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Vegetable, Cheese and Eggs

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American Salad
9 ml/ 3 fl oz olive oil 3 ml/ 1 fl oz white wine vinegar Salt 2 large potatoes 3 celery stalks 1 lettuce 2 large, firm tomatoes, thinly sliced 12 black olives 150-200 ml/ 5-7 fl oz
Apple, Celery and Chevre Noir Salad with Hazelnuts
1 medium bunch celery ½ lemon, plus ¼ cup/60 ml freshly squeezed lemon juice 2 large, crisp pink lady, honey crisp or gala apples 4 tsp wildflower honey ⅔ cup/165 ml extra-virgin olive
Asparagus Salad
500 g/ 1 lb 2 oz asparagus 200 g/ 7 oz mixed lettuce leaves 1 avocado pear Few drops of lemon juice 150 g/ 5 oz button mushrooms, sliced Dressing: 5 tbsp extra virgin olive oil 2 tbsp
Baby Aubergines With Raisins And Pine Nuts
12 baby aubergines, halved 250ml/8fl oz/1 cup extra virgin olive oil Juice of 1 lemon 30ml/2 tbsp balsamic vinegar 3 cloves 25g/1oz/⅓ cup pine nuts 25g/1oz/2 tbsp raisins 15ml/1
Baby Lettuce, Strawberries and Rocamadour Cheese Salad
1 shallot, minced 2 tsp verjuice* 2 tsp walnut oil Salt and freshly cracked black pepper 4 cups/170 g loosely packed fresh baby lettuces, washed and dried 12 fresh and very ripe
Bean And Mushroom Salad
1 x 440 g/15½ oz can butter beans, drained 1 x 440 g/15½ oz can red kidney beans, drained 1 x 400 g/13 oz can flageolet beans, drained 1 x 375 g/12 oz can sweetcorn kernels, drained 125 g/4 oz
Bean Sprout Salad
125 g/4 oz button mushrooms, thinly sliced 2 tablespoons French dressing 500 g/1 lb fresh bean sprouts or 2 x 410 g/13½ oz cans bean sprouts, well drained 4 carrots, trimmed and cut into thin
Beetroot Salad
4 fresh beetroot 1 hard-boiled egg, shelled and chopped Salt 2 tbsp olive oil 2 tsp vinegar
Beetroot Vinaigrette
Vinegret Iz Svyokly
1 lb (450 g) beetroot 4 tablespoons olive oil 4 tablespoons red wine vinegar 1 teaspoon hot mustard Salt, freshly ground black pepper to taste Finely chopped
Blue Cheese Coleslaw
½ cup cider vinegar ½ cup mayonnaise ½ cup crumbled blue cheese ½ cup sour cream 3 tbsp white sugar 1 package shredded coleslaw mix ¼ cup finely chopped sweet onion Salt and pepper, to
Cabbage Salad with Smokey Blue Cheese
½ cup/120 ml buttermilk 3 tbsp wildflower honey, plus more if needed ½ lb/225 g Smokey Blue cheese ¼ cup/60 ml sherry vinegar, plus more if needed 12 cups/3 kg finely shredded red and green
Carrot And Raisin Salad
Juice of 1 orange Juice of 1 lemon 5 tbsp olive oil ½ tsp white wine vinegar Salt Freshly ground black pepper 100 g/ 3½ oz raisins 5 carrots 2 heads
Cauliflower with Beetroot Mayonnaise
Tsvetnaya Kapusta Pod Mayonezom Iz Svyokly
1 head cauliflower ½ teaspoon fresh lemon juice 1 tiny beetroot (about 1 oz/30 g) Salt to taste 1 ¼ pint (150 ml) mayonnaise (preferably home-made) 2 teaspoons prepared
Cauliflower with Mustard and Horseradish Mayonnaise
Tsvetnaya Kapusta Pod Mayonezom Iz Gorchitsy I Khrena
1 head cauliflower 5 tablespoons mayonnaise (preferably home-made) 5 tablespoons soured cream 2 tablespoons hot mustard 1 teaspoon fresh lemon juice ⅛ teaspoon salt White pepper to taste
Celery And Cottage Cheese Salad
