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Maddalena Fuller

May
09

Fresh and fast, this creamy salad falls together but has a strong tangy flavor. I eat it with roasts, barbecued meats and even sometimes a simple pasta.

  • Mesclun mixed greens
  • Handful of baby arugula
  • Shaved carrot slices
  • Thinly sliced red onion
  • Creamy blue cheese dressing (4 tbsp chunk of stinky blue cheese, add olive oil and vinegar blended until creamy.
  • Add pepper and serve immediately.


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May
09

Ingredients:

  • 6-8 potatoes: old wrinkly ones, new ones, baby ones, or red ones. Diced and boiled until softened
  • 5 hard boiled eggs, sliced.
  • half red onion, diced
  • 4 green onions, thinly sliced.
  • 3 stalks of celery, diced.
  • 5 big pickles, diced (yes, pickles)
  • Optional: crumbled bits of crispy bacon

Dressing:

  • 2 tbsp granular dijon mustard
  • 3 tbsp olive oil
  • Enough mayonnaise to make it all moist and mushy. Im not putting this in writing, you decide.
  • Optional: cider vinegar – to cut down on the mayo and give it some tang.
  • Lots and lots of freshly ground black pepper,
  • Salt to taste


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May
09

This fresh tangy salad is wonderful to serve with grilled fish or barbecued meats.

2-3 ripe yellow mangoes
2-3 ripe soft avocados
2 ripe tomatoes, or 1 cup of cherry tomatoes cut in half
1/4 red onion, thinly sliced
half bunch of coriander, washed
juice of 2 limes
2-3 tbsp olive oil
1 tsp sweet chilli jelly

Preparation:

1. Dice the mangoes, avocados and tomatoes into bite-size cubes, and allow the juice to collect with the cubes as you do so. Add the red onion.

2. Blend the coriander with the lime juice and olive oil and chilli jelly with a hand blender or processor. Taste the marinade – and adjust the lime-coriander ratio to taste.

3. Pour the marinade over the fruit, toss gently, and refrigerate before serving.


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