Whether you are planning ahead for weekday meals or looking for fresh ideas to elevate your summer entertaining, now is the perfect time to celebrate the best of the salad season. Add colour, crunch and character to your dishes with fresh, locally grown salad vegetables.
Bord Bia is encouraging consumers to savour “new season salad veg”, when we have an abundance of homegrown favourites available, think crisp lettuce, peppery mixed leaves, juicy tomatoes and cucumbers.
By opting for local, seasonal fruit and vegetables, shoppers not only enjoy optimum flavour and nutrition, but also support local growers. When you're picking up your weekly groceries, keep an eye out for the Bord Bia Quality Mark—it’s your assurance that the produce is grown locally and to the highest standards.
For inspiration, why not try these three delicious salad recipes from Bord Bia:
Lettuce and Spiced Turkey Cups
A delicious and easy-to-prepare crowd pleaser, sure to wow any dinner party guests.
Prep time: 5 minutes
Serves: 4
Ingredients
1 tbsp olive oil
500g turkey mince
1 red onion, finely chopped
250g mushrooms, sliced
2 carrots, peeled and grated
1 tsp onion salt
1 - 2 tsp ground cumin
A tiny pinch of chilli flakes
2 tsp finely chopped fresh mint
Freshly milled salt and black pepper
To serve
8 large lettuce leaves, washed and patted dry
4 scallions, trimmed and finely chopped
2 tbsp natural yoghurt
2 tbsp runny honey
1 tbsp peanut rayu
Method
Heat half the oil in a large non-stick frying pan and fry the turkey mince for three to five minutes until golden; break up with a wooden spoon as it cooks. Remove the turkey and set it aside.
In the same pan, add the remaining oil and fry the onion until soft; add mushrooms and continue to cook until they are golden; then stir in grated carrot, onion salt, cumin, chilli flakes, and continue to cook for two minutes.
Return the turkey mince to the pan, add half the chopped mint and season.
Arrange lettuce cups onto a large serving plate, fill the cups with the turkey mixture and scallions, drizzle with yoghurt, honey, and peanut rayu and sprinkle with remaining mint. Serve immediately.
Cherry Tomato, Chilli, and Basil Dressing
Perfect to batch make and keep in the fridge, this tasty dressing will help punch up any salad recipe.
Prep Time: 10 mins
Makes: 500 ml
Ingredients
400g cherry tomatoes, cut in half
2 cloves garlic, crushed
2 fresh red chillies (deseeded and finely chopped; adjust to your heat preference )
15 - 20 fresh basil leaves, roughly chopped
4 tbsp extra virgin olive oil
2 tbsp of balsamic or red wine vinegar
1 tsp honey
Sea salt and freshly ground black pepper
1 - 2 tbsp water (to adjust consistency )
Method
Heat 2 tablespoons of olive oil over medium heat in a medium-sized saucepan. Add the garlic and chillies to the pan. Gently fry for about one to two minutes, being careful not to burn the garlic.
Add the halved cherry tomatoes to the pan and cook for 8 - 10 minutes, stirring occasionally, until they soften and break down.
Stir in the balsamic vinegar and honey and season generously with salt and black pepper. Simmer for 5 minutes until it thickens slightly, stirring occasionally.
Remove the pan from the heat and stir in the chopped basil leaves.
Add the remaining 2 tablespoons of olive oil and mix well to combine.
If you prefer a smoother consistency, use a hand blender or a food processor to blend the sauce until it reaches your desired smoothness. Alternatively, leave it chunky for more texture.
Add 1 - 2 tablespoons of water if you want to loosen the consistency for a dressing.
Storage
Let the dressing/sauce cool slightly before transferring it to a jar or container. It will thicken as it cools, so adjust with more water, if necessary, before serving. Store in an airtight container in the fridge for up to five days. Shake or stir before using.
Crisp Kale, Chicken and Bacon Caesar Salad
A fresh twist on a timeless classic, this salad is guaranteed to be your new summer satisfier.
Prep Time: 10 mins
Serves: 4
Ingredients
140g chopped Kale
Spray olive oil
4 chicken breast fillets, sliced in half
8 streaky bacon rashers
1 crisp lettuce washed, shredded
4 free-range eggs, soft-boiled, halved
30g parmesan, grated
For Caesar dressing
2 anchovy fillets
2 free-range egg yolks
1 garlic clove, quartered
30ml lemon juice
125ml olive oil
Method
Preheat an oven to 180°C (Fan 160°C ) Gas mark 4
Arrange the kale onto an oven tray and spray liberally with olive oil. Season and place into a hot oven for 4 - 5 minutes until crisp.
Heat a chargrill and grill the chicken for 5 minutes on each side or until cooked through. Transfer to a plate, cover with tinfoil and rest. Meanwhile, cook the bacon over high heat, turning for 4 - 5 minutes until crisp.
For the Caesar dressing
Place the anchovies, egg yolks, garlic and lemon juice into a bowl and whisk until smooth. Gradually whisk in the oil until thick and creamy, season.
To serve
Thinly slice the chicken and arrange with the lettuce, bacon and soft-boiled eggs into bowls. Sprinkle with crisp kale, parmesan, and drizzle Caesar dressing over the top before serving.
For more tasty, fresh, and in-season new season salad vegetable recipes, head to: https://fruitnveg.ie/
