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Irish Examiner
4 days ago
- Climate
- Irish Examiner
Darina Allen: Summer salad recipes, including this classic Caesar salad
We can't believe our good luck, day after day of clear skies and sunshine. Many of our cookery school students who hail from sunnier climates can't believe just how much of our conversation reverts back to the weather. In some of their home countries, it's the onset of the rains that's celebrated with gusto, and I have to say I'm longing for a long night's rain myself to give us a break from watering plants and to fatten up the rhubarb stalks. We've just dug the first new potatoes, an organic blight-resistant variety called Orla. The seed came from Fruit Hill Farm in Bantry, Co. Cork and they were planted in a tunnel in early February — such joy plus an opportunity to make a wish. I give thanks to Mother Nature every year and the farmers and gardeners for the wonderful bounty of fresh produce that keeps coming week after week, we've just had the first cucumber too — the reward for planning seeds in spring. All those bubbly stews, tagines, and casseroles lose their appeal in this weather; none of us wants to spend a moment more than necessary in a hot steamy kitchen but abundant salads piled high on plates get an enthusiastic response and bring a smile to everyone's face. The possibilities are endless, there's still no definitive definition... could be just a pile of crunchy vegetables, maybe lots of fresh herbs, freshly roasted spices, a grilled salad, fruit alone, warm or at room temperature. We love lots of contrasts of texture and flavour, a meal in itself. For a main course, a jammy hard-boiled egg adds protein as does cheese, could be just a sprinkle of freshly grated Parmesan or aged Coolea over a leafy green salad or some grilled halloumi or little balls of bocconcini. The combinations are only limited by your imagination. Warm grilled chicken, a few slices of rare beef fillet or fish, if you're lucky, a fresh mackerel or some crunchy squid rings on top and on and on… However, it's worth remembering the golden rule: Always dress a leafy salad as close to serving as possible otherwise it will lose its freshness and become unappetisingly limp and soggy. Super tasty dressings add magic and there are lots of exciting options that I'm loving in Clem Haxby's new cookbook, The Salad Project, plus tantalising pictures. It's easy to get stuck in a rut so this tome will ignite your imagination and tickle your tastebuds. Here are a few of the many tempting salad recipes in Clem's cookbook that appealed to me. Recipes from The Salad Project by Clem Haxby, published by Ebury Press. Sesame Soy Steak with Furikake Croutons, Pickled Chillies & Sesa-Miso Dressing recipe by:Darina Allen We love the combination of textures in this salad. It's piled with tons of great crunch but sometimes crunches that aren't backed up with some more filling body can leave you feeling a little hungry. Servings 2 Preparation Time 15 mins Cooking Time 45 mins Total Time 60 mins Course Main Ingredients 1 garlic clove 1 tbsp oyster sauce 2 tbsp + 2 tsp toasted sesame oil 80ml tamari (for gluten-free) or light soy sauce 2 beef rump steaks 125g short grain brown rice 500ml water ½ tsp fine cooking salt 125g sourdough (stale or fresh) or bao buns 3 tsp furikake seasoning 100g green beans, ends trimmed 120g radishes handful of pea shoots, watercress or rocket handful of fresh coriander leaves 1 lime (juice) sea salt Ready to rock: 6 tbsp Sesa-Miso Dressing 2 tbsp pickled chillies For the pickled chillies 150g mixed chillies 2 tsp caster sugar 1 tsp fine cooking salt 100ml white wine vinegar For the Sesa-Miso Dressing 20 sesame seeds (black add lovely colour, but white are great too) 10g fresh ginger 80g tahini 30g white miso paste 40ml rice wine vinegar 40ml tamari or light soy sauce 80ml water plus extra if needed Method Preheat the oven to 220°C/Gas Mark 7. Peel and crush your garlic, using the side of a knife or a garlic crusher to turn it into a smooth paste. Place the crushed garlic, oyster sauce, two teaspoons of the sesame oil, and the tamari or soy sauce into a shallow dish or plastic container and whisk to combine. Add your steaks and cover well on both sides. Set aside for 10-15 minutes to come to room temperature. Weigh the