Salad | Lebanese with a twist

Today I had a friend over for lunch and I was very eager to try a recipe from Comptoir Libanais.

The salad is easy to make it’s only that the ‘leaf parsley’ is an ingredient hard to find in a regular shop here. As it’s the main ingredient of the salad you can’t really replace it with anything else. The original recipe is without feta cheese. I think it’s a great addition as it wouldn’t be filling enough to provide as lunch and it would be better as a side dish. I served the salad with warm brown french bread from the oven.

Salad | Waldorf Astoria

How exciting, another gathering with The International Cooking Club ! The theme for this get together is Seasonal Produce. The variety of dishes is just great. This time my contribution consisted of two different salads.

This recipe is one of them, the Waldorf Salad, an American fruit salad with walnuts, apples, celery and mayonnaise. It’s one of the most famous salads ever and there are a lot of variations.

The maître d’hôtel (at New York’s Waldorf-Astoria Hotel), Oscar Tschirky first created the Waldorf salad in 1896 and it was an instant success. Continue reading

Salad Dressing | Basil

The things you can do with basil are endless! One of the best ways to use basil is for a salad dressing. You can vary with the ingredients for every different type of salad, but basil surely makes a wonderful base. Leave those fatty ready made salad dressings from the supermarket in the shelves! Continue reading

Greens | Rice, Melon and Avocado

Whole grain rice with fresh melon and creamy, mild avocado. The Galia melon is named after the daughter of a melon breeder. It means ‘God’s wave’ in Hebrew. The melon was first developed in Israel.

You can determine the ripeness of the melon by the distinct smell and also by the color.

Quinoa | Salad, String Beans and Roasted Tomatoes

String beans (or green beans as some would say), now in peak season! These little green friends are a perfect ingredient in a summer salad.

This recipe requires quite a bit of chopping so don’t make this salad if you are in a hurry 😀

Greens | Green Veggies

A salad inspired by a recipe from Jamie Oliver. The salad was made especially for another great gathering with the ICC (International Cooking Club) in The Hague. This time we got together outside for a wonderful picnic! The salad is very straight forward to make and stuffed with green veggies.

Salad | Vietnamese

A feast of flavours! Tonight is Friday night! The best evening to relax and enjoy a bit of cooking. This time I’m experimenting with a Vietnamese salad. The dish is based on the recipe from chef Gordon Ramsay’s book: Gordon’s Great Escape Southeast-Asia

In the Vietnamese cuisine there are very important and distinctive taste elements like coriander, mint leaves, ginger, garlic and rice vinegar. It’s certainly not heavy as many of the dishes contain coconut milk.

Greens | Potatoes and Vegetables

Salad of potatoes, dressed up. Celery was originally used as a medicine and sometimes also fed to horses. I know that nowadays some people still wish it were only fed to the horses. Even for a non celery lover (like my husband), this dish is more than bearable! It’s also great to serve on the side at a party. I particularly like to use ‘dijonaise’ instead of a regular mustard. Whichever you choose, keep in mind that the taste of the mustard is strong and determines the impact of the whole dish.

Najobo

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