SHORT DAY SALADS ELENA SILCOCK
PHOTOGRAPHY BY CHLOE HARDWICK
N' CHICKEN 4 KALE CEASAR
5 WINTER CAPRESE HOW TO SUBSTITUE 6 Afromguidewhatever to building a winter salad you've got in the fridge.
CARROT, DATE AND 9 LENTIL SALAD
12
CELERIAC AND BARLEY SALAD
13
RADICCHIO AND BEETROOT SALAD
16
SPROUT AND SESAME SLAW
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CONTENTS
2
INTRO So, you want to make a salad?
So, you want to make a salad? Here's the thing, it's the middle of winter and the days feeling shockingly short, but all of a sudden, we don't want a steaming bowl of goodness, we want a different breed of comfort. The winter salad. Winter is actually an underrated season of salad-y goodness. There's an abundance of really incredible vegetables available, they just need to be prepped and assembled to max their flavour. We're also probably not feeling at our very best, waking up in the dark can't be good for us SURELY, so loading up on all the goodness that fresh veg can bring is nothing short of a big old boost- and SO much tastier than chugging a berocca. What's more, appetites are up, so you can forget those summer time morsels on your lunch plates and load up your salads with all the toppings and shower them in cheese galore. Yes, you can serve these with some slow-cooked meats, maybe a chunky fillet of fish, but I would argue that they really don't need any big additions. However, true to brand, I would hold that it'd be a real shame not serve up some toasted bread to mop up any drizzle of dressing escaping from the leaves onto the plate. So go on, lean in, sack off another winter warmer, and embrace the joy of a short day salad. PAGE TWO | SHORT DAY SALADS
KALE N' CHICKEN CEASAR
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SERVES 2 INGREDIENTS 2 skinless chicken breasts 1 tbsp olive oil 2 tbsp breadcrumbs, (or 1 slice of sourdough crusts removed and blitzed into crumbs) 200g Kale ½ lemon 1/2 tin Anchovies 2 tbsp capers For the dressing 1 egg yolk ½ tin anchovies ½ lemon 1 tsp dijon mustard 120ml olive oil 40g Parmesan, finely grated – plus a little extra to serve
Start with the dressing, tip the yolk into a mini chopper. Add the anchovies, lemon juice and mustard and blitz into a paste. Add a splash of the oil and blitz, then tip the oil in a very slow and steady stream into the yolk mix. It will emulsify to become a thick dressing. Add a splash of water if it starts to look greasy. Once all the oil has been added, add a large pinch of salt and pepper, taste and season with more lemon mustard and lemon juice to taste. Stir in the parmesan, add a little water if it’s too thick, if should be the consistency of double cream. Heat a large frying pan over a medium heat. Rub the chicken with the olive oil and season well, then add to the frying pan and cook for 4 mins on either side, until golden. Remove from the pan and set aside with tongs. Take the pan off the heat and allow to cool for a minute, then add the breadcrumbs and garlic, return to a low to medium head and gently fry until golden. Tip the kale into a large bowl.Add the lemon juice and massage until softening. Stir in 3 – 4 tbsp of the dressing and toss to combine, taste and add a little more if you like. Add the anchovies and capers and toss again. Tip into bowls. Slice the chicken breasts and lay on top of the salad. Finish with the garlic breadcrumbs and a little grated parmesan. PAGE FOUR | SHORT DAY SALADS
WINTER CAPRESE SERVES 2 as a main, 4 as a side INGREDIENTS 2 x 250g balls mozzarella 3-4 persimmon, sliced 140g Parma ham Handful basil leaves 2-3 tbsp olive oil 1 tbsp balsamic vinegar
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Slice the mozzarella balls into 1cm thick slices. Layer the cheese with the persimmon and parma ham, working alternatively between them as you do. Drizzle with good quality olive oil and a splattering of balsamic vinegar. Scatter with basil leaves, season really well with plenty of salt and pepper and serve.
INSTEAD OF:
TRY THIS:
Olive oil
Sunflower, vegetable, rapeseed, sesame or coconut- the flavour will change a little- especially if using sesame oil, but they’ll all do the trick! You can also swap for butter-but remember that it burns much faster.
Herbs
Swap soft herbs for other soft herbs, and woody herbs for other woody herbs. The flavour will obviously be different but cater to your tastes- if coriander tastes like soap to you, just swap it for parsley or mint.
Spices
These are a little more tricky, as its hard to substitute something with a such a distinctive flavour easily for another, but follow your nose, if you don’t have some of the spices, you can play around a little and add something else instead- you might create something new and great!
Lemon juice or vinegars
You’re looking for something that will add a hint of acidity, use whatever you have, lime juice, different vinegars or even orage juice will do the trick.
Greens
Swap lettuce leaves or any other kind of lettuce leaf, some are more bitter than others, so balance with a slightly sweeter dressing. Swap leafy greens (kale, spring greens, spinach) for any alternative leafy green.For firm greens like broccoli or sugarsnap peas, trade out for other firm green such as green beans or mangetout.
Root veg
Swap carrots for parsnips or pumpkin or squash. You might need to edit your cooking time, but all will work just as well!
Pulses, rice, beans
Swap lentil or rice pouches for pouches of other cooked grains or rices. (Merchant gourmet does has a ton of amazing options) Swap out chickpeas for other pulses such as other white beans and visa versa. Cans of pulses can be swapped for other cans of pulses.
Cheeses/ yogurts
Swap soft cheese like mozzarella for other soft cheeses, try burrata, goats cheese or even feta. Swap parmesan for pecorino or a firm ricotta. Yogurts can be swapped for vegan alternatives.
