Watercress Salad with Garlic Croutons
Orange Rice Salad
Surfer’s Salad – My son James, created this energizing salad on a surfing holiday. You could experiment with different flavoured oils in your vinaigrette.
1 soft lettuce, such as Boston, washed and dried
¼ cup baby spinach leaves, washed and dried
1 bunch of watercress, washed and dried
½ cup bean sprouts
¼ pound carrots, peeled and grated
3 tbsp alfalfa sprouts
Handful of basil leaves, torn roughly
4 large scallions, halved and sliced lengthwise
Combine all ingredients in a large salad bowl. Toss with sufficient vinaigrette and serve immediately.
From Linda McCartney On Tour page 57
Watercress salad with Garlic Croutons – An elegant combination of watercress and crisp lettuce dressed with vinaigrette, this delectable salad had the added treat of crunchy, garlicky croutons.
2 thick slices bread, crusts removed
1 clove garlic, cut in half
Vegetable or olive oil for frying
2 bunches of watercress
Handful of crisp lettuce leaves
6 tbsp vinaigrette
Cut the bread into small cubes, rub the cut side of the garlic over the surface of a skillet, then discard the garlic. Heat enough oil for shallow frying in the skillet, about ½ inch, then fry the bread gently until golden brown all over. Remove with a slotted spoon and drain on paper towels. Prepare the watercress and lettuce. Line a salad bowl with the lettuce leaves. Toss the watercress in the vinaigrette until well coated. Pile the watercress inside the lettuce leaves and scatter the croutons over the top.
From Linda’s Kitchen page 136
Orange Rice Salad – The unusual method of cooking rice in orange juice gives it an exceptional flavour. A tasty mixture of pimientos and snow peas, plus some red onion, is added to the rice to make up an unusual and delectable salad.
1 cup long grain rice
2 cups fresh orange juice
2 canned pimientos, drained and cut in strips
1 small red onion, minced
¼ lb snow peas, trimmed and sliced
2 large oranges, peeled and divided into sections
½ cup vinaigrette
Rinse the rice and put into a saucepan with the orange juice. Bring to boil. Stir once, then cover tightly and cook very gently until the liquid is absorbed and the rice tender, about 15 minutes. Fluff it up with a fork and let cool in a bowl. Mix the prepared vegetables into the cooled rice. Cut up the orange sections and mix them in. Toss thoroughly with the vinaigrette and it is ready to serve.
From Linda’s Kitchen page 136
Classic Vinaigrette – Here’s a recipe for the basic dressing that can be used for almost any salad. Experiment with different oils, vinegars and mustards, to find the combination you like best, and vary the ingredients to suit the salads too.
1-2 tsp mild or whole-grain mustard
2 tbsp fresh lemon juice
2 tbsp wine, balsamic or cider vinegar
sea salt and pepper
5 tbsp extra virgin olive oil
minced garlic to taste (optional)
Mix the mustard with the lemon juice and vinegar and season with salt and pepper. Stir in the olive oil gradually so that the dressing thickens as you mix. It should become creamy in consistency. Stir in the garlic (if using). Let stand up to 30 minutes before using to allow the flavours to develop.
From Linda’s Kitchen page 146