The Precinct Freddie Salad Recipes

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

SO-GOOD-FOR-YOU SALAD

Steps:

• For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
• For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
• Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.

COLOR IT RUBY SALAD

Steps:

• Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.