Best summer potluck salad

Summer chicken salad

Ingredients for 6pax

400gr chicken breast
100gr carrots thinly sliced
50gr red onion thinly sliced
100gr steam green beans
100gr steam potato cut in cubes
60gr slice green olives
02nos medium size fresh tomato
02nos slice cucumber
100gr mix pickles
20gr sliced almonds
Salt and pepper
To cook the chicken 
200ml water
5cm sliced ginger
01 stick lemon grass
03nos garlic cloves
03nos kaffir lime leaves
Salt and pepper to taste
10ml EVOO oil
02tbs lemon juice
01tbsp dijon mustard
02tbsp chopped marjoram and parsley
Salt and pepper to taste
Stir all ingredients together and keep aside till need it.
In a non stick sauté pan add water, lemon grass, garlic, ginger and kaffir leaves.
Bring to a boil and add chicken.
Cook till cooked.
Remove from pan and cool it down.
Keep it aside till need it.
Assemble salad.
Cut chicken into cubes and add it to the other ingredients.
Add dressing and toss salad till fully coated.
Keep in the fridge till ready to serve.







Asparagus salad with smoked salmon and   quail egg.

Ingredients 4pax

200gr asparagus steamed
140gr mixed salad washed
150gr smoked salmon
50gr mascarpone cheese
50gr ricotta cheese
03nos red radish thinly sliced
08nos boiled quail egg
20ml EVO oil
05ml lemon juice
Salt & pepper
Mix mascarpone and ricotta cheese together.
Slice each slice of smoked salmon in half.
Fill each slice of smoked salmon with a teaspoon of the cheese mix.
Make balls out of it, the size of a walnut.
Refrigerate till need it.
Peel and slice in half eggs.
Prepare a vinaigrette by mixing EVO, lemon juice, salt and pepper.
Arrange salad on a plate.
Add asparagus, red radish, eggs and smoked salmon.
Add dressing and serve.




Fennel and Smoked Salmon Salad


300gr thinly sliced fennel
50gr sliced smoked salmon
20gr capers
40gr chopped walnuts
04nos lemon segments
30gr cranberries
05nos cherry tomatoes sliced in half
25ml EVO oil
01 tablespoon lemon juice
Salt & Pepper
Mix all the ingredients except smoked salmon, EVO and lemon juice.
Prepare the vinaigrette by mixing together EVO, lemon juice, salt and pepper.
Toss the salad with the vinaigrette.
Arrange on a plate and form rosette with the smoked salmon arrange it nicely on the salad
Serve with cold Pinot Grigio

Super grain detox salad

Ingredients 01 pax

20gr Mixed salad
20gr Kale
20gr Rucola
30gr Steamed asparagus
20gr  Steamed Edamame
01nos Tomato concasse
20gr Steamed broccoli
01nos Tablespoon pumpkinseed
01nos Tablespoon chia seed
01nos Tablespoon almond
01nos Tablespoon pistacchio
10ml EVO oil
01nos Teaspoon apple vinegar
Salt & Pepper
Wash salads, kale and rucola.
Dry the mixed salads and arrange it in a bowl.
Add all the other ingredients season and enjoy.

3 Beans Pomegranate Salad

Ingredients 01 pax

50gr mix salad
100gr steam chicken breast sliced
05-06nos half cherry tomatoes
30gr boil chickpeas or canned one
40gr boil corn or canned one
30gr boil kidney beans or canned one
40gr pomegranate
01nos tbsp sunflower seeds
01nos tbsp flexseed
01nos tbsp sliced almonds
01nos tbsp chia seeds
10ml EVO oil
01nos tbsp lemon juice
Salt & Pepper
Mix all the ingredients together except for the EVO, lemon juice, salt and pepper.
Prepare the dressing by mixing EVO with lemon and last add salt and pepper.
Shake the dressing and pour it on the salad.

Panzanella Salad my way

Ingredients for 4

40ml EVO oil
10ml apple vinegar
01 teaspoon mustard
Salt & Pepper
180gr spelt bread cut in cubes 1cm by 1 cm
150gr cucumbers cut in cubes 1cm by 1cm
150gr tomatoes cut in cubes 1cm by 1 cm
80gr steamed edamame
30gr grated carrots
20gr onion julienne
10gr basil leaves
Salt & pepper
Mix all the ingredients for the dressing together in a bowl.
Add the bread and toss it with the dressing.
Let it soak for 5 minutes.
Add the rest of the ingredients.
Toss it all together adjust seasoning.
Serve with a sprinkle of fresh pepper.

