Salads

Ingredients

• 300 g Beetroot
• 150 g Spring Onion
• 50 g Barley
• 100 g California Walnuts
• 50 g rucola Leaves
• 5 ml Lemon Juice
• 1 ml Extra Virgin Olive Oil
• 5 g Thyme, Rosemary
• Salt, pepper

Preparations

1. Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.
2. Wrap each beetroot with the thyme and rosemary and a drop of olive oil individually in aluminum foil and roast in the oven at 175 °C for 1½ hours or until soft. Remove from the foil and peel off the skin.
3. Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.
4. Wash the rucola leaves and leave them in ice water to crisp up. Dry in a cloth or salad spinner. Mix lemon juice and olive oil in a bowl for the dressing.
5. Add salt and pepper. Cut the beetroot into large chunks. Add barley, toasted walnuts and spring onions. Toss with the rucola. Drizzle the dressing on top and mix the whole salad.

Ingredients

• 1 and a 1/2 cup water
• 1 cup uncooked quinoa
• 3 tablespoons California Walnut Oil
• 3 tablespoons lemon juice
• 1 teaspoon dried Mexican oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked corn kernels, cut from fresh corn or from froze
• 1/2 English cucumber, quartered lengthwise, sliced
• 1 and a 1/2 cup cherry tomatoes, each halved
• 3/4 cup coarsely chopped toasted California Walnuts
• 1/2 cup crumbled feta cheese with garlic and herbs
• 1/3 cup coarsely chopped pitted Kalamata olives
• 1/4 cup chopped fresh parsley

Preparations

1. . Combine water and quinoa in 2-quart saucepan; bring to a boil.
2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes
3. In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.

Ingredients

• 8-10 Rocket leaves
•  ½ cup California walnuts
• 100 g Parma ham
• 100 g Red grapes
• 50 g Gorgonzola cheese
• 25 g Asparagus
•   Balsamic dressing

 Balsamic Dressing

•   2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
•   1 tablespoon Dijon mustard
•   1 teaspoon honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
•  1⁄4 cup extra virgin olive oil

Preparations

1. For Balsamic Dressing: Mix all the ingredients except oil together. Thereafter, add oil to the mixture and mix well   with a whisk.
2. Toast walnut in the oven at 170°C for 7-8 minutes.
3. To make Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with   parchment paper. Bake in a 170°C oven for 8- 10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards.
4. Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and  immediately transfer to iced water.
5. In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.
6. Arrange salad in individual bowls, garnish with walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.

Ingredients
Honey Herb Vinaigrette

•  1/4 cup extra virgin olive oil
• 1/2 lemon, juiced
• 1 tablespoon honey
• 1/2 teaspoons fresh thyme (or about 1/2 teaspoon of dried thyme)
• 1 teaspoon fresh parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Salad

• 2 chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup California walnuts
• 4 cups baby spinach, washed
• 2 shallots, sliced
• 1 apple, sliced (choose any variety you’d like)
• 1 cup sliced strawberries
• 1/3 cup blue cheese crumbles

Preparations

1. For honey herb vinaigrette, whisk together vinaigrette ingredients in a small mixing bowl. Set aside.
2. For salad, Preheat grill or indoor grill pan (a regular skillet will work too) over medium heat.
3.  Season chicken breasts with salt and pepper, place on grill, and cook about 4-5 minutes per side, or until juices run clear and chicken is cooked through and golden. Set chicken aside to rest.
4. While chicken is resting, add walnuts to a small dry skillet and toast over low heat for 2-3 minutes, or until nuts are fragrant and slightly toasted. Coarsely chop walnuts after toasting.
5. Place spinach in serving bowl, top with shallots, apples, strawberries, walnuts and blue cheese.
6. Slice chicken and place on top of the salad.
7. Drizzle with vinaigrette as desired and enjoy!

Ingredients

• 5 gm amaranth puffs
• 50 gm roasted red and yellow peppers
• 70 gm arugula
• 3 gm pumpkin seeds
• 30 ml tamarind dressing
• 80 gm rocket leaves
• 8 whole toasted California walnuts

Ingredients for Dressing

• 5 ml melted jaggery
• 10 ml grain mustard
• 20 ml refined oil
• 10 ml tamarind pulp
• 1/2 green chilli
• 2 ml lemon juice
• Salt to taste

Preparations for Dressing

1. Whisk together the jaggery, mustard, tamarind, lemon juice and green chilli.
2. Pour the oil slowly while whisking to create an emulsion.
3. Keep refrigerated.
4. Use as required in a salad.

Preparations for Salad    

1. Toss the roasted peppers, rocket leaves and toasted California walnuts in the dressing.
2. Garnish with the amaranth puffs and pumpkin seeds.
3. Serve as soon as its ready or the leaves will start to droop.

