13 December 2011

2 CHRISTMAS SALAD RECIPES; RED & GREEN

RED CHRISTMAS SALAD * 3 red peppers, de-seeded, stalks and membranes removed and cut into wedges * 3 small red onions, peeled and cut into wedges * 4 medium beetroot * 20 baby carrots, peeled * 2 large acid free tomatoes * Small punnet cherry tomatoes For the dressing: Juice of 1 orange, 2 tbsps sherry vinegar, 1 tablespoon runny honey, 5 tbsps olive oil, salt and freshly ground black pepper, A handful fresh basil leaves for garnish

Heat the oven to 180ºC and roast the pepper and onion wedges until soft and mellow (about 25 minutes.) Keep aside To prepare the beetroot, boil in water for about 40 minutes until tender, cool and remove the skins. Cut into rough chunks. To prepare the carrots, cook in salted water with a pinch of sugar for about 10 minutes, until soft but not mushy. Keep aside. Wash the tomatoes well and cut into neat chunks. Shake the dressing ingredients together in a small screw top jar so they are well mixed. Place the vegetables on a large white platter, and drizzle over the dressing. Garnish with a few torn basil leaves and serve at room temperature. Serves 10-12.

GREEN CHRISTMAS SALAD * 500g beans * 1 kg frozen peas * 500g asparagus * Baby courgettes * 1 cup Italian parsley leaves * 4 tbsps extra virgin olive oil * 100g fresh white cheese (a crumbly feta, or I used Whangaripo Buffalo Fresca)

Trim the beans and cook in boiling salted water for 2-3 minutes, so they are tender but retain their bright green colour. Refresh under cold water and drain well. Bring another pan of salted water to the boil and cook the peas for 2 minutes. Drain and keep aside. Trim the asparagus and cook in boiling salted water for 3 minutes, so they are tender but retain their bright green colour. Refresh under cold water and drain well. Trim the courgettes and cut in half lengthwise. Brush with a little olive oil and fry gently in a pan or on a grill until the surface is golden and they are tender.
To assemble the salad, toss all the vegetables and parsley leaves together on a large serving plate or bowl, and drizzle over the olive oil. Top with the crumbled cheese and grind black pepper over everything. Serves 12.