Salad - Mains
Salad of Crayfish, Mussels, Prawns, Scallops and Pipis with Lemon and Avocado
I created this recipe for a Christmas feature in Cuisine. It has all the hallmarks of a special dish, for it uses a selection of luxurious shellfish, and looks very showy on a large platter. I planned it so that all the seafood can be prepared and cooked the night before Christmas – but be sure to keep all shellfish refrigerated. Just before serving, toss together with the lemon segments, avocado and vinaigrette, and serve with slices of fresh crusty ciabatta to mop up every last drop of juice.
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SALAD OF GRILLED BROCCOLI WITH GORGONZOLA, WALNUTS AND SHAVED PECORINO
The broccoli can be roasted, grilled or pan fried, alternatively you could use asparagus.
Salad of Mozzarella, Crispy Bacon, Figs and Rocket with Honeyed Vinaigrette
If I allow myself a cooked breakfast each morning (I’m usually far too busy to stop at that time of day), I would grill a couple of rashers of the best bacon I could find and eat it with tomatoes. I do find the time to make lunch, and so can incorporate my need for a fix of bacon into a salad like this one. This tasty combination of salty and sweet flavours is given extra punch with the tang of the rocket and smooth mozzarella, which really picks up the vinaigrette. It is dead easy and the only...
Smoked Fish Salad
Putting one large platter on the table is the perfect way to entertain friends for lunch at our beach house. This hearty salad uses a great New Zealand summer staple, smoked fish. I was inspired to cook it one weekend when I found some wild summer asparagus in the Matakana market, and I added beautiful fresh organic eggs (from a farmer in the market who claims to be able to tell me which of her free-range chickens laid each egg), small chunks of roasted new potato, some wild rocket leaves and red onion, all tossed with a...
