Red Salad Recipes

Steps:

• Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
• Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Steps:

• Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
• Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
• Halve the cherry tomatoes and put them into a bowl.
• When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.

Steps:

• Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
• Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

Steps:

• Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
• Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
• In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.