Salad made from Oven-grilled Vegetables

This is super simple if you have a home (which we usually don't, note absence of blue office bowl) and some time (almost no preparation, just waiting time :).

Just pop some veggies: an eggplant (stab with fork for easier grilling), zucchini, and a red capsicum/pepper in the oven for some time, until nice and wrinkly but not too soft (say ... half an hour at 200 degrees C) Remove eggplant and capsicum skins. Chop into bitesize pieces.

Then, just throw in some rocket and parsley, olives and feta if desired, a chopped shallot, and lastly sprinkle with lemon juice, some decent olive oil and raw sea salt.

Chicory Salad with Grapefruit Filets

This is a nice bitter-sweet symphony, may not be for everyone:

chicory, chop
pink grapefruit, peel and also remove skins
(On the same taste spectrum, I was going to add pine nuts, but we did not have any. Also I had a feeling we may have overdosed on nuts lately)
we also added an orange to this one

shallot, very finely chopped
olive oil
white balsamico
orange marmalade
salt
black pepper

Bean Splatter

 1 can of white beans
some sundried tomatoes
some not so dry fresh tomatoes
fresh parsley and cress
black olives
sunflower seeds

onion
black and white pepper
salt
lemon juice
some fancy marmalade - ginger&lemon in this case
olive oil (and some of the sundried tomatoes oil in fact)

some feta is nice

This recipe is dedicated to the person who enriched it with her blood.

Swimming Chickpeas

Cucumber
some yummy cherry tomatoes (non-party)
chickpeas
fresh parsley

Tahini
lemon juice
garlic
salt
some hot water to dissolve the tahini
some olive oil, not a lot
chopped onion
yoghurt

Be generous with the dressing

some olives and feta are missing in picture, add if desired.

but as a bonus we have a short video for the first time (change quality to HD)

Beet It! Beetroots in Mint-yoghurt-sauce

... or IT beet, in this case

Beetroots, cooked

fresh mint, chopped finely
lemon juice
a little bit of garlic - crushed
olive oil
yoghurt
some tahini, only a little bit
salt

sprinkle with some sesame seeds

Lawand, we are pretending to be a little Middle Eastern today!
Greetings from the frog homies. We hope Ireland is giving you lots of salad insights.

Italy

Rocket is back and we love it!

We just added a nice mixture of multi-coloured olives, some lemon juice, raw sea salt and a generous jug of olive oil.

A little bit of parsley, as it was there. And some Parmesan flakes.

Tante Kerni's (Hot!) Home Story

Now, friends, usually we don't do anything that involves HEAT, because the office kitchen, that we prepare our salads in, does not have a stove. And the lunch break is too short for lengthy preparation.

But potatoes ... ah, they just don't taste any good if you buy them pre-boiled. So as a concession to THE archetype of German "vegetable"/salad, some playing around with potatoes was long overdue.

Easy, quick, naturally. We are at home, but we are still lazy.

Potatoes, beetroot - cut into chunks and boil them together. Throw in the eggs at half-time.
While boiling, chop onion and add it to some oil and lemon juice. Salt. Chop some pickled gurken (cornichons).

Add egg, potatoes and beetroot once boiled.

Chop avocado and some smoked tofu. Top with some toasted sesame oil and seeds.

Some mayonnaise or yoghurt is nice for those who don't avoid it.

Purple Carrot and Lettuce Salad

It is the end of the week and we explore the fridge for what we have left from this week creative salad production. And thanks to a surprising carrot we can now pimp up our otherwise more conventional ingredients!

Lettuce, chickpeas, onions, normal carrots and Parmesan cheese, that seems pretty plain, but mixed together and decorated with this unbelievable purple root it gets everybody’s attention. Purple carrots, also known as "Purple Haze Carrots" differ not only in color but they taste a little bit sweeter too. So combined with a white balsamico olive oil dressing this is an exciting new flavor.

1980s Retro-Style German "Mexican" Party Salad

Oh, the parties of the 80s ... who could bear to relive them. As an act of compassion, we altered the memory of them a little. Wasn't that part of it, anyway?

canned sweet corn
olive oil (did we know there was something other than sunflower oil then? not sure.)
lemon juice (that would have been the exotic zaz)
onion
paprika (aka capsicum - would likely have been green then, but is red and yellow in this case)
carrots
some black olives

some added feta is nice to make this less vegan (did we know the word vegan back then?)
also, some parsley would have been good.
kidney beans, naturally are also missing in this one ....

Mushy Mango

1 soft ripe mushy mango
a little bit of chili and sesame seeds for fancy topping
fresh coriander

some corn lettuce
cucumber cubes, watery seeds removed from middle
yellow tomatoes

soy sauce
lime juice
peanut oil
some ginger-lemon jam marmalade in this case, but well, that mango was sweet enough so don't bother or replace
some roasted sesame oil
the usual shallot, chopped

Telse

More multicoloured carrots! Orange filets and peel (organic), radiccio.  And some well-kept romaine lettuce from someone's newly acquired superfridge.
The dressing: olive oil, ginger marmalade, lemon juice, salt. The cashews are not in the picture because they made it look horrible.
It's a bit of a variation of last week's top post.

Salad #50 with Creamy Mustard Dressing

Salad friends! This is number 50! And yet ever so simple.

Some radicchio
Some corn lettuce
Some radishes ...

And a dressing made of: shallot, cream, some senfgurkenwasser but never mind if you don't have any, sugar, lemon juice, salt, mayonnaise, whole seed mustard (lots), some fresh dill - capers for those who don't hate them

Not unlike with Mustard Eggs (Senfeier :) the point here is not to be healthy, but to drown the stuff in sauce/dressing. You can basically have it with anything.

Isemarkt Special

Oh I know you are going to hate me for these carrots. Purple, yellow, white, and multicoloured! Bribe you local farmer - I brought these back from the market, like everything else: the avocado, some almond-stuffed marinated olives, aioli and a bit of parsley. Beautiful! Makes you think summer would come back after all. As if!