. Add the garlic and cook 1 minute more.
Add the brussels sprouts and stir to mix all the ingredients together. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio and cook for 2 minutes. Stir in the 1/4 cup broth. Cover and cook 5 minutes more, stirring occasionally and adding a little more broth if the salad dries out. When the brussels sprouts are soft, remove from the heat. Season with salt and pepper and stir in the balsamic vinegar.
Serve as a side dish with chicken or fish, or piled on a slice of grilled bread and topped with parmigiano-reggiano shavings as an impromptu tartine.
Recipe Credit: Adapted from a recipe by the Williams-Sonoma Kitchen.
Asparagus, Ham and Ricotta Baked Crêpes
Serves 2
Ingredients
4 cooked buckwheat or savory crêpes
1 tbsp [15 ml] olive oil
1 onion, diced
1 lb [454 g] asparagus spears, cut into 1-inch lengths
5 oz [140 g] smoked ham, diced
1 egg
¾ cup [180 ml] ricotta cheese, at room temperature
½ cup [125 ml] grated Gruyère or Emmenthal cheese
3 tbsp [45 ml] grated parmesan cheese
2 tbsp [30 ml] fresh flat-leaf parsley, minced
1 tsp [5 ml] fresh thyme leaves
Freshly ground black pepper
Method
Preheat the oven to 350°F [180°C]. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until they begin to soften, about 3 minutes. Add the asparagus and a splash of water, stir, then cover and steam for 4 minutes. Crank up the heat to high, add the ham and sauté for a couple minutes more, until the vegetables and ham are golden in bits and the water is completely evaporated. Remove from the heat and let cool while you prepare the filling.
In a medium bowl, beat the egg and mix in the cheeses, parsley and thyme, and season with freshly ground black pepper. Mix in the ham and steamed vegetables.
Spoon about ½ cup [125 ml] of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a lightly greased baking dish and bake for 15 minutes, or until heated through. Serve immediately.
Recipe Credit: Based on a recipe by Lou Seibert Pappas, Crêpes: Sweet & Savory Recipes for the Home Cook
Green Vegetables, Miso and Sweet Sesame Salad
Serves 4
Ingredients
For the sauce
3 tbsp [45 ml] tahini
1 tbsp [15 ml] white miso
2½ tbsp [37 ml] water
1 small garlic clove
½ tsp [2.5 ml] Japanese soy sauce
½ tbsp [7.5 ml] honey
½ tbsp [7.5 ml] rice vinegar
1½ tbsp [22 ml] mirin
Pinch of salt
For the salad
4 oz [115 g] firm tofu, cut into small cubes
1 tsp [5 ml] peanut oil
Salt and freshly ground pepper
3 cups [750 ml] broccoli, cut into florets (with long stalks)
¾ cup [180 ml] green beans, halved lengthwise
2 cups [500 ml] snow peas
1 tbsp [15 ml] peanut oil
½ cup [125 ml] fresh cilantro leaves
3 tbsp [45 ml] toasted black and white sesame seeds
Method
To make the sauce: whisk together all the ingredients in a bowl. The sauce should be smooth and thick with a pourable consistency, so adjust the amount of water as necessary. Taste and add more salt, if needed. Reserve.
Heat 1 tsp [5 ml] vegetable oil in a medium skillet over high heat. Fry the tofu until golden on all sides. Season with salt and pepper and let cool.
Bring a medium pan of unsalted water to the boil. Blanch the green beans 3 to 5 minutes, or until just tender but still crunchy. Lift into a colander (keep the water boiling) and refresh under running cold water; drain and dry well with a tea towel. In the same boiling water, blanch the snow peas for 2 minutes; refresh, drain and dry. Repeat the process with the broccoli, blanching it for 2 minutes.
Mix all the vegetables and the tofu together with the oil in a large bowl. Pour enough dressing to coat all the vegetables and tofu generously. Stir in the cilantro leaves and sesame seeds and serve.
Note: Instead of tofu, you can use grilled shrimp or chicken.
Recipe Credit: Adapted from Yotam Ottolenghi, Plenty
Roasted Beet, Mint and Feta Salad
Serves 4
Ingredients
6 medium beetroot, peeled
2 tbsp [30 ml] extra-virgin olive oil
Freshly ground black pepper
Coarse sea salt
¼ cup [60 ml] balsamic vinegar
2 tbsp [30 ml] wholegrain mustard
1 cup [250 ml] shredded fresh mint
5 oz [150 g] baby salad leaves
6½ oz [200 g] feta cheese, crumbled
1 tbsp [15 ml] extra-virgin olive oil
Method
Preheat the oven to 375°F [190°C]. On a large baking sheet, set a large sheet of aluminum foil and place the beets over one half of the aluminum sheet. Drizzle with 2 tbsp olive oil and sprinkle with freshly ground black pepper and coarse sea salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets “en papillote”. Roast the beets for 45 minutes, or until tender when pierced with a pointy knife. Let the beets rest for 5 minutes, then cut each beet in quarters. In a large bowl, toss the beets with the balsamic vinegar and wholegrain mustard and set aside to cool completely.
