Winter Salads

AS we head towards the time when we turn the clocks back and Autumn seems to be rain and cold and grey, try to remember the foods of summer, their freshness and greeness. Whilst the weather often dictates that stews and comfort food are what we want/need to eat, don’t forget winter salads – but with a hint of warmth to keep out the chill. You can eat them on their own – but they will easily sit happily alongside lamb or pork chops or baked fish – and give you a quick boost of Vitamin C and all things sunshine!

Mushroom and Wild Rice Salad

• 125g chestnut mushrooms, halved
• 1/2 onion, finely chopped
• 1 garlic cloves, crushed
• 1/2 unwaxed lemon, finely grated zest only
• 75 – 100g mix of brown basmati and wild rice, cooked (you could use one of the ready made pouches )
• 200ml hot vegetable stock
• 1 pomegranate, seeds only
• 3 – 6 spring onions, finely chopped
• 50g watercress, roughly chopped
• 1 tbsp extra virgin olive oil
• fresh coriander, roughly chopped               
• 1 tbsp lemon juice  
• Salt and pepper                                         

Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.

Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately.

Thai Vegetable Salad with Crispy Noodles (Optional)

• 2 carrots, peeled and pared into ribbons
• 1/2 red onion, peeled and thinly sliced
• 1 small cucumber, thinly sliced
• 2 – 3 tomatoes, chopped
• 1/2 little gem lettuce
• Bean sprouts
• small can of water chestnuts, drained and halved (you can freeze what you don’t need for another time)
• 1 red chilli
• 1 garlic clove
• Add chopped mushrooms (raw), sliced peppers, radishes, cashew nuts, coriander, sliced cabbage, seeds of your choice

Dressing:

• 1 tablespoon sesame oil                                       
• 1 tablespoon vegetable/sunflower oil
• 1/2 teaspoon grated ginger                                  
• 1 teaspoon castor sugar
• 1 dessertspoon sherry vinegar                           
• 1 tablespoon soy sauce
• 2 tablespoons water

Deseed and finely chop chilli; peel and slice garlic. Heat the oil and fry the chilli, garlic and ginger for 30 seconds.  Add the sugar, vinegar, soy sauce and water and simmer for 1 minute.  Remove from heat and cool. Put all the salad ingredients in a large bowl. Add the dressing and toss well. Serve at once with a scattering of sesame seeds

Try topping with Crispy Noodles (soak half a sheet of dried Chinese egg thread noodles, drain and dry thoroughly. Heat some oil in a deep pan and deep fry the noodles for 1 -2 minutes until crisp and golden.

Pear Salad

• 3 Tablespoon extra-virgin olive oil, divided
• 2 pears, quartered lengthwise and cored
• salt
• Freshly ground black pepper
• 2 Tablespoon apple cider vinegar or sherry vinegar, divided
• 2 tsp. honey
• 1 /2 head of a romaine or other crispy lettuce, torn into bite-sized pieces
• crumbled blue cheese or feta
• seeds and/or walnuts (optional)

In a large pan, over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with salt and pepper. Reduce the heat to low and add 1/2 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.

In a large bowl, whisk honey and remaining oil and vinegar; season with salt and pepper. Fold in greens, gently tossing to combine. Top with pear slices and blue cheese.  You can also add your favourite seeds and/or walnuts.