Tag: salad

Belgian Endive and Apple Salad Recipe

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Ingredients (2 persons):

  • 1 Belgian endive
  • 1 apple
  • 1 carrot
  • 1 small lettuce
  • 1 cup with nuts
  • a small pieces of butter / 2 tablespoons olive oil
  • 100 ml sweet red wine (you can use also white wine)
  • salt, pepper
  • honey (optional)
  • 2 tablespoon apple vinegar

Preparation method:

  1. Pass the endive under water. Don’t wash thoroughly with water because it becomes bitter. Wash the remaining vegetables and wipe all of them with an absorbent towel.
  2. Into a non-stick pan roast the nuts, without using oil.
  3. Cut the apple into thin slices.
  4. Into a non-stick pan, add the butter/oil. When it’s heated add the apple slices and fry one minute on each side.
  5. Over the apple add the wine. If you want that the apple and the sauce to be sweeter you can add some honey.
  6. Leave for 2 minutes. After that remove the apple slices and let the sauce drop for another few minutes.
  7. Finally, add to the sauce salt and pepper to taste and 2 tablespoons of apple vinegar.
  8. Cut the lettuce and endive, chop the carrots finely, place all of them into a salad bowl.
  9. After apple slices and nuts have cooled, add them over the salad.
  10. Add the wine sauce and mix all together.

You can serve the salad on its own or with chicken meat.

Chicken Citrus Salad Recipe

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Ingredients (4 servings):

  •  juice from one orange
  •  juice from half of a lemon
  •  juice from one lime
  •  a large onion, minced
  • 2 cloves garlic, minced
  • chilli sauce /chilli powder ( to your taste)
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • optional – 1 teaspoon white sugar
  • 500 g boneless chicken breast, skinless
  • Romaine lettuce
  • 2 oranges – peeled, diced
  • 1/4 celery root, sliced julienne
  • 2 green onions, minced

Instructions:

1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce /chilli powder, cumin, salt and sugar.
2. Pour half of this mixture into a large plastic resealable bag /box.
3. Cut chicken into slices of 1-centimetre thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
6. Remove the chicken and cut into thin strips.
7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
8. Mix the salad with the remaining sauce, and add the chicken slices on top.

Lebanese Recipe: Fattoush

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Ingredients (4 servings):

    • lettuce leaves, chopped
    • cabbage leaves, chopped
    • 2 radishes, minced
    • 1 medium cucumber, diced
    • 1 red bell pepper, minced
    • 1 carrot, chopped
    • 1 cup sweet corn kernels
    • 1 large tomato, finely diced
    • 1 small onion, sliced thin
    • 2 large cloves garlic, crushed
    • fresh parsley, minced
    • fresh mint leaves, minced (optional)
    • 1/4 cup olive oil
    • 1 pomegranate / pomegranate syrup
    • pita / croutons (optional)
    • vegetable oil for frying (optional)

   Instructions:

 

  1. Mix together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil.
  2. Put in a blender the seeds from 1/2 pomegranate and make a dressing if you don’t have pomegranate syrup.
  3. Put the dressing/ syrup and the remaining pomegranate seeds (optional) over the vegetable mix.
  4. Heat oil in a pan and fry pita /croutons for a few minutes. Remove to cool on paper towels.
  5. Serve with grilled meat or just eat it like this.