Salad Pizza

A couple of years ago, I was watching a Rachel Allen show on the BBC. She was visiting the home of an Italian chef who had a wonderful pizza oven and cooking area in his back yard. It was the first time I ever saw a salad pizza. Since then, I think I prefer them to regular pizza toppings. I love making a rocket salad pizza but decided to make this one instead since I had the ingredients in my kitchen. My mother wondered what I was doing so I am sharing this recipe...

Tossed salad pizza
Pizza margherita (plain pizza with only tomato sauce and cheese)
Butter lettuce (you will want a soft lettuce leaf and not iceberg)
Red and black olives, sliced in half
Tomato, chopped in chunks
Spring onion, chopped finely
Red onion, sliced in half rings
Parmasan cheese, flaked

Bake your pizza until done. Mix your salad ingredients and add a tablespoon of olive oil, teaspoon of red balsamic vineager and some mixed Italian herbs.  Remove pizza from oven and simply top with your salad. It is a refreshing and healthy pizza.

Eet smakelijk!
Heidi

Potato and spring onion salad

I tried this potato salad recipe from the British Country Living Magazine (May 2012). It is so good and will be one I make often. Here is my version of this salad...

Potato and spring onion salad
600 gr small potatoes (washed and cook with skins)
1 onion, chopped (I used a red onion)
1 tablespoon olive oil
4 spring onions, chopped
3 tablespoons olive oil
3/4 tablespoon white wine vinegar
2 tablespoons créme fraíche
1/2 teaspoon mustard
pinch of sugar

Cook the potatoes and cut them up in large chunks. Sauté the onion in olive oil just until it starts to go translucent. All the spring onion just just a minute longer and then add the potatoes.

Mix the 3 tbsp olive oil with the vinegar, créme fraíche, mustard and sugar. Now season with freshly ground sea salt and pepper. Toss the potato/onion mixture into the sauce and mix thoroughly.

Eet smakelijk!
Heidi

Look what is for dinner.....

Mexican style pasta salad
340g / 12oz     can of corn, drained
420g/ 15oz    can of red kidney beans, drained
handfull of green olives
2 cups spiral pasta
300g / 11oz   jar of chunky salsa
French dressing
2 skinless chicken breasts, cut into bite size pieces
olive oil
chopped parsley

Cook the pasta as directed on the package and drain.

Drain the corn and kidney beans. Cut a hand full of green olives in half lengthwise. Mix the pasta, corn, beans, olives and salsa in a large mixing bowl.

Add enough French dressing to moisten the pasta salad as desired. I used 3 large serving spoons of dressing. This may be more or less depending on the thickness of your French dressing.

Fry the cut up chicken in a pan with olive oil until browned and cooked through. Add the chicken to the pasta salad and mix well. Chop a hand full of fresh parsley and mix again. Serve chilled.

Serve chilled.Wine to go with this dinner is:
Vega Del Cega Valdepenas
Tinto Tempranillo - Garnacha 2009
                                                        
Bon appetit or, as we say in Holland, Eet smakelijk!
Heidi