1、Summer salad bowl

A summer salad bursting with fresh flavours

Summer salad bowl recipe

Ingredients

  • 500g pack new potato, halved if large
  • 4 eggs
  • 250g pack small mushrooms, sliced
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 small garlic clove, crushed (or squeeze garlic paste)
  • 2 Little Gem lettuces, leaves separated
  • 4 slices thick ham, torn into bite-size pieces

Method

Drain both and cool under running water until just warm.
  • meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
  • To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

  • https://www.truecookbook.com/recipe/summer-salad-bowl-3609/

    2、Summer salad with anchovy dressing

    A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
    Summer salad with anchovy dressing recipe

    Ingredients

    Method

    1. Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
    2. For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

    3、English summer salad

    This is the simplest of summer dishes, with a beautiful assortment of summer herbs, lettuce and vegetables
    English summer salad recipe

    Ingredients

    • 500g peas and broad beans (freshly podded if possible)
    • 3 tbsp extra-virgin olive oil
    • 6 or so spring onions, trimmed and thinly sliced
    • assortment of lettuce leaves, such as wild rocket, Baby Gem, water or land cress
    • juice and zest 1 lemon
    • handful chervil and flat-leaf parsley leaves

    Method

    1. Throw the peas and beans into a large pan of rapidly boiling salted water. Bring back to the boil for no more than 1-2 mins. Drain and allow to cool naturally (rather than plunging into iced water, which in my opinion washes off flavour).
    2. Dress while still warm in a little of the olive oil, scatter over the spring onions and season well. Finally, dress the lettuce leaves in the remaining oil, the lemon juice and zest. Season well. Toss together with the peas, broad beans and spring onions. Scatter the herbs over the top.

    4、Warm artichoke & asparagus summer salad

    This dish is all about vegetables at the peak of their season
    Warm artichoke & asparagus summer salad recipe

    Ingredients

    Method

    1. When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
    2. Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
    3. Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
    4. To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
    5. Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
    6. Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
    7. Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they’re evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

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