It's summer and all we really feel like doing is kicking back in the park with a chilled G&T. But if we do have to work, we'll at least treat ourselves to a delicious summer salad come lunch. We're not talking a few leafs and a spoonful of coleslaw here but truly tasty dishes that we can covet - even if we do have to eat at our desks.
To celebrate the return of Taste of London in Regent's Park this Wednesday to Sunday, we've picked a few nifty summer lunch recipes from some of the leading chefs and restaurant names featured in the show. Get restaurant standard food in an instant with these genius salads...
Taste of London serves up 40 of the hottest restaurants in London with visitors getting the opportunity to try tapas sized dishes from these incredible eateries in one stunning location. Treat your taste buds at the world's greatest restaurant festival and one of London's chicest social events of the summer: london.tastefestivals.com
Salt Yard's Crab Salad With Quails Eggs
Ingredients (serves 4 people as a starter or 6 to 8 as a tapas)
- 16 quail's eggs
- 300g white crabmeat
- 1 chilli, deseeded
- 3 spring onions
- zest and juice of ½ lemon
- 2 tsps flat-leaf parsley
- ½ cucumber, peeled
- 1 teaspoon extra virgin olive oil
- a few coriander shoots
- sea salt and black pepper
1. Cook the quail's eggs in boiling salted water for 3 minutes when cold, peel and cut in half lengthwise.
2. Check the white crabmeat and remove any stray bits of shell. Finely chop the chilli, spring onions, cucumber and parsley place together with the crabmeat, lemon zest and juice in a bowl. Mix well and season to taste.
3. Arrange the crabmeat on serving plates, top with a few quail's eggs. Scatter with a few coriander shoots and serve. Add vinaigrette to taste.
Le Gavroche Salade Lyonnaise
From Le Gavroche
The classic salade Lyonnaise should be made with dandelion leaves, but if these are tricky to find just use curly endive (or frisée salad).
Ingredients (Serves 4 people)
- 400g dandelion leaves or frisée salad
- 180g smoked streaky bacon
- 4tbs olive oil
- White wine vinegar
- 20 thin slices of small baguette bread
- 2 cloves garlic
- 4 free-range eggs
- 2tbs red wine vinegar
- Salt and pepper
1. Pick, wash and dry the salad leaves. Cut the bacon into strips, place them in a non-stick pan with a drop of olive oil and cook slowly over medium heat.
2. Put a saucepan of water on the boil, add a generous splash of white wine vinegar. Bake the baguette slices in a warm oven until dry and crispy, then rub with the cut garlic.
3. Crack the eggs and carefully drop them onto the simmering, vinegared water to poach. The eggs should take about 4mins for the whites to be cooked, yet the yolk still very runny.
4. Pour the golden-brown bacon and fat onto the salad with the bread, vinegar and remaining olive oil. Season lightly with salt but generously with pepper, toss and place the drained, hot eggs on top.
Theo Randall's Carpaccio Di Manzo
From Theo Randall
Ingredients (Serves 4 people)
- 300g beef fillet
- 2 tsp olive oil
- 1 head of radicchio
- 3 tblsp of roasted pinenuts,
- 150g fresh parmesan shavings
- 1 tbsp aged balsamic vinegar
- Lemon juice
1. Slice the meat thinly and place carefully between 2 pieces of grease proof paper using a rolling pin roll over the beef fillet.
2. Place on a plate, season with lemon juice, olive oil, salt and pepper and balsamic vinegar.
3. Take off the outer leaves of radicchio leaving the young heart. Blanch the outer leaves in boiling salted water for 2 minutes, drain and when cool lightly squeeze and marinade in a bowl with a tbs of balsamic vinegar, a squeeze of lemon, one tbs of olive oil.
4. Mix together with the young heart of radicchio broken into pieces, season and place on top of the carpaccio with a scatter of pinenuts and parmesan shavings.