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Easy summer salads, lighter foods forbrighter summer |
by:
mark brading |
Easy summer salads areway to go, now thatwinter blues are fading intodistance and salad days are here. The best salads are light, bright and easy to prepare.
After all who wants to spend hours slaving away inkitchen when friends are round for lunch,garden is in bloom andwine is chilled and ready to pour. But before you start to cook you savelot of energy by buyingright ingredients forsimple salad. That way you don’t needheavy bottled sauces and dressings to makegreat flavor
Do you really want to takebeautiful crisp summer salad and soak it inmixture of fat, sugar, salt and chemicals? If you start off with great food and don’t do too much to it you don’t need all these strong tastes as you still have great food.
All you need is to combine it well so thatflavors work together, havenice crunchy texture and addlittle light dressing to set it all off, and lettaste buds dorest Freshness is, as in all cooking,way togood salad. Don’t take whatsupermarkets give you. Although it’s easier to pick upready packed tomatoes, cucumbers, onions, bell peppers etc.
To make sure you getbest, takeminute or two and pick overvegetables, choose what is firm ripe and ready to use. The same of course applies with meat and fish. There isreason why supermarkets prepackage, and it’s not always convenience. So choose well, cook quickly and simply and your friends won’t have finishedwine bytime you get there! Enjoylittle bit of summer now with this easy poached chicken salad.
Easy poached chicken salad
Ingredients:
four chicken breasts (skinless)
one finely sliced red onion
one whole half onion
four good ripe tomatoes sliced thickly
twofivezero grams/fourozs salad leaves mixed
fourozs raisins soaked in hot water for ten minutes
one half lemon
two fresh or dry bay leaves
one-teaspoon peppercorns black
one small French, stick loaf or similar sliced into one/two slices
Fordressing:
one/four cup olive oil
oneclove garlic crushed
one/two dessert spoon Dijon or other mild mustard
two tablespoons balsamic vinegar
To makedressing, whiskvinegar and mustard together withgarlic, slowly addolive oil while whisking and season with salt and pepper to taste.
Bringpan of water toboil withbay leaves, one/two white onion, lemon and peppercorns.
Carefully addchicken and simmer gently until cooked, if you unsure it is worth investingfew dollars inmeat thermometer. The temperature should be at least sevenfive celcius/onesixseven Fahrenheit, putsliced bread onbaking tray and drizzle witholive oil and season with salt.
Bake inmedium oven until crisp but soft inmiddle. Mixleaves together withonions and raisins. Turn insalad dressing and put into four good-sized bowls. Place slices of tomato and bread aroundedge. Slicewarm chicken atangle and put attractively on top offsalad. Sit back, enjoy and get someone else to dowashing up.
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