OLD FAVOURITES

image

We all have that special salad that brings back old memories. I bet you still make it, especially when you’re running low on inspiration. Who doesn’t remember Grandma’s famous potato salad or their favourite aunt’s coleslaw?

Other salads are just so darn good that they remain firm favourites decade after decade. Think of Caesar and Waldorf salads. Originally dreamed up by gifted professional chefs, these creations have become classics. Other classics, like Greek and Caprese salads, have more humble ‘peasant’ origins. These started out as regional favourites that showcased good, plentiful and inexpensive local produce, and went on to become international hits.

Whatever the reason for a salad’s classic status, it is something that is always enjoyed and is at the heart of the salad-maker’s repertoire. That’s why I felt a book on salads simply wouldn’t be complete without a section dedicated to them.

CREAMY COLESLAW

THERE ARE AS MANY OLD STORIES ABOUT CABBAGE AS THERE ARE COLESLAW RECIPES, WHICH PROVES THIS TRUSTY VEGETABLE HAS BEEN WITH US FOR MANY YEARS. THERE IS A TALE ABOUT A MAN WHO WAS CAUGHT STEALING HIS NEIGHBOUR’S CABBAGES ON CHRISTMAS EVE AND WAS BANISHED TO THE MOON. HENCE THERE’S A ‘MAN IN THE MOON’. AND LEGEND HAS IT THAT RUSSIAN PRINCES PAID TRIBUTE TO VISITING DIGNITARIES NOT ONLY WITH FANCY JEWELS AND BEAUTIFUL HORSES, BUT ALSO WITH POTTED … YOU GUESSED IT … CABBAGES.

image

DRESSING

  1. 1.Mix the cabbage, carrot and apple in a bowl.
  2. 2.Add the spring onions, raisins and peanuts, and mix to combine.
  3. 3.Whisk together the dressing ingredients and check the seasoning.
  4. 4.Pour the dressing over the salad, tossing well to ensure everything is well coated.

CREAMY POTATO SALAD

THERE ARE SO MANY POTATO SALAD VARIATIONS AND EACH FAMILY SWEARS THEIRS IS THE BEST. THIS ONE CARES A LITTLE MORE FOR OUR HEALTH AND WAISTLINES THAN THE RECIPES OF OLD, WHICH OFTEN CALLED FOR PEELED POTATOES, REMOVING A LOT OF THE MUCH-NEEDED NUTRIENTS FOUND IN THEIR SKINS. I’VE ALSO SUBSTITUTED THE MAYONNAISE FOR THE MORE HEALTHY OPTION OF GREEK YOGHURT, WHICH IS FAR LESS LIKELY TO IRRITATE THE LACTOSE INTOLERANT.

image

DRESSING

  1. 1.Keeping their skins on, boil the baby potatoes in a pot of salted water until cooked. Set aside to cool.
  2. 2.Once cooled, halve the potatoes and place in a bowl with the spring onions and any optional ingredients.
  3. 3.Combine the dressing ingredients, season to taste and pour over the salad, tossing well to ensure all the potatoes are well coated. Finally, scatter the snipped chives over the top.

CAESAR SALAD

CREATED IN 1924 BY IMMIGRANT ITALIAN CHEF CAESAR CARDINI, WHO OPERATED A RESTAURANT IN TIJUANA, MEXICO, TO AVOID PROHIBITION IN THE UNITED STATES, THIS MUCH-LOVED AND OFTEN-SERVED SALAD TAKES MANY FORMS, BUT THIS IS ONE OF THE CLASSIC VERSIONS. IT’S BEST TO USE VERY CRISP LETTUCE TO ENSURE YOU GET A GOOD CRUNCH FROM THE LEAVES. MANY VARIATIONS INCLUDE CRISPY BACON AND/OR CHICKEN TO MAKE A MORE SUBSTANTIAL SALAD.

image

DRESSING

  1. 1.Heat the oil in a frying pan over a medium heat and fry the ciabatta and garlic, stirring often, until the bread is golden brown. Remove the croutons with a slotted spoon and drain on absorbent paper towel.
  2. 2.Tear the lettuce leaves into smaller pieces and place in a bowl. Pour over the olive oil and toss the leaves to coat them well.
  3. 3.Add the quartered eggs and garlic croutons to the lettuce, scatter over the shaved Parmesan and lay the anchovy fillets on top.
  4. 4.For the dressing, crack the eggs into a food processor, add the garlic, anchovies, lemon juice, Worcestershire sauce and mustard, and process until smooth.
  5. 5.With the motor running, add the olive oil in a thin continuous stream to produce a creamy dressing. Season to taste and pour the dressing over the salad immediately before serving.

