Our Development Chef, Euan Peach, has some great tips to spice up your summer salad recipes.
Using some tasty seasonal ingredients, Euan has created these sensational summer salads, which you can prepare easily in your own kitchen.
SPRING SUMMER SALAD WITH BARBECUE TENDER STEM, ALMOND, LEMON AND ANCHOVY
500g Tender stem broccoli
Toasted flaked almonds
1 bulb garlic
4 tinned anchovy fillets, chopped
• Dress the tender stem with some rapeseed oil and rock salt, then place onto a barbecue so that the bottom layer is charring and the steam is passing through the rest of the stalks.
• Turn over tender stem and repeat until the broccoli is nicely charred.
• Place tender stem into a bowl, add all of the other ingredients, mix well and serve.
Tip: This one’s great sprinkled with dukka!
BUFFALO MOZZARELLA WITH A HERITAGE TOMATO AND WATERMELON SALAD AND BASIL GRANITA
200g mixed heritage or Inca tomatoes
100g ripe plum tomatoes
100g diced watermelon
1 buffalo mozzarella, drained
50ml extra virgin rapeseed oil
2g smoked Maldon rock salt
25ml Sherry vinegar
5g fine diced Chilli (green is best)
10 basil leaves
1/2 fresh lime
• Cut both the heritage or inca tomatoes and the plum tomatoes into small wedges or medium slices and leave at room temperature for 25 minutes to enable their juices to start to weep.
• In a bowl, add the sherry vinegar and rapeseed oil and whisk well. Season with a squeeze of lime, a little rock salt and the diced chilli. Allow to infuse for 20 minutes.
• Slice six of the basil leaves very thinly and sprinkle over the tomatoes.
• Add the tomatoes and basil to the dressing and toss together very lightly to macerate.
• Divide between six serving bowls with no excess liquid. Check seasoning and re-season if required.
• Top with the fresh diced watermelon – keep this plain as it will give a fresh taste and texture to your salad.
• Cut your mozzarella into four rustic quarters or slices and add to the salad.
• Garnish with the four remaining basil leaves and a little of the remaining dressing, and this basil granita.
• Serve at room temperature to allow the tomatoes to come alive with their individual flavours and sweetness.
WARM SALAD OF MOUSSERONS, WATERCRESS AND POACHED EGG
For the watercress panna cotta
2 punnets of watercress
300g double cream
300g whole milk
4 leaves gelatine
• Soak the gelatine in cold water.
• Bring the milk and cream to boil, season to taste, then add the watercress and bring back to a boil.
• Transfer to a liquidiser with the gelatine and blend until a vibrant green.
• Pass through a fine sieve into a bowl over another bowl filled with iced water – to bring the temperature of the panna cotta down quickly and keep the green colour.
• When the mix is cold and starting to thicken, pour into desired moulds.
For the croutons
2 slices OF white bread, cut into 1cm cubes
1 block of butter
• Place butter into a pan and melt.
• When the butter starts foaming, add the bread and stir over a medium heat until the croutons start to go a golden brown.
• Strain through a fine sieve and place the croutons onto a piece of paper towel and season with salt. Reserve in an airtight container.
For the mousserons
100g white chicken stock or water
10g finely chopped chives
• Add the butter to a frying pan. When it starts foaming, add the mushrooms and cook for no longer than 20 seconds.
• Then add the stock and bring back to a boil.
• Add the chives and season with salt.
For the poached egg
1 good qua lity hen’s egg
White wine vinegar
• Fill a deep pan with water and add the vinegar until you can taste it.
• Bring to a simmer and gently drop the egg in. Cook for three minutes.
• Drain the egg and place into a warm bowl. Spoon some panna cotta in and sprinkle with croutons and some additional watercress leaves.
• If you want more acidity add some drops of sherry vinegar.
Inspired to try one yourself? Make sure you tweet your creations to @createfood before you tuck in!