I looovvvveee crunchy food and this salad is perfect for a hot summers day. It not only tastes fabulous but it looks spectacular too. Delicious and easy to make.
Candy-striped beetroot and apple salad with walnuts and basil
candy-striped beets (you don’t have to peel it)
apples, peeled and cored
15 ml Dijon mustard
45 ml white sherry vinegar
62.5 ml good olive oil
2.5 ml salt
large pinch black pepper
Slice the beets and apples thinly with a mandolin slicer. Stack or arrange the beets and apples on a plate. Sprinkle chopped walnuts and torn basil on top. Mix the dressing ingredients well and sprinkle over the salad.
When people hear the word cabbage I often see them cringing – thinking of how they were forced to eat cabbage in school and varsity hostels. Even between kale, cauliflower and brussels sprouts it was often seen as the poor cousin of the vegetable. But the Savoy cabbage is the sexy cabbage – she is so petite and beautiful – in looks + colour + flavour. And when you treat this evocative and sultry lady with the respect and love she deserves – she will be the star of the night and your dining table.
I served this as a starter for my friends and eventually the people were quite perturbed that there was no more of the sexy Savoy left for seconds….. The crispy leaves of this baby cabbage combine with the thyme gives it a unique flavour and taste. Once you have added the walnuts and the dressing to the mix…. well this little foxy Savoy revs-up a notch, setting-off somewhat of a flavour explosion in your mouth. It’s extremely easy, sassy and delicious – give it a try this winter!
cabbage sexy? i say yes! = roasted savoy cabbage salad
- 4 Baby Savoy cabbages
- 3T Olive oil
- 2T Fresh thyme – leaves picked
- 80g Walnuts
- 2T Red wine vinegar
- 2t Sugar
- 3t Parmesan cheese – finely grated [you can also omit it here and just add shavings on top of your dish]
- Preheat oven to 180°C.
- Add the thyme to the olive oil and heat for two to three minutes allowing for the thyme to infuse.
- Pull the cabbage apart so you are left with just the leaves.
- Sprinkle with olive oil – make sure that you rub each leave with your hands to make sure each leaf attracts some of the flavour of the thyme.
- Roast in preheated oven for 15 minutes – or till crisp.
- After cooked add the walnuts to the pan and just leave in the oven for two minutes for the walnuts to warm-up.
- Salad dressing - Mix all the ingredients together
- To serve - Sprinkle the combined cabbage and walnuts with dressing and toss salad to cover all the leaves. Sprinkle with a bit of salt and tuck in and enjoy!
Watch me make this by clicking here
It is now a bygone age but the late 1800’s was an interesting period in history. Coca-Cola was first put into bottles and thankfully a useful little drug-maker introduced Aspirin to the modern world with all its headaches – and is still proving useful to me today for those odd occasions of excess :-).
… Then of course there was the Waldorf-Astoria salad. It is recorded that Oscar Tshirky or “Oscar of the Waldorf” was the maître d’hôtel of this famous New York City landmark from the opening of the hotel until he retired in 1943. Although he was not a chef, it seems he was largely attributed with suggesting or inspiring food ideas, and tradition says he invented the Waldorf Salad for the hotel opening.
The Waldorf salad lives on in its elegance and simplicity. It is traditionally made with fresh apples, celery on a bed of lettuce and then dressed in mayonnaise – the walnuts, it is believed were only added later. Over the years it now has several guises with variations being served with grapes, turkey and dried fruit.
So when my mom gave me this beautiful box of fresh sweet prunes I decided to add these to my version of this salad classic. I chose to caramalize the walnuts and added some fennel seeds to my mayonnaise. The caramelized walnuts add a crunchy texture to the salad and I also added some Appletizer and vinegar to the mayonnaise to thin it and to add a bit of sparkle to the dressing – perfect for Mother’s day.
waldorf salad with a sparkling twist = food elegance from a bygone era for mother's day
- Celery – pick the leaves and use them – chop the rest of the celery finely
- Apple - julienned
- Prunes - pitted and cut in halves or grapes
- For Caramelized Walnuts
- ½ Cup sugar
- 100g Walnuts
- Melt the sugar until it caramelizes - a light honey colour. Put the walnuts on the tray and pour the caramel over the walnuts. Let it cool down and then break into pieces.
- Salad Dressing
- 4T Mayonnaise
- ½t Roasted fennel seeds
- 2T Appletizer
- 2t White wine vinegar
- Pinch of red pepper
- Mix all ingredients together
- Mix all the salad ingredients together in a suitable stylish serving dish.
- Add the caramelized walnuts on top.
- Sprinkle with the dressing and season to taste.