Colourful, juicy, delicious.
It is Spring, and the nasturtiums have leaves as big as lotus leaves and flowers of all hue peaking out from beneath.
This dish is an adaptation of an Ottolenghi recipe – a sald using pink grapefruit. I had a dozen pink grapefruit and this seemed an awesome opportunity to play with this recipe. The original recipe uses watercress, which is difficult to find here – its not common and is expensive. Not having the inclination or the time to drive the 30 mins it takes to get to a green grocer that does stock it, I substituted with produce from my garden. Into the salad went baby nasturtium leaves, yellow and red nasturtium flower petals and marigold flower petals. It was extraordinary.
This is a salad that, even in its original form, appears on paper like it won’t come together with Ottolenghi’s usual balanced and banging flavours. It feels like too much sumac. There is a chilli in the dressing. And crispy, sharp raw onion. But the flavours are massive and surprising! Bright, puckery grapefruit gently mixed with peppery watercress (in my case, nasturtium leaves), bitter Belgian endive, sweet leaves of basil basil, sharp red onion slices, and a tangy vinaigrette heavy with the lemony tangy sumac. Flavour clash? Not at all. A beautiful, balanced, juicy salad that is colourful and divine.
Similar recipes include Three Citrus Salad with Chilli, Ginger and Almond Salsa, Pink Grapefruit Salad with Avocado, and Pomelo and Green Mango Salad.
You might also like to explore our extensive Salad recipes and Grapefruit dishes. Our Ottolenghi recipes are here. Or browse our Early Spring dishes.
Continue reading “Pink Grapefruit and Sumac Salad with Nasturtium Leaves and Garden Flowers”
This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.
Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.
Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad.
Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.
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It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.
Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.
This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.
Are you looking for other Pomelo recipes? Try Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours. You will also love Pink Grapefruit and Sumac Salad.
Orange Salads include Orange and Walnut Salad, and Beetroot, Orange and Black Olive Salad.
Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.
Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.
Continue reading “Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa”
This is not a pretty dish. There, I have said it. But the soft, melting buttery endives sure make up for the lower visual appeal.
This is a recipe of Henri Tolouse-Lautrec. Tolouse-Lautrec was quite a foodie, often cooking for large groups of friends. Vegetarian he was not, but he did have a number of vegetable dishes that are worth trying. Instructions are minimal, so approach them with a little trepidation and experimentation.
This recipe cooks Belgium Endives, also called witlof, for up to an hour, or even more. They cook in butter and their own juice. The long, slow cooking softens them to a meltingly fine texture and sweetens them a little, just enough for them to lessen that strong bitter edge. I can’t get enough of them.
Would you like other Belgium Endive dishes? We have some coming, but for now, try Grilled Witlof Salad.
Perhaps some other French dishes to try? Gratin de Pommes de Terre et Courgettes, Courgettes a la Grecque, Perfect French Mashed Potatoes, and Concombres en Salad (Cucumber Salad).
At this time in previous years we were cooking ANZAC Biscuits, Unusual Herbal Teas, Gentle Autumn Vegetables a la Grecque, and a Greek Rice Pudding.
You might like to browse all of our Endive/Witlof recipes, and all of our French recipes here. Or be inspired by our Early Autumn recipes.
Continue reading “Belgian Endive (Witlof) Cooked in its Own Juice with Butter | Endives au Jus”
Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.
Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.
This is another of our Bittman salad recipes. You can browse the others here.
Check to see if we have similar Radicchio recipes and Endive recipes. Or browse all of our Salads – we have such delicious ones they are worth exploring.
Or simply put your pens down and spend time checking out our Mid Summer dishes.
Continue reading “Grilled Radicchio or Witlof Salad with Shallots and Dill”
A comforting dish as the weather turns cooler
The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.
This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.
You might also like to try Mediterranean Buckwheat Salad. Browse our Autumn dishes here and here.
Continue reading “Caramelised Belgian Endive (Witlof) with a Creamy Cheesy Topping”
The easiest way to use a BBQ.
The easiest thing to do with a BBQ, the thing that does not take any thinking or preparing, is simple grilled vegetables with, say, haloumi.
It’s for those nights when it is far too much to stir, cut, saute, blend, whiz, spice up, make tadkas. When the weather is nice it is perfect for a BBQ.
You might like to browse our other BBQ recipes here. Our favourites are Roasted Carrots with Pomegranate Molasses and Roasted Grapes. If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Melty Cheese and Baked Bananas. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
Continue reading “Grilled Vegetables on the BBQ | Quick Meals”