From: Linda McCartney’s Home Cooking, p.76.
A plain and fuss-free potato salad with majonnaise, celery and pickle. When served chilled this potato salad is a nice addition to any picknick or barbecue in the summer.
Vegan: Use vegan majonnaise and plant-based yoghurt.
From: Linda McCartney’s Home cooking, p. 78
A fresh salad with sharp watercress and lettuce, with a mustard vinaigrette.
I had never actually tried watercress and it has been on my mental shopping list since I started my “cook all of Linda’s recipes project”. Yesterday, I visited a huge farmer’s market in central Hamburg with my daughter and found- watercress! I loved its sharpness and crunch and will certainly keep it on my mental shopping list 🙂
I thought that the onion and garlic were too dominant in the dressing and I would recommend using a very simple vinaigrette with mustard, olive oil and white wine vinegar for this salad.
From: Linda McCartney’s Home Cooking, p. 72
A colourful salad with cheese and veggie “bacon”.
We had this salad as a light dinner and enjoyed having so many different ingredients in the salad- makes eating fun 🙂
Instead of veggie “bacon”, I used some smoked tofu which I sliced and fried with a little oil.
From: Linda McCartney’s Home Cooking, p. 72
This is a chickpea and celery salad with a mayonnaise and chives dressing. It has a very fresh taste and is best served immediately- it tends to lose its flavour when standing. Maybe one of my new favourite salads.
Again, I did reduce the mayonnaise to 2 tbsp. and added 3 tbsp. (plant-based) yoghurt to make a ligher dressing.
From: Linda McCartney’s Home Cooking, p. 72
A salad made from raw celeriac roots with a mayonnaise and mustard dressing.
This was one of the recipes I was afraid to try. Too vivid were the memories of the celeriac salad my Mum would sometimes prepare for my grandfather by opening a glas of cooked, shredded celeriac and adding some dressing to it.
With this salad, I was positively surprised! I did reduce the mayonnaise to 2 tbsp. and added 3 tbsp. of (plant-based) yoghurt, which made the dressing lighter and less dominant in taste.
I got another surprise when eating the salad, though. It seems I am allergic to celeriac roots- something I did not know about before. My tongue started itching and I did not finish my salad. Maybe this was the reason I remember not liking it?
From: Linda McCartney’s Home Cooking, p. 141
These marinated mushrooms taste a little like Italian Antipasti but retain more of their firmness as they are not cooked. They are great on salads or with fresh crusty bread.
I would recommend adding 1 tbsp. soy sauce to the marinade to enhance the flavour.
From: Linda McCartney’s Home Cooking, p. 72
A classic Ceasar Salad with an egg and parmesan dressing.
This recipe gives some suggestions for variations, such as adding tomatoes or capers to the lettuce. The dressing has a lovely cheesy flavour even though it only includes 2 tbsp. of parmesan.
If you want to avoid uncooked egg in the dressing, try boiling the egg to a very soft consistency before adding it to the dressing.
Alternatively, hard-boil and chop the egg and add to the salad ingredients.
From: Linda McCartney’s Home Cooking, p.70
A fresh and interesting salad, combining beetroot with spring onions and dill in a sour cream and mustard dressing.
Variations: I thought that 3-4 bunches of spring onions must either be an error in the book or a salad for onion lovers… I decided to go for 3-4 spring onions instead and replaced the sour cream with plant-based yoghurt. I also added 1tbsp. of vinegar to the dressing.
I would recommend grating the beetroot into thin strips.
From: Linda McCartney’s Home Cooking, p. 144
A classig Coleslaw recipe with carrot, mayo, and sour cream. We had this coleslaw today in a wrap with marinated TVP “pulled chicken” and Carrot and Turnip Puree– a great combination.
When reading the recipe, I had the feeling that there was far too much dressing. So I only made half of the suggested quantity, which was plenty. I also thought that the dressing was too rich. Therefore I only took 3 tsp instead of 6 tbsp mayonnaise (and found that the mayo was still quite dominant in the taste) and substituted the sour cream for 100g of plain (plant-based) yoghurt.
Vegan: I made a vegan version, using vegan mayo and plant-based yoghurt instead of sour cream.
From: Linda McCartney’s Home Cooking, p. 73
A great basic Coleslaw recipe using cabbage and carrots.
Variations: I prefer reducing the amount of lemon juice and using some white wine vinegar instead. When making this, I found that half the amount of dressing is still plenty for the Coleslaw.
For an interesting twist, try adding 1 tsp nigella seeds.