Buffalo Mozzarella with Peperonata and Rosemary Ciabatta Croutons

Image

Now here’s a yummy salad. 

Also taken from ‘Friends Round the Table’ by Acland Geddes and Pedro da Silva, this was pulled from the Times Eat supplement.

The peperonata takes some time to make so it you think this salad is going to be ready in 20 minutes, it isn’t. I think it took me nearly 45 minutes to make this. That said it was worth it. The peppers were nice and sweet and went really well with the rosemary ciabatta (not in the photo). 

Peperonata is basically julienned peppers, diced tomatoes, red onion, garlic, vinegar, sugar and salt. This one also had capers. 

Once the peperonata is ready you let it cool and serve it on a bed of rocket with some basil and torn mozzarella. The addition of toasted pinenuts and a drizzle of olive oil really finished it off well.

We had a bit of a nightmare with the ciabatta. Not only did Ocado substitute the ciabatta for a rustic artisan stick, turns out that it wasn’t even in the delivery so we had no bread at all ! We stole some stale bread from Freya’s parents while they were away – and revived it in the halogen oven. It kind of worked but it was a bit crunchy.

This was a perfect light meal – and I’ll certainly be making it again.

 

Veggiestan Waldorf Salad

Image

20140403-154601.jpg

When I read this recipe in Veggiestan I thought ‘hmm, might be a bit boring’. How wrong could I be.

This is a very exciting take on a Waldorf Salad and would make the perfect side to anything from fish to chicken to Halloumi – I could go on.

We both thought that it could be made into a perfect main with the simple addition of some bread (maybe pitta or garlicky croutons) and some cheese (maybe shaved parmesan – or Freya’s preference Stilton).

I like this kind of dish on a work day because you can take all the ingredients to work in their raw state and just prepare it when you want to eat.

There’s nothing worse than preparing a salad in the morning, popping it in some Tuppaware and then seeing it degrade before you get to eat it. You can prevent this somewhat by keeping the dressing separate but as soon as you start cutting apples or such-like they will lose their colour – so it’s best you just do it when you want it.

A traditional Waldorf salad is made from fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce. This dish differs slightly with the addition or raisins, chopped coriander and chopped mint, green pepper and onions. Also there is no mayonaisse. The dressing is made from yoghurt, oil, saffron, seasioning and cider vinegar.

I used some really colourful little gem lettuces (with nice purple tinges), and red onion in my version to make it look less green.

I love this. It packs a punch and has lots of different textures and flavours running through it. It’s a great salad – and it’s made with ingredients I usually have knocking about. I’ll never make a traditional Waldorf again.