Bring the world to your kitchen, with these fresh and tasty salads from across the globe.
American classic Cobb salad
- ¼ cup red wine vinegar
- 2 tsps salt
- 1 tsp lemon juice
- 1 small garlic clove, minced
- ¾ tsp ground pepper
- ¾ tsp Worcestershire sauce
- ¼ tsp sugar
- ¼ tsp ground mustard
- ¾ cup canola oil
- ¼ cup olive oil
- 3 cups torn romaine lettuce
- 1 bunch watercress
- 2 cooked chicken breasts, chopped
- 2 medium tomatoes, seeded and chopped
- 1 medium ripe avocado, peeled and chopped
- 3 hard-boiled large eggs, chopped
- ½ cup crumbled blue cheese
- 6 bacon strips, cooked and crumbled
- 2 tbsps minced fresh chives
- In a blender, combine the first 8 ingredients. While processing, gradually add the canola and olive oil.
- In a large bowl, mix the romaine and half of the watercress. Toss lightly. Transfer to a serving platter.
- Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives.
- Top with the remaining watercress. Cover and chill until serving.
- To serve, drizzle 1 cup of the dressing over the salad. Serve with the remaining dressing if desired.
Italian seafood salad
- 500g white fish fillets
- 500g mixed seafood, including peeled prawns, scallops and squid
- ½ –1 red chilli, finely sliced
- A handful of green or black olives, halved and pitted
- 1 garlic clove, finely chopped
- 2 tbsps white wine vinegar
- 2 tbsps lemon juice
- 150ml extra-virgin olive oil
- 1 medium carrot, finely shredded
- ½ red pepper, thinly sliced
- 4 large or 8 small sun-dried tomatoes, thinly sliced (optional)
- 1 celery stick, finely cut into julienne strips
- A few fresh oregano leaves or ½ tsp dried oregano
- Chopped flat-leaf parsley, to garnish
- Cook the fish fillets in lightly salted boiling water for 2–4 minutes until just cooked.
- Remove from the water and set aside to cool. Peel away the skin, if you like, and break up or slice it into bite-sized pieces.
- If you’re not using pre-prepared seafood, clean the squid and cut into 1cm pieces. Cook the seafood in the same water for 2–4 minutes, or until just cooked through (the prawns will turn pink when cooked).
- Drain and set aside to cool. Place the remaining ingredients, except the parsley, in a bowl.
- Gently toss to combine and try not to break up the fish. Cover and marinate overnight in the fridge.
- The next day adjust the seasoning to taste with salt, freshly ground black pepper and lemon juice.
- Serve garnished with parsley.
Asian quinoa salad
- ½ cup quinoa
- ¼ cup shredded red cabbage
- ¼ cup diced red bell pepper
- ¼ cup grated carrots
- ¼ cup corn kernels
- 1 green onion, thinly sliced
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup Chow mein noodles, for serving
For the sesame vinaigrette:
- 6 tbsps rice vinegar
- 1 clove garlic, pressed
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp low sodium soy sauce
- 1 tsp grated ginger
- To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
- In a medium saucepan, cook the quinoa according to the package instructions.
- In a large bowl, combine the quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in the sesame vinaigrette.
- Serve immediately, topped with chow mein noodles, if desired.