Greek salads are fabulous, are they not? Of course, even though there is a lot of controversy about whether tomatoes are included or whether cucumbers should be peeled. Should lettuce be included? The jury is out.
Like any country, the exact methods of salad making vary across the country, so it is good to relax and go with the flow. It is Summer after all, and there is nothing like a great Greek Salad (whatever version) to nibble on or to accompany a meal. I do include lettuce sometimes – it makes a nice bed for the salad.
Similar recipes include Tomato Carpaccio, Capsicum, Feta and Pistachio Spread, Baked Feta with Tomatoes, and Fava.
Browse all of our Greek dishes or all of our Salads. Or explore our Early Summer recipes.
Continue reading “Greek Village Salad”
When I was growing up, lettuce meant iceberg lettuce. It was the only real salad green that we had. Spinach certainly did not go into salads and there was no such thing as baby spinach. Today we are much luckier, with a range of lettuce type greens for salads.
Many of our vast range of salads contain some sort of green ingredient, from oak leaf, to rocket, witlof, radicchio, spinach, butter lettuce, romaine, cos, escarole, curly endive, baby kale, baby spinach, mache, watercress, baby chard, mustard greens and more. For info on many of these, you can search for them here on the blog. But today I have chosen just a few lettuce recipes for you.
Generally we think of lettuce as only being useful in salads. But other cultures – French and Chinese especially – often grill, braise or simmer lettuce leaves. They even make wonderful additions to any summer juice that you are makint.
You can browse all of our Lettuce recipes. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #66. Lettuce”
There is something about this salad that is reminiscent of Caesar Salad. There are no eggs or anchovies, but the bread, grilled lettuce, lemon and parmesan is enough to have the mind wander back to those Caesar Salad days before we banned non-vegetarian items (including eggs) from our kitchen. It is certainly a lemony salad, but that perfectly suits the grilled lettuce.
The dressing is really interesting, with both maple syrup and Pernod, which nicely balances the fresh lemon and preserved lemon. Neither the syrup or pernod is obvious in the dressing, but the mix is balanced and perfect.
Ottolenghi uses farro in this dish but freekeh can be used equally as well. In fact, any chewy grain could be used.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In this recipe we suggest some alternatives for farro, and use Italian friselle (twice baked/dried bread) rather than fresh bread toasted in the oven.
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.
Similar dishes include Warm Barley and Cannellini Beans Salad with Charred Broccolini, Freekeh and Burghul Pilaf, Herby Freekeh Salad with Peas, Freekeh Salad with Broad Beans, French Braised Lettuce with Broad Beans and Peas, and Thai Lettuce Wraps.
Browse our Lettuce dishes and our Farro dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
Continue reading “Grilled Lettuce with Farro and Lemon”
Croutons make great additions to salads, as they add flavour, texture and bulk. A salad that might be light – easily made, quickly eaten and easily digested – can be beefed up (so to speak) with the addition of toasted croutons of any sort of bread. Crispy flatbread will work, rye bread, grain breads and normal white bread all add variety to salads. Or use the Italian Friselle or Greek Dakos, sprinkled with some olive oil and red wine vinegar to soften.
Here is another such recipe. It takes tomatoes and pickles with a little sliced chilli, mixes them with lettuce, tossed with croutons and dressed with a mustardy mayo or vinaigrette. What could be better? A perfect, beefed up salad for a BBQ or lunch.
Are you after other Tomato Salads? Try Quick Tomato Salad with Mustardy Mayo, Tomato and Strawberry Salad with Basil, and Tomato and Peach Salad.
Browse all Tomato Salads, our Lettuce Salads, and our many many Salads of various types. Or relax with a cuppa and explore our Late Autumn recipes.
Continue reading “Tomato and Lettuce Salad with Pickles and Croutons”
Simple salads are still coming – a few more yet – we are nearly at the end of our 101 Salads project. Simple salads can seem at first glance of the recipe to be incomplete, but put them together and the simplicity leaves the vegetables to shine gloriously. Whether it is tomato or Brussels Sprouts, or lettuce, or avocado, or whatever, simple salads remind us that it is Ok to leave ingredients alone, allow them their own space. Elizabeth David was a great advocate of this approach. Ottolenghi, conversely, breaks all the rules of simplicity.
This salad is shredded cabbage (Napa or Wombok) or some lettuce with some nutty Swiss cheese (I love Ementhal) and some rye bread croutons. Dress it with a dressing with a touch of heat. Nice.