Nuts and seeds
Swap them in and out, use whatever you have. ALWAYS TOAST YOUR SEEDS AND NUTS.
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CARROT, DATE AND LENTIL SALAD W/ CREAMY TAHINI YOGURT
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DEREK WALCOTT
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SERVES 4 INGREDIENTS 650g small or baby Carrots, halved 1 tbsp olive oil 1 tbsp cumin seeds 1 tbsp ras el hanout 200g yogurt 2 tbsp tahini 2 x 200g packet Puy lentils Mint and parsley, roughly chopped 2 tbsp each toasted pine nuts and sesame seeds, to serve Pinch chilli powder, to serve For the date dressing 60ml olive oil 2-3 medjool Dates 1 tbsp red wine vinegar 1 tsp Dijon mustard
Heat the oven to 200C/180C fan. In a large roasting tin, toss the carrots with the olive oil. Add the cumin seeds and ras el hanout, along with a big pinch of salt and pepper and roast for 40 mins, until charred and soft. To make the dressing, blitz 2 of the dates with the remaining ingredients, season with salt and pepper. Taste and add a little more vinegar to taste- you want it to be balanced between sweetness and acidity. Add the final date if you would like it a little sweeter. Whisk the yogurt with the tahini, add a splash of water if it seizes. Once the carrots are cooked, remove from the oven. Tip the lentils into the roasting tin, along with most of the herbs. Add the dressing, along with a splash of boiling water, and gently toss everything to combine. Spread the tahini yogurt onto a large plate, top with the carrots and lentils. Scatter with the remaining herbs, toasted pine nuts and sesame seeds. Finish with a big pinch of chilli powder and serve.
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CELERIAC AND BARLEY SALAD W/ ROASTED GARLIC SERVES 4 INGREDIENTS 1 large Celeriac, peeled and cut into chunks 1 tbsp fennel seeds 3 tbsp olive oil 1 garlic bulb 200g Barley ½ lemon 50g roasted walnuts 3- 4 Pickled walnuts Small pack parsley, roughly chopped Small pack tarragon, leaves picked 80g raisins or sultanas For the dressing 200g crème fraiche 1/2 lemon 1 tsp Honey 1 tsp Dijon mustard
Heat the oven to 200C/180C fan. Tip the celeriac into a large roasting tray, scatter with the fennel seeds, drizzle with the 1 ½ tbsp of the olive oil, season with salt and pepper and toss well. wrap the garlic bulb in foil, then snuggle into the corner of the pan. Roast for 30-40 mins, tossing regularly. The celeriac should be charred and the garlic bulb totally soft. Rinse the barley until the water runs clear, then tip into a pan of salted water and boil for 30-35 mins, or until softened with only a slight bite. Drain and rinse a little. Whisk all the ingredients for the dressing together, season well and loosen with a little water to make it drizzleable. Remove the garlic from the roasting tin, then tip the barley into the roasting tin with the celeriac. Add the remaining olive oil, lemon juice, pickled walnuts and most of the roasted walnuts. Add most of the herbs and toss everything well, taste and season. Tip the salad onto a plate, top with the remaining walnuts and herbs. Drizzle with the dressing, serve with any remaining dressing for people to add at the table. PAGE TWELVE | SHORT DAY SALADS
RADICCHIO AND BEETROOT SALAD W/ SAVOURY GRANOLA SERVES 4 INGREDIENTS 200g radishes, finely sliced 1 Lemon 1 head radicchio 2 heads red chicory 200g pack cooked beetroot 3 tbsp olive oil 1 tsp horseradish 1 tsp honey 75g hard ricotta or pecorino, shaved 50g black olives, pitted and halved Dill and chives, to serve For the savoury granola 50g oats 50g hazelnuts, roughly chopped 1 tbsp sesame seeds 2 tbsp olive oil 1 tbsp maple syrup PAGE THIRTEEN | SHORT DAY SALADS
Make the savoury granola. Heat the oven to 160C/140C fan. Toss all the ingredients together in a bowl along with a big pinch of salt and pepper, then tip onto a baking sheet lined with baking paper. Toast for 30-40 mins until golden and crisp. Set aside to cool. Toss the radishes with the juice from half of the lemon. Add a pick of salt and set aside to lightly pickle. Pull the leaves from the radicchio and chicory apart so you are left with the leaves, tip into a bowl. Cut a small snip into the beetroot packet and tip 2 tbsp of the red juice into a small jug or mug. Drain the rest, then slice the beets into wedges at add to the bowl. Add the olive oil, horseradish, honey and the juice from the remaining lemon half to the jug or mug with the beet juice. Season well and whisk to create a dressing. Taste and adjust, adding a little more lemon juice or honey to taste. Add the olives and most of the cheese shavings to the large bowl, along with a scattering of the herbs and the pickled radishes. Add the dressing and toss well. Tip onto a large plate, scatter with the remaining herbs and cheese shavings. Top with the savoury granola and serve.
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SPROUT, SESAME AND APPLE SALAD
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SERVES 4 INGREDIENTS Serves 4 as a side 500g sprouts, sliced 2 apples, sliced into matchsticks 3 tbsp toasted sesame seeds ½ small pack coriander, roughly chopped plus extra to serve 1 red chilli, finely sliced For the dressing 1 tbsp miso 1 tbsp tahini 1 tbsp soy sauce 1 lime Make the dressing by whisking the ingredients together with a pinch of salt and pepper. Add a little water to loosen it, taste and add a little more lime juice if it needs it. . Tip the shredded sprouts and apple sticks into a large serving bowl. Add the coriander, sesame seeds and red chilli. Tip the dressing into the bowl and toss well. Finish with a scattering of coriander leaves and serve.
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