Ingredients

• 90 gm lettuce
• 10 gm lollorosso
• 20 gm Lebanese cucumber
• 10 gm red bell peppers
• 10 gm yellow bell peppers
• 15 gm cherry tomato
• 10 gm feta cheese
• 30 ml mustard dressing
• 8 whole California walnuts
• 100 gm sugar

Ingredients for Dressing

• 5 gm melted jaggery
• 10 ml grain mustard
• 20 ml salad oil
• 5 ml tamarind paste
• 5 ml lemon juice
• Salt to taste

Preparations for Dressing

1. Whisk the mustard, tamarind paste and jaggery together along with the lemon juice.
2. Pour the oil slowly into this while whisking to create an emulsion.
3. Once done, check seasoning and refrigerate.

Preparations for Salad

1. Make caramel with the sugar and coat the California walnuts with the caramel individually and leave aside to cool.
2. Toss all the salad ingredients in the dressing.
3. Plate the salad and garnish with the crumbled feta cheese and caramelized California walnuts.

Ingredients

Pesto:

100 gms California Walnuts

100 gms arugula

25 gms of basil Leaves

1 clove of garlic

Olive Oil

Salt

Black Pepper

Salad:

200 gms pasta

100 gms California Walnut Pesto

20 gms arugula leaves

20 gms basil leaves

100 gms strawberries

12 canned sundried tomato petals

100 gms California Walnuts

1 red onion

12 green and black olives

Extra virgin olive oil

Sherry vinegar

Salt

Black pepper

Preparations:

1. For the pesto: Gather all of the ingredients in a bowl and grind to a creamy but grainy texture.
2. Cook pasta according to the manufacturer’s instructions, drain well and allow it to cool.
3. Peel the red onion and cut into thin slices.
4. Drain the tomato from excess oil.
5. Wash the strawberries and cut into halves.
6. Together, in a large bowl, mix all of the ingredients except the walnut pesto, season with salt and freshly ground black pepper and a splash of olive oil and sherry vinegar.
7. Separate the salad into serving size dishes and, once plated, top by spreading the walnut pesto.

Ingredients

225 gms baby spinach

500 gms baby kale

450 gms mixed spring salad mix (organic)

1 small red onion, sliced thin

2 mangoes, peeled, seeded and cut into strips

250 gms fresh blackberries

30 gms chopped fresh parsley

125 gms rough chopped California walnuts, toasted

2 ripe mangoes, peeled, seeded and puréed in blender

30 gms fresh squeezed orange juice

30 gms fresh squeezed lime juice

2 cloves garlic, minced

30 ml extra virgin olive oil

15 ml honey

5 gms sea salt

Preparations:

1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.
2. Pour puréed mango into salad bowl and stir well.
3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.

Ingredients

Salad

1kg potatoes (baby red or any kind)

1 cup red onion, thinly sliced

3 tablespoons extra-virgin olive oil (or more taste)

1 to 2 tablespoons red wine vinegar

1/2 teaspoon minced or crushed garlic

¼ teaspoon salt, or to taste

Black pepper

1 large carrot, minced

1 medium very sweet bell pepper, minced

1 stalk celery, thinly sliced

2 to 3 tablespoons mayonnaise and/or yogurt (optional)

1/2 cup lightly toasted chopped walnuts

Gremolata

½ cup finely minced pitted Kalamata olives

¼ cup finely minced flat-leaf parsley

1 teaspoon minced or crushed garlic

Grated zest, plus juice, from 1 medium lemon

1 cup finely minced, lightly toasted walnuts

Optional Serving Suggestions

Fresh, clean salad greens for serving

Very sweet, sliced cherry tomatoes, for serving

2 to 3 hard-boiled eggs, quartered (optional)

Preparations:

1. Peel the potatoes, if desired, and cut them into coin-sized slices. Place in a pot with plenty of water, cover and bring to a boil. Lower the heat and simmer the potatoes until fork tender.
2. Place the onions in a medium-large mesh strainer in the sink.
3. Combine the olive oil, vinegar, garlic, salt and pepper in a medium-large bowl and whisk to blend.
4. Drain the potatoes directly into the onions in the colander, then shake off all excess water and dump all of this
5. Add the minced vegetables, stirring them in; taste, adjust salt, pepper, and vinegar. Add mayonnaise or yogurt – and/or some extra olive oil, if desired. The salad is now ready to serve if you are planning to have it at room temperature. If you want it cold, cover and chill for at least an hour.
6. To make the Gremolata, combine the olives, parsley, garlic and lemon zest in a small bowl and toss. Add lemon juice to taste and to moisten.
7. To serve: Stir the chopped walnuts into the salad. Prepare a bed of salad greens on each plate. Add a big spoonful of the salad, and sprinkle the top with Gremolata. Garnish with cherry tomatoes and hard-boiled eggs, if desired, and serve.