MONOCHROME ALMOST INSTANT SALADS: GREEN GODDESS & CARNIVAL TOMATOES, low-carb

June is salad month; these two monochromatic but gorgeous plates are a pleasure to look at, a delight to eat and easily put together.   

first posted 2018; updated 5/25

Green Goddess Salad with Pistachio Nuts & Green Herb Dressing/Dip

 

One is a plate of greens but not as we know them; they're a splendid mix of raw and lightly cooked veg enhanced by a green herb dip/dressing.  The other second is a colourful mix of intensely flavoured English nd European 'baby' tomatoes, simply dressed but utterly sensational. 

Both can be made in large or small quantities; a little less of one thing and a little more of another is not a problem.

GREEN GODDESS

Cost: as much as you like

Serves: as many or as few as you like

Ingredients:
Green veg only: 2 types (opt) green lettuce, avocados, cucumber, and 2 types min quick cook veg like tenderstem broccoli/green beans/mange tout.  Nuts are optional but add protein; pistachios are the fashion now and look wonderful served in their shells

Method:

1. Blanch all non-organic veg in 9 parts cold water to 1 part vinegar 15-20 mins; drain, rinse
2. Pay special attention to lettuce wedges - swish thoroughly 2-3 times to release hidden dirt
3. Cut raw veg in spears of similar size
4. Trim ends/de-string beans or mange tout and trim stalks of broccoli to a similar thickness; drop in boiling water 3 mins max or until al dente (still with some give)
5. Have ready a bowl of ice water; drain veg & add to ice water; when cold, drain & dry 
6. Halve & peel avocado; cut into finger-sized slices; spread out lightly on a board so that all sides are exposed, sprinkle over a couple of tablespoons of lemon juice; turn over, add a little more lemon; season lightly 
7. Arrange veg and avocado prettily on a platter leaving a space in the middle for nuts 
8. Serve with Green Herb Dressing:  blitz 6 tbsp thick 0-fat yoghurt, 2 tbsp mayo, 3-4 tbsp mixed herbs (parsley, chives, basil, spring onions) until pale green and flecked with herbs.  Season with pepper & salt.  Can be made thinner with a tablespoon of water or milk.

CARNIVAL TOMATO SALAD

Carnival Tomato Salad 

This salad is simplicity itself to prepare but utterly sensational to eat.

Cost: 250g/8oz flavourful baby-sized tomatoes, a mixture is good 
Serves: 2-3, recipe multiplies easily 

Method:

1. Blanch toms 15-20mins in 9 parts water to 1 part vinegar; drain; rinse
2. Slice and halve some of the toms; cut others into wedges; leave others whole
3. Arrange on a platter with fresh basil leaves
4. Spray generously with olive oil, salt generously.
5. Leave at room temperature at least 20 mins before serving
6. Leftovers work well in other salads or gazpacho

Tips: 

• If small tomatoes are out of your budget, the olive oil/salt method works just as well with the common all-garden £1 packets of salad toms, in bite size chunks
• replace olive oil with good red wine vinegar and salt with cracked black pepper
• See also Fantastic Frugal Salads & NavBar: Recipes II/Salads

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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.

CHUCK STEAK: HOW TO COOK

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Have you tried chuck steak, a cheaper surprisingly flavourful alternative to the best cuts of beef?

Chuck Steak marinated in a semi-Mediterranean, semi-Oriental marinade

Investigating the kosher meat counter in Kavanagh's Belsize Park recently, 67goingon50 came upon chuck steak - a cheaper cut of beef often seen in North America but which the blogger seldom found in the UK.

Chuck steak, like rump steak, is a much less expensive alternative to rib and loin cuts.  Coming from the shoulder, which gets a lot of exercise, the cut can be chewy, tough and marbled with gristle but is full of flavour.  It's perfect for slow cookers, braises and pot roasts.

Not all chuck steaks are for long cooking, however.  The ones 67 found at Kavanagh's are kosher and when marinaded overnight, the meat becames deliciously tender with an intriguing and not unpleasant 'chew'.   

It costs £8'ish for 250g/8.8 oz.  Perfectly fine chuck steaks are available at lower prices in supermarkets; you could also try your local or independent butcher. 

Chuck steaks are quite forgiving but take longer to prepare.  The process is straight forward and 67goingon50's method worked well.

