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Early Autumn Mixed Salad

1/3/2016

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Autumn is a great time of year for devising recipes. The end of summer is usually peak time for lots of different vegetable produce. With so much that is at its best in terms of taste and freshness there are exciting possibilities. Here's a dish that came mostly from my own garden but you should be able to find all the ingredients at a local market in Tasmania. This salad was excellent warm and just as satisying when the cold leftovers had their turn on the table.
Ingredients
  • handful of fresh beans in pods
  • 2 new potatoes
  • 1/2 red onion
  • 1 beetroot
  • 1 tomato
  • 2 Tbs fresh herbs of your choice
  • 2 tsp infused oil of your choice
  • juice of half a lemon
  • seasoning to taste
  • sprouts for garnish
Method
  1. Cut the beetroot into smallish cubes about fingernail size. Steam for 3 minutes.
  2. Trim the beans and slice diagonally into short sections. When the beets's 3 mintues are up, add them in a layer on top and steam another 2 minutes.
  3. Chop the potatoes into cubes similar to the beets. Add to the steamer when the beans' 2 minutes are up and steam another 5 minutes.
  4. Meanwhile chop the tomato into small cubes, finely chop the 1/2 red onion and shred the herbs. I used 1 tablespoon each of parsley and sorrel.
  5. When the vegetables have finished steaming, rinse quickly under cold water then drain and place in a bowl. Add the tomato, onion and herbs and toss lightly.
  6. Measure 2 tsp of infused oil - I used 'flavours of Italy' by Rosedale Park - and squeeze the juice of half a lemon into the bowl. Add seasoning to taste and toss lightly. Serve warm with a garnish of fresh sprouts and edible flower petals such as calendula.
Time: 20 mins.
Serves: 2
Gluten-free & nut free: yes!
Low-fat: use a low-fat dressing instead of the infused oil
Variations: try a different root vegetable instead of or in addition to the beetroot. Try grilled tomatillos in place of the tomatoes.
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Very Tas Very Modern Waldorf Salad

27/2/2015

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Picture
From time to time classic dishes can stand a bit of reinvention, so here's a modern-style waldorf salad. We can do ditch the gunky mayonnaise thank you and also make use of delicious seasonal pears. It's a good make-and-take salad, can also be conveniently be prepared the day before.

Ingredients
1 ripe pear
1 apple (any variety, though I like red-skinned for colour)
1/2 lemon (juice)
1/2 cup water
2 sticks celery
2 small or 1 large carrot
1/2 cup walnut pieces
1/2 cup raisins
8 leaves fresh mint

dressing:
1 Tbs red wine or apple cider vinegar
1/2 tsp Dijon mustard
1 Tbs walnut or macadamia oil
1 Tbs olive oil
salt and pepper to taste


Method
  1. Mix the juice of half a lemon with half a cup of water and place in a bowl.
  2. Core the apple and pear, leave skin on. Chop both into fingernail-sized cubes and place in the bowl. Toss gently so all pieces are covered with water/lemon mixture. Allow to sit while you do the rest of the preparation.
  3. Slice the celery sticks finely. Grate the carrot. Chop the walnuts into pieces, not too fine. Chiffonade the mint by rolling the leaves up and the cutting across them finely.
  4. Prepare the dressing by putting all the dressing ingredients into a small blender and giving them a whizz. Or put them in a jar and shake vigorously.
  5. Drain the apple and pear pieces, then combine all ingredients in a bowl and serve.
Makes 4 side-salad portions, or 2 lunch-sized portions. Serve with a dark bread like rye or pumpernickel.
SuperTassievore: substitute fresh or dried blueberries for the raisins.
Nutfree: subtitute sesame oil for the nut oil; substitute sunflower kernels or pumpkin seeds for the walnut pieces.
Lowfat: take half the oils out of the dressing and replace with water.
Gluten free: Is already gluten free, yay!

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