500 g/ 1 lb 2 oz cottage cheese 3 celery stalks, finely chopped 1 lettuce heart, finely shredded Salt Freshly ground black pepper 100 g/ 3½ oz walnuts, chopped 60 g/ 2 oz
Celery And Raisin Salad
100 g/ 3½ oz raisins Juice of 1 lemon Grated rind and juice of 1 orange 1 head celery, chopped 5 walnuts, finely chopped 1 tomato, chopped 1 apple, chopped 7 fl oz olive oil
Celery Heart Salad
1 head celery 4 tbsp mayonnaise
Coleslaw
275 g/10 oz shredded cabbage 3 carrots, peeled and grated 3 spring onions, finely chopped ½ large green pepper, cut into thin strips 120 ml/4 fl oz mayonnaise 120 ml/4 fl oz soured cream 60
Corn Salad
450 g/1 lb corn kernels (7-8 fresh ears) 50 g/2 oz carrot, thinly sliced 50 g/2 oz courgette, thinly sliced 12 cherry tomatoes, halved 1 green pepper, chopped ½ small red onion, thinly
Egg Salad in Walnut Sauce
Kwerstkhi Nigozee Satsabelly
6 eggs, hard boiled, peeled & halved lengthwise 1 cup walnuts, shelled 2 cloves garlic, sliced 1 tablespoon fresh coriander, chopped ½ teaspoon salt or to taste ¼ cup red-wine vinegar ¼ cup
Frisée with Goat Cheese
8 oz/225 g fresh goat cheese ½ cup/40 g panko bread crumbs Salt and freshly cracked black pepper 1 egg 2 tbsp extra-virgin olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1
Gado-Gado
2 unripe pears 1-2 eating apples Juice of ½ lemon Banana leaf or lettuce leaves 1 small crisp lettuce, shredded ½ cucumber, seeded, sliced and salted, Set aside for 15 minutes, then rinsed
Goat Cheese, Baby Arugula and Grapefruit Salad
3¾ cups/115 g baby arugula/rocket 2 large ruby red grapefruits at the peak of season, sectioned and kept in their own juice ½ cup/120 ml best-quality extra-virgin olive oil 6 oz/170 g Leonora
Goats Cheese Salad
30ml/2 tbsp olive oil 4 slices of French bread, 1 cm/ ½ in thick 225g/8oz mixed salad leaves, torn in small pieces 2 firm goat's cheese rounds, about 100g/4oz each, rind removed 1 yellow or red
Green And White Asparagus Salad
12 white asparagus spears 12 green asparagus spears 5 tbsp olive oil 2 tbsp white wine vinegar Salt 3 hard-boiled eggs, shelled and chopped 1 tomato, finely
Hot Mushroom Salad
500 g (1 lb) oyster mushrooms 180 g (6 oz) mange-tout 4 tablespoons walnut or olive oil 1 tablespoon balsamic vinegar Salt and pepper 30 g (1 oz) ground
Insalata Zucchini
(Italian Cold Courgette Salad)
2 courgettes, trimmed and sliced 2 tbsp olive oil 2 tsp white wine vinegar Salt
Italian Salad Of Artichoke Hearts
12 artichokes 5 tbsp olive oil 2 tbsp white wine vinegar Salt ½ tsp mustard 6 radishes, sliced
Minted Beetroot Salad
6 medium (1 kg) fresh beetroot 1 cup (250ml) plain yogurt 1 clove garlic, chopped 1 tablespoon tahini 1½ tablespoons lemon juice ½ cup fresh mint
Mozzarella Salad
3 large ripe tomatoes cut into ½ " thick rounds ½ lb Italian mozzarella cheese cut into ¼ " thick rounds 1 bunch basil 2 tablespoons red wine vinegar 6 tablespoons olive oil ¼ teaspoon kosher
Mushroom Salad
175g/6oz white mushrooms Grated rind and juice of ½ lemon About 30-45ml/2-3 tbsp crème fraîche or soured cream Salt and white pepper 15ml/1 tbsp snipped fresh chives, to
Mushroom Stuffed Eggs
