A selection of
seasonal salads

Salads
This week’s recipes include a selection of the seasonal salads we serve here at Tynan’s. A new arrival to Tynan’s this week is the delicious Arbutus Artisan Bread handmade by Declan Ryan from Cork. He bakes wholesome sourdough and yeast breads using traditional methods and free from additives.

This week’s recipes include a selection of the seasonal salads we serve here at Tynan’s. A new arrival to Tynan’s this week is the delicious Arbutus Artisan Bread handmade by Declan Ryan from Cork. He bakes wholesome sourdough and yeast breads using traditional methods and free from additives.

I received a large basket of freshly picked wild garlic recenntly, so this week we are serving homemade wild garlic pesto with our soups, salads and sandwiches.

A perfect example of best quality ingredients, kept simple to deliver exceptional taste and flavour.

Sweet & Sour Beetroot Salad

1lb Raw Beetroot

1 Small Red Onion, sliced

1 Garlic Clove, crushed

2tbs Capers in Brine, rinsed

2tbsp Fresh Parsley, chopped

Dressing

4tbsp Extra Virgin Olive Oil

1tbsp Red Wine Vinegar

1tbsp Honey

Salt & Pepper

Peel the beetroot and finely grate into a bowl, add the onion, garlic, capers and chopped parsley and combine together well. Combine the dressing ingredients together in a bowl, and season with salt and pepper. Drizzle over the salad and stir well. Leave to marinate for about half an hour before serving.

Caesar Salad

3oz Rustic White Bread, at least 1 day old, cubed

2tbsp Olive Oil

1tsp Paprika

Pinch of Cayenne Pepper

1 Head Cos Lettuce

2oz Parmesan Cheese, shaved

Dressing

1 Garlic Clove, crushed

2 Anchovies, crushed

2oz Parmesan Cheese, grated

5tbsp Mayonnaise

1tbsp White Wine Vinegar

Preheat the oven to 220°. Combine the oil, paprika and cayenne pepper in a bowl and add the bread and coat in the spiced oil, place onto a tray and cook in the oven for about 8 minutes until crisp and golden. To make the dressing place all the ingredients into a bowl and mix together. Tear the lettuce into large pieces and put into a large bowl, add the croutons and drizzle over the dressing and top with the Parmesan cheese shavings.

Potato & Dill Salad

2lb Baby New Potatoes

4tbsp Fresh Dill, chopped

Dressing

4tbsp Greek Yogurt

4tbsp Mayonnaise

4tsp Wholegrain Mustard

1tsp Lemon Juice

Salt &Pepper

Put the potatoes into a saucepan and cover with cold water and bring to the boil, simmer until tender, drain and allow to cool slightly. Mix together the dressing ingredients and season with salt & pepper. Toss the potatoes in the dressing and sprinkle over the chopped dill.

Wild Garlic Pesto

Large Bunch of Wild Garlic, washed

2oz Pine Nuts, toasted

2oz Parmesan Cheese

150ml Extra Virgin Olive Oil

Lemon Juice

Salt and Pepper

Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.