rice into a saucepan and measure in the water. Stir through the fine cooking salt. Bring the water to a boil over a medium-high heat, then place a lid on the pot (ideally a clear one so you can see if you need to add more water at any point) and lower the temperature to medium. Allow this to simmer until the rice is cooked — roughly 25 minutes. (Simply add more water if it dries out and isn't fully cooked.) Slice your bread of choice into chunky croutons and place in a roasting tray. Add the remaining two tablespoons of sesame oil, a generous pinch of sea salt and 2 teaspoons of the furikake seasoning. Mix well until your croutons are nicely coated. Pop into the oven for five minutes, give them a shake, then return to the oven for a further five minutes until nicely golden and crunchy (if using bao buns, toast for 3-4 minutes total). Meanwhile, place your green beans in a sieve and pop it beneath the lid of your rice pot while the rice is still cooking to steam the beans for 2-3 minutes. Remove and run under cold water to stop the cooking, then set aside. Top and tail the radishes and cut into halves or quarters, depending on their size. Place in a bowl of cold water to crisp up. Now all your vegetables and croutons are ready, heat a dry frying pan over a high heat. Once really nice and hot, use tongs to place your steaks into the pan, pressing down for a second to help them caramelise. Leave the steaks to cook on one side for three minutes before flipping over for rare, or five minutes if you would like them medium. Spoon a couple of teaspoons of the leftover marinade over the steaks and cook for a further three minutes for a rare steak, five minutes for medium. Remove from the pan and drape over an upside-down cereal bowl on a lipped plate (to allow the juices to run out without them going everywhere). Allow both steaks to rest for at least 10 minutes before slicing. While they rest, cover your serving platter or plates with pea shoots, watercress, or rocket, and gently spoon over your rice. Sprinkle over the green beans, radishes and half of the croutons. Dress with three tablespoons of Sesa-Miso Dressing. Slice your steaks into 2cm-thick slices, going against the grain of the meat. Sprinkle the slices with the remaining teaspoon of furikake seasoning. Lie your steak slices over your salad and top with the remaining croutons and the pickled chillies. Finish with some coriander leaves, lime juice, and another three tablespoons of your Sesa-Miso Dressing. For the Sesa-Miso Dressing: Place your sesame seeds into a dry pan and place over a medium heat, swirling the pan constantly, until they are nice and toasted — about 3-4 minutes. Set aside. Peel your ginger using the edge of a teaspoon and grate into a blender. Add the remaining ingredients, excluding your toasted sesame seeds, and blitz until smooth. You can also just pop all your ingredients into a jar and give it a good shake if you don't mind a bit of texture from the ginger. Finish by stirring through your toasted sesame seeds and adjusting the texture with a little extra water, if needed but I'd recommend keeping this dressing on the thicker side, in case you want to use it as a noodle sauce. Store in an airtight jar or container in the fridge for up to one week. For the pickled chillies: Slice your chillies into 2mm rings using a knife or a mandolin. Place the chilli slices and their seeds into a jar or airtight container. Add the sugar, salt, and vinegar and stir well. Finally, add boiling water until the chillies are just covered. Put the lid on and shake well to dissolve the sugar and salt, then label and leave to pickle for a minimum of 30 minutes. The longer you leave these, the more they will mellow and build tang. Keep in the pickling liquid in the fridge for up to three weeks. Recipe from 'The Salad Project' by Clem Haxby, published by Ebury Press. The SP Caesar with Chipotle Caesar Dressing recipe by:Darina Allen Here we have our classic SP Caesar, loaded with spiced chicken, juicy tomatoes, and crispy onions, but don't stop there. Get creative and customise. Go wherever the wind takes you — just don't use iceberg lettuce, please. Servings 2 Preparation Time 20 mins Cooking Time 10 mins Total Time 30 mins Course Main Ingredients ½ tsp ground cumin ½ tsp garlic granules ½ tsp paprika ½ tsp cayenne pepper ½ tsp