Cost: £5'ish for 250g kosher chuck steak; less elsewhere

Feeds: 2'ish

Ingredients:

Marinade:

• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced (opt) or equivalent grated peeled ginger
• 1/2 tbsp Dijon mustard (67 didn't have any and used wholegrain instead)
• 1/2 tbsp Worcestershire sauce
• 1/2 tbsp brown sugar
• 1 tsp 5-spice powder 
• 1 star anise (opt but adds a lovely layer of flavour)
• 1/2 tsp black pepper
• 1/4 tsp salt
• 250'ishg/8.8 oz chuck steak

Method:

 

The night before

1. Trim fat from chuck steak; pierce flesh all over with a fork
2. Shake marinade ingredinents in a jar with a tight fitting lid until totally blended and emulsified; pour into a large sealable freezer bag
3. Slide in the steak; seal bag; moosh the meat around until the surfaces have  been coated with marinade
4. Refrigerate; turn over bag every few hours.  This is what looks like when it comes out of the bag

   

   Chuck steak after marinating overnight

   
   
5. Save marinade and set aside
6. Heat a dry heavy frying pan over high until it is smoking hot.  Turn oven or air fryer to grill 180C or 350F.  
7. When the pan is hot enough (if you hold your hand above the base; the heat will radiate off it), generously spray the steak (not the pan) with oil on both sides 
8. Slip into the pan, don't touch it for two minutes so it can form a crust; turn steak over, reduce heat to medium high and sear another 2 minutes

9. 

   Fried over high heat 2 mins each side
   
   

10. Place the steak on a rack in a pan in the oven or air fryer, cook 4-6 mins depending on how you like your meat; 3-4 minutes is fine if you like a bit of pink inside, well done will take longer
11. Meanwhile add a quarter cup of water or stock to the marinade, return to the frying pan and bring to a boil; simmer gently 3-4 mins
12. Remove meat from oven or air fryer, pour any juices into the frying pan; keep warm
13. Slice the meat across the grain into generous strips
    
    
    
14. Arrange nicely on a lettuce-lined platter (photo top of page); pour over a little of the gravy/marinade juices to keep meat moist
15. Leftover meat is perfect for stir fries or fresh steamed rice sprinkled with meat juices

Comments:

'This was delicious, with a tenderly muscular texture, and bags of flavour.  It reminded me of rump steak, another cheaper alternative to the best cuts.  You could also use marinated chuck steak for stir fries.' Retired writer

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SUMMERY SALAD COMBOS TO IMPRESS

These salads represent 67goingon50's modus operandi: delicious, appealing,  healthy and mainly lower cost.  All will delight!

BUDGET

Fantastic Frugal Salad

It's amazing what you can do with 4 inexpensive ingredients!

Presentation matters; this easy-peasy knock-out salad will have the entire household salivating; serve with a simple vinaigrette or yoghurt mayonnaise dressing (see Salad Dressings)

Citrus & Crispy Kale 

Air-fried kale, a bit of sweet, a bit of sour plus salty cheese produces a rather wonderful combo.  Kale now is easy to prep; the leaves are in smaller pieces and the ribs come away easily (save for soups.)

'Kale is my new best friend, especially when air-fried; this combo is mind-blowingly wonderful.'  So easy and tasty, even guys make it.

 Marvellous Mediterranean Tomatoes

Simple, sensational: stunning flavours

 Turns common-all-garden tomatoes into gourmet treats!  Add a slosh of red wine vinegar for a piquant accent.  Works brilliantly with gourmet tomatoes, too

Simple Caesar Salad 

An old favourite that continues to please, anytime, anywhere. 

 2 main ingredients plus a simple or complex dressing  to die for.  Partly make-ahead, portable, Triple Duty

BEGINNER'S AVOCADO SALAD

And who doesn't love avocado?

A template for novices: colourful, healthy 
multi-textured mix of simple salad ingredients  

MAIN MEAL SALADS

Crunchy Summer Salad a la Cameron Diaz
This combo of greens and fruit offers wonderful flavours and textures 

Even when cowering under umbrellas during startlingly heavy showers this salad is not to be missed.  The dressing is to die for!

ZUCCHINI, ORANGE, BEETROOT & NUT MELANGE

Colourful, lively and full of flavour....

A succulent salad with sweetness, crunch, succulence and tang.  And colour - lots of vibrant colour.  And it is very very  satisfying.

SMOKED MACKEREL & GRAPEFRUIT

          Perfect for one of your recommended two fish meals a week 

Stuffed with Omega 3's: tasty, refreshing,  low fat & carb 

Pear, Chicken & Hazelnut

Cooked chicken makes this delicious, beautifully understated supper very quick and easy....and much better than processed food

The sweet crisp juiciness of ripe pears, succulent chicken, crunchy nuts and soft leaves, generously cloaked in a delicate creamy sauce, is gorgeous.  

 

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These recipes has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.