salad meals – My Whisk and I

Spelt Salad

June 22, 2022June 14, 2022by Karen ClaassenLeave a Comment

250ml spelt
250ml fresh tomato, chopped
250ml cucumber, chopped
250ml marinated sweet peppers, chopped
a handful of sprouts

Lemon Dressing:
62ml lemon juice
1 clove of garlic, minced
5ml dijon/wholegrain mustard
1,2ml salt
ground black pepper
7,5ml honey
62ml olive oil

Cook the spelt according to the instructions on the packet and set aside to cool.
Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl.
Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together.
Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture.
Pour about half of the lemon dressing over the salad and mix through.
The rest of the lemon dressing may be kept in the refrigerator.

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Asparagus Pea Salad

March 11, 2022March 10, 2022by Karen Claassen1 Comment

1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled

For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice

Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.

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Chicken Salad

January 27, 2022January 25, 2022by Karen ClaassenLeave a Comment

More of an idea than a recipe but absolutely fabulous and delicious!!

Dressing:
45ml olive oil
15ml grape vinegar
2,5ml mustard
15ml honey
a pinch of salt

Per portion/person:
1 fresh mango, peeled and sliced
1 smoked chicken breast, sliced
a handful of rocket leaves

Mix all the ingredients for the dressing together and whisk until amalgamated.
Dress the rocket leaves with half the dressing and set aside.

Layer the salad by arranging the mango slices on a plate, the chicken slices on top of that and finally top it with the rocket leaves.
Drizzle with some of the remaining dressing and serve.