dressing | Canalside Community Food

Here is another thing to do with cucumbers when you tire of slicing them into salads. Yotam Ottolenghi remarks that ‘grilling cucumbers gives them a nice charred flavor while retaining their bite. . . Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing’. You could also grill the cucumbers on an outdoor grill, if you run to such things. I used a mixture of cucumbers and slim courgettes, which worked very well. Serve with some good bread to soak up the excellent tomato sauce. Grilled Cucumbers with Tomato-Cardamom Dressing and MozzarellaServes 4 as part of

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Here is a good use of Canalside basil if you’re tired of pesto. The Moosewood describes this as a ‘creamy, green, slightly sweet dressing’ and note that customers sometimes ask if they can buy a couple of pints to take home. Try it on lettuce, grated carrot, and sliced cucumber for a simple side salad. If you don’t have a set of cup measures, you can measure the carrots and onions in measuring jug. A US cup is 8 fluid ounces, so ½ a cup of grated carrots is 4 fluid ounces, and ¼ cup of chopped onion is 2

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This very delicious recipe is from the Moosewood, a pioneering vegetarian restaurant in Ithaca, New York State, where I (mostly) grew up. The carrot makes the dressing a beautiful bright orange. The sesame oil, ginger and soya sauce balance the carrot’s sweetness (although you can add additional sugar if you like). The Moosewood Collective note that if you use this dressing on iceberg lettuce you will make ‘that Japanese restaurant bento box salad’. They also recommend it as a topping on grilled fish, or as a dip for green beans or sugar-snap peas.If you don’t have a set of cup

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Several people have been asking for things to do with kale, pak choi, and other robust greens. Among other things you can make them into excellent salads. In all cases, it’s a good idea to manhandle the greens a bit to soften them up. Shred them fine and, using your hands, scrunch them up as hard as you can for a few minutes. Confronted with this vigorous treatment, they will become much softer and more tender. Pak choi does not need as much scrunching as kale or cabbage, but it will benefit from a bit body English. Once you’ve scrunched

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This is pretty addictive. It delivers a big dose of umami and makes an outstanding dressing for robust vegetables. I’ve been eating it on a salad of finely shredded red or white cabbage, grated carrot, and chopped coriander. It would be good on grilled tofu or fish, or roasted butternut squash. Or use it as a dip for whole potatoes—the little ones we’re getting in our shares—roasted at 200C for 30 minutes. Miso-Tahini Dressing Serves 2 Ingredients 1 tablespoon miso paste 1 tablespoon tahini 1 tablespoon soya sauce 1 tablespoon cider vinegar Preparation Combine the ingredients and blend well, using

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This herby, mayonnaise-based salad dressing is a California classic. It’s also great on top of a piece of grilled fish or roasted vegetables. Green Goddess Dressing Ingredients 1/4 cup crème fraiche or soured cream 2 tablespoons good mayonnaise (ideally, you’ll make your own . . .) 2 anchovy fillets, chopped 1 garlic clove, roughly chopped 1 tablespoon fresh chives, chopped 1 tablespoon fresh parsley, chopped 2 tablespoon basil, chopped 1½ teaspoons freshly squeezed lemon juice ¼ teaspoon freshly ground black pepper Preparation Combine all the ingredients in a blender or food processor, and blend until the mixture is bright green

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It’s always useful to know how to make good salad dressings. Here is one from Alexandre Dumas, son of the Alexandre Dumas who wrote The Three Mustakeers. Our Alexandre Dumas, the autor of our salad dressing, also wrote La Dame aux Camélias, which provided the plot for Verdi’s opera La Traviata. So there you have it!   Alexandre Dumas’ Salad Dressing   Dumas recommended serving this on a potato salad (with beetroot, sliced celery and truffles). I think it’s excellent on a simple green salad. It will also be good on a dish of lightly cooked French beans. You don’t

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With a significant amount of lettuce in the share as growth ramps up with the arrival of warm weather, it’s timely to share some inspiration for this summer share staple. The growers ‘cut and come again’ with our salad leaves as it allows us to keep cropping* the same plants until they bolt** ready to set seed*** later in the summer. We’re currently harvesting the first batch of outdoor lettuce. Later successions of sowings will mean we can keep harvesting lettuce right through until the end of the summer and into early autumn. This means that we can offer a

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We’re coming into the time of year for the earliest crops and, especially where they are roots, the young tender leaves can be as much an ingredient as the root veg. This is why we include them in the weight of the share – you will take the roots with any attached leaves in the weight for your size of share and get 2 share items in one! Here are some insights about what might be coming in the share and ideas for how to make the most of all the edible parts. As a general rule, they all work

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According to Kay Chun, this is inspired by chirashi, Japanese rice and raw fish bowls. Herversion features lightly cooked (rather than raw) fish, but if that is not your thing you cancook the fish for as long as you like. The dish is built around the vinegary sweet-salty tang ofsushi rice, but instead of first cooking the rice and then mixing it with the sweetened vinegar,here the rice is simply cooked in vinegar-seasoned water, which is much simpler. The result isa sticky, delicious sushi rice that makes an excellent base for the richness of the mackerel.The dish is topped with

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