Lemon Salad Angola Recipes

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

SIMPLE GREEN SALAD WITH LEMON DRESSING

Steps:

• To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.
• Add the oil and a pinch of sea salt and black pepper to the jar.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad leaves.
• Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
• Pop them in a colander and give them a good wash under cold running water over the sink.
• Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
• Pick and add the herbs to the bowl, discarding the stalks.
• From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated - try not to be heavy-handed and don't be tempted to overdress or the leaves will go limp.
• Have a taste and add a splash more dressing, if needed - remember you can always add more but you can't take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.

PAULA DEEN'S LEMON SALAD DRESSING

Steps:

• In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
• Season with salt and pepper.
• Shake well and drizzle dressing over the salad just before serving.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

MANGAL SALAD

Steps:

• Place tomatoes, pepper, red onion slices, and eggplant halves on a pan. Broil in the oven on high until the skin on the peppers and the eggplant starts to blacken and the flesh is sweet. Turn the vegetables over and continue cooking until the other side begins to blacken as well (the tomatoes should not blacken, but they should begin to shrivel a bit).
• Remove vegetables from the oven and allow them to rest until they are cool enough to be handled.
• In the meantime, coat the bottom of a medium pan with olive oil, and add the mushrooms. Season with salt, pepper, garlic powder, and Lawry's to taste. Continue cooking, stirring occasionally, until the mushrooms are soft.
• In a separate, small pan, heat the ghee. Add the slivered almonds and stir over medium heat until they begin to toast. Remove from heat and set aside.
• Once vegetables are cool, remove the peels from the eggplant and the tomatoes. Chop all of the vegetables and mix together, along with mushrooms, the toasted almonds, and the cilantro.
• Allow the mixture to cool in the fridge for about a half an hour before serving. Serve as a side with meat or alongside toasted, crusty bread. Enjoy!

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

LEMON SALAD (ANGOLA)

Steps:

• Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
• Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.