AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING
Enjoy this stunning autumn salad as a side dish at a dinner party. It features carrots, courgette, broccoli, tomatoes and olives in a lovely saffron dressing
Provided by Tom Kerridge
Categories Side dish
Time 50m
Yield Serves 6 as a side
Number Of Ingredients 16
Steps:
- Heat a griddle pan over a medium-high heat. Tip the carrots, courgettes and broccoli into a large mixing bowl, lightly season and toss together with the rapeseed oil. Once the griddle is hot, add the vegetables in batches and leave to slightly char for around 3-4 mins, then transfer back to the bowl. When all the veg is charred, add the remaining salad ingredients, toss together and set aside.
- To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar together in a bowl with a pinch of salt until the sugar has dissolved. Whisk in the oil gradually, then stir in the shallots. Dress the salad and serve.
Nutrition Facts : Calories 167 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ROASTED AUTUMN VEGETABLE SALAD
Make and share this Roasted Autumn Vegetable Salad recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
- Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
- Bring to a rapid simmer and cook for 50-60 minutes until tender.
- Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
- If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
- Preheat the oven to 200C or 400 degrees F.
- To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
- The central core of the parsnips can also be trimmed away, should they appear to be woody.
- The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
- Preheat a roasting tray on top of the stove, adding the oil.
- Add the carrots and parsnips and fry on all sides until well coloured.
- Season with salt and pepper.
- Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
- Remove the vegetables from the oven and season with salt and pepper.
- These are best served very warm, rather than piping hot.
- While the carrots and parsnips are roasting, dice the beetroots.
- To make the dressing, whisk together the mustard, soured cream and vinegar.
- The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
- If the dressing is too thick, simply loosen with a little water.
- Season with salt and pepper.
- You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
- Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
- Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
- Or, if using grated beetroots, simply divide between the plates.
- Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
- Season with salt and pepper and sprinkle on top of the carrots and parsnips.
- Spoon over and around with the beetroot and soured cream dressing to finish.
Nutrition Facts : Calories 380.5, Fat 38.1, SaturatedFat 5.8, Cholesterol 10.9, Sodium 99.7, Carbohydrate 9.9, Fiber 2.7, Sugar 5.8, Protein 2.4
AUTUMN SALAD WITH CARAMEL-SESAME DRESSING
This very simple salad recipe makes use of some of the nicest autumn fruits. Surprisingly, the caramel sauce and sesame oil complement each other well.
Provided by chefsazy
Categories Salad Green Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
- Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 223 calories, Carbohydrate 52 g, Cholesterol 0.2 mg, Fat 2.6 g, Fiber 9 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 140.1 mg, Sugar 25.4 g
More about "autumn vegetable salad with saffron dressing recipes"
15 FALL FRUIT SALADS THAT CELEBRATE AUTUMN FLAVORS | ALLRECIPES
From allrecipes.com
QUICK ANSWER: HOW TO USE SAFFRON THREADS IN COOKING
From montalvospirit.com
MY FAVORITE FALL/WINTER SALAD DRESSINGS - THE ORGANIC KITCHEN …
From theorganickitchen.org
12 BEST AUTUMN SALAD IDEAS | AUTUMN SALAD, RECIPES, SALAD RECIPES
From pinterest.com.mx
AUTUMN SALAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING - REALLY HEALTHY …
From reallyhealthyfoods.com
FALL SALAD RECIPES VEGAN / CHINESE MOONCAKES WITH LOTUS SEED …
From thequeso-blanco.jenpros.com
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING | RECIPE
From pinterest.com
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING | RECIPE | BBC GOOD …
From pinterest.ca
AUTUMN VEGETABLE SALAD | RAW VIBRANT LIVING
From rawvibrantliving.co.uk
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING
From food.worplenet.com
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING RECIPE | EAT YOUR …
From eatyourbooks.com
AUTUMN VEGETABLE SALAD WITH SAFFRON DRESSING - COOKER APP
From cookerapp.com
√ AUTUMN SALAD IDEAS - FIONNGHUALA
From fionnghualas.blogspot.com
ROASTED FALL VEGETABLES SALAD WITH MAPLE ORANGE CINNAMON …
From theroastedroot.net
AUTUMN VEGETABLE SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WARM AUTUMN SALAD | RECIPE | AUTUMN SALAD, ROASTED VEGETABLE …
From pinterest.ca
AUTUMN VEGETABLE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
29 BEST FALL SALAD RECIPES - EASY IDEAS FOR AUTUMN SALADS
From delish.com
LEMON SAFFRON SALAD DRESSING - CREATED BY DIANE
From createdby-diane.com
14 FABULOUS FALL SALADS - THE SPRUCE EATS
From thespruceeats.com
AUTUMN CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING - THE …
From therecipecritic.com
27 BEST FALL SALAD RECIPES - HEALTHY IDEAS FOR AUTUMN SALADS
From countryliving.com
FALL SALAD RECIPES / MADE IN A DAY - DAIRY FREE LUNCHS
From dairyfreelunchs.jenpros.com
WARM AUTUMN ROASTED VEGETABLE SALAD. - HOW SWEET EATS
From howsweeteats.com
FALL SALAD RECIPES VEGETARIAN - VEGETARIAN PHO RECIPE (VIETNAMESE ...
From bestfishsauce.jenpros.com
CHOPPED AUTUMN SALAD WITH APPLE CIDER DRESSING
From lecremedelacrumb.com
AUTUMN VEGETABLE SALAD - TABARKPHARMACY.COM
From tabarkpharmacy.com
AUTUMN SALAD DRESSING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FALL SALAD RECIPES VEGETARIAN - PROSCIUTTO MELON BITES
From bestaioli.jenpros.com
AUTUMN GLOW SALAD WITH LEMON DRESSING RECIPE - PINCH OF YUM
From pinchofyum.com
FALL SALAD RECIPES : CAMPER RV TRAILER DECOR – OUTDOOR ROAD …
From thedairyrecipes.jenpros.com
35 AUTUMN SALAD RECIPES TO LIGHTEN YOUR DINNER | GOURMET TRAVELLER
From gourmettraveller.com.au
FALL SALAD DRESSING IDEAS - CREATIVE FOOD DISPLAY IDEAS THAT WILL …
From aiko-chaan2.blogspot.com
RECIPE OF ULTIMATE AUTUMN RAINBOW VEGETABLE SALAD WITH TAHINI …
From deliciouscook.art
VEGGIE SALAD WITH PASSIONFRUIT DRESSING RECIPE | SAFFRON TRAIL
From saffrontrail.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love