fine cooking salt 1 ½ tsp extra virgin olive oil, plus extra for drizzling 425g mini chicken fillets 50g kale, destemmed, rinsed and dried 1 lemon (juice) ½ baby gem lettuce, leaves whole, rinsed and dried 100g cherry tomatoes 40g Parmesan sea salt and black pepper Ready to rock: 6 tbsp Chipotle Caesar dressing 4 tbsp crispy onions For the Chipotle Caesar dressing 35g Parmesan 1 garlic clove 130g mayonnaise 1 tbsp Worcestershire sauce 1 tsp white wine vinegar ½ lemon (juice) 3 black peppercorns generous bunch of cayenne pepper, plus extra to taste (optional) ¼ tsp smoked paprika, plus extra to taste (optional) 1 tsp sea salt 25ml water For the crispy onions 2 white onions or 4 shallots 2 tsp cornflour 350ml vegetable oil fine cooking salt Method Measure the spices, salt, and ½ teaspoon of olive oil into a medium mixing bowl and stir well to combine into a paste. Add the chicken fillets and use your hands to coat until the fillets are all well-dressed. Set aside at room temperature to marinate while you prepare the remaining ingredients. Finely chop the kale and place into a large mixing bowl. Dress with the juice of half of the lemon, a pinch of sea salt, and a grind of black pepper. Use your hands to massage the dressing into the leaves to help soften and enhance the flavour. Tear the lettuce leaves from the core and add them whole to the kale, gently folding through to distribute them evenly. Add two tablespoons of chipotle Caesar dressing and use your hands to toss through. Slice your tomatoes into halves and set aside. Heat 1 teaspoon of olive oil in a frying pan over a high heat and add your marinated chicken fillets. Once sizzling, reduce the heat to medium-high to avoid the outsides burning. Cook for 7-8 minutes, flipping the fillets with tongs every couple of minutes, until nicely golden and cooked through. Remove from the heat and squeeze over the juice from the other half of the lemon, then finish with a sprinkle of sea salt and a drizzle of olive oil. Load the dressed leaves onto a serving plate, then grate over half of the Parmesan using a microplane or fine grater. Pile on your tomatoes and half the crispy onions. After they've had a couple of minutes to rest, slice the chicken fillets (or leave whole) and lay them onto the salad. Top with the remaining Chipotle Caesar Dressing, the remaining crispy onions, and the grated Parmesan. Finish with a drizzle of olive oil and a hefty grind of black pepper. Tip: Make it your own by adding 10 tinned anchovies and one tin of sweetcorn. For the Chipotle Caesar dressing Grate your Parmesan using a microplane or a fine grater and set aside. Peel and crush your garlic using the side of a knife or a garlic crusher and a little sea salt to help turn it into a smooth paste. Place all the ingredients, excluding the water, into a blender and blitz until silky smooth. Gradually add the water and mix with a fork or small whisk until you reach your desired consistency. Play with the spice level by adding more cayenne pepper for a hotter Caesar, or more paprika for something a little smokier. Store in an airtight jar or container in the fridge for up to one week. For the crispy onions Finely slice the onions or shallots using a knife or a mandolin – you can either slice into full rings or half-moons. Place into a bowl. Add the cornflour and toss with your hands to lightly coat the onions. Heat the oil in a saucepan over a medium heat – test it's reached a high enough temperature by dropping in a piece of onion and seeing if it sizzles. When it's hot enough, add the onions to the oil, working in batches to avoid overcrowding, and allow to fry until golden and crispy. Remove using a slotted spoon to a plate lined with kitchen paper. Season generously with salt and allow to cool while you cook the next batch. Store in an airtight container for up to 4 days. If they go a little soft, just crisp them up in the oven for a couple of minutes. Recipe from 'The Salad Project' by Clem Haxby, published by Ebury Press. Read More Darina Allen: Three recipes to try at home inspired by the London food scene
Business Insider
24-04-2025
- Lifestyle
- Business Insider
3 flavorsome and fiber-packed salad recipes that prove healthy meals don't have to be boring
