Sunshine salads and dressings

Sensational salads
The sun is shining and the evenings are lovely and long so naturally barbecues and salads are part of our weekends and so with this in mind I have chosen 3 really popular salads this week. When making salads our best advice is use the freshest produce available and a delicious homemade dressings. These dressings can be made in advance and kept in the fridge. Here at Tynan’s our salad counter is an array of colour, using a huge variety of salad leaves and vegetables.

The sun is shining and the evenings are lovely and long so naturally barbecues and salads are part of our weekends and so with this in mind I have chosen 3 really popular salads this week. When making salads our best advice is use the freshest produce available and a delicious homemade dressings. These dressings can be made in advance and kept in the fridge. Here at Tynan’s our salad counter is an array of colour, using a huge variety of salad leaves and vegetables.

Tomato & Olive Salad with Basil

2 Large Beef Tomatoes

3 Plum Tomatoes

2oz Red Cherry Tomatoes

2oz Yellow Cherry Tomatoes

2tbsp Capers

2oz Black Olives, pitted

Handful Basil Leaves

Dressing

4tbsp Extra Virgin Olive Oil

2tbsp Lemon Juice

1tsp Dijon Mustard

½tsp Runny Honey

Salt and Pepper

Soak the capers in cold water for about 30 minutes then drain and dry in some kitchen towel. Thinly slice the beef tomatoes and arrange the slices on a large plate allowing the slices to overlap, next slice the plum tomatoes and place on top of the slices of beef tomatoes. Half the cherry tomatoes and arrange on top, next scatter over the olives and capers. Place all the ingredients for the dressing into a screw top jar and shake well, pour over the tomatoes and leave to stand for 30 minutes to infuse, scatter the basil leaves on top. If you like you could sprinkle over some Parmesan cheese when you are ready to serve.

Fennel & Orange Salad

2 Large Oranges

1 Fennel Bulb, outer layer removed and thinly sliced

1 Small Red Onion, finely sliced

2 Handfuls of Rocket Leaves

Dressing

1oz Black Olives, pitted

1 Sundried Tomato in Oil, drained and chopped

1 Small Clove Garlic, crushed

½tsp Fresh Parsley, chopped

90ml Extra Virgin Olive Oil

2tsp Balsamic Vinegar

Salt and Pepper

To make the dressing place the olives, sundried tomato and garlic into a blender with 15ml olive oil and blend to smooth, pour into a bowl and whisk in the remaining olive oil and the vinegar. Peel the oranges making sure to remove all the pith and segment them over a bowl to keep the juice which can be added to the dressing. Place the segments into a large bowl, add in the fennel, onion and rocket and drizzle over the dressing, toss well and serve.

Luxury Coleslaw

¼ Head White Cabbage

¼ Head Red Cabbage

1 Small Red Onion

3 Carrots, washed & grated

2 Red Apples, core removed and cut into ¼’s

3 – 4tbsp Mayonnaise

1tsp Mustard

Juice of 1 Lime

Salt and Pepper

2tbsp chopped Flat Leaf Parsley

Cut the cabbage into very fine slices, use a shredder if you have one, thinly slice the apple, dice the onion and grate the carrot. Mix all the ingredients together in a large bowl, season with salt & pepper, mustard and add in the mayonnaise and lime juice, stir until well coated. Transfer to a serving bowl and sprinkle with chopped parsley.