Are you after other Cabbage dishes? Try Chilli Cabbage, Wombok Salad and Radish with Peanut Dressing, and Cabbage Thoran.
Also try Tomato and Lettuce Salad with Pickles and Croutons and Grilled Lettuce with Farro and Lemon.
Browse all of our Cabbage dishes, Cabbage Salads and Lettuce Salads, and all of our many, many Salads. Or simply browse our Late Autumn recipes.
Continue reading “Cabbage or Lettuce Salad with Swiss Cheese and Rye, and a Russian Dressing”
A couple of years ago we made a lovely French dish with our home grown broad beans – they are briefly simmered in stock and wine with peas and lettuce. It is such a gorgeously gentle, green and fresh dish.
Ottolenghi, in his book Plenty More, has a similar recipe, sans the wine, and where the ingredients are cooked for substantially longer than our dish. He serves it with gorgeous, buttery, parmesan rice, a delicious accompaniment.
I feel that the cooking times in Ottolenghi’s recipe are far too long, and have reduced them accordingly. I have also added a little verjuice to the dish, as I miss the tang of the wine in the French recipe. But the play of the vegetables against the buttery parmesan rice is quite amazing. Usually I recommend reducing the quantities of Ottolenghi’s recipes, they are always ample, but this one makes enough for 4 people – however, if you think you might want seconds (and you will), make a larger quantity.
It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish all the latest posts of 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. 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.
Similar dishes include Pea Croquettes with Mint Sauce, French Braised Lettuce, Broad Beans and Peas, Leeks and Carrots a la Grecque, and Green Beans Braised in Tomatoes and Olive Oil.
Browse all of our Broad Bean recipes and all of our Pea dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
Continue reading “Braised Broad Beans, Peas and Lettuce with Parmesan Rice”
Still on our Very Simple Salad regime we are making the retro salad of tomatoes and lettuce. Retro indeed, we grew up on this sort of salad. But there is a reason it was once so simple. It is pretty good. Use the best tomatoes possible.
Are you after other Tomato Salads? Try Tomato and Lettuce Salad with Pickles and Croutons, My Mother’s Tomato and Cucumber Salad with a Creamy Dressing, Tomato and Peach Salad, and Warm Tomato Salad. Also try Salad with Swiss Cheese and Rye.
You can browse all of our Tomato Salads, or indeed all of our many many Salads. Or take some time to explore our Early Autumn dishes.
Continue reading “Tomato and Lettuce Salad with Lemon”
Artichokes are not something that appear in our kitchen, ever. But they are used by Ottolenghi quite regularly in his recipes, so the hearts from the deli section have made an appearance. Recently we found a large jar of the best artichoke hearts, reasonably priced, in a crazy Vietnamese-Eastern European shop close by to my home. Fresh artichokes are still waiting to be braved – we can’t yet see the value-add for the work and price involved, to be frank.
This lovely recipe, from Plenty More, is one of Ottolenghi’s easiest if you use hearts or bases rather than fresh artichokes, and forgo candying the lemon rind. Then it takes just a few minutes to put the salad together. It is fresh and delicious. Frozen, jarred or deli-section hearts or bases can be used.
But we mixed it up (of course). The mozzarella we used is smoked. And we candied the peel and segments of cumquats from our cumquat tree using palm sugar. The result is dark peel and syrup but oh so very delicious. It takes about 15 mins to candy citrus peel, and it is worth doing for this salad. The sweetness contrasts well with the artichokes.
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of 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. 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.
Similar dishes include Tomato and Lettuce Salad with Pickles and Croutons, Salad with Swiss Cheese and Rye, The Little Italy Salad, Artichoke and Potato Salad with Preserved Lemon Mayonnaise, Tomato and Lettuce Salad with Lemon, Mograbieh and Artichoke Pilaf, and Artichoke Hearts and Feta Salad with Tomatoes.
Browse all of our Artichoke recipes and our Mozzarella dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
Continue reading “Artichoke Hearts with Mozzarella and Candied Citrus”
Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.
It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.
Similar recipes include Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Mustardy Peas with Purslane, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.
A la Grecque dishes you might lie to try include Green Beans in Tomato and Olive Oil, Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.
You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.
Continue reading “French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque”
I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Similar dishes include Cheese and Greens Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”