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    Recipes — green salad

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    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed

    Method

    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Prawn and Fattoush Salad

    Add spice to your salad with this Middle Eastern twist.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 tsps spice
        •    1 red onion, thinly sliced
        •    zest and juice of 1 lemon
        •    24 cherry tomatoes, halved
        •    2 large rounds lebanese bread
        •    150ml olive oil, plus extra for frying
        •    3 butter lettuce, outer leaves discarded
        •    1 bunch radishes, washed, trimmed, thinly sliced
        •    1kg whole green prawns, shelled, deveined, tails intact
        •    2 lebanese cucumbers, peeled, seeds, removed, sliced

    Method

    1. Preheat oven to 180°C.
    2. Tear the bread into bite-sized pieces, place on a baking tray and toast in oven for 5 minutes or until golden. Divide lettuce leaves between 8 serving bowls, and add vegetables.
    3. To make the dressing, combine the olive oil and lemon zest and juice in a separate bowl, then season with salt and pepper. Toss prawns in spice. Heat a little extra oil in a frypan over high heat, and fry prawns for 1-2 minutes or until just cooked. Add prawns and bread to each bowl, drizzle with dressing, and serve immediately. This salad can also be served in 1 large salad bowl.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-fattoush-salad/771b47bf-39b1-4cff-8866-94d7742fc799?

    Spicy Basil Beef Salad

    Spicy basil beef salad. Perfectly seared beef with basil leaves, tomatoes and a spicy Thai dressing, so healthy and yummy!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    Ingredients

        •    1/4 tsp salt
        •    12 ounces top sirloin steak
        •    1/2 tsp freshly ground black pepper


    Dressing:

        •    2 shallots, sliced
        •    1 cup sliced cucumber
        •    1 cup cherry tomatoes, halved
        •    1 1/2 cups fresh basil leaves, Thai, Italian and lemon basil


    Method

    1. Heat a nonstick pan at medium-high heat. Season the steaks with the salt and black pepper. Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.

    2. Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.

    3. Prepare the Dressing by mixing all the ingredients.

    4. Combine the Salad's ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.

    5. Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/spicy-basil-beef-salad/

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/