Delicious stories, food and travel inspiration from Adelaide

Delicious stories, food and travel inspiration from Adelaide

Two Spring Salads

It was a balmy 27 degrees Celsius yesterday morning. Then in the late afternoon a storm blew up and heavy rain and winds lashed the windows as we ate dinner. But that’s Spring for you – inconstant, unpredictable and flighty.

Nonetheless, as someone who is always the coldest person in the room, I’m happy the warmer weather is going to be more of a regular thing. So to celebrate, I’ve come up with these two salads using fantastic Spring produce found recently at the markets.

The first salad — Radishes and Mint with a Truffle Dressing — is inspired by a recipe I found in Sophie Dahl’s From Season to Season, which I borrowed recently from the library.

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Sophie’s recipe combines sliced radishes and mint with truffle salt and olive oil. Having no truffle salt but some lovely truffle paste from The Mushroom Man, I made a dressing with truffle sauce, olive oil and a hint of honey. While the pungent truffle sauce holds its own against the peppery, sharp radishes I do feel a drop or two of honey helps to round out the flavours nicely. A sprinkle of sea salt flakes is essential, too.

I made the second salad — Beetroot, Ruby Grapefruit, Avocado and Hazelnuts — when my oldest friend, G, came around for dinner recently. G has been living overseas for a few years so it was lovely to catch up for a feast of food, red wine and 30 Rock.

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I made a version of this salad last Spring and kept meaning to blog it but never got around to it. So here it is now. I love the sweet, mellow flavour of roasted beetroot and avocado – they act as a great counterpoint to the tanginess and sharpness of the grapefruit. Add some roasted hazelnuts for crunch and texture and some baby spinach leaves as a base and you have a gorgeous salad that would work equally well as a main course or side dish.

A word on citrus in salads. I quite like the look of whole peeled citrus segments but more often than not, I end up destroying the segments in my impatience. So I’ve come up with a better way to present them – I peel the citrus, remove as much of the pith as possible and then cut the whole orange in half, before slicing each half into half-moons. It still looks pretty and I don’t have the palaver, mess or uncertain outcome that I have when trying to create  peeled segments. Do be sure to use your sharpest knife though.

I hope you enjoy these salads as much as I hope the warm weather returns.

Christina xx

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Radishes and Mint with Truffle Dressing

INGREDIENTS

METHOD

  1. Combine radishes and mint in a bowl.
  2. Make dressing by whisking truffle paste, olive oil and honey in a small glass.
  3. Pour over radishes, add a pinch of salt flakes and mix well to combine.

Serves 4 as a side salad. Gluten, dairy and nut free. 

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Beetroot, Ruby Grapefruit, Avocado and Hazelnut Salad

INGREDIENTS

METHOD

Serves 4-6 as a side salad or 2 as a main. Gluten and dairy  free. 

More Salads

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