Thursday 22 March 2018

Salad with a Maple Vinaigrette

A Maple Vinaigrette Salad
It reminds me of a breakfast salad with all the smoked meat, turkey/bacon, egg, mushroom, and tomato combinations! But it is hearty, refreshing and has a tonne of flavour. Make it your own by adding whatever you want. 

Maple Vinaigrette
1 tbsp maple syrup
3 tbsp olive oil
2 tbsp orange juice or a squeeze of lemon/lime
Shake or mix together before drizzling.

500 g/ 1.1 lb mixed salad leaf
4 eggs, hard boiled and sliced or diced
3 strips of smoked meat 
1 cup of mushrooms diced
1 tomato sliced 
6 olives, thickly sliced

Wash and dry the salad leaves. 
Boil the eggs and prepare them. Salt and pepper them. 
When the smoked meat is almost done, add the mushrooms and sauté them. Add a touch of butter if you need more fat. 
Prepare the tomatoes and olives. 

Toss all of this together. Drizzle on the maple syrup vinaigrette. 
Toss lightly and serve. 

You can add cucumber and also substitute tomatoes for fresh orange segments. 
Add a handful of diced cheddar. Pick your favourite sort of olives and increase the amount as needed. 

While this is such a versatile recipe, the key ingredients that make it special are the maple syrup and smoked meat. Bacon or turkey bacon works best.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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