Happy Leons: LEON Happy Salads

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Once the butter is melted and allowed to cool slightly, add the coffee and stir well, then add whichever orange bits you are using (if you add anything too hot or too cold to the mix it can cause it to shrink - have your ingredients at room temperature and not straight from the fridge). Take extreme care not to over-bake. The brownie is ready when the edges are slightly crusty and the middle is still soft. The middle should be very moist but should have a firmish feel to it - about 20-25 minutes. Remember that fructose goes much darker when baked than sugar. The brownie also develops a glossy sheen and does not look baked when it is. I'll say it again - you need to be very careful not to over-bake.

This slippery little South American grass seed attempts to trip up the uninitiated by being pronounced "keenwa". Despite a relatively nondescript taste, quinoa is a true superfood as it is one of the rare non-meat sources of complete protein - that is, one that contains the eight essential amino acids our bodies need. To further the cause of pedantry, we actually need 20 amino acids, but the body can produce the other 12 from the original eight. A handful of quinoa is often thrown into soup in the same way that you might add in bulgar. Leon ships its quinoa from Bolivia, gently fries it in olive oil to coat the seeds and then simmers it in water for 10 minutes. Dressing - Lemon juice and extra virgin olive oil form one of the most basic salad dressings, with bright flavor from the lemon juice and a hint of pepperiness from the olive oil. I used our Spanish Hojiblanca EVOO because it is pungent, fruity, and ever so subtly bitter. To store: keep the leftovers in the fridge and enjoy within 1-2 days. Note: the dressing may cause the lettuce to wilt. Recipe Variations Four: Top with the cooked halloumi and chopped parsley. Finish with a sprinkling of pine nuts (optional). What is halloumi? Add more Italian ingredients: throw in some sliced red onion, slivered sun-dried tomatoes, and thinly sliced bell pepper.When buying your lettuce, look for crisp, bright-colored leaves, and avoid anything that looks dry or wilted. Some spotting or small holes are common, particularly if you're buying organic lettuce that's been grown without the use of sprays. Ingredients for this lettuce salad recipe Trim and wash the beetroot, then place on a baking tray with a good drizzle of olive oil and 50ml of water. Season and bake, covered with foil, at 180C/350F/gas mark 4 for about 1 hour. Once cooked, the skins should come away easily. Cut the beetroot into wedges. Chop all of the ingredients ahead of time and keep it in an airtight container in the fridge. Make and store the dressing separately and toss just before serving. Perfect for meal prep!

Melt the butter on full power in a microwave for 1 minute (this can also be done in a small pan on the hob) and separately melt the dark chocolate in a bowl over a pan of hot water on the stove. Stir the chocolate well, ensure it is completely melted, and be careful not to burn it.Lettuce can start to wilt pretty fast after it’s dressed, so this is the kind of salad I like to serve immediately. I love to pair this with my creamy sausage tortellini soup for an easy soup and salad dinner. If you're serving this for a dinner party and want to dress it up a little, add a garnish of fried lemon.

Looking for more tasty, fresh, and colorful salads? Try our seasonal summer, fall, and spring recipes that you can enjoy year-round. This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. While this viral recipe is relatively new to social media, it's been around for decades.

Recipe Variations

Whenever I am trying to bulk out a meal, I always serve it with some bread. Why not try our Easy Bagel Recipe, Homemade Flatbreads or Cheesy Garlic Bread?