Here are some super simple salads that I’ve enjoyed lately, they work well with bbq, quiche or just on their own.
Leek salad – 2 packs of mini leeks, 1 pack of feta cheese, 1/2 lemon, glug of olive oil and fresh dill. Blanch the leeks and drain, add to a plate and pour olive oil, lemon juice and lots of freshly cut dill on top. Finally crumble half a pack of feta cheese all over.
Classic tomato salad – sliced tomatoes, 1/2 red onion, a handful of toasted pine nuts, greek basil (or normal), red wine vinegar and olive oil. Slice the tomatoes and lay on the plate with the onions and pine nuts. Mix 1 tsp vinegar with a couple of tablespoons of olive oil and pour over the plate.
Orange and fennel salad – 1 fennel bulb, 1 orange, handful of toasted hazelnuts, olive oil, lemon juice and some dijon mustard. Slice the fennel thinly (I use a mandolin), then slice the orange thinly and reserve as much juice as possible. Dress the fennel and orange on a plate, saving some of the dill like fennel shoots on top and roughly chop the hazel nuts and spread all over. Mix a tiny bit of dijon mustard with some of the left over orange juice (if there isn’t any add a bit lemon or orange juice) and olive oil, pour all over the plate.
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