Tag Archives: agave dressing

Leafy Green Salad with agave dressing

1 Nov

Gourmet Salad

This recipe is part of a 7 course dinner which I recently prepared in Vancouver. I love pecans but if you don’t like them, you can substitute with hazelnuts or just leave them out altogether.

Semi-dried cranberries can also be substituted with raisins and agave nectar with honey or similar. It boils down to your own personal taste and of course, that of the person you’re trying to woo 😉

I loved this salad and its so easy to make!

Serves 2

Ingredients

  • 3 cups of mixed salad leaves
  • 1 tbsp of semi-dried cranberries
  • 2 tbs of pecans
  • 50g of goat milk fetta, crumbled

For the dressing: 2 tbs of extra virgin olive oil, 2 tbs agave nectar & 2 tbs of balsamic vinegar

Method

Mix dressing ingredients in a jar and shake until combined. In a bowl, dress the salad leaves, split into 2 portions, then place onto individual plates. Arrange the rest of the ingredients and serve.

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7 course dinner…at home

28 Oct

tasting menu

Recently, I spent last the 2 weeks of summer in Vancouver. Whilst I did get to savor some amazing food at several restaurants, I also had that one chance, to put my skills to the test and baptize a new kitchen.

A friend of mine had told me about a 5 course dinner that he had cooked to woo his girlfriend. I had to go one step further and cook an elaborate 7 course dinner. I have never cooked something so elaborate before and never in a kitchen I am unfamiliar with, but then I was not going to let that daunt me. I love challenges!

Leading up to the big day, I’d sourced enough ingredients to make 5 courses but needed to decide on another 2. Fortunately, two nights prior, I’d been watching an amazing documentary Step Up To the Plate. It provided plenty of inspiration, but in no way was it going to turn me into a 3 star Michelin chef overnight!

I still needed 2 more entrees. I narrowed it down to dishes which I thought would be hearty but not the stuff-you-silly kind. Soup it was. Besides, it was miserable outside, summer was coming to an end and rain, wind, cold was setting in.

Some of the dishes I made up, others I drew on inspiration and from participation at the Mondo Organics cooking class. Detailed recipes to follow.

Kale pesto on sourdough (original recipe by Brenda Fawdon)

Leafy green salad with semi-dried cranberries, pecans, goat milk fetta with a balsamic and agave dressing

Roasted tomato soup with thyme croutons

Wild mushroom soup with saffron croutons

Roasted pumpkin spelt gnocchi with sage butter sauce

Beetroot pearl barley risotto (adapted from original recipe by Brenda Fawdon)

Chocolate tofu tarts (adapted from original recipe by Brenda Fawdon)

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