EUROPEAN SALAD

This is the second part of our series on salads from around the world. Part one of the series covered the all American’ salads, this section covers the European style salad. The next article in the series will provide recipes for exotic or Oriental style salad.

The surprisingly diverse flavours and ingredients of this small continent feature in the recipes in this section. Along with Caponata from Sicily with its colourful variety of vegetables, and the French Salde Nicoise, with its Mediterranean taste, are the German Kartoffelsalat and the Norwegian Herring & Dill Salad with their subtler, northern flavours

GREEK SALAD

350 g (12 oz) feta cheese
4 plum tomatoes
½ cucumber
1 small purple onion
16 oil-cured Greek olives
Oregano sprigs, to garnish

HERB DRESSING

90 ml (6 tbsp) extra virgin olive oil, preferably Greek
30 ml (2 tbsp) white wine vinegar
45 ml (3 tbsp) chopped fresh oregano
1 large clove garlic, crushed
Pinch of sugar
Salt and ground black pepper

Place all the dressing ingredients in a screw-topped jar and shake well to combine. Chill until required. Cube the feta cheese and cut the tomatoes into wedges. Place in a large salad bowl. Halve the cucumber and dice. Peel and thinly slice the onion. Add the cucumber and onion to the salad with the olives. Pour over the dressing and toss well. Serve at once. SERVES 4

TOMATO SALAD WITH HALLOUMI & ROCKET

8 small, ripe plum tomatoes
100g (4 oz) halloumi cheese
2 spring onions
150 g (5 oz) rocket leaves
12 black olives

DRESSING

90 ml (6 tbsp) extra virgin olive oil
30 ml (2 tbsp) red wine vinegar
30 ml (2 tbsp) chopped fresh oregano
Salt and ground black pepper
Pinch of sugar

Wash the tomatoes and slice thickly. Cut the halloumi cheese into thin strips. Shred the spring onions into long, thin strips. Wash and dry the rocket and tear any large leaves into bite-sized pieces; then line a serving plate with the leaves. Arrange the tomatoes and cheese on the bed of rocket and scatter over the spring onions and olives.

Place the dressing ingredients in a screw-topped jar and shake well to combine. Spoon the dressing over the prepared salad and serve at once. SERVES 4-6

FRENCH FRISEE SALAD WITH GARLIC CROUTONS

I75 g (6 oz) frisée lettuce

GARLIC CROUTONS

4 cloves garlic, crushed
90 ml (6 tbsp) extra virgin olive oil
Salt and ground black pepper
75 g (3 oz) crustless white bread

ROQUEFORT DRESSING

45 ml (3 tbsp) corn oil
45 ml (3 tbsp) mayonnaise
30 ml (2 tbsp) white wine vinegar
30 ml (2 tbsp) water
2.5 ml (1/2 tsp) Dijon mustard
Few drops Worcestershire sauce
Salt and ground black pepper
100 g (4 oz) Roquefort cheese

Prepare the croutons. Preheat the oven to 180°C (350°F, Gas mark 4). Place the garlic, oil and seasoning in a large bowl and mix well. Cut the bread into 1.5-cm (1/2-inch) cubes and add to the bowl. Toss well to coat. Transfer the bread to a baking sheet and bake on the top shelf of the oven for about I5 minutes until golden. Remove and set aside.

Place all the dressing ingredients, except the cheese, in a bowl and whisk to combine. Mash the cheese with a fork and add it, a little at a time, to the dressing, whisking well between each addition. Wash and dry the frisée lettuce and tear into bite-sized pieces. Place in a bowl with half the croutons, pour over the dressing and toss until evenly coated with dressing. Serve the salad at once with the remaining croutons scattered over the top. SERVES 4

SALAD NICOISE

198 g (7-oz) can tuna in oil, drained and flaked
100 g (4 oz) fine French beans
100 g (4 oz) baby broad beans
6 anchovy fillets
½ cucumber
4 tomatoes
20 black olives
3 hard-boiled eggs, shelled
Chicory leaves, to serve

DRESSING

90 ml (6 tbsp) French olive oil
30 ml (2 tbsp) white wine vinegar
1 clove garlic, crushed
5 ml (1 tsp) Dijon mustard
45 ml (3 tbsp) chopped flat-leaved parsley
Salt and ground black pepper

Place the dressing ingredients in a screw-topped jar and shake well to combine. Set aside. Place the flaked tuna in a mixing bowl. Halve the French beans and blanch them in boiling, salted water with the broad beans for 3 minutes until just tender.

