Tag Archives: light lunch

Dad’s Summer Salad

Dad's Summer Salad

Dad was a great man for the frying pan, he loved a good old fry up and made the tastiest Irish Potato Bread ever. He wasn’t a man for salads but during the summer months you would find him busy in the kitchen, putting together this simple yet tasty salad… which I call, Dad’s Summer Salad.Boston Lettuce-Tomato-Spring Onion-Egg

Ingredients are few and the salad is best made with the soft buttery leaves of Boston lettuce. One of my essential kitchen tools when making salads is a salad spinner, takes all the work out of drying washed lettuce leaves. Use the freshest eggs possible and if you manage to get eggs from happy hens, even better. There is no need to make a salad dressing, juice released from the chopped tomatoes is enough to lightly coat the salad ingredients when tossed together. Best to choose fully ripened tomatoes. It really is that simple and a perfect salad if you are watching the calories… although we never made it for that reason.

Summer Salad with Brown BreadServe Dad’s summer salad on top of thick slices of home-made wholemeal bread for a quick-lunch or use this salad as a filling for making salad sandwiches, using the freshest sliced white or brown bread. I often serve salad sandwiches along with some sweet treats for afternoon tea and they have always gone down a treat. This salad is fresh and light and made from memories of warm summer days, produce from the garden or farmers markets, eggs from happy hens and of course Dad’s recipe… can only taste the best.

Dad’s Summer Salad

Ingredients:

  • I Boston lettuce head, torn or cut into bite sized pieces (weighing about 160g)
  • 2 large ripe tomatoes, roughly chopped
  • 1 or 2 spring onions (white and green part), finely sliced
  • 3 hard-boiled eggs, shelled and roughly chopped
  • fine sea salt and freshly ground black pepper, to season
  • slices of home-made wholemeal bread, to serve

How to make:

Add the lettuce, tomato and spring onion into a salad bowl, gently toss together. Next, add the eggs and a light seasoning of salt and black pepper. Again gently toss until just mixed. Over mixing will make the salad look very messy as the eggs will break down further. Serve at once with some wholemeal brown bread. Serves 4

Light Lunch Menu

Having a few girls around for a light lunch needn’t be a hassle with a menu that is easy and quick to prepare, leaving you with more time catching up with your friends and spending less time in the kitchen. No slaving over a hot stove with this light and refreshing menu.

Over time and with the addition of more recipes I hope to create different menus with recipes from Food and Tools. This hopefully will make it a little easier when choosing a menu for entertaining. We all (including me) have mulled over endless recipes and thought, “what shall I make”  or found it difficult to choose, so having a few menu ideas at hand is a good place to start.

The suggested menu below and do ahead tips will leave you with plenty of time to catch up… and we girls do love to chat!

Menu

Light Lunch with the Girls 

Edamame Beans with Vanilla Saltedamame beans with vanilla salt

Vietnamese SaladVietnamese Salad

Lemon Posset with Fresh ThymeLemon Posset with Fresh Thyme

Getting Ahead

Starter: Only needs a couple of minutes in a steamer before serving.

Main Course:  Chicken can be poached the day before and refrigerated. Vegetables can be prepared a few hours before serving and kept in a salad/vegetable keeper or ziplock bags in the fridge. The cooked chicken can be shredded in advance. The herbs are best chopped before serving. Assembling the salad and mixing with lime juice is best done before serving.

Dessert: Best made the day before as it needs about 4 hours to chill and set.

BON APPÉTIT 🙂

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