mixed salad

This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez’s restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.

Scallop Salad

spring onions,

olive oil,

fingerling potatoes, cooked,

Salt and black pepper

scallops,

sherry vinegar, or more as needed

greens

Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.

Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.

Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and
pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It’s also good on its own for lunch.

Ricotta And Pine Nut Salad

ricotta

(lightly packed) fresh basil leaves, more for garnish

pine nuts

endive,

red wine vinegar

extra virgin olive oil

Paprika

Ricotta and Pine Nut Salad

Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.

Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.

Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.

Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

Chicken larb salad with lime dressing

tbs peanut or sunflower oil

chicken mince

red onion, sliced

garlic cloves, crushed

lemongrass stalk, inner core finely grated

coriander, leaves

soy sauce

Thai basil, leaves picked

mixed salad leaves

tomatoes,

(55 grams) almonds, toasted and chopped

limes

tbs fish sauce

birdseye chilli, finely sliced

½ tsp palm sugar, or raw sugar

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Ricotta And Pine Nut Salad

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Top 3 mixed salad recipes from across the web

The most viewed mixed salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Scallop Salad

Ricotta And Pine Nut Salad

Chicken larb salad with lime dressi...

The most viewed mixed salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine