Phil Vickery's Summer Salads

Phil Vickery's Summer Salads

This Morning chef Phil Vickery is in the kitchen with four delectable dishes that will turn your typical leafy salad into a hearty green dream that you can whip up in minutes.

Summer SaladCHAR(13) + CHAR(10)Ingredients:2 bags of salad leaves from the supermarket, be a little adventurous with the choice4 Fresh large eggs225g Fresh young asparagus, washed8 Radishes, washedA couple of spring onions, slicedA few slices of ham, steer clear of the pre packed stuff4 tbspns Olive oil, or good quality veg oil if you prefer, or even a mixture2 tbspns Sherry or white wine vinegar, malt is fine if you wantSalt and Pepper1 tspn SugarVeg oil to cook the asparagusMethod:Very simple to put together, Bring a pan of cold water to the boil, add the eggs and cook for 3 minutes, remove and cool the eggs in cold water, this process stops the egg yolks discolouring. Then peel but leave whole.Next wash the salad leaves and drain well, too much water on the leaves wash off the dressing. Place in a bowl.Place the oils in an old jam jar, add the mustard, salt and pepper, sugar. Pop on the lid and shake vigoursley, until throughly mixed. Or you can whisk together in a bowl.Place a frying pan or griddle pan on the stove. Oil the asparagus, and place in the pan, season well and cook for 3-4 minutes until slightly charred on all sides.Arrange the slices of ham around the plate, cut the eggs in half, the yolks should be slightly runny, arrange them cut side up.Next add the asparagus, and radishes. Finally place the spring onions in with the lettuces, and drizzle over the dressing, season well and carefully mix together with 2 forks.Pile on top of the ham and asparagus, and eat straight away.Phil's Top Tip: Add the dressing at the last moment or the salad leaves will wilt very quickly, and make sure all the components for the salad are out of the fridge for ½ hour before hand, room temperature salad is far nicer and tastier to eat than ice cold.Little Gem Salad with Plum Tomatoes & Red OnionsIngredients:2 Little Gem lettuces8 Plum tomatoes1 small red onion peeled and very finely sliced1 tsp Dijon mustard2 tbsp white wine or malt vinegar6 tbsp olive oil55g grated Mozzarella cheesesalt and freshly milled black pepperMethod:Cut the lettuce heads into 3 or 4 wedges, then the same with the tomatoes.Mix the sliced red onion in a bowl with the mustard and vinegar, then add to the lettuce and tomatoes.Pour over the olive oil in a thin stream and mix well.Finally add the grated cheese, lightly mix and season well with salt and pepper.CHAR(13) + CHAR(10)Simple Summer Pesto Pasta SaladCHAR(13) + CHAR(10)Ingredients:350g cooked fusilli pasta300g green beans, cooked and refreshed to keep great flavour and colour300g canned cannellini beans, well drained80g Parmesan shavingsFor the dressing:50g fresh basil leaves4 tbsp extra virgin olive oil25g toasted pine nuts25g grated Parmesan2 pinches salt2 pinches ground black pepper to taste1 clove of garlicMethod:Place the ingredients for the salad into a large bowl and mix well, but carefully.Place all the ingredients into a small food processor and blitz to a fine paste.Pour the dressing over the salad components and mix well.CHAR(13) + CHAR(10)Simple Borlotti Bean SaladIngredients:1x 425g can Borlotti beans, drained4 tbsp balsamic vinegar4 tbsp extra virgin olive oilsaltpepper1 tsp sugarfinely grated zest and juice 1 large lemonMethod:Mix all well together, then leave for 20minutes and re mix well.


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