Clementine Haxby is a chef, recipe developer, nutritional advisor, and personal trainer. She shared three recipes from her new book, The Salad Project. They are designed to be filling, nutritious, and delicious. For a long time, salads have had a bad rap. Many people see them as boring, bland meals only eaten in an attempt to lose weight. But Clementine Haxby, the recipe developer and nutritional advisor for the London-based salad chain The Salad Project, wants to change that. Haxby, a personal trainer and chef, has written a new book showcasing 30 dressings and 55 salad recipes, published in April 2025. The recipes are "designed to redefine the historical notion of a salad — from something that provides the fewest possible calories, to a dish that offers the broadest possible range of nutrients to fuel the busiest of days," she told Business Insider. They don't need to involve hours in the kitchen, either, but spending a little time cooking some ingredients rather than using solely raw foods can make all the difference. Haxby's top tip is to make generous amounts of dressings at the weekend to use over the week ahead. A salad should be nutritionally balanced, containing protein, carbohydrates, fiber, and fat, dietitian Nichola Ludlam-Raine previously told BI. But don't forget about different flavors and textures, Haxby said. "I'm pretty passionate about making sure people recognise just how broad the definition of a salad can be so we can all move on from thinking of salads as something exclusively green that you order to be 'good,' but ultimately leads to hunger pangs and an empty biscuit jar by 4 p.m.," Haxby said. She shared three of her favorite salad recipes, and dressings, with BI. The Salad Project Caesar Haxby said: "There are few meals more perfectly balanced, or more likely to cause a bout of food envy. Here we have our classic SP Caesar, loaded with spiced chicken, juicy tomatoes, and crispy onions, but don't stop there. Get creative and customize. Go wherever the wind takes you — just don't use iceberg lettuce, please." Ingredients: ½ teaspoon ground cumin ½ teaspoon garlic granules ½ teaspoon paprika ½ teaspoon cayenne pepper ½ teaspoon fine cooking salt 1½ teaspoons extra virgin olive oil, plus extra for drizzling 425 grams mini chicken fillets 50 grams kale, destemmed, rinsed, and dried 1 lemon (juice) ½ baby gem lettuce, leaves whole, rinsed and dried 100 grams cherry tomatoes 40 grams Parmesan Sea salt and black pepper 4 tablespoons crispy onions For the focaccia croutons (optional): 200 grams focaccia 2 tablespoons olive oil Sea salt For the chipotle Caesar dressing (makes enough for four to six salads): 35 grams Parmesan 1 garlic clove 130 grams mayonnaise 1 tablespoon Worcestershire sauce 1 teaspoon white wine vinegar ½ lemon (juice) 3 black peppercorns Generous pinch of cayenne pepper, plus extra to taste (optional) ¼ teaspoon smoked paprika, plus extra to taste (optional) 1 teaspoon sea salt 25 milliliters water Method: For the dressing: Grate your Parmesan using a microplane or a fine grater and set aside. Peel and crush your garlic using the side of a knife or a garlic crusher and a little sea salt to help turn it into a smooth paste. Place all the ingredients, excluding the water, into a blender and blitz until silky smooth. Gradually add the water and mix with a fork or small whisk until you reach your desired consistency. Play with the spice level by adding more cayenne pepper for a hotter Caesar, or more paprika for something a little smokier. Store in an airtight jar or container in the fridge for up to one week. For the salad: Measure the spices, salt, and ½ teaspoon of olive oil into a medium mixing bowl and stir well to combine into a paste. Add the chicken fillets and use your hands to coat until the fillets are all well-dressed. Set aside at room temperature to marinate while you prepare the remaining ingredients. Finely chop the kale and place into a large mixing bowl. Dress with the juice of half of the lemon, a pinch of sea salt and a grind of black pepper. Use your hands to massage the dressing into the leaves to help soften and enhance the flavor. Tear the lettuce leaves from the core and add them whole to the kale, gently folding through to distribute them evenly. Add two tablespoons of the dressing and use your hands to toss through. Slice your tomatoes into halves and set aside. Heat one teaspoon of olive oil in a frying pan