Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

It all began with this salad. This is the salad my grandmother made every day. It’s the salad we ate at home and it’s the first salad I learnt how to make. She would painstakingly rinse the greens, dry the leaves delicately in a tea towel and assemble it just a couple of minutes before dinner. Sometimes she’d add chives, which she would cut with scissors hanging from a hook underneath her kitchen cabinets, kept specifically for that purpose. It was so simple and refreshing. 

The key is getting absolutely fresh salad greens (mix your greens or use only one type —it all works). I like adding butter lettuce to this simple salad. The leaves are crisp yet soft, their texture a nice counterpoint to other greens.

Serves 8 people

1 tablespoon Dijon mustard

3 tablespoons olive oil
1tablespoon cider vinegar or other light white wine vinegar of your choice
Salt & pepper to taste
3 green zebra tomatoes - diced
1 tablespoon chives - finely chopped
1 tablespoon basil leaves - sliced
¾ lb mixed salad greens

  1. Place the mustard in a large salad bowl. Slowly drizzle in the olive oil and vinegar, and whisk until the vinaigrette resembles the consistency of a light mayonnaise. Add salt and pepper to taste. Place salad servers over the vinaigrette.
  2. Add the diced tomatoes, chives and basil to the salad bowl. Place the mixed greens on top of the servers. When you are ready to serve the salad, toss the salad so that all the ingredients are well combined.
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