Created at the Waldorf Astoria Hotel in New York in 1896, this salad doesn’t need changing. The sweet tartness of the apples make it perfect on its own or with meat.
classic waldorf salad
side dishes and starters
watermelon and feta salad
This salad, though simple, is summer on a plate even if it’s not outside. The saltiness of the feta means it doesn’t need salt, just a grinding of fresh pepper.
Serves 4.
Ingredients:
700g watermelon cubed
280g feta
A few sprigs of finely chopped mint
A big splash of extra virgin olive oil
middle eastern basmati rice with chickpeas, currants, and herbs
This rice salad is taken from Ottolenghi’s Jerusalem cookbook, only I have made it simpler. My friends all complain that his recipes are too complicated so they don’t bother to make them. Perfect with meat and chicken or just vegetarian dishes.
Serves 6.
Ingredients:
400 g can of chickpeas, drained
1 bag of cooked basmati rice (about 2-3 cups)
2-3 tablespoons of olive oil
1 teaspoon ground cumin
1 ½ teaspoon of curry powder
100 g currants
Crispy onions from supermarket (in a plastic tub)
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander
1 tablespoon of chopped dill
Salt and pepper
mozzarella pizzaiola
This recipe is from the Polpo cookbook and the only change I’ve made is that I’ve added maple syrup instead of the sugar. The salad dressing is made in the oven with the roasting tomatoes and takes on their flavour. Yum.
Serves 4.
Ingredients:
A punnet( approx 500g) of cherry or plum tomatoes
Olive oil
Red wine vinegar
2 tablespoons maple syrup
A handful of chopped fresh oregano leaves
4 x 125 g mozzarella balls
Salad leaves
Salt and pepper
beetroot and halloumi salad
A delicious starter or light main course the walnuts add a bit of crunchiness and the mint makes it delicious. It’s lovely on its own or with crusty bread and other salads.