Drain and refresh in cold water. Cut the anchovy fillets into small pieces and slice the cucumber into batons. Cut the tomatoes into wedges. Add beans, anchovy, cucumber and tomato to the tuna along with the olives. Pour over the dressing and toss the salad gently. Wash and dry the chicory and line a serving dish with the leaves. Spoon the prepared salad into the centre. Cut each egg into quarters and add to the salad. Serve at once. SERVES 4

WARM CHICKEN LIVER, SUN-DRIED TOMATO & PASTA SALAD

225 g (8 oz) dried pasta shapes
60 ml (4 tbsp) olive oil
3 shallots, sliced
2 cloves garlic, crushed
450 g (1 lb) chicken livers, trimmed
Salt and ground black pepper
8 halves sun-dried tomatoes in oil, drained and sliced
100 g (4 oz) frisee lettuce, washed and torn into bite-sized pieces

DRESSING

60 ml (4 tbsp) oil from sun-dried tomatoes
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) balsamic vinegar
60 ml (4 tbsp) chopped fresh parsley
10 ml (2 tsp) Dijon mustard
Salt and ground black pepper

Place all the dressing ingredients in a screw-topped jar and shake well. Cook the pasta in plenty of boiling, salted water for about 10 minutes or until ‘al dente’. Drain the pasta and immediately toss it with the prepared dressing while still warm. Set aside.

Heat the oil in a large frying pan and sauté the shallots and garlic for 1 minute until softened. Add the chicken livers, season well and sauté for a further 4-5 minutes until browned on the outside and just cooked in the centre. Transfer the chicken livers to the bowl of pasta. Add the sun-dried tomatoes and toss well to combine. Serve the warm salad immediately, on a bed of frisée lettuce. SERVES 6

SMOKED DUCK & PESTO PASTA SALAD

100 g (4 oz) dried pasta shapes
175 g (6 oz) cooked, smoked duck breast
12 cherry tomatoes
60 ml (4 tbsp) pine nuts, toasted
175 g (6 oz) mixed salad leaves
Basil sprigs, to garnish

PESTO DRESSING

60 ml (4 tbsp) pesto sauce
90 ml (6 tbsp) vegetable oil
30 ml (2 tbsp) red wine vinegar
Salt and ground black pepper

Place all the dressing ingredients in a bowl and whisk to combine. Cook the pasta in plenty of boiling, salted water for 8-10 minutes or until ‘al dente’. Drain the pasta and immediately toss it with the prepared dressing. Set aside. Slice the duck into thin strips and halve the cherry tomatoes. Add to the bowl of pasta along with the pine nuts. Toss well.

Wash the lettuce leaves and tear large leaves in half. Line a serving bowl with the lettuce and spoon the pasta salad into the centre. Garnish with basil and serve at once. SERVES 4

AVOCADO, MOZZARELLA & BAKED TOMATO SALAD

The baked tomatoes in this salad take a long time to cook and for convenience, can be prepared the day before and stored in an airtight container in the refrigerator until required

150 g (5 oz) mini mozzarella cheeses
2 ripe avocados
15 ml (1 tbsp) lemon juice
Basil leaves, to garnish

BAKED TOMATOES
6 small, ripe plum tomatoes
Olive oil to drizzle
A little caster sugar
Sea salt and ground black pepper

DRESSING

120ml (8 tbsp) extra virgin olive oil
30 ml (2 tbsp) balsamic vinegar
60 ml (4 tbsp) torn basil leaves
Salt and ground black pepper

Prepare the baked tomatoes. Preheat the oven to 100°C (200°F, Gas mark 5). Blanch the tomatoes for 20 seconds in boiling, salted water to loosen their skins. When cooled, peel off the skin, halve, and scoop out the seeds. Place cut-side down on a greased baking sheet. Drizzle each tomato with a little olive oil and sprinkle with a little sugar, salt and pepper. Bake for 1hour. Turn over, drizzle with a little more oil and bake for a further hour. Remove and allow to cool.

