Gourmet + Salad recipes (20)

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Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

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'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Classic Waldorf Salad

Recipe by: RyanGillam

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Classic Waldorf Salad. No twists, no turns just classicness. Measurements are in terms of cups.

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Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

Egg mayonnaise salad with smoked salmon

Recipe by: Maggie Pannell

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This variation on the classic egg mayonnaise uses little quail's eggs with a creamy yet light mayonnaise and yoghurt dressing. It is combined with mixed leaves, cucumber and slivers of succulent smoked salmon. All you need to accompany the dish is some brown or wholemeal bread.

Fennel, Watercress and Tomato Salad

Recipe by: Barrett

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Fresh fennel mixed with tomatoes and watercress in this refreshing and unique salad. Perfect for a summer dinner party.

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Goat's cheese salad with watermelon

Recipe by: Maggie Pannell

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Juicy watermelon makes the perfect partner to tangy goat's cheese in this easy-to-assemble pasta salad. Flavour and texture are provided by crunchy endive, peppery rocket and toasted pine nuts, which combine to give a Mediterranean flair.

Grilled quail salad with Madeira

Recipe by: Norma MacMillan

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Here, Madeira and juniper berries add wonderful flavour to a marinade for spatchcocked quail, which is then grilled. Served on a mound of lightly dressed raw vegetables, including fennel, mushrooms and bean sprouts, the quail make a filling main course salad, with bread or rolls to accompany.

Insalata Caprese

Recipe by: Marina

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Because this salad is so simple, the freshest top-quality ingredients are important.

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Mackerel, orange and parsley salad

Recipe by: Chrissie Lloyd

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Parsley is more than a herb – it can be used as a nutritious salad leaf as well. Here its strong iron-rich flavour provides a perfect counterpoint to the sweet orange and smoky, oily fish.

Marinated Sundried Tomato Salad

Recipe by: smatiszik

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Just because you need to leave it to marinade overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.

Pear and Roquefort salad with poppy seed dressing

Recipe by: Maggie Pannell

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Pears and creamy blue cheese are natural partners in this light and easy salad. Poppy seeds and crunchy toasted pecans add extra interest and mineral value.

Penne salad with bresaola and black olives

Recipe by: Norma MacMillan

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Fresh basil, rocket, peppers, olives and tomatoes give a summery, Mediterranean flavour to this prepare-ahead salad. It makes a nutritious main course because it's high in starchy carbohydrates with just enough protein from the bresaola, which is Italian cured beef. To complete the theme, serve it with olive ciabatta.

Pigeon salad with raspberries

Recipe by: Chrissie Lloyd

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English recipes for pigeon date back to the Middle Ages, when it was a popular meat. This modern dish uses a very English combination of nuts and berries. Leave at least 12 hours to marinate the pigeon breasts.

Really, Truly Gorgeous Dried Fruit Salad

Recipe by: PixiePixiePixie

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A really, truly gorgeous dried fruit salad that I serve in the evenings to share with my mum and sisters over a good movie. Of course you don't have to use organic food or rainforest honey... but sometimes these little touches help I think. Add the pine nuts however much or little you like them, about 2 tablespoons is good for me.

Salmon and watercress pots

Recipe by: Norma MacMillan

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This fresh salmon pâté is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grain-based dish.

Smoked trout Niçoise

Recipe by: Maggie Pannell

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A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.

Spiced orange with pomegranate

Recipe by: Jan Cutler

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This up-to-date gourmet fruit salad is spiced with nutmeg, grenadine and mint.

Thai beef salad with papaya

Recipe by: Azmina Govindji

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Sweet juicy papaya, crisp leaves and aromatic herbs are a sensational combination in this Thai-inspired salad. Thai fragrant rice – jasmine rice simmered in stock and scented with lime leaves – is the perfect complement. If you can't get fresh lime leaves easily, they are available in jars at some supermarkets.

Turkey and pomegranate salad

Recipe by: Jan Cutler

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Wondering what to do with all that leftover Christmas turkey and ham? Mix your leftovers with a basalmic vinegar dressing and some fruits, nuts and cheese for a gourmet salad.

Winter Quinoa and Kumquat Salad

Recipe by: Barrett

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Pear, watercress and cucumbers are tossed with quinoa and dressed with diced kumquats, olive oil, coriander and lemon juice. If you can't find kumquats try using clementines.