Killer Salad Recipes

Gotta stick with the egg theme. Nothing like adding a quail egg to a salad - especially around Easter. This is another hot and cold salad that’s perfect for Easter lunch or dinner. The following recipe should serve 4.

Lots of posh chefs like to build their salads around a couple of slabs of goose liver or even duck liver. Then again: that stuff is really expensive and on top of that it’s most often grown in a very animal-unfriendly fashion. Why not use something just as smooth and firm and ever so tasty […]

If you think that salads are for girls only, then try this and think again. Ok it still has some leaves in it, but the proportions have been “inverted” as it were to turn it into a great bowl of finger food that still looks like a salad. In this case, I’ve used left-over shrimp […]

Ok, to balance the very healthy Crayfish salad, we really need something fatty and crispy and rich. You could use these onion “fritters” as large-ish croutons in salads or as little side dishes by themselves. Remember that the more rustic you make them, the more artsy they’ll make your salad look.

Here’s a quick salad I got from my mum. It’s a grown-up salad because it has some liquor in it. But she’s my mum, so it can still be whipped up in minutes

Ok, every chef needs a good chef’s knife. He or she will be able to do everything with that thing – from boning a chicken to squashing garlic. But really: have you ever tried slicing a tomato just like that, using a regular knife?

This is a real quickie, provided you’re not smoking your own chicken. Mind you, I’ll try that soon and report back if it works well or not, but for the time being let’s just whip up something quick but gorgeous using ready-smoked chicken breast.

If you need a steady supply of various kinds of lettuce and leaves for your salads – and let’s face it: who doesn’t? – then why not build your own

Salads are about texture, colour and taste. Using the right set of ingredients, a chef can play with all those factors and come up with something that tastes, feels and looks great. Add to that a bit of dexterity, patience and a good knife and you’re ready for a genuine Tartan Salad

As a little follow-up to my earlier salmon mousse recipe, I’d like to show you another easy recipe that will help you build chunky salads. I mean salads based on good-looking stacks of yummy ingredients that have a nice bite to them. This time it’s cheese wedges.