5 Travel Inspired Main Course Salad Recipes (2024)

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• 3 tbsp Olive Oil
• 1 Small French Bread, Cut into 1-inch Cubes (6 cups)
• 1 tsp Kosher Salt
• 2 Large, Firm Ripe Tomatoes, Cut into 1-inch Cuber
• 1 Yellow Bell Pepper, Seeded and Cut into 1-inch Cubes
• 1/2 Red Onion, Cut in Half and Thinly Sliced
• 20 Large Basil Leaves, Coarsely Chopped
• 3 tbsp Capers, Drained

Halloumi Cheese – Sliced

• Vinaigrette
• 1 tsp Garlic, Finely Minced
• 1/2 tsp Dijon Mustard
• 3 tbsp Champagne Vinegar
• 1/2 cup Olive Oil
• 1/2 tsp Kosher Salt
• 1/4 tsp Fresh Ground Black Pepper

1. Heat the oil in a large saute pan to a high heat.Cut the halloumi cheese into 8 thin slices and grill until golden on both sides.

2. Remove and set aside.

3. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

4. Add more oil as needed.

5. For the Vinaigrette:Whisk all the ingredients together.In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.

6. Add the bread cubes and toss with the vinaigrette.

7. Season liberally with salt and pepper.

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• 7-8 oz Good Quality Beef Steak i.e. Fillet
• 1/2 tbsp Oil (Vegetable, Peanut, or Canola)
• Salt and Pepper
• 2 cups Mixed Artisan Lettuce Leaves
• 1/4 cup Cherry Tomatoes, Halved
• 1/4 Small Red Onion, Very Finely Sliced
• 1/2 cup Cucumber, Cut Horizontally then Cut into Slices
• 1/4 cup Cilantro Leaves, Lightly Packed
• 1/4 cup Mint Leaves, Lightly Packed

Dressing

• 1/4-1/2 tsp Sliced Birds Eye Chili (or any other Spicy Chili)
• 2 Garlic Cloves
• 1 tbsp Cilantro/Coriander Stems, Chopped
• Pinch of Salt
• 2 tsp Sugar
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Grape Seed Oil (or Canola or Vegetable Oil)

For Garnish

• 1 tbsp Cashew Nuts, Roughly Chopped
• Extra Cilantro and Mint Leaves

1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.Grind until a smooth paste forms.

2. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.

3. Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.

4. Preheat a skillet over high heat until screaming hot and smoking.Cook the beef to your liking – rare is preferred for this salad.

5. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

6. Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.

7. Pour over Dressing and toss gently.

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• 6-8 Small Red New Potatoes, Scrubbed and Halved
• 4 Large Eggs
• 1/2 lb Haricots Verts or French Green Beans, Stems Trimmed
• 2 lbs Fresh Sushi-Quality Tuna
• 2 tbsp Extra Virgin Olive Oil
• Sea Salt and Freshly Ground Black Pepper
• 1 pint Teardrop or Cherry Tomatoes, Halved
• 1/2 cup Nicoise/ Kalamata Olives
• 4 heads Baby Gem Lettuces
• 8-10 Caper Berries with Stems
• 1/2 bunch Fresh Chives, Snipped in 1/2″

Vinaigrette

• 2 Garlic Cloves, Minced
• 1 tsp Dijon Mustard
• 3 tbsp Red Wine Vinegar
• 2 Lemons, Juiced
• 2 tbsp Chopped Fresh Flat-Leaf Parsley
• Sea Salt and Freshly Ground Black Pepper
• 1/2 cup Extra Virgin Olive Oil
• 1 tsp Sugar

1. Put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.

2. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs.

3. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.

4. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water.

5. Peel the shells off the eggs and cut them in 1/2 lengthwise.

6. Place a large skillet over medium-high heat. Rub the tuna on all sides with oliveoil, and a bit of the vinaigrette; season with a fair amount of salt and pepper.

7. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

8. To assemble the salad: combine the potatoes, green beans, tomatoes, olives,anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Place lettuce on a platter and arrange all the ingredients.

Vinaigrette

1. Combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

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• 1 Large Butternut Peeled and Cut into Chunks
• 1.5 Lbs Tomatoes of Assorted Colors, Cherry and Martini
• Olive Oil
• Course Salt and Black Pepper
• 1/2 cup Pine Nuts Toasted
• 2 Avocados Sliced into Wedges
• Handful Fresh Mint Shredded Finely
• 1/2 Lb Feta Thinly Sliced
• 2 Tbs Italian Parsley Chopped Finely

Dressing

• 1/3 cup Olive Oil
• 1/3 cup Red Wine Vinegar
• 3 tbs Honey
• Course Salt
• Black Pepper

1. Drizzle the butternut and tomatoes with some olive oil, coarse salt, and pepper. Place on separate baking trays and roast them for about 40 minutes.

   NOTE: You want to make sure that the butternut is softened but not too brown.
   

2. Remove from the oven and leave to cool on a single layer without covering them so that they don’t become soggy.

   NOTE: You can leave tomatoes in the oven to dry out further.
   

3. Place some Arugula on the bottom of a platter. Top with the roasted vegetables, nuts, avocado, feta, mint and parsley

4. Drizzle with dressing.

Dressing

1. Heat the olive oil and vinegar on low heat and simmer for 5 minutes.

2. Add the honey and whisk.

3. Season with salt and pepper.

4. Cool and set aside until ready to use.

   CHEF’S TIP: Only dress the salad just before serving and serve at room temperature.

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• 1 cup Couscous
• Salt and Pepper
• 1.25 cup Almonds, Blanched and Sliced
• 1 tbsp Olive Oil
• 1 Can Garbanzo Beans, Drained and Rinsed
• 1 tsp Cumin
• 1 Lemon, Juiced and Zested
• 1 cup Pomegranate Seeds
• Handful Mint, Torn
• Olive Oil, For Drizzling

Pomegranate Chicken

• 12 Chicken Thighs (You Can Use Breasts)

Marinade

• 2.5 tbsp Olive Oil
• 1/3 cup Pomegranate Molasses
• 1 Lemon, Juiced
• 3 Cloves Garlic, Chopped
• 2.5 tbsp Dijon Mustard
• 2.5 tbsp Sherry Vinegar
• 2 Springs Mint
• Salt and Freshly Ground Black Pepper

1. Cook couscous according to the packet instructions. Fluff with fork to break up any lumps, season with salt and pepper and set aside.

2. Place the blanched almonds in a skillet and toast on medium-high heat until golden brown. Set aside and cool.

3. In the same skillet, heat the oil over medium-high heat and add chickpeas, cumin and salt and pepper to taste. Cook for 8-10 minutes, tossing often, until crisp and golden.

4. Add the lemon juice and cook for another minute. Transfer all the contents of the pan to the couscous, along with the toasted almonds.

5. Add the pomegranate seeds, mint, lemon zest and a good drizzle of olive oil and gently toss to combine.

6. Finally top with sliced Pomegranate Chicken.

Pomegranate Chicken

1. Heat a grill pan over medium-high heat – working in batches, cook the chicken (about 5-6) minutes per side until golden brown and cooked through.

Marinade

1. Mix all ingredients together in a bowl and whisk to combine.

2. Pour into a ziplock bag and add chicken – seal and shake well.

3. Marinate in fridge for at least 6 hours overnight.