Sensational Salads
by Kathy Kordalis
Published by Ryland Peters & Small (£20)
Photography by Mowie Kay © Ryland Peters & Small
Sensational Salads to make for Supper this Week
Salad season is upon us - and we've got three recipes perfect for simple suppers
It's so easy to elevate a salad, and taking inspiration from around the world, from Mediterranean olive-rich recipes to Asian-inspired noodle salads, this collection of delicious recipes from Katy Kordalis will tempt even the most prolific salad swerver. Here she shares three of her favourites.
CRISPY SALMON, CLEMENTINE & NOODLE SALAD
This is a very easy midweek salad to serve the family but also can be elevated for a dinner party around the holiday season.
Serves
4
Ingredients
- 500g skinless salmon fillet, pinboned
- 1 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- 200g egg noodles
- 200g cherry tomatoes, quartered
- 1 avocado, peeled, stoned and roughly chopped
- 1 small red chilli, deseeded and thinly sliced
- 30g mixed fresh mint, coriander and Thai or regular basil leaves
- 1 tbsp soy sauce
- 1 tbsp honey
- 200g mixed green beans, sugarsnap peas and mange tout
- 2 clementines, peeled and segmented
- 2 tbsp salted cashews, roughly chopped
- DRESSING
- grated zest and juice of 1 lime juice
- zest and juice of 2 clementines
- 2 tbsp fish sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp flavourless oil
Method
Coat the salmon fillet in the sweet chilli sauce. Heat the oil in a frying pan over a medium-high heat. Sear the salmon for two to three minutes on each side, leaving it a little pink in the middle. Place the salmon on a plate, cover loosely with foil and leave to rest for while you make the salad.
Prepare the noodles according to the package instructions, then drain and set aside.
Meanwhile, whisk all the dressing ingredients together in a large bowl until the sugar dissolves.
Add the cherry tomatoes, avocado and sliced red chilli to the dressing bowl and toss gently to combine. Add the noodles and herbs and gently toss to combine again.
Stir through the soy sauce and honey and finish by adding the mixed green vegetables, clementines and cashews.
JAMON, PEACHES, ENDIVE, BLUE CHEESE & OLIVE PLATTER
A rustic platter full of delicious ingredients – the griddled peaches pair perfectly with the rich blue cheese to create a nourishing sharing platter for all.
Serves
4
Ingredients
- 4 peaches, cut into large wedges or quarters
- 3 tbsp quince paste (or honey)
- 2 tsp coarsely ground black pepper
- 1 tbsp sherry vinegar
- 2 heads radicchio
- 8–10 slices Ibérican jamon
- 100g Danish blue cheese, crumbled
- 50g stoned green olives
- flaky sea salt
- To finish
- 2–3 sprigs fresh thyme
- baguette in long shards
Method
Place the peaches in a medium bowl with a sprinkle of flaky salt and a drizzle of olive oil. Fold in gently with your hands and set aside. You want to keep the peach skin in tact.
Heat a ridged stovetop griddle pan to a medium–high heat and griddle the peaches for one to two minutes on each side just to colour them slightly. Set aside.
Heat the quince paste or honey in a small saucepan over a low heat for about one minute until loosened. Add the black pepper and swirl the pan around for 15 seconds. Remove from the heat, add the vinegar and swirl to combine.
In a shallow, rimmed serving bowl or platter, arrange the radicchio in sections along with the peaches, then add the jamon, weaving it among the peaches. Lastly, tuck in the blue cheese and olives here and there.
Spoon over the quince vinaigrette and sprinkle with the thyme and a little flaky salt. Serve with the baguette shards and enjoy with a chilled glass of white wine, Cava or whatever you like.
SPINACH SALAD WITH HOT BACON DRESSING
Fresh robust green leaves served with a hot creamy dressing a perfect accompaniment to roast chicken or simply add roast chicken to make for a more substantial salad.
Serves
4
Ingredients
- 200g baby spinach leaves
- 10 watercress sprigs, trimmed
- 30g pea shoots
- For the hot bacon dressing
- 1 tsp flavourless oil
- 100g bacon lardons
- 2 garlic cloves, crushed
- 1 tsp dried chilli flakes (or to taste)
- 1 fresh bay leaf
- 2 shallots, peeled and thinly sliced
- 1 tbsp white wine vinegar
- 1–2 tsp caster/granulated sugar
- 200ml double cream
- 3 fresh thyme sprigs, plus extra to garnish
- grated zest and juice of 1 lemon
- sea salt and freshly ground black pepper
Method
First, make the dressing. In a sauté pan, heat the oil over a medium–high heat Add the bacon and cook until half crisp, darker in colour and the fat has released into the pan. Add the garlic, chilli flakes and bay leaf and toast until the mixture smells really fragrant and the garlic starts to turn golden brown. Add the shallots and cook until translucent.
Stir in the vinegar and sugar and cook for four to five minutes over a medium heat, scraping the base of the pan to release anything that’s stuck. Season generously with salt and pepper. Add the cream and bring to the boil, then remove from heat. Add the thyme, leave to stand for 15 minutes, then discard the thyme.
Meanwhile, wash and thoroughly dry all the greens and combine in a mixing bowl.
Add the lemon zest and juice to the dressing and ladle the hot bacon dressing over the salad. The greens will slightly wilt and the dressing will coat all the leaves.