Yaitsa, farshirovannye gribami
4 hard-boiled eggs Freshly ground pepper to taste 2 oz (60 g) butter A few drops of hot pepper sauce 1 small onion, minced ½ lb (225 g) mushrooms, trimmed and minced 4 teaspoons
Mykonos Salad
4 aubergines 2 tomatoes, chopped 1 small onion, peeled and chopped 2 garlic cloves, chopped 5 tbsp olive oil 2 tbsp white wine vinegar Salt Freshly ground black pepper 2 green peppers,
New Potato and Chive Salad
675g/1 ½ lb new potatoes (unpeeled) 4 spring onions 45ml/3 tbsp olive oil 15ml/1 tbsp white wine vinegar 3.75ml/ ¾ tsp Dijon mustard 175ml/6fl oz/ ¾ cup mayonnaise 45ml/3 tbsp snipped fresh
New Potato Salad
750 g (1½ lb) small new potatoes Salt and pepper 125 g (4 oz) sprouting broccoli 4 spring onions 4 tablespoons pine nuts 5 tablespoons olive oil 1 tablespoon white wine vinegar Good pinch of
Okra Spicy Salad
[Yam Krajiap Mawn]
7 okra, sliced diagonally 6 small Shiitake mushrooms, soaked and blanched ¼ cup fried cashew nuts ¼ cup firm white beancurd, finely mashed 2 teaspoons vegetable oil Dressing 10 roasted
Pasta Salad With Broccoli And Artichokes
105ml/7 tbsp olive oil 1 red pepper, quartered, seeded and thinly sliced 1 onion, halved and thinly sliced 5ml/1 tsp dried thyme 45ml/3 tbsp sherry vinegar 450g/1lb pasta shapes, such as penne
Pasta, Artichoke And Walnut Salad
375 g (12 oz) penne pasta Salt and pepper 4 tablespoons walnut oil 400 (14 oz) can artichoke hearts 125 g (4 oz) cherry tomatoes 90 g (3 oz) broken walnuts 60 g (2 oz) black olives Grated rind
Peaches with Tomatoes and Burrata Cheese
2 large, ripe heirloom tomatoes, cored and cut into ¼ in/6-mm-thick slices 4 large, ripe but firm peaches, pitted and cut into ¼ in/6-mm-thick wedges 1 lb/455 g fresh burrata cheese ½ red
Pepper Salad
1 large green bell pepper seeded and sliced into thin strips 1 large red bell pepper seeded and sliced into thin strips 1 large yellow bell pepper seeded and sliced into thin strips 2 long fresh
Pink Potato Salad
Vinegret iz kartofelya i svyokly
2 lb (900 g) potatoes 3 tablespoons white wine vinegar 1 large beetroot 3 hard-boiled eggs, chopped 1 teaspoon salt 1 large cucumber, diced Freshly ground black pepper to taste 3 oz (85 g)
Pipirrana Salad
3 red peppers 2 onions, peeled and finely chopped 3 tomatoes, skinned, seeded and finely chopped 5 tbsp olive oil 2 tbsp white wine vinegar Salt 1 garlic clove, finely chopped 200 g/ 7 oz
Potato Salad
900g/2 lbs small red potatoes, unpeeled Mayonnaise Soured cream 2.5 ml/½ teaspoon salt 1.5 ml/¼ teaspoon black pepper 2.5 ml/½ teaspoon dry mustard 30 ml/2 tablespoons chopped fresh parsley 30
Potato-Pepper Salad
6 large boiled potatoes, cut into 1" pieces 1 red onion, cut into thin rings 1 green bell pepper seeded and cut into thin strips 1 red bell pepper seeded and cut into thin rings 2 small fresh hot
Prawn And Artichoke Salad
1 garlic clove 10ml/2 tsp Dijon mustard 60ml/4 tbsp red wine vinegar 150ml/ ¼ pint/ ¾ cup olive oil 45ml/3 tbsp shredded fresh basil leaves or 30ml/2 tbsp finely chopped fresh parsley 1 red
Raw Vegetables with Olive Oil Dip
