Honey, Mustard and Scallion Dressing

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The addition of scallions/spring onions to the dressing adds a subtle but noticeable flavor and is worth trying. I put all the ingredients in my food processor which made the dressing very creamy and the scallions gave off a stronger flavor than if they were just chopped.

1 tbsp. Dijon mustard

1 tbsp. honey

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 bunch of scallions (about 6)

Place  ingredients in food processor in order they are listed. Make sure the scallions get well processed.

Makes 1/2 cup.

 

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Asian Tuna and Avocado (4 as starter)

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Tuna Tartare is often on the menu as an appetizer/starter here in Florida but I am wary of using raw tuna at home so I cooked the tuna (cook it as you like it – like you would do a steak – rare, medium, etc). My Asian dressing was a delightful experiment – taking various ingredients and tasting along the way; thinking ‘too salty’, too ‘tart’ and trying to think how to achieve a balance (funnily enough the answer was orange juice).

1 tbsp. olive oil

1 x 6 oz. piece of tuna, sprinkled with freshly ground black pepper

1 avocado – cut into chunks

Heat olive oil until sizzling, then sear tuna until it is cooked according to how you like your tuna.

Remove from pan and cut tuna into small pieces and add to serving dish with the avocado.

DRESSING

1 tsp. lime juice

1 tsp. yuzu juice (Japanese citrus fruit – available in Asian markets/Amazon, etc.,) or substitute with 1 tsp. lemon juice

2 tsp. freshly squeezed orange juice

1 tsp. freshly grated ginger

1 tbsp. soy sauce (San-J brand Organic Tamari gluten free soy sauce)

2 tbsp. sesame oil

Combine all dressing ingredients together, stir well, then pour over tuna and avocado, mix well and serve.

 

 

 

Green and Red Salad with Tomato Dressing (4)

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A  looking salad combining baby tomatoes, a tomatillo, baby asparagus and avocado and tossed in a so moreish tomato dressing. A tomatillo looks like a tomato but is green (and sticky, so needs a good rinse) and if you can’t find one just omit from recipe. Dressing is divine!

1 cup of little cubes of avocado (about 1 good sized avocado) – stirred with a tsp. of lemon juice to prevent browning

1 tomatillo – rinsed and cut into chunks

16 cherry tomatoes – quartered

1 pound of baby asparagus – cut off tips and another slice the same length from the stems and save the rest for something else (soup maybe?)

Place chunks of avocado and tomatillo, quartered tomatoes and asparagus in a serving dish.

Combine dressing ingredients (see below) and pour some (not all) over salad or let people add their own amount.

DRESSING

1 cup passata (pulped tomatoes)

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 large clove garlic – grated

 

 

 

Fennel, Orange and Hearts of Palm Salad with Orange Vinaigrette (2)

photo - Fennel, Orange and Hearts of Palm Salad

A lovely salad with a sweetness and some crunch. The vinaigrette has honey and mustard in it as well as orange juice. Perfect light lunch or good to take to work.

2 x oranges – cut into segments

Small head of fennel – cut into smallish pieces

2 x hearts of palm – sliced

1 slice of red onion – cut into small pieces

Place all ingredients in a salad bowl and pour vinaigrette over salad.

For the vinaigrette, place juice of one orange, 1 tsp. honey, 2 tsp. Dijon mustard, 2 tbsp. extra virgin olive oil, salt and freshly ground black pepper in a bowl and whisk with a fork

Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Adapted this from a vegetarian sandwich I was offered on plane but couldn’t eat.

Take 1 can of chickpeas, 1 carrot (grated), handful of raisin/golden raisins and place in serving bowl.

Take 1 tbsp. mango chutney (Major Grey brand) and add 1 tbsp. unsweetened almond milk. Stir until blended. Pour over veg. and toss.photo - chickpea salad

Tomato, Green Bean, Potato and Olive Salad

Tomato, Green Bean, Potato and Olive Salad

On vacation in France with 10 other family members we all took turns to help in the kitchen – preferably quick and easy. This was my contribution one night. I had intended just a simple tomato and green bean salad with those thin French green beans and then I made it more substantial by adding some cooked new potatoes and some pitted black olives that were lurking in the fridge and tossed it with my anchovy vinaigrette.

I had no scales or measurements available, so just take sliced tomatoes or halved cherry tomatoes, greens beans cooked ‘al dente’ and baby new potatoes (halved) in roughly equal amounts. Add in some chopped black olives and toss with anchovy vinaigrette – see below

1 tbsp. red wine vinegar

3 tbsp. extra virgin olive oil

1 tbsp. parsley – finely chopped

1 garlic clove – finely chopped

3 anchovies – finely chopped

Beetroot with Anchovies (serves 4)

Beetroot with Anchovies (serves 4)

Don’t dismiss this as you may actually like it! My mother said “How one earth did you come up with this one?!!” Usual reply – walking dog. You can take a short cut by using bought sliced beetroot. I roasted fresh beetroot, added a couple of chopped anchovies to them and made an anchovy parsley vinaigrette. Taste tester husband tasted not knowing what was in dish apart from beetroot and declared himself a happy man!

1 tbsp. extra virgin olive oil  seasoned with salt and freshly ground black pepper

3 beetroot – peeled and diced

2 anchovy fillets – finely chopped

DRESSING

1 tbsp. red wine vinegar

3 tbsp. extra virgin olive oil

1 tbsp. parsley – finely chopped

1 garlic clove – finely chopped

3 anchovies – finely chopped

Toss diced beetroot in seasoned olive oil and roast in oven for 30 minutes, turning them over after 15 minutes.

Let cool and stir in chopped anchovies.

Make dressing – combine all dressing ingredients and spoon a tablespoon or 2 over beetroot. Let stand for at least half an hour for flavor to really develop.(Rest of dressing can be used for something else).