arlic, spinach, herbs, lemon zest and 1 tsp salt in a
mint, olive oil, horseradish cream and lemon juice in a food
To make the dressing, whisk together olive oil, red wine vinegar and mustard. Season. Set aside.
Place potatoes in a saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until tender, adding green beans for the last minute of cooking time. Drain and let cool slightly. Toss with onion wedges, peppercorns and dressing.
In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
Add the quartered new potatoes, and toss well.
Roughly chop the eggs and add them to the potatoes with the sliced radishes.
Turn gently to mix, then chill until ready to serve.
When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
Garnish with chopped fresh parsley and a little extra black pepper.
r until just tender. Drain and mix gently in a large
Arrange potato, overlapping slightly, in a shallow
Mix the stock, vinegar and mustard together and season generously. Drain the
Drain, rinse under cold water and peel. Set aside for 10
uice, mustard, heavy cream and chervil. Season. Set aside
emon quarters. Tie the legs and wings using butcher's twine
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.
b>and bake them for about 2 hours.
For the couscous salad
ater to pan. Combine sugar and bourbon in a small bowl
Preheat the oven to 400\u00b0F. Grease a baking sheet with oil and spread the sweet potato and chorizo on the tray. Bake for 18-20 mins.
Mix the lime juice, chili and garlic together then gradually whisk in the olive oil and season. Toss with the sweet potatoes, chorizo, pepper, spring onions and lettuce. Transfer to a serving bowl and serve.
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
In a medium bowl, mix together all but the bread; blend well.
Cover and chill 30 minutes.
Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.
To make the dressing, whisk together sour cream, mayonnaise, lemon juice, garlic and mustard. Season to taste and set aside.
Heat a nonstick frying pan over high heat. Lightly coat with oil and saute prosciutto for 1 min per side. Break into pieces.
Toss prosciutto, lettuce, Parmesan and egg with dressing. Serve.
Place sweet potato into a microwave steamer with a rack; add water. Cook in the microwave until sweet potato is soft but not mushy, about 8 minutes. Set aside until cool enough to handle, about 5 minutes.
Peel cooled sweet potato and cut into 1/2-inch cubes.
Cut each orange segment into 3 pieces. Place sweet potato and orange pieces in a bowl; add raisins.
Mix lemon juice and honey together in a bowl; pour over potato-orange mixture. Add a pinch of salt and sprinkle walnuts over salad.
harlottes with Tomato and Coriander Salad
1. Prepare the
>egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad