Green salad recipes
Our top 3 of 14 Green salad recipes
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Arugula Salad with Grilled Radicchio
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Late Summer Green Salad
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Spinach Salad with Peanut Butter Dressing
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View all 14 variations
Ingredients
- ½ cup fresh basil leaves. chopped
- 2 tbsp. balsamic vinegar
- to taste salt and pepper
- 1 garlic clove. crushed
- 1/3 cup olive oil
- 1 large red pepper
- 2 large heads radicchio
- 1 bag baby arugula
- 1 cup cheese
Method
- 1. In small bowl, whisk basil, vinegar, salt, black pepper, garlic, and 3 tablespoons oil until blended. Set vinaigrette aside.
- 2. Place red pepper on hot grill rack; cover grill and cook 15 minutes or until pepper is blackened on all sides, turning occasionally. Place pepper in bowl; cover and let stand at room temperature 15 minutes or until cool enough to handle.
- 3. Meanwhile, brush cut sides of radicchio with remaining oil, and place on hot grill rack. Cook, uncovered, until softened and lightly browned, about 5 minutes, turning occasionally. Place radicchio on large platter. Spoon 3 tablespoons vinaigrette over radicchio; let stand 1 hour.
- 4. Peel and seed red pepper; cut into 1/2-inch strips. Return to bowl and toss with 1 tablespoon vinaigrette.
- 7. To serve, toss arugula, red pepper, and remaining vinaigrette in large serving bowl. Add radicchio to same bowl; sprinkle with cheese.
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3 Comments
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Mark Smith Mon Feb 22 2010 • Reply
Yes they are Courgettes in the UK and Zuccini in the States.
Ingredients
- 4 Spring Onions
- 100g Green Beans
- Handful of Croutons
- 3 Tbsp Olive Oil for Frying
- 2 Courgettes
- Handful of Fresh Basil Leaves
- 80g Mixed Salad Leaves (Rocket Baby Spinach Watercress)
- Parmesan Shavings
- For the Dressing
- 1 Red Onion Finely Chopped
- 1 Clove Garlic Crushed
- 4 Tbsp Extra Virgin Olive Oil
- 1 Fresh Lemon Juiced
Method
- 1. Cook the green beans briefly in boiling salted water until just softened. Drain and cool. Chop the spring onions and courgettes into long strips and fry for a few minutes.
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- 2. For the dressing: lightly fry the red onions and garlic in olive oil for about 5 mins until soft. Remove from heat and stir in the remaining olive oil and lemon juice, season and leave to infuse until required.
- 3. Add the beans, courgettes, spring onions and croutons into a bowl and season.
- 4. Now mix together all the veg in a large bowl with the salad leaves.
- 5. Spoon enough of the dressing across the top to moisten, then finish with parmesan shavings.
Tips
The thing that really makes this salad is the crispy chow mien noodles which I get from a kosher deli ( brand name is Glicks).
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Add commentIngredients
- FOR THE DRESSING
- Bag of spinach leaves
- Dried cranberries
- Crispy chow mein noodles
- Sugar snaps
- Avocado
- ½ cup Sunflower oil
- Garlic powder
- 1 tbspn heaped Peanut butter
- ½ cup Malt vinegar
- 1 tbs ,Soya sauce
Method
- Put all the salad ingredients into a bowl add dressing at the last minute and serve immediately.
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