karadekoolaid
Head Chef
Quite often, I'll eat a plate full of salad for lunch. At the moment I can't seem to find my appetite again, after the double flu whammy in December, so today I settled for a chunk of Camembert, fresh arugula/rocket/rucula (whatever you prefer!), fresh butter lettuce, tiny cherry tomatoes from the garden, and these last two - a potato salad and some cooked beetroot.
All the veg came from the market this morning.
A potato salad is usually a mixture of what's available, but I think today's version might just be worth keeping:
Clive's Lazy Saturday Potato Salad
3 medium potatoes, peeled and boiled until barely cooked
1 4 inch long stick of celery, diced
1 tbsp capers, roughly chopped
1 tbsp onion, diced
1 tsp fresh dill, snipped
2 tbsps mayonnaise
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp grated horseradish
Put the potatoes in boiling salted water and cook until just ready.
Meanwhile, mix together all the other ingredients.
When the potatoes are ready (and still warm) chop into rough squares and fold into the mayonnaise mixture.
Allow to cool for 20 minutes in the fridge
Balsamic glazed Beetroot Salad
A bunch of fresh beetroot
250 ml ( about a cup) balsamic vinegar
3 tsps sugar
2 tsps pickled green peppercorns
Cook the beetroot in boiling salted water for about 1 hour, until just tender. Shock in cold water and peel off the skin. Slice into rounds.
Place the balsamic vinegar, the sugar and the green peppercorns into a non-reactive pan and bring to the boil. Reduce by about half and allow to cool.
Sprinkle the beetroot with finely ground sea salt, then drizzle with the balsamic reduction.
Not exactly astrophysics, but this certainly hit the spot!
All the veg came from the market this morning.
A potato salad is usually a mixture of what's available, but I think today's version might just be worth keeping:
Clive's Lazy Saturday Potato Salad
3 medium potatoes, peeled and boiled until barely cooked
1 4 inch long stick of celery, diced
1 tbsp capers, roughly chopped
1 tbsp onion, diced
1 tsp fresh dill, snipped
2 tbsps mayonnaise
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp grated horseradish
Put the potatoes in boiling salted water and cook until just ready.
Meanwhile, mix together all the other ingredients.
When the potatoes are ready (and still warm) chop into rough squares and fold into the mayonnaise mixture.
Allow to cool for 20 minutes in the fridge
Balsamic glazed Beetroot Salad
A bunch of fresh beetroot
250 ml ( about a cup) balsamic vinegar
3 tsps sugar
2 tsps pickled green peppercorns
Cook the beetroot in boiling salted water for about 1 hour, until just tender. Shock in cold water and peel off the skin. Slice into rounds.
Place the balsamic vinegar, the sugar and the green peppercorns into a non-reactive pan and bring to the boil. Reduce by about half and allow to cool.
Sprinkle the beetroot with finely ground sea salt, then drizzle with the balsamic reduction.
Not exactly astrophysics, but this certainly hit the spot!
