Tag Archives: salad

Tomato and Watermelon Salad

tomato and watermelon salad from fanny and brenda

This is one of those lusciously cooling and fresh dishes that also looks lovely and is very easy to make.

Dare I say it, this fabulous platter of salad will invariably elicit general enthusiasm, nods of approval and even a little ripple of excitement – why do you think I chose it, living with Brenda?!

INGREDIENTS (makes for an intimate two but will obviously double and double again very easily fi you have a larger party to cater)

250g multicoloured/heritage tomatoes, halved or quartered dependent on size, but small bite sizes is the overall effect
250g watermelon – in cubes about the same size as the tomato pieces
30g pitted black olives – torn into a couple of bits each
1/4 red onion – sliced as finely as possible with a mandolin
small bunch basil
extra virgin olive oil
sherry vinegar
sea salt and fresh cracked black pepper

METHOD

Gently tumble the watermelon and tomato together in a bowl, along with the finely sliced onion, olive pieces and a little salt and pepper. Tear most of the basil leaves into the bowl, stir once to combine.

At this point it can be left for a few hours or even till the next day to marinate and allow the flavours to meld. When ready to serve, turn out the salad onto a platter where it can be finished with a little drizzle of extra virgin olive oil, a sprinkle of sherry vinegar and the last few basil leaves.

refreshing and delicious watermelon salad

Vietnamese Beef Salad

For all salad dodgers – of which Brenda is definitely one – this is one you can make and enjoy with confidence…… the name “salad” is something of a misnomer as really, you can consider it more of a chilled beef noodle dish, with a few leaves in.

vietnamese beef salad recipe by fanny and brenda

Having said that, it does also fit the bill for those tireless (and fabulous!) housewives looking to serve something reasonably light – but still filling enough to genuinely constitute a proper meal. It also uses steak in a slightly different way than the usual fried in butter and garlic and served with potato in some form.

There are so many delicious herbs and sweet, salty, sour and hot Far Easten flavours going on so just cooking off and slicing the steak, as is, would be more than sufficient, although you can also marinate it beforehand if you wish. Below however, is my version exactly as I had it this evening ….

NB For those with allergies to peanuts or peanut oil, any light, flavourless vegetable oil can happily be substituted for the peanut oil

vietnamese beef salad recipe by fanny and brenda

INGREDIENTS – serves 2

350g ribeye steak – I pushed the boat out and used 28-day aged.
100g dried rice vermicelli noodles
100g snow peas, trimmed – most halved, the smaller ones just left whole
1 medium cucumber peeled lengthways into ribbons with the veg peeler
1/2 bunch fresh coriander leaves
1/3 bunch fresh mint leaves – cut into thin strips
4 shallots – thinly sliced
thumb size piece of fresh ginger – peeled and finely grated
2 cloves garlic – peeled and finely grated (possibly only need this if marinating – reduce to 1 clove if using in salad dressing)
1 carrot, peeled, cut into matchsticks
50g bean sprouts
60g Asian leafy salad mix – can be a bit specialist so I used lambs lettuce but great if you like to include tatsoi/mizuno etc
1 fresh red chilli, finely chopped
juice of 1 1/2 fresh limes
2 tablespoons peanut oil
1 tablespoon fish sauce
2 tbsp rice wine vinegar
2 tbsp dark soy sauce
1 tsp light brown sugar
1 tbsp sesame oil
1 tbsp sesame seeds

vietnamese beef salad recipe by fanny and brenda

METHOD

If you’re going to marinate the steak, just use a dribble of rice wine vinegar, peanut oil, a grate of fresh ginger and garlic, a little lime juice and a dash of soy. Leave to infuse for an hour, covered, but out of the fridge to allow the meat to come fully to room temperature.

Put whichever salad leaves you’re using into a large bowl, along with the beansprouts, carrot matchsticks, a quarter only of the sliced raw shallots, strips of cucumber, coriander and mint.

vietnamese beef salad recipe by fanny and brenda

For the rice vermicelli noodles, follow the packet advice on preparation which will inevitably involve merely boiling the kettle and pouring on hot water to cover and then leaving for 3-4 mins. However, don’t let them just sit there swimming in their hot bath – as soon as they have soaked to the required degree of doneness – perhaps one notch more tender than al dente – they should be tipped into a colander or sieve and run under the cold tap for half a minute or so, then left to drain with a tablespoon of sesame oil tossed through to stop them going claggy.

Fry the remaining 3/4 of your shallot slices in a little more peanut oil till crisp and set aside.

I even toasted my sesame seeds in the oven but this could probably be done quicker in a small dry frying pan over a medium low heat and watched like a hawk to avoid burning – which they will do extremely quickly. Set aside.

When ready to fry off the steak – just the usual instructions i.e. get the pan nice and hot, if you’ve marinated, gently pat dry – or if you haven’t, dab a tiny bit of oil on both sides. Bit of seasoning might be good too. Sear quickly for 2-3 mins each side and set aside, covered and in a warm place, to rest.

Now quickly conjure up your dressing by combining the peanut oil, sesame oil, fish sauce, rice wine vinegar, lime juice, chopped chilli, soy sauce, sugar and grated ginger – this will be so fragrant you’ll swoon! By the way I didn’t use any garlic in this dressing, having marinated the steak in some earlier and anyway, i don’t think raw garlic works that well in this!

Simply now add to the awaiting salad, the cold noodles, the dressing and the sesame seeds (or they can be sprinkled on top) and toss together.

Finally, slice your rested steak into thin strips and dot decoratively – or toss through – and garnish with the crispy fried shallots (and sesame seeds if you haven’t already combined them in the salad)

vietnamese beef salad recipe by fanny and brenda

Warm chorizo and quails egg salad

Fanny Klunge's Chorizo and Quails Egg Salad

Warm chorizo and quails egg salad (serves 4)

approx 100g rocket leaves – either snipped,
or more conveniently if slightly less desirably, from a salad bag.
125g chorizo, sliced into “coins” about 3mm thick
8-9 quails eggs

For the dressing

olive oil
white wine vinegar or lemon juice
Dijon mustard
runny honey
sea salt
cracked black pepper

Start by making the dressing by whisking together 6tbsp olive oil to 2 tbsp vinegar or lemon juice (or combo thereof, if you like), a tsp mustard, a tsp honey and plenty of salt and pepper. Set aside

Boil kettle

Place chorizo in a dry frying pan and switch on hob to medium high heat – as the chorizo warms, it will start to release its oils and fry. After a couple of minutes, it should be getting crisp in which case, flip over the pieces, fry on the other side for a few minutes until also getting crisp then switch off heat. I also few off a few teaspoons-full of the gorgeous paprika-laden oil and mixed it with the dressing but this isn’t compulsory

Use hot water from kettle to set pan of water on to simmer then carefully put quails eggs in to boil. They’re so tiny they will only need 1 1/2- 1 3/4 minutes to reach a point where they are hard boiled but retain a soft yolk. They can be retrieved using a slotted spoon and then, as they lose heat so fast, can almost immediately be picked up by hand and run under the tap for about 15 seconds which will totally stop any cooking without turning them fridge cold which is not desirable given this is a warm salad!

Peel the eggs.

In a large bowl, dress and toss the leaves

To assemble, gently pile a handful of the glossy leaves onto a plate, scatter some crisp slices of chorizo and two quails eggs, all of which should still be warm.

For those who cant do without carbs, a few croutons are ideal, plus they add extra colour and crunch!