French Lentil & Carrot salad

A colourful salad to add a little punch to your day. Light yet filling it is the perfect lunch box take-away for school or work.

Ingredients: (for 4 persons)
1 kg carrots
100 gr green lentils
120 gr goat cheese
50 ml milk
1/2 red onion cut in rings
4 tbl spoons of olive oil
1 tbl spoon of vinegar
thyme
salt & pepper

Preparations:
1.) Wash and peel the carrots. Cut them in half or in four if they are large. Place them on a cooking plaque, sprinkle with 2 tablespoons of oil, salt, pepper and thyme. Mix and cook in an oven preheated to 180°C during 30 minutes.
2.) Put the lentils in a pan, cover with cold water and oil. Salt and allow to cook for 20 minutes. Drain and pour in a salad bowl. Add two tablespoon of oil and one tablespoon of vinegar—allow to become tepid.
3.) Mix the goat cheese with the milk, pepper and the rest of the thyme to obtain a creamy sauce.
4.) Mix the carrots with the lentils, add the onions rings. Divide in the plates and pour on the goat cheese sauce. Voilà!

Salade Niçoise

Nothing says summer in France like a salad Niçoise and a glass of Rosé. This beautifully constructed salad, featuring the best of the farmers’ market, is the ultimate in French recipes.

Vinaigrette:
1 medium shallot, minced
¼ cup fresh lemon juice (from approximately 2 lemons)
1 tablespoon Dijon mustard
1/3 cup olive oil
salt and pepper
optional: fresh herbs like basil, oregano, thyme, tarragon, parsley

Salad: (serves 4)
2 heads Boston or Bibb lettuce
1 pound green beans, French if possible
8 anchovies packed in olive oil
8 ounces canned albacore tuna in olive oil
12 ounces cherry tomatoes, halved
½ cup black Niçoise olives
4 hard-boiled eggs, halved

Preparations:
1. Place minced shallot, lemon juice and Dijon mustard in a bowl and whisk.
2. Slowly add the olive oil to the mixture until combined.
3. Season with salt and pepper and set aside.
4. Bring a large pot of salted water to a boil.
5. Trim the ends of the green beans.
6. Add the beans to the boiling water and cook for approximately 3 minutes, until tender but still crisp. Drain the beans and place them in a bowl filled with ice water to stop the cooking and keep them crisp.
7. Arrange the washed greens in a large bowl and dress with the vinaigrette.
8. Place each additional ingredient on top and drizzle the remainder of the vinaigrette. Salt and pepper as needed.

Optional: you can always add some potatoes to give it a little more texture.

Arugula & tomato Pasta Salad

A hearty pasta featuring peppery arugula, fresh tomatoes and pungent red onion.

Ingredients:
12 oz. small rigatoni or other short pasta
½ lb. sliced bacon (about 9 slices)
1 medium Red Onion
1 pt. Grape or cherry tomatoes
1 bunch arugula, thick stems discarded

Preparation:
1.) Cook the pasta according to package directions; drain and return it to the pot.
2.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel--lined plate. Break into pieces.
3.) Discard all but 2 Tbsp of the drippings and return the skillet to medium heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes. 4.) Add the tomatoes and arugula and cook, tossing, for 1 minute.
5.) Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.

American Pasta salad

A great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

Shrimp Pineapple Salad

Another elegant, delicious summer salad to serve your family or your friends. The fresher the ingredients the better the taste!

Ingredients:
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salad)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

Preparation:
1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.

Lettuce with Pistachios and Orange dressing

A three step salad to celebrate the summer through taste and colour. Refreshing, original and slightly French. They love to put crème fraiche in everything. ;)

Ingredients:
2 butter lettuce, cored; leaves torn into large pieces
1⁄2 cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
1⁄2 cup creme fraiche
1⁄4 cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Preparation:
1.) Combine lettuce, pistachios, and orange segments in a bowl.
2.) Whisk reserved orange juice with creme fraiche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine.
3.) Garnish with remaining chives.

Sicilian Fennel Salad

Here's a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can't find wild chicory.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup black olives

Preparation:
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
3.) Tear arugula into large pieces and arrange in the salad bowl.
4.) Slice fennel bulbs into long strips.
5.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Salmon, Mango & Avocado tartar

A fast and juicy starter perfect for your girls' lunch party. Light and tasty!

Ingredients:
400 gr salmon filets
4 avocados
500 gr mango
4 tbsp olive oil
2 lemons (juice + zests)
1/2 small chili pepper, minced
1 clove of garlic, crushed
3 tbsp sesame seeds
1 tbsp chives, minced
Salt & pepper

Preparation:
1.) Cut salmon into cubes, as well as the avocados and the mangos. Place into 3 different medium-sized bowls, one for each ingredient.
2.) In a small bowl, prepare the marinade with the olive oil, the lemon juice and zests. Add in the crushed garlic, the minced chili pepper, and season with salt and pepper.
3.) Pour 2/3 of the marinade over the diced salmon and add in the sesame seeds. Cool for minimum 30 minutes in the refrigerator.
4.) Divide the remaining 1/3 of marinade into two and pour evenly over the diced avocados and the diced mangos respectively. Drain the mangos in a sieve to prevent them from being too juicy.
5.) Set up in the plate directly, using a stainless steel round form, starting with the layer of mangos, then the avocado layer and eventually the salmon one.
6.) Decorate with some chives on top and serve immediately!

Avocado shrimp Salad

This quick and easy shrimp salad makes the perfect light meal or a substantial side salad. It is a great tasting combination of shrimp and plenty of health-promoting vegetables.

