o 350\u00b0F. Grease and flour three 9-inch round
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Toast peppercorns and coriander seeds in a small
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
until just tender. Drain and mix gently in a large
emon juice, oil, garlic, mustard and parsley (or tarragon if using
To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
/2 cup green onions and next 7 ingredients in medium
On a serving platter, combine mesclun, berries, prosciutto, bread and blue cheese.
For the dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste. Drizzle over salad just before serving.
Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.