Slice the mini mozzarella into thick slices. Peel and stone the avocados and slice the flesh. Sprinkle the avocados with lemon juice. Mix together the dressing ingredients. To serve, arrange the tomatoes, cheese and avocado on four plates. Spoon dressing over each salad, garnish with basil and serve at once. SERVES 4

ROCKET, BACON & AVOCADO SALAD

12 rashers rindless, streaky bacon
2 small avocados
15 ml (1 tbsp) lemon juice
175 g (6 oz) rocket leaves
90 ml (6 tbsp) finely grated Parmesan cheese
Ground black pepper `
Italian Balsamic Dressing

Place the bacon rashers under a preheated hot grill and grill for about 8 minutes, turning halfway through cooking, until crisp and golden. Remove and drain on absorbent kitchen paper. When cool, snip the bacon into bite-sized pieces with kitchen scissors. Peel and stone the avocado and cut the flesh into chunks. Place in a bowl with the lemon juice. Wash and dry the rocket leaves and place in a salad bowl. Add the bacon, avocado and 60 ml (4 tbsp) of the Parmesan. Add some black pepper and pour over the prepared dressing. Toss the salad gently and serve with the remaining Parmesan sprinkled over the top. SERVES 4

CAPONATA

This sa/ad is best made a day in advance and stored in the refrigerator to allow the favours to develop.

90 ml (6 tbsp) extra virgin olive oil
1 red onion, sliced into rings
2 cloves garlic, sliced into slivers
1 large aubergine
2 ripe beef tomatoes
2 courgettes
2 yellow peppers
30 ml (2 tbsp) sun-dried tomato paste
Salt and ground black pepper
30 ml (2 tbsp) red wine vinegar
30 ml (2 tbsp) chopped fresh flat-leaved parsley
15 ml (1 tbsp) chopped fresh thyme
16 small black olives
8 anchovy fillets
2 Little Gem Iettuces, washed and separated into leaves
Flat-leaved parsley sprig, to garnish

Preheat the oven to l80°C (350°F, Gas mark 4). Heat half the oil in a large, heavy-based, ovenproof saucepan. Add the onion and sauté for 2 minutes. Stir in the garlic and sauté for a further minute. Set aside. Cut the aubergine into I.5-cm (V2-inch) cubes. Peel and seed the tomatoes and cut into large dice. Slice the courgettes. Cut the peppers into 1.5-cm (1/2-inch) cubes. Add the vegetables to the pan. Stir the sun-dried tomato paste into the pan and season the vegetables well. Cook over a low heat for 5 minutes, then cover the pan and transfer to the oven. Bake for 40 minutes. Place the remaining olive oil in a screw-topped jar with the vinegar, parsley, thyme and seasoning. Shake well to combine. Cut each anchovy fillet into four. Stir the dressing, anchovies and olives into the warm vegetables. Allow to cool.

Just before serving, line a dish with the lettuce leaves. Using a slotted spoon, spoon the caponata on to the lettuce. Serve garnished with parsley sprigs. SERVES 4

ORANGE & PURPLE ONION SALAD

6 large oranges `
1 large purple onion
12 black olives (optional)

POPPYSEED DRESSING
90 ml (6 tbsp) extra virgin olive oil
30 ml (2 tbsp) fresh orange juice
15 ml (1 tbsp) white wine vinegar
7.5 ml (1/2 tsp) clear honey
10 ml (2 tsp) poppyseeds
Salt and ground black pepper

Peel the oranges using a small sharp knife, taking care to remove all the white pith. Slice the oranges thickly and arrange them in overlapping circles on a shallow serving plate. Slice the purple onion into thin rings. Arrange the onion on top of the oranges and scatter over the black olives, if desired. Place the dressing ingredients in a screw-topped jar and shake well to combine. Spoon the dressing over the salad and serve at once. SERVES 4-6

GREEN LENTIL SALAD

175 g (6 oz) Puy lentils, soaked for I hour
1 orange pepper
1 red pepper
3 spring onions
100 g (4 oz) Escarole lettuce leaves
Oregano sprigs, to garnish

DRESSING
60 ml (4 tbsp) yoghurt
30 ml (2 tbsp) olive oil
45 ml (3 tbsp) chopped fresh parsley
45 ml (3 tbsp) chopped fresh oregano
1 large clove garlic, crushed
1.25 ml (1/4 tsp) paprika
Salt and ground black pepper

Place all the dressing ingredients in a bowl and whisk to combine. Set aside. Drain the soaked lentils and place in a saucepan of fresh water with a little salt. Boil the lentils gently for about 20 minutes or until tender, then drain. While still warm, toss the lentils with the dressing to allow the flavours to absorb. Set aside. Halve the peppers and remove the cores and seeds. Grill under a preheated hot grill for about 10 minutes until the skins are charred. Remove and cover the peppers with damp absorbent kitchen paper to make them easier to peel. Once cool, peel off the skins and slice the flesh into thin strips. Chop the spring onions finely and add to the lentils along with the peppers. Toss well. Wash and dry the lettuce leaves and serve the salad on a bed of Escarole lettuce, garnished with oregano sprigs. SERVES 6

TURKISH SALAD

Labna balls are strained yoghurt balls preserved in oil Herbs are sometimes added to the oil. They are available in jars from good continental delicatessens.

