Add all dressing ingredients except olive oil and poppyseeds to a wide mouth jar. Blend with an immersion blender (or whisk vigorously) while slowly pouring in the olive oil. Stir in poppyseeds and set aside.
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You can also toss the arugula and veggies with the dressing before plating for fuss-free serving.
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The nutrition info does NOT include the steak since the protein/fat content is highly dependent on the cut of steak you use. The recipe and nutrition info for sous vide NY strip steak follows.
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The sodium content displayed in the nutrition info here is estimated, since it will vary depending on how long you brine the chicken.
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Celebrate spring‘s finest fresh produce with this vibrant green salad. Here’s why you should add Kathy Slack’s asparagus panzanella to your May menu…
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The secret to this vibrant chicken salad is steam. Here’s why we think this sunny, filling salad will become a regular in your summer meals repertoire…
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Slice raw ribbons of asparagus to make this easy and filling salad. Serve with smoky chorizo, pickled cockles and peas for a light dinner for four.
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Asparagus is a glorious side for any springtime Sunday dinner and this pretty caesar salad makes the most of its flavour. Here’s why this recipe is a must-make for spring…
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Try our pear and walnut salad with hot cross bun croutons for an easy spring lunch. It might sound odd, but here’s why it works…
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This vibrant mango and chicken salad by chef Petty Elliott features a spicy Indonesian rujak-style dressing and is ideal for using up leftover chicken.
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Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.
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Kerabu ayam is incredibly refreshing and zesty chicken salad with lime. This versatile Malaysian salad recipe from chef Julie Lin can be made with various veggies.
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This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.
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In this hearty salad, pearl barley and chunky strips of caramelised leek are coated in a cheesy buttermilk dressing – pure winter pleasure.
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This filling salad showcases some classic flavour combinations: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans. They’re classics for a reason – try it today.
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This vibrant beetroot and potato salad is super tasty, super quick and one of our go-to lunches in the test kitchen. It’s also a fantastic side dish if you’re catering for a crowd.
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While the cauliflower roasts for this easy vegan salad, you just need to mix the creamy beans and juicy pomegranate seeds with a simple dressing. Bursting with flavour, this filling salad recipe is a real gem.
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The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost the vinaigrette. The lentils and wedges of little gem lettuce are warmed through in the same pan, keeping it all nice and simple.
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Learn how to make the classic Tuscan bread salad panzanella with Dara Klein’s delicious recipe. It’s a great way to use old bread and make the most of late summer produce.
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