Good Housekeeping Institute - Salad Days : Oh-so-fresh ideas for fabulous salads

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is www.goodhousekeeping.co.uk first eBook publication 2014
ISBN 978-1-90939-769-9 also available as paperback
ISBN 978-1-908449-99-3 This book can be ordered direct from the publisher at
www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended. Note that some recipes contain raw or lightly cooked eggs.

The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Side Salads Take 5 Quick Salad Dressings Lemon Vinaigrette To make about 150ml ( pint), you will need: 2 tbsp lemon juice, 2 tsp runny honey, 8 tbsp extra virgin olive oil, 3 tbsp freshly chopped mint, 4 tbsp roughly chopped flat-leafed parsley, salt and freshly ground black pepper. Put the lemon juice, honey and salt and ground black pepper to taste into a small bowl and whisk to combine. Gradually whisk in the oil and stir in the herbs. If not using immediately, store in a cool place and whisk briefly before using. Lemon and Parsley To make about 100ml (3fl oz), you will need: juice of lemon, 6 tbsp extra virgin olive oil, 4 tbsp freshly chopped flat-leafed parsley, salt and freshly ground black pepper.

Put the lemon juice, oil and parsley into a medium bowl and whisk to combine. Season to taste with salt and ground black pepper. If not using immediately, store in a cool place and whisk briefly before using. Blue Cheese To make 100ml (3fl oz), you will need: 50g (2oz) Roquefort cheese, 2 tbsp low-fat yogurt, 1 tbsp white wine vinegar, 5 tbsp extra virgin olive oil, salt and freshly ground black pepper. Crumble the cheese into a food processor or blender with the yogurt, vinegar and oil. Whiz for 1 minute or until thoroughly combined.

Season to taste. If not using immediately, store in a cool place and use within one day. Whisk briefly before using. Chilli Lime To make 125ml (4fl oz), you will need: seeded and finely chopped red chilli (see Safety Tip, page 142), 1 crushed garlic clove, 1cm (in) piece fresh root ginger, peeled and finely grated, juice of 1 large limes, 50ml (2fl oz) olive oil, 1 tbsp light muscovado sugar, 2 tbsp fresh coriander leaves, 2 tbsp fresh mint leaves. Put the chilli, garlic, ginger, lime juice, oil and sugar into a food processor or blender and whiz for 10 seconds to combine. Add the coriander and mint and whiz together for 5 seconds to chop roughly.

If not using immediately, store in a cool place and use within two days. Whisk briefly before using. Garlic, Soy and Honey To make about 100ml (3fl oz), you will need: 1 crushed garlic clove, 2 tsp each soy sauce and runny honey, 1 tbsp cider vinegar, 4 tbsp olive oil, freshly ground black pepper. Put the garlic into a small bowl. Add the soy sauce, honey, vinegar and oil, season to taste with ground black pepper and whisk to combine. If not using immediately, store in a cool place and whisk briefly before using.

Classic Coleslaw

Hands-on time: 15 minutes each medium red and white cabbage, shredded 1 carrot, grated 20g ( oz) fresh flat-leafed parsley, finely chopped For the dressing 1 tbsp red wine vinegar 4 tbsp olive oil tsp Dijon mustard salt and freshly ground black pepper Serves 6 To make the dressing, put the vinegar into a small bowl, add the oil and mustard, season well with salt and ground black pepper and mix well. Put the cabbage and carrot into a large bowl and toss to mix well. Add the parsley. Mix the dressing again, pour over the cabbage mixture and toss well to coat. Save Effort An easy way to get a brand new dish is to make a Thai-style Coleslaw: replace the red cabbage with a good handful of fresh bean sprouts, and the parsley with freshly chopped coriander. Add 1 seeded and finely chopped red chilli (see Safety Tip).

For the dressing, replace the vinegar with lime juice, the olive oil with toasted sesame oil and the mustard with soy sauce. Light and Fresh Potato Salad

Hands-on time: 15 minutes Cooking time: about 20 minutes 1.5kg (3lb 2oz) new potatoes, unpeeled, chopped into bite-size pieces 100ml (3fl oz) olive oil 2 tbsp wholegrain mustard juice of lemon 200g (7oz) radishes, thinly sliced 4 spring onions, thinly sliced a punnet of cress salt and freshly ground black pepper Serves 12 Cook the potatoes in salted boiling water for 1520 minutes until just tender but not breaking apart. While the potatoes are cooking, whisk together the oil, mustard, lemon juice and plenty of seasoning. Drain the potatoes and leave to steam-dry for 5 minutes, then put them back into the pan. Pour the dressing over and add the radishes and spring onions. Fold together, trying not to break up the potatoes.

Tip into a serving dish and scatter the leaves from a punnet of cress over the top. Tomato and Onion Salad