This vinaigrette is different from the other ones, yet not at all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!

INGREDIENTS vinaigrette for 4

• 5 tablespoons (75 ml) of olive oil
• 4 tablespoons (60ml) of Le Grand’s Roasted Red Peppers
• 2 tablespoons (30ml) of apple cider vinegar
• 1 tablespoon (15ml) of  dijon mustard
• 1 tablespoon (15ml) of maple syrup
• 1 garlic clove (crushed)

PREPARATION

• Whisk all the ingredients together

SALAD

INGREDIENTS

• 1 salad mix bag or 1 romaine head washed and cut
• 2 ripes tomatoes
• 8 slices of feta

PREPARATION

• Mix the lettuce and tomatoes and add the feta

Creamy, easy and tasty. Yes it is poetry! Not poultry…

INGREDIENTS, for 4

• 1 Romaine  lettuce head, washed and cut in bite sizes
• 2 cups (500g) of  croutons
• 7 tablespoons ( 105 ml ) of  Tzatziki
• 10 anchovies, sliced  (optional)
• 3 tablespoons (45 g) of chopped chives (optional)
• 3 tablespoons (45 ml)  of olive oil

PREPARATION

• Mix the croutons and the romaine in a salad bowl
• In a small bowl, mix the Tzatziki, olive oil, anchovies and chives
• Toss this mixture into the salad

Steamed bock choy is a joy! This little cabbage topped with a Sundried Tomato Pesto vinaigrette makes a distinguished side dish!

INGREDIENTS serves 1 or 2

• 3 small bock choy or one large

VINAIGRETTE

• 3 tbsp (45ml) of le Grand's Sun Dried Tomato Pesto
• 3 tbsp (45m) of olive oil
• 1 tbsp (15ml) of lemon juice
• PREPARATION

 In a bowl simply mix all the ingredients and top the bock choy or any vegetable or salad

Christmas is almost here. Menus are beeing planned, turkeys are bought and we are ready to celebrate in a grand way… Let's not forget our precious salad, this version is far too exquisite to play second fiddle to some ham…

INGREDIENTS

• 7 oz (200g) of arugula
• 1 orange cut in bite size pieces
• 2 oz (56g) of soft goat cheese cut in bite size pieces
• 2 oz (56g)  of crushed pistachios
• 2 oz (56g) of dried cranberries
•  
• VINAIGRETTE
•  
• 5 tbsp (75ml) of olive oil
• 3 tbsp (45ml) Le Grand's Garden or 4 Nuts & Cheese Pesto
• 1 tbsp (15ml) of balsamic vinegar

PREPARATION

• Lay the arugula in a bowl
• Add the orange, goat cheese, pistachios and cranberries
• In a small bowl combine the ingredients of the vinaigrette and mix well
• Add to salad and toss 

INGREDIENTS

• 1 steamed cauliflower, seperated in bite sizes
• 1 minced red pepper
• 3 minced green onions

THE SAUCE

• 3 tbsp of  Le Grand’s Sesame & Pink Peppercorn Sauce
• 2 tbsp (30ml)  of truffle oil
• 2 tbsp (30ml) of olive oil
• 1 tbsp (15ml) of rice vinegar
• A few drops of Tabasco sauce

PREPARATION

• Mix all the ingredients of the sauce
• In a bowl delicately mix everything

The Lemon Confit  in this mix blends to make a sauce that will surprise you. It has zing, flavour, colour and a smooth texture. Great on meat, but don’t limit your imagination. Fish, rice, vegetables, sandwiches and pasta are also highly compatible.
INGREDIENTS

• 2 tbsp (30ml) of Le Grand’s Lemon Confit Aromatic Sauce
• 2 tbsp (30ml) of mayonnaise
• 1 tbsp (15ml) of dijon mustard
• 1 tbsp (15ml) of capers

PREPARATION

• Simply mix the ingredients together

INGREDIENTS serves 4

• 1/2 celeri stalk, minced
• 1/2 radiccio, minced
• A handful of gratted mozzarela
• 1/4 cup walnuts
• A few mint leaves minced

VINAIGRETTE

• About 4 on (100ml) of good olive oil
• 3 tbsp (45ml) of Le Grand’s Garden Pesto
• The juice of a lemon
• Sea salt & pepper to taste

PREPARATION

• Mix the ingredients of the vinaigrette and top this delicious and simple salad

Wonderfull harvest in a bowl! All it needs is a little taste…

INGREDIENTS

• 1 radiccio, minced
• 1 yellow pepper, cubed
• 1 red pepper cubed
• 1/4 lb (225g) of green beans cut in 3

VINAIGRETTE

• 4 tbsp (60ml)of olive oil
• 3 tbsp (45ml) of Le Grand’s Pink Peppercorn & Sesame Aromatic Sauce
• 2 tbsp (30ml) of Le Grand’s Tapenade (mild or hot)
• 2 tbsp (30ml) of lemon juice

PREPARATION

• Steam your green beans
• In a bowl mix all the ingredients
• Place all your vegetables in a salad bowl
• Top with the wonderful vinaigrette

Bring a new twist and zing to your salads, vegetables or even dips with this new creation… of yours of course!

INGREDIENTS

• 4 tbsp (60ml) of Le Grand’s Orange Aromatic Sauce
• 4 tbsp (60ml)  of olive oil
• 2 tbsp (30ml) of Le Grand’s Sun dried Tomato Pesto
• 2 tbsp (30ml) apple cider vinegar
• 2 tbsp (30ml) of lemon juice
• 1 tbsp of fresh and minced corriander

PREPARATION

• Mix all ingredients delicately and add to your dish!

INGREDIENTS serves 4

• 200g (7oz) fusilli pasta, cooked
• 10 cherry tomatoes
• 5 tablespoons (75ml) plain yogurt
• 3 tablespoons (45ml) Le Grand’s 4 nuts and Cheese Pesto or Le Grand’s Garden Pesto
• 1 bunch chives or 2 scallions, minced
• 12 pitted and halved kalamata olives
• 2 teaspoons (10ml) capers
• Romano or Parmesan cheese, freshly grated, to sprinkle on top
• Salt and pepper

PREPARATION

• Combine the Pesto, yogurt, capers, olives and chives in a bowl.
• Delicately add this to the cherry tomatoes and drained pasta.
• Season with salt, pepper to taste, and top with cheese (optional)