Octopus vegetables salad

Ingredients 6 pax

2.2kg fresh octopus
01nos bay leaves
01nos star anise
01nos cinnamon stick
60gr grated carrots
40gr grated baby zucchini
80gr tomato cut in 1/4
01nos medium size yellow bell pepper brunoise
01nos medium size red bell pepper brunoise
Baby zucchini and baby eggplants chips
10gr chopped parsley
20ml EVO oil
Salt & Pepper
Bring to the boil water with bay leaves, star anise and cinnamon stick.
Add the octopus and cook it for 60 minutes.
Let the octopus to cool down in this water.
When fully cold rinse it under cold water.
Prepare the zucchini and eggplants chips.
Slice 02nos baby zucchini thinly sliced
Do the same with 01nos eggplant.
Arrange it on a oven tray sprinkle with salt and pepper and 01 tbsp EVO oil.
Bake for 20 minutes at 180C.
Mix in a bowl carrots, zucchini, tomato red and yellow pepper. Toss octopus with vegetables season with salt, pepper and EVO oil.
Garnish with zucchini and zucchini chips.
Sprinkle parsley.

Warm Calamari Salad

Ingredients 4 pax
500gr calamari
01nos star anise
1/2 cinnamon stick
01nos bay leaves
01nos yellow bell pepper julienne
01nos red bell pepper julienne
01 nos medium size carrot julienne
40gr cucumber julienne.
02cm fresh ginger julienne
01nos minced garlic clove
02nos tbsp EVO oil
Salt & Pepper
Bring to a boil water add star anise, cinnamon and bay leaves.
Add calamari and boil for 5-8 minutes.
Take out of the water and julienne the calamari.
In a hot skillet add EVO.
Add ginger and garlic.
Fry till garlic start to sweat.
Add red and yellow peppers, carrots and cucumber.
Fry for 2-3 minutes.
Toss calamari in the vegetables and fry for few more minutes.
Season with salt and pepper.
Serve warm.

Warm Caprese Salad with a twist

150gr paneer sliced
03nos medium size tomatoes sliced
10nos basil leaves
Salt & Pepper
02tbsp EVO oil
Place Paneer In a hot non stick pan.
Cook 3 minutes on each side or till light brown on each side.
Arrange on a plate tomatoes slices.
Top it with basil leaves and Paneer.
Season with salt and pepper.
Add EVO oil and enjoy.
Orange fennel salad with citrus vinaigrette

Orange, fennel and asparagus salad with citrus vinaigrette

Ingredients 2 pax

02nos small size fennel bulb thinly sliced
01nos orange segments, keep juice for vinaigrette
10nos asparagus tips
10ml EVO oil
Salt & Pepper
Dill leaves
10-15nos sunflower seeds
10nos almond flakes
In bowl whisk together orange juice, EVO oil, salt and pepper.
Toss the fennel, orange segments and asparagus in the vinaigrette.
Divide the salad in 2 plates.
Garnish with dill, sunflower seeds and almond flakes.

Pomelo and asparagus salad


01nos medium size pomelo peeled and segmented
200gr steamed asparagus
40gr grated carrot
50gr red cabbage julienne
30gr steamed edamame
200gr mixed salads
15gr almonds
15gr pistacchi
02nos tbsp peanut butter
20ml sunflower oil
Salt & pepper
In a bowl combine carrots, cabbage, edamame, salads, almonds and pistacchi.
Top it with pomelo segments and asparagus.
For the dressing.
Whisk together peanut butter and oil.
Add salt & pepper.
Drizzle dressing on salad.
Artichokes, orange and radish salad

Artichoke, orange and red radish salad

Ingredients 1pax
02nos fresh artichoke hearts thinly sliced
01nos orange segments, save the juice
02nos small red radish
05ml EVO oil
Salt & pepper
Place artichokes on a plate, top it with orange segments and red radish thinly sliced.
Prepare a vinaigrette combining EVO, orange juice, salt and pepper.
Whisk till fully combine and pour it on the artichoke salad.

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