2 courgettes
1/2 onion
8 labna balls in oil, drained
6 artichoke hearts in oil, drained
1 Cos lettuce
60 ml (4 tbsp) finely diced red pepper

DRESSING
30 ml (2 tbsp) oil from the jar of labna balls
30 ml (2 tbsp) extra virgin olive oil
30 ml (2 tbsp) lemon juice
2.5 ml (1/2 tsp) ground cumin
I.25 ml (1/4 tsp) chilli powder
Salt and ground black pepper
Pinch of sugar

Place all the dressing ingredients in a small saucepan. Whisk to combine and heat the dressing very gently to warm it. Using a vegetable peeler, peel long ribbons of courgette. Slice the onion very thinly. Place the courgette ribbons and sliced onions in a bowl, pour over the warm dressing and toss gently to combine. Set aside. Halve the labna balls and the artichokes. Wash and dry the lettuce and tear the leaves into bite-sized pieces. Divide the lettuce between four plates. Add the labna balls and artichoke hearts to the courgettes and onions, and toss gently to coat with the dressing. Divide the mixture between the plates. Sprinkle one quarter of the diced red pepper over each salad and serve at once. SERVES 4

GREEK PEACH & GRILLED GREEN PEPPER SALAD

4 green peppers
2 large, ripe peaches
175 g (6 oz) feta cheese
12 calamata olives

CUMIN DRESSING
10 ml (2 tsp) cumin seeds
120 ml (8 tbsp) olive oil
45 ml (3 tbsp) white wine vinegar
Salt and ground black pepper
Pinch of sugar

Halve the peppers Iengthways and remove the cores and seeds. Place them cut-side down on a baking sheet and grill under a preheated hot grill for 8-I0 minutes or until the skins are charred. Remove and cover the peppers with damp absorbent kitchen paper to make them easier to peel. Once cool, peel off the charred skins and slice the flesh into thick strips. Halve and stone the peaches and slice the flesh thickly. Cut the feta into small cubes. Place the peppers, peaches, feta and olives in a mixing bowl.

Make the dressing. Dry-roast the cumin seeds in a frying pan for about I minute, until they begin to pop and their aroma is released. Transfer to a bowl with the remaining dressing ingredients and mix well. Pour the dressing over the salad ingredients and toss gently. Refrigerate for I hour before serving. SERVES 4

SPICED RICE SALAD

100 g (4 oz) brown long-grain rice
100 g (4 oz) white long-grain rice
50 g (2 oz) fresh dates
75 g (3 oz) dried apricots
50 g (2 oz) shelled pistachio nuts
60 ml (4 tbsp) snipped fresh chives
Coriander sprigs, to garnish

DRESSING
75 ml (5 tbsp) pistachio or corn oil
45 ml (3 tbsp) lime juice
45 ml (3 tbsp) chopped fresh coriander
2.5 ml (1/2 tsp) chilli powder
Salt and ground black pepper

Place all the dressing ingredients in a screw-topped jar and shake well to combine. Cook the two types of rice in separate saucepans of boiling, salted water, following the cooking instructions on the packets. Once cooked, drain and mix the warm rice with the dressing. The rice will absorb the flavour of the dressing. Set aside. Remove the stones from the dates and cut the flesh into long slivers. Cut the apricots into quarters. Add the dates and apricots to the rice along with the pistachios and chives. Toss well. Serve the salad at room temperature, garnished with coriander sprigs. SERVES 4

NORWEGIAN HERRING & DILL SALAD

450 g (1 lb) baby new potatoes
4 pickled herrings
2 small shallots
12 chicory leaves, preferably red
1 soft lettuce heart

DRESSING
90 ml (6 tbsp) sunflower oil
60 ml (4 tbsp) chopped fresh dill
45 ml (3 tbsp) Dijon mustard
45 ml (3 tbsp) cider vinegar
25-30 ml (1/2-2 tbsp) caster sugar
Sea salt and ground black pepper

