Thursday, 5 March 2015


“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.” - Yotam Ottolenghi

At a dinner party some years ago, we tasted an old-fashioned entrée, which was quite impressive when served, but was also light, tasty and extremely healthful. This particular salad dish somehow seems to have gone out of fashion and except for a few special occasions when we make it at home, I haven’t seen it around much. It’s a pity as it is quite delicious. Here is the recipe for this perennial favourite of ours, made with lots of fresh vegetables, however, keep in mind that you may improvise and substitute fresh seasonal vegetables depending on availability and what you have on hand. The main rule is to have everything as fresh as possible.

Layer Salad
1 head lettuce, chopped
1 green capsicum, deseeded and chopped
1 yellow capsicum, deseeded and chopped
1 cup thinly sliced very fresh radishes
1 cup chopped, tender celery stalks (may substitute with shredded red cabbage)
1 cup thinly grated (or sliced) carrot
4 spring onions, chopped
2 cups mangetout peas (snow peas), uncooked and chopped (may substitute with frozen baby peas, which you have thawed)
1/2 cup mayonnaise, mixed thoroughly with
1/2 cup vinaigrette
2 cups tasty cheddar cheese, grated
2 thinly sliced Lebanese cucumbers
Rocket leaves (non-vegetarians can choose to top with fried bacon pieces)

Layer all of the above vegetables in order, evenly, in a deep, clear glass bowl. Drizzle the dressing on top so that it percolates down.
Cover with plastic wrap securely and refrigerate for a few hours. When serving, decorate with sliced cucumber rings and rocket leaves (or fried bacon pieces).

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