This weekend we made a couple of salads.
Mixed greens with blueberries, goat cheese, and candied pecans
Our salad was with mixed greens, blueberries, goat cheese, the pecans and a marinade that was made from lime juice, balsamic vinegar, salt, pepper, 1 clove of finely chopped garlic, olive oil (equal parts to the lime and vinegar liquid) and some chopped fresh rosemary.
We followed this - straighforward recipe, using cinnamon and nutmeg; http://www.food.com/recipe/candied-pecans-203709
Note: I found that after they cooled they were still a little moist, and I wanted them to crunch a bit more. So the day I used them (I candied them on Saturday and we made the salad on Sunday), I dried them a little at 225 F on a cookie sheet for 20 m.
Cucumber and poppy seed salad
— from Ottolenghi: The Cookbook Book by Sami Tamimi and Yotam Ottolenghi
- Chop off and discard the ends of the cucumbers. Slice the cucumbers at anangle, so you end up with pieces 3/8 inch / 1 cm thick and 1 1/4 to 1 1/2 inches / 3 to 4 cm long.
- Mix together all the ingredients in a large bowl. Use your hands to massage the flavors gently into the cucumbers. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers. The salad should be sharp and sweet, almost like a pickle.
- If not serving immediately, you might need to drain some liquid off later. Adjust the seasoning again afterward.
6 small cucumbers (about 1 lb / 500 g)
2 mild red chiles, thinly sliced
3 tbsp coarsely chopped cilantro
4 tbsp / 60 ml white wine vinegar or rice vinegar
1/2 cup / 120 ml sunflower oil
2 tbsp poppy seeds
2 tbsp superfine sugar
salt and freshly ground black pepper
Note: I find that sushi vinegar (sweeted rice vinegar) works well, and you can skip adding sugar. I also don't use the oil in this recipe. For our dinner I had jalapeños and used sweet red peppers rather than red chiles for color.