Thursday, 22 March 2018

Salad with a Maple Vinaigrette

Maple Vinaigrette Salad

Reminds me of a breakfast salad with all the smoked meat turkey/bacon egg  mushroom tomato combination! But it is hearty, refreshing and has a ton of flavour. Make it your own and add what you wish. 






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 gms 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 leaf.
Boil the eggs and prepare them, salt and pepper them. 
Pan fry the smoked meat and when it is almost done add the mushrooms and saute them. Add a touch of butter if you need more fat.
Prepare the tomatoes and olives.

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

Tips
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 makes it special is 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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