over a high heat and add your marinated chicken fillets. Once sizzling, reduce the heat to medium—high to avoid the outsides burning. Cook for seven to eight minutes, flipping the fillets with tongs every couple of minutes, until nicely golden and cooked through. Remove from the heat and squeeze over the juice from the other half of the lemon, then finish with a sprinkle of sea salt and a drizzle of olive oil. Load the dressed leaves onto a serving plate, then grate over half of the Parmesan using a microplane or fine grater. Pile on your tomatoes and half the crispy onions. After they've had a couple of minutes to rest, slice the chicken fillets (or leave whole) and lay them onto the salad. Top with the remaining dressing, the remaining crispy onions, and the grated Parmesan. Finish with a drizzle of olive oil and a hefty grind of black pepper. For focaccia croutons (optional): Preheat the oven to 200°C/350°F. Slice or tear the focaccia into five to seven-centimeter pieces and place in a mixing bowl. Add olive oil and a pinch of sea salt. Use your hands to coat well, then place onto a baking tray. Bake in the oven for 10 minutes before shaking the tray and returning to the oven for a further seven minutes until crisp and golden. Chilled sesame noodles with balsamic mushrooms, lime slaw, and toasted furikake seeds Haxby said: "Noodle salads are one of the greatest gifts to home cooks who are time-poor. With quick-cook noodles ready in two minutes, we're always shocked by how fast you can whip up something nutrient-dense that packs a flavor punch. This is a cold bowl of umami flavor pops that will recharge your batteries, while reserving your energy thanks to the minimal effort it requires." Ingredients: 2 x 200-gram sachets pre-cooked udon noodles 4 tablespoons balsamic vinegar 2 tablespoons tamari or light soy sauce 2 tablespoons toasted sesame oil 1 tablespoon sesame seeds 240 grams shiitake mushrooms or chestnut mushrooms 150 grams red cabbage 1 lime (juice) 1 pinch of sea salt 3 tablespoons kimchi (optional) Small handful of fresh coriander leaves 2 tablespoons toasted furikake seeds For the sesa-miso dressing (makes enough for four to six salads): 20 grams sesame seeds (black add lovely color, but white are great, too) 10 grams fresh ginger 80 grams tahini 30 grams white miso paste 40 milliliters rice wine vinegar 40 milliliters tamari or light soy sauce 80 milliliters water, plus extra if needed Method: For the dressing: Place your sesame seeds into a dry pan and place over a medium heat, swirling the pan constantly, until they are nice and toasted — about three to four minutes. Set aside. Peel your ginger using the edge of a teaspoon and grate into a blender. Add the remaining ingredients, excluding your toasted sesame seeds, and blitz until smooth. You can also just pop all your ingredients into a jar and give it a good shake if you don't mind a bit of texture from the ginger. Finish by stirring through your toasted sesame seeds and adjusting the texture with a little extra water, if needed — but I'd recommend keeping this dressing on the thicker side, in case you want to use it as a noodle sauce. Store in an airtight jar or container in the fridge for up to one week. Preheat the oven to 220°C/428°F and boil the kettle. Place the udon noodles into a heat-proof bowl, then cover with boiling water. Let the noodles sit for two minutes, then use tongs to agitate them into individual strands. Drain off the hot water and either place the noodles in a bowl of iced water, or rinse with cold water to cool. Place the vinegar, tamari or soy sauce, sesame oil, and sesame seeds into a large mixing bowl and whisk together. Rinse any dirt off the mushrooms, then tear or chop the largest ones in half. Keep any smaller ones whole, and remember they will shrink in the oven, so, if in doubt, leave them whole. Add the mushrooms to the bowl of marinade and use your hands to mix them well in order to coat, ensuring the sesame seeds are evenly distributed. Transfer to a parchment-lined roasting tray and place in the oven for 18 minutes. While the mushrooms are cooking, thinly slice your red cabbage using a sharp knife, a mandolin, or a vegetable peeler. Place into a bowl and dress with the juice of half the lime and the pinch of sea salt. Mix well with your hands until the cabbage is well