First prepare the dressing. Place the oil, dill, mustard and vinegar in a bowl. Add 25 ml (1/2 tbsp) of the sugar and season generously. Whisk until well combined. Taste and add the extra sugar and more seasoning if necessary: the dressing should be thick, sweet and mustardy. Set aside. Scrub the potatoes. Place in a saucepan of salted water, bring to the boil, then reduce heat and cook on a medium boil for about I2 minutes or until tender. Drain and refresh in cold water. When the potatoes are cool enough to handle, slice them thickly. Slice the herrings into 2.5-cm (I-inch) pieces. Peel and thinly slice the shallots. Place the potatoes, herrings and shallots in a bowl, pour over the dressing and toss well. Separate the lettuce heart into leaves. Wash and dry the lettuce and chicory leaves. Line a serving bowl with the leaves and spoon the salad into the centre. Serve at once. SERVES 4

KARTOFFELSALAT

1 large red pepper
2 spring onions
450 g (1 lb) baby new potatoes
325 g (8 oz) frankfurters (about 8 small frankfurters)

MUSTARD MAYONNAISE
120 ml (8 tbsp) mayonnaise
20 ml (4 tsp) German mustard
30 ml (2 tbsp) chopped fresh dill
30 ml (2 tbsp) milk
Pinch of sugar
Salt and ground black pepper

Place all the mayonnaise ingredients in a bowl and whisk to combine. Set the mayonnaise dressing aside, but do not refrigerate it. Halve the pepper, remove the core and seeds and dice the flesh. Slice the spring onions thinly on the diagonal. Place the prepared peppers and spring onions in a serving bowl. Scrub the potatoes and halve them. Place them in a saucepan of salted water, bring to the boil, then reduce heat and cook on a medium boil for 10-12 minutes until tender. Drain the potatoes and add to the serving bowl. While the potatoes are cooking, cook the frankfurters according to the instructions on the packet. Drain and slice thickly on the diagonal. Add to the serving bowl. Pour the dressing over the warm potatoes, frankfurters and prepared peppers and spring onions. Toss to combine and serve at once while the salad is warm. SERVES 4-6

BRITISH BEEF SALAD

550-g piece beef fillet
Ground black pepper
15 ml (1 tbsp) vegetable oil
700 g baby new potatoes
225 g (8 oz) shelled baby broad beans
12 cherry tomatoes
175 g (6 oz) soft lettuce heart leaves
Horseradish Dressing
Curly parsley sprigs, to garnish

Preheat the oven to 110°C (225°F, Gas mark Mi). Cut the beef fillet in half and coat each piece generously with pepper. heat the oil in a heavy-based frying pan and sear the pieces of beef over a high heat, turning so they brown all over, for 6-8 minutes. Transfer the beef to a roasting tin and bake for 1 hour and 10 minutes. This method will produce very tender, medium-rare meat. Allow beef to cool. Scrub the potatoes and place in a saucepan of salted water. Bring to the boil, then reduce to a medium heat and simmer for IO-I2 minutes until tender. Drain and refresh in cold water. Slice the cooled potatoes in half. Cook the broad beans in boiling, salted water for about 5 minutes until tender. Drain and refresh in cold water. Halve the cherry tomatoes. Slice the cooled beef into strips and place the meat in a bowl with the potatoes, broad beans and tomatoes. Pour over the dressing and toss well. Wash the lettuce leaves and divide the lettuce between four plates. Spoon one-quarter of the beef salad on to each plate. Garnish with parsley sprigs and serve at once. SERVES 4 AS A MAIN COURSE

GRILLED GOAT’S CHEESE SALAD

75 g (3 oz) mixed salad leaves, to include oak leaf,
baby spinach and lollo rosso
½ small ripe pear, cored and sliced
4 slices ciabatta bread
175 g (6 oz) goat’s cheese
15 ml (1 tbsp) walnut oil

DRESSING
30 ml (2 tbsp) walnut oil
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) white wine vinegar
2.5 ml (1/2 tsp) Dijon mustard
Pinch of sugar
Salt and ground black pepper

Place the dressing ingredients in a screw-topped jar and shake well to combine. Set aside. Wash and dry the lettuce and tear large leaves into bite-sized pieces. Place in a bowl with the sliced pears and pour over the dressing. Toss gently to coat and divide between two plates. Place the bread under a preheated hot grill and toast on one side until lightly golden. Remove and turn the bread over. Slice the cheese into four pieces and place a piece of cheese on the untoasted side of each bread slice. Drizzle with walnut oil and add some black pepper. Return to the grill and grill for about 2 minutes or until cheese begins to melt. Place two slices of bread and cheese on each plate of salad and serve at once. SERVES 2