Breakfasts or lunches on the go are taken to another level with the recipes in Salads In A Jar, published by New Holland. Gone are the sandwiches and soggy salads of the past. Here, you’ve got good-looking jars of goodness, from Coconut Poached Chicken and Rice Noodles, and Beef Bán Mì, to Tuna “Zoodles” (zucchini noodles) with Kale and Almond Pesto, and Spiced Steak with Carrot and Quinoa.
A workplace lunch might never be the same again!
Popping fresh ingredients into a jar is more than just being right on trend. It’s environmentally friendly (no more plastic; the jars can be recycled). It’s also a terrific idea for those who are pressed for time. You can make up the recipes ahead of time and keep them in the fridge for up to five days.
Author Courtney Roulston shows you how to start with the dressing on the bottom of the jar, followed by the heaviest and most non-absorbent ingredient, working your way up through the lighter ingredients until you end up with the salad greens on top. Everything stays separate and dressing-free until you toss the salad together in a bowl.
Roulston, who was a finalist in series two of Masterchef, has a cooking segment on TV and runs her own catering company. Her recipes are easy and appealing, and there are a couple of desserts in jars too for those who want to enjoy a sweet treat on the run. Her Lemon and Lime Cheesecake, in particular, is delicious and easy.
The Smoked Salmon and Apple Slaw here is really quick and easy. You could use chicken, poached prawns, fresh picked crab meat or cured meats instead of the salmon.
SMOKED SALMON AND APPLE SLAW JAR
2 granny smith (eating) apples, cored, sliced julienne
1 small celeriac bulb, peeled, cut into thin batons
2 tablespoons dill, chopped
2 tablespoons chives, finely chopped
Sea salt and cracked black pepper to season
¼ cup (70g/2½ oz) whole egg mayonnaise
¼ cup (70g/2½ oz) Greek yogurt
1 teaspoon Dijon mustard
Juice and zest of 1 lemon, plus extra to serve
2 teaspoons maple syrup
2 bunches asparagus, sliced lengthways
1 tablespoon olive oil
200g (7 oz) smoked salmon
In a large bowl, combine the apple, celeriac, dill, chives, sea salt, pepper, mayonnaise, yoghurt, mustard, lemon zest, lemon juice and maple syrup. Stir well to coat everything in the dressing and set aside.
Heat the oil in a non-stick frying pan over a medium heat. Cook the sliced asparagus for 2-3 minutes. Remove from the heat and allow to cool for 5 minutes.
To serve, place the apple and celeriac mixture into serving jars. Top with the asparagus, smoked salmon and lemon wedges.
Recipe and images from Salads in a Jar, by Courtney Roulston. Reproduced with permission of New Holland Publishers.
This post was originally published in PS News online.