coated and starting to soften. Add six tablespoons of sesa-miso dressing to the cooked and cooled udon noodles and pour onto your serving dish. Add the limey cabbage slaw, kimchi, and cooked mushrooms, making sure you include all the juices and sesame seeds left on the tray after cooking. Add sesa-miso dressing and the juice of the other half of the lime. Top with the toasted furikake seeds and a small handful of coriander leaves. Hot honey halloumi and dill fattoush Haxby said: "This delicious fattoush (a traditional Lebanese salad made with fried pita bread) is piled high with fresh herbs and has a bright acidity that meets its match in the oozingly sweet and salty halloumi. We like chopping the vegetables nice and fine and spooning this from a bowl, using the halloumi like little sticky boats — but this also makes for a gorgeous display salad if you're cooking for a crowd." Ingredients: 2 pita breads 1 tablespoon toasted sesame oil ½ teaspoon fennel seeds ½ teaspoon cumin seeds ½ teaspoon coriander seeds 120 grams radishes 1 cucumber 150 grams cherry tomatoes 15 grams flat-leaf parsley 5 grams dill 5 grams mint 225 grams halloumi 2 tablespoons extra virgin olive oil Sea salt 1 tablespoon hot honey 2 tablespoons pickled onions For the pomegranate and lime vinaigrette (dresses four to six salads): ½ teaspoon cumin seeds ½ teaspoon coriander seeds 2 tablespoons pomegranate molasses 40 milliliters red wine vinegar 1 lime (zest and juice) 1 teaspoon soft light brown sugar 1 teaspoon Dijon mustard 100 milliliters extra virgin olive oil 2 teaspoons sea salt Method: For the dressing: Place your cumin and coriander seeds into a small dry frying pan over a medium heat. Swirl gently and allow to toast (careful they don't burn) for two to three minutes. You should be able to clearly smell the toasted spices. Allow to cool. Meanwhile, add all the remaining ingredients to a blender. Once cooled, add your toasted seeds. Use the pulse setting to blitz the dressing — you want the liquid to emulsify, but you don't want to over-grind the spices. Rather, aim to crack them so they release their best flavors and give a nice crunch to the dressing. Store in an airtight jar or container in the fridge for up to one week. Preheat your oven to 220°C/428°F. Slice your pitas along the seams to give you four ovals, then slice four times across the width and three times down the length to give you rectangles. Place your pita chips into a bowl and add the sesame oil, the fennel, cumin, and coriander seeds, and a pinch of sea salt. Use your hands to mix well and coat your pita. Place into a roasting dish lined with parchment paper, making sure you use a plastic spatula to scrape all the oil and seeds that haven't stuck to the pita into the roasting tray too. Roast for eight minutes, or until golden and crispy. Leave on the tray to cool. Top and tail the radishes, and then cut into quarters. Place into some iced water to crisp up. Slice your cucumber in half lengthways, then use a teaspoon to scrape out the seeds. Slice each half lengthways into thirds, then chop across the strands at one-centimeter intervals to give you small dice. Place in a serving bowl. Quarter your cherry tomatoes and add them to the bowl. Remove and discard the bottom two inches of the parsley and dill stems, and pick the mint leaves from the stalks. Set aside a couple of sprigs of dill for garnish, then pile the herbs together and roughly chop before adding to the mixed vegetables. Dress the herby vegetables with three tablespoons of pomegranate + lime vinaigrette, then mix in the pita chips. Slice the halloumi into slices half an inch to 1 inch thick. Heat the olive oil in a frying pan over a medium—high heat. When sizzling hot, add your halloumi in a single layer using metal tongs. After two minutes, drizzle one tablespoon of hot honey over the halloumi, then turn to cook on the other side. Leave for three minutes, or until the bottom takes on a dark golden color. Once it is well colored, turn over once more to finish coloring the first side. Use tongs to place your warm halloumi over the chopped salad. Top your salad with the radishes and pickled onions. Add three to four more tablespoons of vinaigrette and finish with a generous pinch of sea salt and a couple of sprigs of dill. Serve immediately for the best halloumi texture!
