A Spanish cafe salad using Serrano ham from ” Very Simple Food” by Jill Dupleix. You could use prosciutto instead of jamon and if you like some fresh goats cheese. The artichokes are optional but if you have them use them.
Tag Archives: Salads
Prawn and Black Rice Salad with Vietnamese Dressing ( 2-4)
A long standing summer favourite using real black rice from ” Forever Summer ” by Nigella Lawson. In the UK you can usually get this from the Merchant Gourmet range in a supermarket.If you like the rice and prawns can be served hot, or you can use squid to replace the prawns. Or make it vegetarian and add chunks of avocado to the cold black rice and dressing. The dipping sauce can also be serve with roast chicken or spooned over steamed pak choi or broccoli.
Lemony Prawns Salad (2)
Gujerati Carrot Salad (4)
A simple, easy and lightly spiced carrot salad from ” Madhur Jaffrey’s Indian Cookery”. I can’t believe I am only adding it to the website now as I have been making it for years. It can be served with Indian meals or with grilled sausages or burgers . If you like you could add tablespoons of soaked sultanas.
Jersey Royal and Radish Salad (4)
Beetroot, Radish and Pecan Salad (4)
Pear with Walnuts and Gorgonzola (2)
Mowgli Slaw (4)
Sunshine Salad (3-6)
Cos Lettuce with Curried Prawns and Eggs (4)
This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
Parsnip, Puy Lentil and Watercress Salad (4)
Crunchy Salad with Lime Juice (4-6)
Golden Jubilee Chicken (2-3)
Wild Rocket, Chickpea and Prawn Salad (4)
Red Cabbage Salad (4)

A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire Ploughboy” according to Dorothy Hartley in ” Food in England”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).