Tuna and Cannellini Bean Salad with Red Onion and Caper Garnish (4)

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One of my favorite salads – very simple, very tasty. I use the tuna that comes in a jar with oil or water as it has a better flavor than regular canned tuna (and fresh grilled tuna would be the ultimate). The basic recipe is tuna, cannellini beans, and red onion slices nestled on a bed of shredded lettuce garnished with capers and served with an apple cider vinaigrette.

Romaine lettuce – shredded

1 x 7 oz jar of tuna – drained and broken into small pieces

1 x 15 oz can of cannellini beans – rinse and drained

Several slices of red onion – depending on how much you like it

2 tsp capers for garnishing (optional)

Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Mix mustard and vinegar until they make a smooth liquid.

Add the oil and season with salt and pepper and whisk together (for the best results place in an old jar with a lid and give the ingredients a good shake – this will emulsify the dressing).

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Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.

 

 

Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified

 

 

 

Crab Salad (4)

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A perfect summer salad – lump crabmeat

with avocado, celery and romaine lettuce tossed in  mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.

1 head of romaine lettuce – finely chopped

1 avocado – diced

2 sticks of celery – diced

8 oz lump crabmeat

2 tbsp. mayonniase

Juice of 1 lemon

Salt and freshly ground black pepper

2 pinches of cayenne pepper

Place lettuce, avocado, celery and crabmeat in a large bowl.

Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.

Sprinkle cayenne pepper over the top.

 

Bean, Avocado and Radish Salad (4)

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I love this so much I have eaten it for lunch 3 days in a row! It is simple and quick to make and quite substantial. I toss it in an apple cider vinaigrette and sprinkle microgreens over the top.

1 X 15 oz can of cannellini beans

1 avocado – diced

1 largish red radish

1 tbsp. red onion – finely chopped (or more, if you like)

Small handful of microgreens

Place first four ingredients in a bowl, toss with apple cider vinaigrette (1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar – dissolve mustard in the vinegar – and 3 tbsp. olive oil).

Sprinkle microgreens over the top.

Egg and Bean Salad with Apple Cider Vinaigrette (4)

Originally this was an eat up what is in the fridge salad and I had no intention of writing about it but it tasted good – so nice in fact that it was gone before I thought about taking a photo! I had a head of romaine lettuce which needed using and some left over cannellini beans. There were a couple of hard-boiled eggs as there often are in the fridge and I had part of a red onion. My apple cider vinaigrette is a little softer and sweeter than a regular dressing and apple cider has health benefits and is now my go-to dressing.

I head of romaine lettuce – chopped

2 hard boiled eggs – sliced and chopped

1 can of cannellini beans – rinsed and drained

1/8 to 1/4 of a red onion (depending on how much you like raw onion) – finely chopped

Compose a salad with the above ingredients and toss with apple cider vinaigrette (below)

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. olive oil

Whisk together the mustard and vinegar until smooth.

Add oil and whisk until dressing is emulsified

Pour over salad and toss,

 

Catharine’s Brunch (per serving)

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Staying with friends and lingering over a late breakfast is a rare treat. Catharine served us this versatile dish – can be a healthy dish for brunch if you add scrambled eggs, a dinner party appetizer or a light lunch. The dressing is a kind of mayonnaise but so easy to make unlike real mayonnaise where the oil has to be dripped in slowly and there is the possibility of curdling.

I am giving the ingredients per person:

Handful of arugula

2 slices of smoked salmon – cut into small pieces

1/2 an avocado – diced

Compose the ingredients on a plate

Dressing (makes more than needed)

1 egg yolk

1 tbsp. white wine vinegar

1 tbsp. coarse mustard

2 pinches sugar

5 fl. oz olive oil

Whisk egg yolk, vinegar, mustard and sugar together then add the oil a little at a time and continue whisking all the while.

Put little blobs of dressing around the plate.