To make the salad, place the mint, salad leaves, crumbled feta and olive oil in a bowl and toss to combine. To serve, divide the salad on serving plates, and top with the marinated beets. Drizzle with a bit of the balsamic vinegar-mustard mixture. Serve with grilled bread slices.
Recipe Credit: Adapted from Donna Hay, Flavors.
Warm Roast Cauliflower, Chickpea and Quinoa Salad
Serves 4
Ingredients
12 oz [350 g] cauliflower (about ½), cut into small florets
1 garlic clove, finely chopped
1 lemon, finely grated zest and juice, separate
1/3 cup [80 ml] extra-virgin olive oil
14 oz [400 g] canned chickpeas, drained, rinsed
7 oz [200 g] quinoa
½ cup [125 ml] chopped flat-leaf parsley
½ cup [125 ml] chopped mint
3 spring onions, thinly sliced
1 tbsp [15 ml] sherry vinegar
3.5 oz [100 g] Greek feta, coarsely crumbled
Method
Preheat oven to 450°F [220°C]. Line 2 baking sheets with parchment paper.
Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and reserve.
Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, and spread on an oven tray.
Roast cauliflower and chickpeas for 15-20 minutes until cauliflower is golden and tender, and chickpeas are golden.
Meanwhile, place quinoa and 1½ cups [375 ml] salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
Recipe Credit: Emma Knowles, Australian Gourmet Traveller
Asparagus with Hard-Boiled Egg Vinaigrette
Serves 2 as a main or 4 as an appetizer
Ingredients
Kosher salt or fleur de sel
2 scallions, white and light green parts separated and finely sliced
1 tsp [5 ml] red wine vinegar
2 hard boiled eggs, peeled
1 tsp [5 ml] Dijon mustard
1/3 cup [80 ml] extra-virgin olive oil
1 tbsp [15 ml] capers, rinsed and dried
Pinch dried chili flakes
2 tbsp [30 ml] handful of fresh, flat leaf parsley leaves, chopped
1 lb [450 g] asparagus, peeled if needed, trimmed and cooked to your liking
Method
In a small bowl, pinch together 1/4 tsp [1.25 ml] salt with the white part of the sliced scallions. Once the scallion begins to release some juice, stir in the red wine vinegar and set aside.
Separate the egg yolks from the hard boiled eggs. Place one egg yolk in a medium bowl. Chop the other egg yolk and egg whites separately, and keep both aside for later.
Mix the Dijon mustard into whole egg yolk until smooth. Using the back of a spoon or fork, beat in 1/3 cup of the olive oil in a thin, steady stream. Once emulsified, stir in the vinegar and white scallions.
Add the reserved egg whites to the sauce, along with the capers, the chili flakes and most of the parsley. Taste and season with salt and pepper as needed. If the sauce seems too thick, loosen with the extra olive oil.
To serve, arrange the cooked asparagus on a plate. Spoon over the sauce, then garnish with the chopped egg yolk, reserved parsley and scallion greens.
Note: This asparagus makes a fine tartine topping (as pictured). If desired, toast two large slices of whole wheat sourdough bread, then top with the asparagus and the hard-boiled egg vinaigrette.
Recipe Credit: Seven Spoons
Asian Cole Slaw with Wasabi Dressing
Serves 4
Ingredients
For the wasabi dressing (makes 1/2 cup, 125ml)
¼ cup fresh lime juice
2 tbsp [30 ml] wasabi powder (see note)
1½ tsp [7.5 ml] sugar
2 tsp [5 ml] soy sauce
½ tsp [2.5 ml] red chile powder
2 tsp [10 ml] minced fresh ginger (peeled)
1½ tsp [7.5 ml] fish sauce
2 tsp [10 ml] toasted sesame oil
1/3 cup [80 ml] canola, peanut or grapeseed oil
For the cole slaw
4 cups [950 ml] shredded cabbage (about ½ head)
10 radishes, julienned
2 medium carrots, peeled and julienned
1 Asian pear, cored and julienned
1 small red onion, peeled and thinly sliced
¼ cup [60 ml] (½ bunch) green onions, minced
¼ cup [60 ml] fresh coriander leaves, chopped
To serve
Toasted sesame seeds
Crushed peanuts
Method
Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes. Stir in the remaining ingredients until well-blended.
