Delias Chefs Salad Food

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DELIA'S CHEF'S SALAD



Delia's Chef's Salad image

Delia Smith tosses a fresh and light salad with handy ingredients and contrasting textures - try varying the recipe with different meats and favourite veggies.

Provided by English_Rose

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 18

6 ounces slice streaky bacon
8 ounces garlic sausage, in one piece
4 ounces open-cup mushrooms
2 1/2 ounces Roquefort cheese
2 avocados
1 round lettuce, outer leaves removed
1 cos lettuce, outer leaves removed
2 ounces watercress, stalks removed
2 ounces arugula, stalks removed
4 scallions, finely chopped
2/3 cup sour cream
1 small garlic clove, peeled and crushed
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt & freshly ground black pepper

Steps:

  • Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
  • Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
  • Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
  • Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
  • Next crumble the cheese and peel and slice the avocados.
  • To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
  • Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating.
  • Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.

Nutrition Facts : Calories 451.1, Fat 38.5, SaturatedFat 12.2, Cholesterol 42.4, Sodium 570.9, Carbohydrate 19.1, Fiber 9.7, Sugar 4.3, Protein 13

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH



Couscous Salad With Roasted Vegetables -- Delia Smith image

From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.

Provided by Ciocia Laura

Categories     Greens

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces couscous
18 ounces vegetable stock
assorted roasted vegetables, as desired
1 fennel bulb, roasted and fronds reserved
4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta
2 tablespoons tomato paste
4 tablespoons lime juice
4 ounces olive oil
4 tablespoons roasted cumin seeds
1 teaspoon cayenne
1 head lettuce
3 cups mesclun
1 cup spinach
1 tablespoon nigella seeds (kalonji)

Steps:

  • Roast desired vegetables in hot oven, 400°F.
  • Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
  • Prepare couscous by covering couscous with hot vegetable stock.
  • While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
  • Arrange layer of greens on large plate.
  • Arrange roasted vegetables plus fennel over greens.
  • Scatter blobs of goats' cheese over vegetables.
  • Arrange remaining greens and scatter fennel fronds over the top.
  • Sprinkle with nigella seeds.
  • Dress salad at the table.

Nutrition Facts : Calories 292.9, Fat 15.3, SaturatedFat 2.1, Sodium 71.8, Carbohydrate 33.9, Fiber 3.9, Sugar 1.1, Protein 6.4

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