Summer is here & it is shaping up to be a long hot one; so the BBQ is on over time & on the side lots of salads. These 2 are from Ripe, A Fresh Batch which is full of the tasty, flavourful bright salads that we have come to expect. In their own words, which sums it up perfectly...
“Ripe Deli is a vibrant food-lovers haven conveniently located on Richmond Road, the famous strip that connects Grey Lynn & Ponsonby in Auckland. Ripe Deli focuses on innovative take-out food using the best of local ingredients. It is a one-stop shop where you can always find something to tickle anyone's taste buds!”
So a BBQ the other weekend & the need for a couple of salads & these 2 were the perfect match for BBQ lamb.
Moroccan Street Salad, from Ripe A Fresh Batch
Serves 6-8
Ingredients
For the dressing
Juice of 2 lemons
2 tbsp white wine vinegar
1 tbsp runny honey
For the salad
1 red onion, peeled & finely diced
500g cherry tomatoes, halved
1/2 cucumber, deseeded & diced
1 red capsicum, deseeded & diced
1 yellow capsicum, deseeded & diced
1 green capsicum, deseeded & diced
2 cups Italian parsley, roughly chopped
8 large green olives, stoned & quartered
8 radishes, roughly chopped
1/2 preserved lemon, pulp removed, peel finely diced
Salt & pepper
Directions
To prepare the dressing place all the ingredients in a jar with a tight fitting lid & shake well.
For the salad place all the ingredients in a large bowl & gently mix together. our over the dressing & mix well to combine. Season with salt & pepper, toss again & taste & adjust seasoning if need be.
New Potatoes with Crispy Capers, adapted only slightly from Ripe A Fresh Batch
*The original also calls for 4 hard boiled eggs, quartered. I switched olive oil for vegetable oil & upped the vinegar & the Dijon, as that’s what I like.
Serves 6-8
Ingredients
For the salad
1.5kg baby new potatoes, cut the larger ones on half
2 sprigs fresh mint
2 tbsp olive oil
For the dressing
2 cups fresh basil, roughly chopped
1 cup fresh mint, roughly chopped
1 cup fresh Italian parsley, roughly chopped
2 cloves garlic, peeled & finely chopped
2 tbsp red wine vinegar
1 1/2 tbsp whole grain mustard
1/2 tsp salt
Black pepper
Directions
Place the potatoes & mint in a large saucepan & cover with water & add a good pinch of salt. Turn the heat up to high & bring to a boil. Reduce the heat & simmer for 15-20 minutes or until the potatoes are fork tender. Drain well, discard the mint & set aside.
While the potatoes are cooking heat a small frying pan over a high heat & add the olive oil. When hot add the capers & cook for 5-10 minutes until the capers are puffed & crispy. Remove from the heat & drain on paper towels.
For the dressing; place a 1/4 cup of the capers, the herbs, garlic, vinegar, mustard, salt & pepper in the bowl of a food processor. Pulse until just combined. With the motor running drizzle in the olive oil & blitz until the dressing is thick & well combined.
Place the potatoes in a large bowl along with the dressing & mix through to coat all the potatoes. Try to do this when the potatoes are warm & just before serving so that dressing stays a beautiful vibrant green & the warm potatoes absorb the flavours of the dressing. Transfer to a platter, sprinkle with the rest of the crispy capers & serve immediately.
The Moroccan salad was bright & cool & fresh & the perfect companion for BBQ on a hot summer evening, the baby potatoes wonderfully herb & of course those crispy capers...how can you not love those?
So if you’re lucky enough to be in Auckland check out Ripe Deli & if not then I really recommend the cook books!
Ripe Deli
172 – 174 Richmond Rd
Grey Lynn
Auckland
Phone: 09 360 6159
Fax: 09 360 4159
Website: www.ripedeli.co.nz
Monday - Friday 7am - 4.30pm
172 – 174 Richmond Rd
Grey Lynn
Auckland
Phone: 09 360 6159
Fax: 09 360 4159
Website: www.ripedeli.co.nz
Monday - Friday 7am - 4.30pm
Saturday - 7am - 4pm
Sunday - 8am - 4pm
Sunday - 8am - 4pm
If you like this you might like this Romaine Pineapple & Gorgonzola Salad
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Enjoy!
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