Five delicious summer salads to make for dinner when you don't feel like cooking
There's endless possibilities when it comes to a summer salad.
Summer salad
Combining fresh greens, soft-fried almond eggs and a refreshing, lemon vinaigrette with a hint of mustard, this summertime salad packs a punch of flavour
Course
ImportedCuisine
TraditionalIngredients
For the almond soft-fried eggs:
6 eggs
¾ cup Panko style breadcrumbs
½ cup finely ground almonds
½ cup freshly grated parmesan
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 eggs, beaten
¼ cup flour
½ tsp kosher salt
¼ tsp freshly ground black pepper
vegetable oil, for frying
3 cups mixed micro or baby greens — rocket, beet shoots, kale
1 cup mixed herbs — parsley, tarragon, chervil, thyme, mint, coriander, chives
½ cup shelled and roasted pistachios
¼ cup olive oil
salt
pepper
For the lemon vinaigrette (use 1/8 cup):
¼ cup lemon juice
½ tsp Dijon mustard
½ cup olive oil
For the lemon oil (use ¼ cup):
1 tsp canola oil
4 pieces lemon zest
¼ bunch lemon thyme
¼ stick lemongrass
Method
To make the lemon oil, in a medium saucepan combine all ingredients. Place over a very low heat for 1 hour. Do not let the oil boil. Remove from the heat, cool and strain. refrigerate until ready to use.
To make the vinaigrette, in a medium bowl combine mustard and lemon juice. Slowly whisk in lemon oil and olive oil. Season to taste, and set aside to make the eggs.
Bring a medium pot of water to a boil, gently add the eggs and cook for 6 minutes. Immediately remove the eggs and immerse in a bowl of ice water until cold: carefully peel and set aside.
In the first of three medium bowls, combine the Panko, almonds, parmesan, salt and pepper. In the second bowl, whip the eggs until smooth; in the third bowl, combine the flour, salt and pepper.
To coat the eggs; first roll the cold, soft cooked eggs in the flour, shaking to remove any excess.
Dip the eggs in the beaten egg mixture, then in the crumb mixture, rolling until completely coated.
Repeat with a second coating of beaten egg and crumb mixture. Using your hands, press the crumb mixture around the eggs to secure the coating. You can prepare the eggs to this stage and store refrigerated for up to 4 hours.
To cook the coated eggs; heat about 3 inches of oil to 175°C in a medium saucepan. Carefully add the eggs and cook, turning, until golden brown and heated through, about 2 minutes.
In a large bowl, toss together the baby fennel, pistachios, greens and herbs. Add lemon vinaigrette to taste and season with salt and pepper.
Divide salad into individual bowls and top with immediaetly with the eggs
This recipe is from From Dan Barber at Blue Hill at Stone Barns
Peach, gorgonzola and watercress salad
The saltiness of the blue cheese, freshness of the spring onions and vibrant flavour of fresh, juicy peaches is a gorgeous summer salad, made in minutes
Servings
8Preparation Time
15 minsTotal Time
15 minsCourse
StarterIngredients
4 ripe peaches or nectarines
2-3 tbsp freshly squeezed lemon juice and a little honey, sprinkled over the peaches to stop them discolouring
small watercress or rocket leaves
225g blue cheese (Gorgonzola, Crozier or Wicklow Blue)
110g walnut halves, coarsely chopped
4 scallions or spring onions, thinly sliced
For the dressing:
2 tbsp white wine vinegar
6 tbsp walnut oil or extra virgin olive oil
1 tsp wholegrain mustard
1 tsp wildflower honey
sea salt
freshly ground black pepper
Method
First make the dressing. Whisk all the ingredients together in a little bowl with a fork. Season to taste.
Choose perfectly ripe peaches or nectarines. Slice in 6-8 pieces and sprinkle with freshly squeezed lemon juice and honey if not serving immediately.
Scatter a few watercress sprigs or rocket leaves on each plate, tuck a few peach slices in here and there, crumble some Gorgonzola or other blue cheese over the top. Drizzle a little dressing over the salad, sprinkle some toasted walnuts and thinly sliced scallions or spring onions over the top. Serve immediately.
From Grow, Cook, Nourish published by Kyle Books
