Tag Archives: Salade Verte

Seven Days of New Year—Day Five!

The topic for today is salads! And we’ve got a couple of great healthy salad recipes that you can use for a light lunch or as a side salad with your main meal. And don’t forget our lovely Salade Verte recipe from yesterday.

First up is our super simple Beetroot Salad


Beetroot and walnut salad

What you need: 1 large can whole baby beets or beetroot wedges, 1 large pack Mesclun* salad mix (or mix your own with a variety of salad leaves, baby spinach, and rocket), chopped walnuts, one medium piece low-fat Feta cheese, and white wine vinegar, Balsamic vinegar, and olive oil for dressing.

What you do: Drain and cut the whole beets into quarters, or large wedges in half. Rinse the salad leaves, shake well, and place in a bowl. Add beets, walnuts, and small pieces of Feta and toss. Pour 2 tablespoons of olive oil, and 1 tablespoon each of white wine vinegar and balsamic vinegar in a sealed jar and shake well (or whisk together in a large bowl). Pour over salad and toss gently. Serve immediately.

*Substitute a soft blue cheese if you prefer, although higher in fat it does add a bit of a kick (and colour) to the salad. Mesclun originated in Provence and is a mix of all small, young salad leaves, in, more or less, equal proportions.

And next … our crunchy and kick-ass Asian Slaw


Kick-ass Asian Slaw!

What you need: 1/4 of green and red cabbage (that’s in total—not one quarter of each), 1 green apple, 1 carrot, 1 finely chopped red chilli, ¼ chopped mint, ¼ cup coriander, 1/3 cup roughly chopped peanuts or cashew nuts, and 1 tablespoon sesame seeds—nuts and seeds are optional.

Dressing: 2 teaspoons sesame oil, 2 tablespoons light soy or fish sauce, ¼ cup fresh lemon or lime juice, and 1 tablespoon extra-virgin olive oil.

What you do: Finely shred the cabbage, coarsely grate the carrot and place both in a large bowl. Thinly slice the apple and then cut each slice into thin matchsticks and add to the bowl. Then add the chilli, mint, coriander, nuts, and sesame seeds and toss lightly. Mix all the dressing ingredients together in a sealed jar and shake well. Pour over the slaw in the bowl and toss well. Serve immediately.


Thai Crab cakes with corn salsa at 222 Silom

This salad is fantastic served with our Thai Fish Cakes (see recipe in Cooking Thai 101—Thai Fish Cakes).

Seven Days of New Year—Day Four!

Day four and we’re over half-way there! Today we’re offering up a light lunch or dinner with a great recipe for an old favourite with a new twist—French stuffed eggs. So add a bit of je ne sais quoi to your healthy eating and go à la française. Ooh la la!

French Stuffed Eggs (serves 3 – 4)


French stuffed eggs

What you need: 6 large eggs, 1 tablespoon good quality light mayonnaise, salt and pepper to taste, and fine chopped parsley to garnish. ½ cup finely chopped reduced-fat ham,1 tablespoon finely chopped green end of shallots (spring onion), 1 tablespoon finely chopped parsley, 1 teaspoon Dijon mustard, salt and freshly ground black pepper, 2 slices of bread (regular or GF), extra virgin cooking oil spray.

What you do: Place eggs in a single layer in a large saucepan. Cover with cold water and bring to the boil. When bubbling vigorously, cover, turn off the heat, and leave on the hotplate for 15 minutes. Run under cold water and cool. Shell eggs, cut in half, and scoop out the yolk into a bowl. Add the ham, shallots, parsley, mustard, and salt and pepper to taste, mix well and spoon back into egg whites. Place the bread in a food processor and pulse to coarse crumbs. Top each egg with the breadcrumbs and coat lightly with the cooking oil spray. Heat the grill and place the eggs on the baking paper. Grill for 1 minute until the breadcrumbs are brown and sprinkle with freshly ground black pepper. Serve immediately.


Salade Verte (green salad)

Serve with a Salade Verte—the classic French mixed green leaf salad, to which we add cucumber, and thinly sliced fresh crisp pear and crunchy walnuts. All tossed in a light French dressing. Bon appetit!