薄片青瓜沙拉 Cucumber Ribbon Salad

Serves: 4

 

材料 INGREDIENTS
薑 1 片(2厘米厚) A 2cm piece of fresh ginger
豉油 1湯匙 1 tablespoon soy sauce
特級初榨橄欖油 2湯匙 2 tablespoons extra virgin olive oil
麻油 1茶匙 1 teaspoon sesame oil
青檸 1 個 1 lime
青瓜 2 隻 2 cucumbers
香菜 少許 A small handful of fresh coriander
紅辣椒 1/2 隻 ½ a fresh red chilli

做法  METHOD

1.將生薑,橄欖油,豉油,麻油放在蓋上蓋子的罐子,搖混。加入青檸汁,再搖,然後試味。
Shake the ginger, olive oil, soy sauce and sesame oil in a small jar with a tight fitting lid. Squeeze in the juice of 1 lime, shake again, then check the seasoning.

2. 用削皮器將青瓜削成緞帶狀的。把青瓜中心的地方切去。香菜切碎,並撒在青瓜上。撒上切碎了的辣椒。伴以沙拉食用。
Use a vegetable peeler to peel the cucumbers in long ribbons straight on to a platter. Discard the watery cores. Take a small handful of coriander, finely chop it, stalks and all, and sprinkle over the cucumber. Finely chop the chilli and sprinkle over. Dress the salad just before you are ready to eat it 。

More about this recipe: http://foodrevolutionday.com/recipe/34/Cucumber-Ribbon-Salad.html

田園沙拉 Garden Salad

Serves: 4

材料 INGREDIENTS
沙拉醬: For The Dressing:
1.5 茶匙 乾芥末 1½ teaspoons dry mustard
3湯匙 米酒醋或醋 3 tablespoons seasoned rice wine vinegar or cider vinegar
5湯匙 特級初榨橄欖油 5 tablespoons extra virgin olive oil
9湯匙 白脫牛奶 9 tablespoons buttermilk
1湯匙 切碎的蔥頭 1 tablespoon finely chopped shallot
1湯匙 切碎新鮮蒔蘿/1.5 茶匙乾蒔蘿 1 tablespoon chopped fresh dill or 1 ½ teaspoons dried dill
現磨黑胡椒 freshly ground black pepper, to taste
沙拉: For The Salad:
1個 圓生菜或羅馬生菜 1 soft round lettuce or heart of romaine lettuce
1大或2小胡蘿蔔 1 large or 2 small carrots
半條青瓜 ½ cucumber
6條 小蘿蔔 6 or so radishes
車厘茄少許 A handful of cherry tomatoes

做法  METHOD 

1. 把做沙拉醬的所有材料放在蓋上蓋子的碗內搖勻。這個醬的份量是用於兩份沙拉的,所以多餘的醬料可放於冰箱冷藏一個星期。
Put all the dressing ingredients in a small jar with a tight fitting lid. Shake really well. The dressing makes twice as much as you will need for this salad. The rest can be refrigerated for up to a week.

2. 沙拉:將有損傷的外葉丟去。分開葉子,把莖和葉子撕成一口大小。把葉洗淨,放在沙拉旋轉器把水澀乾。
For the salad, pull off any wilty or bruised outer leaves. Separate the leaves, tear out any thick stems and tear the leaves into bite-size pieces. Wash the leaves and spin them in a salad spinner.

3. 把胡蘿蔔削皮,青瓜縱向切半後再切成半月形片。將小蘿蔔薄切片,車厘茄切半。食用時把準備好的沙拉醬混在將蔬菜中便成。
Peel and grate the carrot, cut the cucumber in half lengthwise, then into half-moon slices. Slice the radishes thin and cut the cherry tomatoes in half. Add all the vegetables to the lettuce. Give the dressing a good shake, pour half of it over the salad and toss.

More about this recipe: http://foodrevolutionday.com/recipe/29/Garden-Salad-with-Buttermilk-Dressing.html

凱撒沙律 Caesar Salad

四人份Serves: 4

材料 INGREDIENTS
蘿蔓菜或生菜 1個 1 cos or romaine lettuce
蒜頭 1瓣 1 clove of garlic
75克低脂肪原味乳酪(優格) 75g low-­fat natural yoghurt
2湯匙 橄欖油 2 tablespoons olive oil
磨碎的巴馬芝士(乾酪),
另加一個小塊作裝飾用(自由選擇)
A handful of freshly grated Parmesan cheese,
plus a small chunk, to serve (optional)
2茶匙 英國黑醋 2 teaspoons Worcestershire sauce
半個檸檬擠出來的汁 Juice of ½ lemon
2塊 橄欖油浸鳀魚片 2 anchovy fillets in olive oil
少許海鹽和現磨黑胡椒 Sea salt and freshly ground pepper

做法METHOD

1. 除去生菜表面任何枯萎或暗綠色的部份。切下生菜的頂部,然後把菜頭的部份切成4等份。將菜切成塊狀並除去菜心的部份。洗淨生菜後再用蔬菜脫水器為生菜脫水。
Snap off any wilty or dark green outer leaves from the head of cos or romaine lettuce. Cut off the tips of the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash and dry the lettuce in a salad spinner.

2. 醬料的部份:蒜頭去皮和切碎。把乳酪、橄欖油、一些磨碎的巴馬芝士、 英國黑醋 、蒜頭和檸檬汁放一個碗裡拌勻。然後把切碎的鳀魚片加入碗裡作調味 ,並跟醬料再次拌勻。
To make the dressing: peel and finely chop the garlic. Whisk the yoghurt, olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon together in a serving bowl. Roughly chop and add the anchovies, season and whisk again.

3. 放入生菜和醬料拌勻後,即可盛在沙拉碗和上桌。
Toss the lettuce with the dressing and scoop the salad into a serving bowl.

4.  如喜歡,可在上桌時把那塊小巴馬乾酪刨絲並拌進沙拉裡。
If you choose, coarsely grate over your small chunk of Parmesan and toss again, then serve.

More about this recipe: http://www.foodrevolutionday.com/recipe/41/Caesar-on-the-Lighter-Side.html

* Special thanks to Polly Sham who translated this recipe into Chinese.