Abalone Salad

Ingredients

2 stalks celery
1 small carrot
14 pieces each of a whole melon and rock melon, diced
1 can abalone

Dressing

1 cup salad cream dressing
1 tbsp condensed milk
1 tsp each of white vinegar and salt

Method

1. Place unopened can of abalone in boiling water and simmer for about 6 hours.
2. When cool, open can, remove abalone and dice.
3. Trim celery, peel carrot and dice. Blanch in boiling water and drain.
4. Mix dressing Ingredients.
5. Combine all ingredients and mix well.
6. Chill before serving.

Source: Recipes of Great Chefs in Hong Kong

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Quinoa Trout Salad with Spicy Mango Dressing

Ingredients

1 cup red quinoa
pinch of salt
2 red bell peppers, sliced into quarters
2 tsp + 2 Tbsp grapeseed or sunflower oil (divided)
1 lb rainbow trout fillets
1-1/2 cups cubed fresh or frozen (thawed) mango
2 Tbsp white wine vinegar
2 tsp harissa paste
1 garlic clove, chopped
1/4 tsp salt
4 cups arugula
1 unpeeled English cucumber, chopped
1 avocado, pitted, peeled, and diced
1/3 cup sliced fresh basil
1/4 cup dried coconut chips
1/4 cup unsalted roasted pumpkin seeds

Method

1. In medium-sized saucepan, place quinoa, 1-3/4 cups water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until quinoa is tender and liquid has absorbed, about 15 minutes. Set aside, covered, for 5 minutes and then fluff quinoa with fork.
2. Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high.
3. Lightly brush bell peppers with 1 tsp oil and season lightly with salt. Grill until charred in a few spots and tender, flipping once, about 10 minutes total. Remove peppers from grill and, once cool enough to handle, slice into 1-inch pieces.
4. Brush skin side of trout with 1 tsp oil and season flesh with salt and black pepper. Place trout on grill grates, skin side down, close grill cover, and heat until fish is just barely cooked through in the centre, about 8 minutes. Remove trout from grill, let rest for 5 minutes, and then gently break apart flesh into 1-inch chunks.
5. In blender container, place mango, 2 Tbsp oil, vinegar, harissa paste, garlic, and salt, and blend until smooth.
6. Divide arugula among 4 serving plates and top with quinoa, roasted red pepper, cucumber, avocado, and basil. Drizzle on Spicy Mango Dressing and garnish with coconut chips and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine

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Buckwheat Groats, Greens, and Grapefruit Salad with Chive Vinaigrette

Ingredients

1/2 cup raw buckwheat groats
2 cups baby arugula
1 cup sugar snap peas, blanched
1 pink grapefruit, peeled and white pith removed and cut into segments
1 small Granny Smith apple, unpeeled, cored, and cut into matchstick pieces
1 ripe firm avocado, pitted, peeled, and sliced
1/4 cup pea shoots
2 Tbsp pepitas, toasted

Dressing

1/4 cup fresh chopped chives
1/4 cup grapeseed or camelina oil
2 Tbsp fresh lemon juice
1 tsp grainy mustard
1 small garlic clove, minced
1 tsp honey
1/4 tsp kosher salt
freshly ground black pepper

Method

1. In fine-mesh strainer, place groats and thoroughly rinse under cold running water. Drain well.
2. In sauce pan,place groats with 2 cups water. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 10 minutes, or until groats are tender. Stir occasionally.
3. When cooked, strain off excess liquid and thoroughly. Rinse groats with cold water until water runs clear.
4. Transfer to large serving bowl along with arugula, snap peas, grapefruit, apple, and avocado.
5. In small blender, combine dressing ingredients. Whirl 7 until smooth. Add more seasonings, to taste, if you wish.
6. To serve, drizzle dressing over salad and scatter with pea shoots and pepitas.

Makes 6 servings.

Source: Alive magazine

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Pepper Pork and Celery Salad

Ingredients

l kg baby/chat (new) potatoes
1 tablespoon vegetable oil
3 x 250g pork fillets, trimmed
2 tablespoons olive oil
sea salt and cracked black pepper
2 celery sticks, shaved
150g baby spinach leaves

Sour Cream Dressing

1/2 cup sour cream
1 tablespoon wholegrain mustard
2 teaspoons white wine vinegar
1 clove garlic, crushed
1/2 cup chopped flat-leaf parsley leaves
1/4 cup water

Method

1. Preheat the oven to 200°C (400°F).
2. Make the sour cream dressing. Place the sour cream, mustard, vinegar, garlic, parsley and water in a bowl and stir to combine.
3. Place the potatoes and vegetable oil in a baking dish, toss to coat and roast for 45 minutes until golden.
4. Towards the end of cooking time, heat a non-stick frying pan over high heat.
5. Brush the pork with olive oil, salt and pepper and cook for 1 minute each side. Place the pork on a baking tray and cook in the oven for 10 minutes or until cooked through.
6. Slice the pork. Toss the potatoes, celery, spinach and half the dressing to coat, divide the potato salad and pork among plates and spoon over the remaining dressing to serve.

Makes 4 servings.

Source: Donna Hay

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Smoked Barley, Beet and Grapefruit Salad

Ingredients

cooking spray
1/3 cup cherry or apple wood chips
1 cup cooked hulled barley
3 medium beets with greens
2-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large pink or ruby red grapefruit, peeled and sectioned

Method

1. Pierce 10 holes on one side of the bottom of a 13 x 9—inch disposable aluminum foil pan. Coat pan with cooking spray. Arrange wood chips over holes inside pan. Spread barley onto opposite side of pan. Place hole side of pan over stovetop burner. Turn burner on high. When wood chips start to smoke, carefully cover pan with foil. Reduce heat to low; smoke 3 minutes. Remove pan from heat; carefully uncover. Rinse and drain barley under cold water; drain well.
2. Trim beets, reserving greens. Remove tough stems from beet greens; tear greens to equal 3 cups,
   and set aside. Wrap beets together in a large piece of microwave-safe parchment paper. Microwave at HIGH 8 to 9 minutes or until tender; unwrap and cool slightly. Remove skins from beets; cut each beet into 8 wedges. Place beet wedges in a small bowl.

3. Combine oil, vinegar, honey, salt, and pepper in a large bowl, stirring with a whisk. Drizzle 1-1/2 teaspoons vinaigrette over beet wedges; toss to coat. Add barley and beet greens to bowl with remaining vinaigrette; toss gently to coat.
4. Arrange barley mixture in a serving bowl; top with beets and grapefruit.

Makes 4 servings.

Source: Everyday Whole Grains

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