Ingredients: (serves 6)
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Preparation:
1.) Add shrimp, avocado, and onion to a large bowl.
2.) In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
3.) Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?

Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Tiffany's Salad Dressing

Tiffany is head of a very large family. This dressing is guaranteed to be tasty and easy to make. She usually makes double this quantity and has it in the fridge all the time. Her kids eat pizza, salads, baked potatoes, spring rolls just about anything with it.

Ingredients:
125 vinegar
100 brown sugar
250 olive oil
1/3 fresh onion
loaded t-spoon of coarse mustard

Preparation:
1.) Whizz together and you are done.

Pasta salad with ham, rucola and tomatoes

Monday morning and nothing left in the fridge? The kids lunch boxes have to be packed fast and even though there is nothing else in the cupboard, you'll always find a box of pasta in an Italian household. Simple, fast and yummy!

Ingredients: (Serves 4)
300 gr short pasta (such as penne)
salt
250 gr arugula salad
300 gr cherry tomatoes
80 gr of boiled ham (sliced)
½ lemon
4 tbsp white balsamic vinegar
5 tablespoons olive oil
1 pinch of brown sugar
pepper

Preparation:
1.) Cook the pasta in salted water until al dente.
2.) In the meantime, wash arugula, spin dry and pluck little as you like.
3.) Wash and halve the tomatoes.
4.) Cut ham into strips.
5.) Squeeze half a lemon, mix with vinegar and oil and season.
6.) Drain pasta and mix all ingredients.

Roasted Butternut Squash Salad

Pumpkin, one of my favourite varieties of winter squash, is rich in potassium, fiber, and vitamin C and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I roasted cubes of pumpkin for this salad and mixed it with peppery arugula greens, which I then dressed with a light maple syrup kissed light vinaigrette.

Ingredients
1 1/2-pound butternut squash, peeled and 3/4-inch diced
good olive oil
1 tablespoon pure maple syrup
salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preparations:
1.) Preheat the oven to 400 degrees F.
2.) Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
3.) Roast the squash for 15 to 20 minutes, turning once, until tender.
4.) Add the cranberries to the pan for the last 5 minutes.
5.) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
6.) Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7.) Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Cucumber Summer Salad

A terribly British, fast and simple summer salad recipe. Where's the Pimms?

Ingredients:
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Preparation:
1.) Slice the cucumber lengthwise, remove the seeds, and slice thinly.
2.) Thinly slice the onion.
3.) In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes.
4.) Press the liquid out of the vegetables and rinse well with cold water.
5.) In a medium bowl combine the vinegar and sugar and stir well.
6.) Add the cucumber mixture and toss to coat.
7.) Stir in the dill.

Rucola, Watermelon & Feta Salad

Here's a little taste of Italy to get you into the summer mood. Refreshing, tingy and creamy all in one delicous bite!

Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes

Preparation:
1.) Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
2.) Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
3.) Place the arugula, watermelon, feta, and mint in a large bowl.
4.) Drizzle with enough vinaigrette to coat the greens lightly and toss well.
5.) Taste for seasonings and serve immediately.

Potato Salad with onions and celery

Red onions can be used in so many dishes. I love them and my kids have started to appeciate their tangy taste in all kinds of salads and dips. Here's a delicious potato salad recipe with my favorite ingredients: red onions and celery.

Ingredients:
900 gr small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

Preparation:
1.) Put potatoes in a pot and cover with salted water. Bring to a boil over high heat; cook until just tender, about 12 minutes.
2.) Drain and transfer to a large bowl along with celery and onions.
3.) In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper.
4.) Add to potatoes along with eggs (optional) and toss. Chill.

Parmeggiano baskets with mixed salad

Here is an easy but impressive salad to serve when your in-laws come for dinner.

Ingredients:
For the parmesan crisps:
80g grated parmesan cheese
For the salad:
100g salad greens, such as ruby gem, rocket, oak leaf, cos or baby spinach
100g mixed fresh herb leaves, such as parsley, basil, oregano, chives or coriander
150g grape tomatoes, cut in ½
40g thinly sliced red onions
80g cucumber, peeled and thinly sliced
60ml high quality extra-virgin olive oil
60ml red wine vinegar
Salt
35g toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparation:
For the parmesan crisps:
1.) Preheat the oven to 190C/Gas Mark 5. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching.

2) Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate. You can also let them dry over an upside down cup in order to make parmeggiano baskets to serve the salad in.

For the salad:
1) Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in kitchen towels then sealed in plastic bags in the crisper drawer of your refrigerator.
2) In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavourful but not soggy.

3) Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp or place salaed in baskets.

Strawberry Mango Salad

You know spring is around the corner when you start to spot stawberries at the market. For a super healthy and delicious spring recipe why not try a Strawberry-Mango-Spinach salad:

Ingredients:
2 tbsp pine nuts
30oz baby spinach leaves
(1 oz)peeled and diced red onion
1 small ripe mango, peeled and chopped
5 strawberries, skinned and diced
2 tbsp dried cranberries

Dressing:
3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp caster sugar

Preparation:
1.) Heat a dry frying pan and add the pine nuts.
2.) Toast them for around two minutes, stirring continuously until golden. Watch out that they don't burn.
3.) Combine the baby spinach leaves, red onion, mango, strawberries, and dried cranberries in a bowl.
4.) In another bowl, combine three tablespoons of vegetable oil, a tablespoon of balsamic vinegar, and a tablespoon of caster sugar.
5.) Add seasoning to taste.
6.) Whisk vigorously until the dressing is blended.
7.) Toss the salad with the dressing.
8.) To finish, sprinkle the toasted pine nuts over the top for some added nutrition.