Cathrine Mathiesen


Favorite summer salads

by Cathrine.

Classic Caesar
Fillets of anchovies, egg yolks, Dijon mustard, both olive and grapeseed oil, Worcestershire sauce, lemon, garlic, salt and pepper make up the lovely mayo-ish sauce. Spread over crisp Romano lettuce and sprinkle with croutons, parmesan and pieces of chicken breast for a more solid meal. Such a classic and always a treat.

Feta, Watermelon and Ham salad
Mixed lettuce (red and green) with balls of watermelon, feta cheese and slices of really good Parma ham. Serve with a light vinaigrette. Also known as Salade Rouge!

Salade Niçoise
Whatever lettuce you have to hand topped with tinned tuna (don’t be a snob here, tinned works best anyway), potato chunks, black olives, halved hard boiled eggs, boiled but chilled long green beans (optional), finely sliced red onion, fresh flat parsley. Herb vinaigrette: olive oil, red wine vinegar, chopped parsley and chives, finely chopped garlic, salt and pepper. Great way to get rid of left-overs.

Best and easiest pasta salad
Conchigliette (small shell-shaped pasta), halved red and yellow cherry tomatoes, black pitted olives, chopped cucumber, finely chopped basil and chives. Simple vinaigrette: olive oil, white wine vinegar, salt, pepper and garlic. The key to this salad’s success is throwing a couple of cloves of garlic into the boiling pasta water, then to mash them up as a base of the vinaigrette. Jamie, many thanks!

Yam Nuar Yang (Spicy Beef Salad Thai Style)
Had to go all the way to Racha Yai to get this. Smear fine slices of tender loin beef in oyster sauce and fry in a pan with a bit of oil over high heat. Mix together lemon juice, finely chopped chilli, finely chopped garlic, fish sauce, a pinch of brown sugar and coriander (optional) to make the sauce. Toss together the beef with chopped tomatoes, cucumber, onion, spring onion and the sauce. Sprinkle with peanuts.

Egg and Bacon Brunch Salad
Lamb’s lettuce (or similar) served with quartered hard boiled eggs, fried diced bacon, halved cherry tomatoes, spring onion and flat parsley. Serve with a good mustardy, herby vinaigrette and lots of fresh bread.

Fig, Mozzarella and Ham 
This combination is unbeatable. Sweet, ripe figs – opened with a cross on top and the meat pushed up, slices of really good salty ham (Parma, Serrano) and milky buffalo mozzarella that nearly falls apart when you touch it. Drizzle vinaigrette of olive oil, lemon juice, honey, salt and pepper over and finish with some fresh basil leaves.

Crab and Pomegranate Salad
Gently toss mix of lettuce (Mexclun mix), crab meat, orange sections, a little thin red onion rings and avocado. Combine oil, honey, lime juice, stir well and drizzle over. Top with a cup of pomegranate seeds and eat at once!

Rocket, Avocado and Parmesan
Just that – with a sprinkle of olive oil and a twist of lemon on top. Remember to finely slice the parmesan rather than grate it. Super as a starter or a side to any fish, meat, chicken.

Bon appetit!