Burrata means buttered in Italian and is a fresh mozzarella outer shell filled with mozzarella and cream. I first ordered this salad in Ticino a few Easters back when my friend, Marianne, was visiting. Both she & Marcel mocked me for ordering something so simple, but boy, were they jealous when my plate arrived! This salad is scrumptious!
This beetroot salad is a staple in my kitchen. The flavors blend beautifully: the earthy beetroot is complemented by the natural sweetness of maple syrup, while the silky, creamy goat’s cheese melts in your mouth. For a slightly peppery kick, try using rocket leaves, or opt for lamb’s lettuce for a milder taste. You can prepare this salad in advance and keep it in the fridge; just drizzle the dressing over right before serving. Plus, the dressing works wonders on other salads too!
A poke bowl (pronounced “poh-KAY bowl”) is a Hawaiian dish that has its roots in Japanese cuisine. “Poke” means “cut into pieces” and the name refers to the slices or cubes of raw fish that are served in a bowl along with rice, dressing vegetables and seasonings. Our version uses chicken thighs, avocado and exotic mushrooms because they’re a match made in heaven! Play around with your favourite ingredients and let us know what your winning combo is!
This is one of my raid-the-fridge salads. You know the one you make when you don’t know what to make? When you end up standing in front of the fridge just staring at its contents? Well, this salad is a great way to clean out the veg in your fridge, but you can use sugar snap peas, red pepper, beetroot, broccoli, asparagus, peas, gosh, the combinations are endless!
Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.
I love Caesar salad but have a love-hate relationship with eggs, so I make mine without. There is enough egg in the mayonnaise, so no need to add more according to me! Do yourself a favour and make your own mayonnaise. It’s so quick and simple, you will never buy the (genetically modified, yes, you read right) stuff they call mayonnaise from the shop again! I use a sous vide for the first cook of the chicken but poaching it in liquid is just as good and ensures that the chicken doesn’t dry out before baking it in the oven.
