Great salads turn a BBQ into a great feast
Crunchy salads and tangy slaws are the making of a great BBQ, adding such a range of textures and tastes to grilled meats, fish and vegetables.
The more the merrier when it comes to choices.
One piquant, another sweet and fruity, perhaps a fragrant aromatic leaf salad and a creamy mouthwatering bowl of joy.
Add fruit to salads for the combined sweet acidity that orange segments offer or the sweet and sour contrasts of strawberries and vinaigrette.
Crunchy salads and tangy slaws
Strawberry & Goat Cheese
This epitomises the enjoyment of contrasting tastes and textures as well as temperatures within a salad, combining balsamic, strawberries and crunchy fried goat cheese discs.
Firstly get some nice fresh British strawberries, slice them and toss them in a drizzle of Stokes Olive & Balsamic Dressing. This creates a gentle vinaigrette marinade through which the sweet strawberries will burst when you bite into them.
Meanwhile slice a goat cheese log into discs, flatten each disc and coat them in panko breadcrumbs (just put the breadcrumbs on a plate and press the discs into it on each side).
Arrange a plate of young greens, sliced red onion, cool cucumber and juicy tomatoes. Drain and add the strawberries. Heat some oil in a pan and fry the breaded goat cheese discs for two minutes each side, just browning the panko.
Add these warm crunchy discs to the salad, drizzle with the remaining strawberry-infused vinaigrette and serve.
Piquant Cucumber
This light salad is perfect with a burger-feast BBQ, you might even want to put the cucumber in your burger bun. The cucumber is quickly pickled in cider vinegar, dill mustard and sugar for a refreshing instant tang.Make the pickling juice by combining 3 tbsp of cider vinegar, 3 tbsp of olive oil, 2 tsp of sugar and 2 tsp of Stokes Mustard & Dill Sauce in a large bowl.
Mix well and add sliced cucumber. Cover with clingfilm and chill for 30 minutes or so.
Before serving, season well and cover with a scattering of chopped chives.
Tomato & Feta Salad
Chop or slice 1 small red onion, 2 large tomatoes, 1/2 a cucumber and 1 sweet pointed red pepper then set aside.
For the aromatics, create a little herb pile comprising 2 tbsp each of chopped fresh mint, basil and dill (a great combination).
In a large bowl mix 4 tbsp of olive oil with 2 tbsp of Stokes Olive & Balsamic Dressing and a twist or two of sea salt. Add a handful of pitted kalamata olives to the bowl with the rest of your ingredients (not the feta) and coat well.
Let this rest for about 10 minutes then lift everything from the bowl, draining off the oils, plate the salad and crumble over 3 or 4 tbsp of feta cheese.
Broccoli Salad
You'll need:
- 2 tbsp of raisins
- 1 large head of broccoli, cut to small florets
- 1/2 a small red onion, chopped
- 2 tbsp of sliced almonds, toasted
- 2 tbsp of Stokes Real Mayonnaise
- 2 tbsp of fresh lemon juice
- 1 tbsp of cider vinegar
- A pinch each of sugar, salt and pepper.
Here's how:
Put the raisins in a small bowl and cover with boiling water. Let them sit for about 5 minutes and drain off.
Shred the broccoli in a processor or finely by hand and combine it with the raisins, onion and almonds in a large bowl.
In a separate bowl mix the mayonnaise, lemon juice, vinegar, sugar and seasoning. Pour this into the bowl of broccoli and combine well.
Season to taste and let it stand for at least half and hour to let the tastes marry.
More foodie thoughts for the week:
Socially sharing foodie favourites here.
The ultimate BBQ - it's competition time here.
National Fish & Chip Day - just got to love it here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
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