July 3rd, 2009

Salads

Salad Recipes

Dr. Fife’s Coconut Oil Mayonnaise
Chicken Salad with Toasted Coconut and Roasted Cashews
Coconut Prawn Salad with Poppy Seed Dressing

Dr. Fife’s Coconut Oil Mayonnaise

From Dr. Fife’s
The Coconut Lover’s Cookbook

Ingredients
2 egg yolks
2 T lemon juice
1/2 T Dijon mustard
1/8 tsp paprika
1/8 tsp salt
1/4 cup olive oil
1 cup coconut oil

Directions

Blend everything but the coconut oil for 60 seconds in a blender.
With machine running, very slowly pour in 1 cup melted coconut oil. Mayonnaise thickens as the oil is added. Be sure to add the oil slowly, pouring in a thin stream.
Taste for seasoning and adjust as needed.
Store in refrigerator.

EDITOR’S NOTE:
If you would prefer less coconut taste, use Spectrum’s Organic Refined Coconut Oil. Being refined (as opposed to Virgin), it is practically flavorless, but still retains the coconut’s beneficial health properties.

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Chicken Salad with Toasted Coconut and Roasted Cashews

From Blue Kitchen
Based on a recipe from Barbara Tropp’s China Moon Cookbook

Begin this dish well in advance of the time you plan to serve it. You can even start it the day before, to give the chicken plenty of time to cool.

Serves 4 or 5

For the salad:
About 1-1/2 lb boneless chicken breast, sliced on the diagonal so the pieces are approximately the same thickness
1/4 cup sweetened, toasted coconut flakes [from about 1/3 cup untoasted]
1/2 cup roasted, unsalted cashews
1 red bell pepper, sliced into slivers
1 1/2 tablespoons pickled ginger (Blue Kitchen uses Wel-Pac brand)
1/4 cup coriander leaves, plus a few for garnish
1 cup sliced cucumber
Mesclun lettuce mix
Crispy rice sticks [optional]

For the dressing:
3 tablespoons juice from pickled ginger
1 teaspoon white vinegar or white balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon dried red chili flakes
1/4 cup olive oil
One stick lemongrass [optional]

Sauté the chicken in canola oil, salting it very lightly. When the pieces are just cooked through, put them in a container, cover and refrigerate until chilled.

Prepare the dressing. In a small bowl, add the pickled ginger juice, salt, the vinegar, chili flakes and olive oil. Stir so the flavors begin melding together. If you would like to add the lemongrass for a subtle fascinating addition, do so now—peel the tough outer leaves and discard them, cut the lemongrass into two-inch pieces, crush them with the side of your knife and add to the dressing. Cover the dressing and set it aside. If you are starting this the night before, refrigerate. Before mixing the dressing into the salad, discard the lemongrass chunks.

Prepare the cucumber. After washing it, score the sides lengthwise with the tines of a fork. Continue all around the cucumber. Then cut the cucumber into thin slices. This gives the cucumber coins a handsome flowery look.

An hour before you intend to serve, put a platter in the refrigerator to chill it.

Assemble the salad. First, slice the chicken into bite-sized fairly uniform pieces and place them in a bowl. In that same bowl, add the sliced bell pepper, cucumber coins, roasted cashews, about a cup of the crispy rice sticks if you are using them, the coconut flakes, almost all the coriander leaves, and the pickled ginger. Toss with your hands to make sure everything is evenly mixed. Once the solids are mixed together in the bowl, stream in the dressing and mix with a big spoon. Then take the chilled platter out of the fridge and make a bed of mesclun on it. Heap the chicken salad attractively onto the lettuce leaves. Garnish with a few coriander leaves and serve.

This is very nice with a crisp white wine, or, as Tropp would say: have it with a good cold beer.
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Coconut Prawn Salad with Poppy Seed Dressing

Coconut Prawn SaladFrom Killer Salad

Dressing:
1/2 cup of clear honey
1/4 cup of cider vinegar
1 teaspoon each of dry mustard powder and salt
1 tablespoon of grated onion
1 cup olive oil
1 or 2 teaspoons poppy seeds

In a blender put honey, cider vinegar, dry mustard powder and salt, and grated onion. Blend these together for a minute and then slowly add olive oil. When the oil is completely blended with the other ingredients, pour into a bowl or jug and add poppy seeds. You can leave the poppy seed dressing in the fridge while you prepare the rest of the salad.

Beer batter:
1 egg
2/3 cup flour
1 teaspoon baking power
Pinch of salt
1/2 cup of your favourite beer or lager

In a bowl whisk together egg, flour, baking power, salt and beer or lager. Whisk until light and fluffy.

Put some flour and flaked coconut into two separate bowls – these are used along with batter to coat the prawns. The flour helps the batter stick to the prawns.

So, now take your prawns and dip them first into the flour, then into the batter and finally into the flaked coconut. Fry them in a deep fat fryer for a couple minutes, until golden brown.

Serve the coconut prawns straight away on a bed of shredded lettuce and chopped fruit. Place the poppy seed dressing in a small bowl for dipping.

The quantities for the poppy seed dressing and batter will be enough for 4 servings.
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