3 large carrots, peeled 2 fennel bulbs 6 celery sticks 1 pepper 2 large tomatoes or 12 cherry tomatoes 8 spring onions 12 radishes, trimmed 12 small cauliflower florets For the
Russian Egg Salad
Salat iz yaits
6 hard-boiled eggs ¼ teaspoon salt ¼ pint (150 ml) mayonnaise (preferably home-made) 2 tablespoons finely chopped spring onion tops or chives 5 tablespoons soured cream 1 small clove garlic,
Russian Salad
1 kg/ 2¼ lb potatoes 250 g/ 9 oz carrots, diced 250 g/ 9 oz French beans, sliced 250 g/ 9 oz shelled peas 250 g/ 9 oz cooked beetroot, diced 300 ml/ 10 fl oz mayonnaise 1 teaspoon capers 1
Spiced Coleslaw With Avocado
½ small onion Grated rind and juice of 1 lime 2 tablespoons roughly chopped fresh coriander ½ teaspoon curry paste ½ teaspoon paprika 2 tablespoons mayonnaise 375 g (12 oz) green cabbage 60 g
Spinach And Mushroom Salad
10 baby sweetcorn 115g/4oz mushrooms 2 tomatoes 1 small onion 20 small spinach leaves 25g/1oz salad cress Salt and black pepper 2 sprigs fresh coriander, to garnish 3-4 lime slices, to
Squash A La Grecque
175g/6oz patty-pan squashes 250ml/8fl oz/1 cup white wine Juice of 2 lemons Sprig of fresh thyme 1 bay leaf Handful of fresh chervil, roughly chopped 1.5ml/¼ tsp coriander seeds, crushed
Stuffed Artichoke Bottoms
225g/8oz button mushrooms 15g/½ oz/1 tbsp butter 2 shallots, finely chopped 50g/2oz full- or medium-fat soft cheese 30ml/2 tbsp chopped walnuts 45ml/3 tbsp grated Gruyère cheese 4 large
Sweet and Sour Beetroot
Svyokla V Tomatnom Souse
1 lb (450 g) fresh beetroot, tops removed 1 tablespoon red wine vinegar 2 teaspoons sugar 1 lb (450 g) carrots ¾ pint (450 ml) Basic Tomato Sauce 1 large onion 6 tablespoons olive
Sweet Potato and Carrot Salad
1 sweet potato 2 carrots, cut into thick diagonal slices 3 tomatoes 8-10 iceberg lettuce leaves 75g/3oz/ ½ cup canned chick peas, drained For the dressing 15ml/1 tbsp clear honey
Tomato And Pepper Salad
½ a small cucumber ½ a small red skinned onion 1 red chilli 1 tablespoon capers 1 tablespoon wholegrain mustard 2 teaspoons white wine vinegar 1 teaspoon caster sugar 5 tablespoons olive
Tomato Basil Salad
4 large, ripe tomatoes, sliced Bunch of fresh basil 4-6 thin slices of red onion (available at specialist greengrocers and some large supermarkets) Salt to taste Fresh-ground black
Turkish Feta Salad
1 cos lettuce heart 1 green pepper 1 red pepper ½ cucumber 4 tomatoes 1 red onion 225g/8oz/2 cups feta cheese, crumbled Black olives, stoned, to garnish For the dressing 45ml/3 tbsp
Vegetarian King Crab-roe Spicy Salad
[Yam Khai Maengdaa Thiam]
¼ cup boiled millet ½ cup green mango, shredded ¼ cup carrot, finely sliced 1 cucumber, cut into small pieces 1 coriander plant 1 piece vegetarian sausage, cut into strips 2-3 tbsp roasted
Waldorf Salad
2 dessert apples, peeled and chopped 1 small head celery, sliced and blanched 2 potatoes, peeled, boiled and diced 3 tbsp mayonnaise 1 lettuce heart ½ small can asparagus
Zucchini Salad
1 ½ lb zucchini, washed 4 tablespoons olive oil ¼ teaspoon hot red pepper ¼ teaspoon cumin ¼ teaspoon black pepper Salt 4 tablespoons Italian parsley, chopped DRESSING 1 tablespoon

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