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Cover: Quick cuisine

Recipes with cucumber

17Sep 12

Wild Rice Salad with Mustard Vinaigrette

Wild Rice Salad with Mustard VinaigretteIf you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking.

The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like.

I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use fresh tomatoes! And if you are feeling particularly lazy and can’t be bothered to make the vinaigrette, then just add olive oil, vinegar and salt. But I strongly recommend the mustard vinaigrette – it makes for a much tastier salad.

Apart from being a fun idea for a main meal at home, this salad is wonderful for picnics. It makes for a very complete, balanced and healthy dish, as it contains protein, carbohydrates and healthy fats. You could also try my rice salad with spinach and avocado. Very tasty!

Wild Rice Salad with Mustard Vinaigrette
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you!
Ingredients
  • FOR THE SALAD:
  • 200g mixed long grain and wild rice
  • ½ cucumber
  • 5 or 6 oil-packed sun-dried tomatoes, drained
  • 20g cheddar cheese
  • 1 tbsp drained capers
  • 1 heaped tbsp pitted black olives
  • ½ small tin sweet corn
  • 5 or 6 canned anchovy fillets
  • 2 spring onions
  • FOR THE MUSTARD VINAIGRETTE:
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • Aprox. 6 tbsp virgin olive oil
  • 1 tsp salt
Instructions
  1. Boil the rice, cool under cold water, drain and leave to cool some more.
  2. Cut the olives into quarters.
  3. Finely dice all the other ingredients, except the sweet corn and capers.
  4. Mix all the ingredients with the rice in a large bowl.
  5. To make the vinaigrette, use a fork or a whisk to mix the mustard, salt and vinegar in a small bowl.
  6. Add the olive oil little by little, while whisking (or stirring rapidly with your fork) continually.
  7. When all the oil has been added and you have a smooth emulsion, try it and adjust any ingredients if necessary.
  8. Mix the vinaigrette into the salad and serve.

 

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02Apr 12

Pasta salad with broccoli and fried bacon

Pasta Salad with Broccoli and BaconBroccoli and bacon make a great combination. I especially like broccoli salad with bacon because of the contrast with the leafy green veg and crispy meat. In this recipe for pasta salad with broccoli and fried bacon, I add pasta to the mix, as well as a few more veggies for good measure.

I am aware that pasta salad is considered a summer food, but being the eternal optimist, and having seen the latest weather forecasts for London, I believe we soon enough will be visiting the park for a spring picnic. One can only hope!

It is not important whether we have to eat it inside huddled on the couch or, with better luck, on a picnic blanket in the park. Regardless of the weather, a pasta salad is easy to make and is a quick and cheap lunch to bring to University in a plastic box. Plus, it stays fresh for 1-2 days in the fridge! Make a large bowl and you are set for lunch, dinner AND picnic time!

What we need:

  • 500g of Penne pasta
  • 1 large red onion
  • 200g of broccoli
  • 200g of Feta cheese
  • 100g of black olives, without pits
  • 200g of sliced bacon
  • 100g of sun-dried tomatoes
  • 3 large ripe tomatoes
  • 1 cucumber
  • 3 pinches of ground pepper (to taste)
  • 1 tablespoon of olive oil
  • 1 and ½ decilitre of crème fraiche (sour cream or natural thick yoghurt for cooking)
  • 2 cloves of garlic

How we make it:

  1. Boil the pasta according to the instructions on the packet. Drain and put in a bowl for later.
  2. Chop the onion into thin slices.
  3. Chop the tomatoes and cucumber into squares.
  4. Chop the olives into halves.
  5. Put all the chopped vegetables into a large bowl.
  6. Fry the bacon in the oil. Take off excess fat with paper and let it dry.
  7. Once cool, cut the bacon into slices and place in a bowl.
  8. Grate the Feta cheese over the salad and add the sun-dried tomatoes.
  9. Mix all the ingredients and carefully put the pasta in the large bowl.
  10. Add the pepper according to taste.
  11. Pour the crème fraiche into a small bowl and press the garlic cloves into it. Mix carefully and pour into a salad bowl. Mix with all the ingredients.

Serves: 3-4
Time needed: 20 minutes
Level: very easy

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