Melissa’s Satisfying Salads for all weather

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    Hello, Melissa here! If like me, you’re in the UK, it usually means your salad needs to fit all weather and these ones really do. So here are 7 Summer salads for rain or shine; a delicious mix of hearty and wholesome with fresh and zesty. Lots of great ones to share as well as ones to make double and have the next day or take to a picnic. As ever, feel free to add in any ingredients you’ve got that need using up to minimise your kitchen waste and make your food go further.   1. Lentil Salad with Sumac Dressing This lentil salad with a delicious sumac dressing is a winner with everyone! If you haven’t been swayed with lentils just yet, maybe you will after this. A great hearty salad for a sunny weekend and great to take on a picnic too. Get the recipe.     2. The Big Chickpea Chopped Salad This was pretty much born out of me having an *ingredients check in* and trying to use up everything hiding in my fridge and cupboards before t

Bagna Cauda

How To:

1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.
2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.
3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.
4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.
5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.
6. Dip the vegetables into the Bagna Cauda and enjoy!
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