I have been in love with pears in more savoury applications since last century’s fascination with putting them in salads, soups and baked dishes. Today we bring pears and apples together in a salad with a creamy yoghurt and cucumber dressing. A crunchy salad that will brighten anybody’s day.
Yoghurt is used in salads all over the world, except, it seems, in cuisines such as English based countries. Let’s remedy that by mixing yoghurt and cream (yum!) and using it to dress apples and celery. It is delicious.
Add some fresh walnuts if you wish. They go really well with celery and apples.
Swede – the unloved vegetable on the green grocer’s shelves. We are on a mission to show that this vegetable deserves as much love as other Winter vegetables. Known also as rutabega, a fancy name for sure, it is often mistaken for turnip, but turnip is a completely different beast.
The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The swede is pretty unusual in that it’s yellow, less bitter than its sister vegetable, turnip, and some will say that they are sweeter. They have been described as strongly flavoured but today’s swede tastes a little of turnip and a little of apple. They can also be eaten raw in salads, or, more commonly, are cooked.
This is a salad where Swede is used raw and mixed with Fennel and tart Apple. It is a salad that really celebrates winter vegetables. You will love it. I have given you two forms – the first is a crunchy salad, and the second option is to add some yoghurt and pine nuts. Both are great.
Sometimes when you are making Ottolenghi dishes, when you are rubbing that vinegar and sugar mixture into the onions or the chilli concoction into the cucumbers, massaging gently, when you are cooking the fourth or fifth element for the recipe, you think this is never going to work, why am I bothering? But then you taste the final dish, and you melt, and the flavours are incredible, and it is totally worth the messy kitchen and the washing up.
This is another Ottolenghi salad that brightens up the day. The king of flavours, Ottolenghi’s taste combinations really are quite extraordinary.
This crispy salad hits you full on with its sharp sweetness and oniony heat, and it’s just what is required to shake up tired tastebuds on a drowsy wintry or early spring night. You will love this one.
You might like to browse other Ottolenghi recipes, or explore other Salads here. We have Apple Salads and Celeriac Salads. Check for all other Celeriac recipes, and take some time to explore all of our Early Spring recipes.
A wonderful Winter salad is apple and celery with walnuts – seasonal, healthy, crunchy and delicious. This easy salad has a blended dressing made with seeds (sunflower or pepitas – pumpkin seeds), miso and umeboshi plums.
Similar recipes include Mustard Turmeric Dressing, Celery Salad with Lemon and Feta, Miso and Ginger Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso-Tahini Molasses Dressing and Miso-Sesame Dressing.
This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.
Similar dishes include Fresh Mozzarella with Chargrilled Grapes, Radish and Cucumber Kachumber, Cucumber and Pineapple Kachumber, Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and Chickpeas and Ginger Kachumber.
This year we are still getting watermelons quite late in the season, and the new season apples are beginning to hit the shops. So we have been drinking watermelon juice (yum) and making Tomato and Watermelon Gazpacho, eating it sitting outside with the birds and butterflies in the garden.
We have a number of Watermelon Salads that we make, and love the one with halloumi. Today’s salad is new to us, and we love it. It has the flair of S. E. Asia with lemongrass, lime, mint and coriander. We found the recipe in Ottolenghi’s Guardian column, and made a few tiny changes to it. It is a divine salad and one that now features each year in our Xmas week menus.
[Update: The recipe now also appears in Ottolenghi’s latest book Simple.]
It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Watermelon Salads and all of our Apple Salads. All of our Salads are here. Our dishes from Ottolenghi are here. We have written about our experiences cooking through Plenty More. Or browse our Mid Summer recipes.
Salsas are supposed to be sauce-like, even though they might be chunky. Ingredients are chopped small, there might be some liquid involved, and a salsa is generally eaten poured or spooned over another dish. However, in parts of the world away from Mexico and the US, the term salsa is liberally used for salads that consist of some finely chopped fruit or raw vegetables with, commonly, onion, garlic, lime juice, chilli and coriander. Gradually even those composition rules are being relaxed.
So this salad can be called a salsa, having spring onion, coriander, lime and garlic, but perhaps it is a little too chunky. And it has olive oil with the lime juice. So, to be on the safe side, we have kept the salad label. You can call it whatever you wish, and chop it more finely if you prefer.
The recipe combines crispy apple with fresh cucumber. It is crisp and cooling. You can remove the seeds from the cucumber, should you wish to, but I can never see the sense in doing this. There is a cooling sweetness to the seed area which I enjoy in Summer.
This is an Ottolenghi dish and in fact it is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. This dish is from his Guardian column. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Browse all of our Salsas and our many Salads. Our Apple Salads are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.
Salads adjust to the season. As Autumn slowly slips past, fruits change – apples arrive, pomegranates too, some pears. Summer fruits are all gone now, but some melons remain. And how wonderful that all of these are great in salads.
Today we pair grapes and apples for a sweet crunchy salad that is delightful with an Autumn meal.
Are you after other Apple Salads? Try Fresh Mozzarella with Chargrilled Grapes, Grain and Grape Salad, Apple and Celery Salad with Miso-Seed Dressing, Fennel and Apple Salad and an Autumn Fruit Salad.
Perfect for a healthy Autumn.
A salad for Autumn, crisp and fresh. It brings together two crispy foods that speak of Autumn – Fennel and Apples. With a mustardy vinaigrette it is a delightful salad for this time of year.
Are you looking for Fennel Salads? Try Swede, Fennel and Apple Salad, Grilled Fennel with Saffron Crumbs, Fennel and Feta Salad with Sumac and Pomegranate, Fig and Fennel Salad with Vin Cotto, Fennel Salad with Orange Vinaigrette, and Fennel Salad with Fresh Prunes.