Fawltytowershavartisalad Recipes

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp.
• Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt.
• Add the garlic and bread and cook for 3-4 minutes until crisp and golden.
• Drain on absorbent paper.
• Mix the cheese (Stilton is a wonderful English blue-veined cheese – you may substitute other blue-veined cheese) and mayonnaise together.
• Stir in the cream and black pepper.
• Beat well to blend.
• Mix the salad leaves, bacon and croutons together.
• Place on serving plates, top with the dressing and serve.

Steps:

• Cut the cheese into cubes.
• Drain the pineapple and cut into cubes.
• Combine the cheese, fruit, vegetables and nuts in a bowl.
• Combine the remaining ingredients, mix well and pour over the salad.
• Sprinkle with chives.

Steps:

• Place the flour and salt in a bowl.
• Add the eggs and some of the milk and water and whisk in the flour, a little at a time.
• Gradually pour the remaining milk and water into the mixture, whisking it until the ingredients are well mixed in.
• Add half of the melted butter to the mixture and whisk it again.
• Brush a frying pan with a little melted butter and heat it until it sizzles.
• Then pour in 2 tablespoons of the batter.
• Quickly tilt the pan from side to side until there is a thin layer of batter spreading across the base of the frying pan.
• Cook the pancake for about a minute, then flip it over, cook it for 10 more seconds and slide it onto a warm plate.
• When you are ready to eat, spread the pancakes with filling and roll or fold them.