Relish Recipes — Salads

Coronation Chicken Salad

Posted by Donna-Marie Pye on

Coronation Chicken Salad

This dish was created in 1953, for the Coronation of Queen Elizabeth. Coronation chicken has been said to have been inspired by Jubilee Chicken, a dish prepared for the Silver Jubilee of George V in 1935. The essential ingredients are curry and mango chutney, reflecting the English love of Indian cuisine. In honour of the Queen's Platinum Jubilee (June 2-5, 2022), it's only right that we serve up this delicious recipe once again. If you are watching the celebrations on television, keep your eyes peeled for Donna-Marie in the crowds as she heads to England for the celebrations!

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Oaxaca Bowl

Posted by Donna-Marie Pye on

Oaxaca Bowl

Having just returned from Mexico, I have become obsessed with the all the fresh food I ate there. It was my first trip in many, many years (I don't count my 1980's trip to Acapulco as a cultural experience), and I was overwhelmed with how many amazing dishes I ate. One of my favourite lunches was in San Miguel de Allende at a restaurant called Jacques where I ate the Oaxaca Bowl (pronounced Wa-Ha-Ca). It's a healthy, flavourful Mexican bowl meal filled with roasted chipotle sweet potatoes and peppers, over a bed of warm, seasoned black beans. It's topped with...

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Shaved Kohlrabi Salad with Apples & Almonds

Posted by Donna-Marie Pye on

Shaved Kohlrabi Salad with Apples & Almonds

Don't be intimidated by kohlrabi! Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens.

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Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing

Posted by Donna-Marie Pye on

Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing
Halloumi is a firm cheese that originated in Cypress but is increasingly made domestically. Its claim to fame is that it holds its shape when grilled or fried. Preserved lemons add a more intense in flavour than fresh lemons, and can be found on our store shelves at Relish. You can always try and make your own, but they will take about a month to be ready.

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Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette

Posted by Donna-Marie Pye on

Asparagus Mimosa with Hard Boiled Eggs & Caper Vinaigrette
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.

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