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Apple and CELERY SPRING SALAD Ingredients

Preparation

2-3 stalks celery 2 apples 1 handful of walnuts Bacon bits to finish

Start by washing the celery and apples.

Dressing Ingredients 2-3 tbsp creme fraiche or sour cream juice of 1/2 lemon freshly ground black pepper

Cut the celery stalks into slices. Quarter and core the apples, then half each quarter length-ways and cut each into thin slices. Put the slices into a large bowl. Chop the walnuts as coarsely or fine as you like them and add them to the bowl. For the dressing squeeze out the juice of half a lemon and stir it in together with the crティme fraテ残he and the black pepper. Finish with some bacon bits.

Thanks to Thijs, Grower


BUTTERHEAD LETTUCE WITH CHEESE AND AVOCADO Ingredients

Preparation

1 butterhead lettuce 2 tomatoes 100g semi-solid cheese (eg: cream cheese) 2 boiled eggs 2 avocados 8 fresh basil leaves

Clean, cut, rinse and dry the butterhead lettuce and set aside.

Dressing Ingredients

Mix lemon juice, olive oil, mustard and salt well and pour the dressing over the salad.

2 tbsp olive oil 1 tbsp French mustard juice of 1 lemon

Cut tomatoes, cheese and eggs into small pieces, half the avocados and separate the flesh from the skin then dice. Put everything into a salad bowl.

Add the lettuce and basil and toss well before serving.

Thanks to Sokhatskiy Vadym, Grower, from “Agrofirma� Kogorta Ltd


CARROT SALAD WITH A TOUH OF SALMON Ingredients

Preparation

1 fresh medium-size Polish carrot smoked salmon 150g 1 green lettuce 1 yellow pepper (capsicum) some arugula (rocket)

Wash the lettuce carefully, and tear it.

Dressing Ingredients

Cut smoked salmon into thin slices. Cut cherry tomatoes in half.

natural yoghurt 50g a clove of garlic salt and pepper

Peel the carrot and cut it into 10cm-long strips. Wash and slice yellow pepper ,and then cut it into small pieces.

Mix all ingredients with arugula. Put the strips of the carrot on top and arrange in the shape of a flower. Finally, add garlic dressing. Serve with ciabatta bread.

Thanks to Carota, Grower


CONTINENTAL CUCUMBER NUT SALAD Ingredients

Preparation

1 Sliced Continental cucumber 2 Table spoon sugar dissolved in 2 table spoons white or cider vinegar Crushed garlic 1 Thinly sliced onion 1 Thinly diced red capsicum Sweet chilli sauce to taste Chopped coriander leaves Roasted unsalted peanuts, almonds, macadamias

Thinly slice the cucumber and then pour vinegar mixture over. Mix with remaining ingredients and season to taste. Chill to serve.

Thanks to Eden Farms, Grower


DUCK BREAST SALAD Ingredients

Preparation

Mix salad lettuce --> nice to have different colour in your plate 4 toast bread 4 pieces of goat cheese 6 to 8 slices of smoked duck breast some cherry tomatoes salt and pepper

Make a nice mountain of salad in order to give some volume to your plate.

Dressing Ingredients olive oil balsamico vinegar salt and pepper

Add some cherry tomatoes, cut in half, all around the plate. Add 4 toasted bread with goat cheese on the top (if you want you can put few drops of olive oil and some dry thyme). Add the slices of duck around the toast. Your salad is almost ready to eat, now depending on your taste, either you can use for dressing just some olive oil or add also some balsamico vinegar, salt and pepper.

Thanks to Adrian Roelofs, Chef


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