In a large bowl, toss all the vegetables together with the fresh coriander and toss with the dressing. Season generously with freshly ground black pepper and sparingly with sea salt (the dressing is already salty by itself). Taste, and add more lime juice, if desired. Serve sprinkled with toasted sesame seeds and crushed peanuts.
Taste, and add more lime juice, if desired. Serve sprinkled with crushed peanuts.
Notes:
- Most “wasabi” powders are blends of wasabi and horseradish (or mustard), including the powders you often find in Asian markets. Look for a brand with wasabi as the first ingredient, if possible. Various wasabi powders undoubtedly vary in strength. If unsure, use half the amount indicated then add more to the dressing, to taste.
- Add shredded leftover chicken, Chinese roast pork or julienned barbecued tofu to make a meal out of this addictive salad.
Recipe Credit: Adapted from David Lebovitz
Caramelized Onion, Goat Cheese and Greens Tartine
Serves 2
Ingredients
½ tbsp [7 ml] unsalted butter
1 medium yellow onion, sliced thin
2 slices whole grain bread from a large load
1 garlic clove
4 oz [113 g] soft goat cheese
2 tsp [10 ml] herbes de Provence
1 cup [250 ml] cannellini beans, cooked and drained
2 tbsp [30 ml] red wine vinegar
2 cups [500 ml] mache
½ cup [125 ml] chopped radicchio
1 tsp [5 ml] extra virgin olive oil
Sea salt and pepper to taste
Method
Over medium heat, melt the butter in a large pan. Add all of the sliced onions and stir to coat. Leave them on medium low heat, and stir every once in a while until they turn a golden brown color. This should take about 20 minutes.
When the onions are done, let cool until warm. In a mixing bowl, add the beans, mache, radicchio, vinegar and a pinch of salt and pepper. Add the caramelized onions to the bowl and mix. You will need to use your fingers to separate the tangled onions. Add the tsp [5 ml] olive oil, taste and adjust seasoning to taste.
Warm a grill or grill pan (you can use a toaster as well). Toast the bread slices on the grill, grill pan or toaster. While they are still hot, rub the raw garlic clove on one side of each slice. The heat will release the garlic flavor. Spread goat cheese on the garlic side of the toast and sprinkle herbes de Provence on top of the cheese. Place the toasted bread on two serving plates and pile half of the caramelized onion salad on each. Sprinkle with fresh pepper and serve.
Recipe Credit: Adapted from Sprouted Kitchen
Zucchini, Chicken & Pecan Salad Wraps
Serves 4
Ingredients
¼ cup [60 ml] olive oil
¼ cup [60 ml] freshly squeezed lemon juice
1¼ lb [560 g] zucchini
1 tbsp [15 ml] olive oil
1 lb [454 g] chicken breasts, boneless and skinless
8 oz [225 g] baby spinach, coarsely chopped
½ red onion, thinly sliced
¾ cup [180 ml] chopped pecans
¼ cup [60 ml] grated parmesan cheese
¼ cup [60 ml] fresh mint, finely chopped
Sea salt and freshly ground black pepper
Large whole-wheat (or regular) wraps
Method
Slice the zucchini into very thin rounds (a mandolin is the perfect tool to do this quickly).
In a large bowl, whisk together ¼ cup [60 ml] olive oil, the lemon juice, ½ tsp [7 ml] sea salt and freshly ground black pepper. Add the sliced zucchini and toss to coat. Marinate at room temperature while cooking chicken.
In a large nonstick skillet, heat 1 tbsp [15 ml] olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Make sure the chicken is well cooked by piercing it with the tip of a knife. If the juices come out clear, chicken is ready. Remove from skillet and let cool for 5 minutes. Slice thinly.
Toss chicken slices with zucchini mixture, chopped spinach, red onion, chopped pecans, parmesan cheese and chopped mint. Taste and adjust seasoning to taste. Spoon the salad into the wraps, roll the wraps very tightly and wrap into parchment paper to help keep the sandwiches together. Serve immediately.
Note: Because excess water from the zucchini will leach out into the salad as it sits, it is recommended to garnish the wraps right before serving them. You can make the salad a few hours in advance, just make sure to leave the excess liquid out of the sandwiches when you assemble them.
Recipe Credit: Adapted from Everyday Food Magazine