GREEK SALAD

YOU’LL FIND THIS TRADITIONAL SALAD IN ALL GREEK RESTAURANTS AND HOMES. WHILE OFTEN PRESENTED WITH A GREEK SALAD THAT HAS LOADS OF LETTUCE AND NOT MUCH ELSE, THAT’S NOT WHAT IT’S ABOUT. THE SALTINESS OF THE FETA IS MEANT TO BALANCE THE SWEETNESS OF THE TOMATO AND CUCUMBER, PROVIDING A PERFECT BLEND OF FLAVOURS.

image

DRESSING

  1. 1.Combine the tomatoes, cucumber, onion and olives in a bowl.
  2. 2.Crumble the block of feta over the top.
  3. 3.Whisk together the dressing ingredients and check the seasoning.
  4. 4.Pour the dressing over the salad and chill in the fridge until ready to serve.

THREE BEAN SALAD

WHO HASN’T SEEN A BEAN SALAD ON THE BUFFET TABLE AT LARGE FAMILY GATHERINGS? BUT NO TIRED, LIMP BEANS HERE. PLUNGING THE FRESH GREEN BEANS INTO COLD WATER AFTER COOKING ENSURES THEY RETAIN THEIR LOVELY GREEN COLOUR AND A SLIGHT CRUNCH. THE COMBINATION OF SOFTER BEANS WITH CRUNCHY RED PEPPER AND CELERY IS JUST MAGICAL. THE BEAUTY OF THIS SALAD IS THAT IT CAN BE MADE A COUPLE OF HOURS IN ADVANCE AND KEPT IN THE FRIDGE UNTIL READY TO SERVE.

image

DRESSING

  1. 1.Drain and rinse the butter and kidney beans. Place the green beans in a pot of boiling water for approximately 2 minutes and then plunge into ice water to stop the cooking process. Top and tail the green beans and then cut them in half or thirds, depending on their size.
  2. 2.Toss all the beans with the onion, red pepper and celery in a bowl.
  3. 3.Whisk together the dressing ingredients and pour over the salad. Mix to coat well.

SALAD NIÇOISE

NIÇOISE IS A DESCRIPTIVE TERM FOR DISHES SERVED IN A STYLE USED BY THE CHEFS OF NICE, FRANCE; THAT IS, GARNISHED WITH TOMATOES, ANCHOVIES, BLACK OLIVES AND CAPERS, LIKE SALAD NIÇOISE. FOR A LESS EXPENSIVE OPTION, USE CANNED TUNA.

image

DRESSING

  1. 1.Keeping their skins on, boil the baby potatoes in a pot of water until cooked. Set aside to cool. Once cooled, halve the potatoes.
  2. 2.Place the green beans in a pot of boiling water for approximately 2 minutes and then plunge into ice water to stop the cooking process. Top and tail the beans and then cut them in half or thirds, depending on their size.
  3. 3.Combine all the salad ingredients except the tuna steaks, oil and chives on a platter.
  4. 4.Whisk together the dressing ingredients and pour over the salad, reserving a little for the tuna steaks. Toss well to coat.
  5. 5.Heat a griddle pan and grill the tuna steaks with a touch of oil, until medium-rare. Place the tuna steaks on top of the salad platter and pour over the remaining dressing. If you prefer, you can break up the tuna into bite-sized pieces instead of serving them as steaks.
  6. 6.Sprinkle the chopped chives over the tuna and serve immediately.

ONION SALAD

THIS RECIPE WAS PASSED DOWN TO ME BY MY GRANDMOTHER AND MOTHER. I REMEMBER FEELING ALL GROWN UP SITTING AT THE DINNER TABLE WITH MY GRANDPARENTS AND MY GRANDMOTHER ENTHUSIASTICALLY ENCOURAGING ME TO HAVE A LITTLE MORE TO EAT. IT’S A WELL-LOVED FAVOURITE IN THE AFRIKAANS COMMUNITY, WHERE IT’S COMMONLY KNOWN AS SLAPHAKSKEENTJIES. LITERALLY TRANSLATED IT MEANS ‘LITTLE LIMP HEELS’, GOODNESS KNOWS WHY! THIS SALAD WILL KEEP IN THE FRIDGE FOR A COUPLE OF DAYS.

image

DRESSING

  1. 1.Place the onions in a microwavable bowl and cover with the boiling water. Microwave on high for 6–8 minutes, until the onions are soft. Drain and set aside.
  2. 2.For the dressing, combine the sugar, salt, mustard, vinegar, cornflour and eggs in another microwavable bowl and whisk well.
  3. 3.Microwave on high for 2–3 minutes until thick, stirring often.
  4. 4.Pour the dressing over the onions, ensuring they are all well coated, and then sprinkle over the chopped chives.

WALDORF SALAD

THIS SALAD WAS INVENTED IN THE 1950s TO MARK THE OPENING OF THE WALDORF ASTORIA HOTEL IN NEW YORK. SINCE THEN MANY VARIATIONS HAVE BEEN MADE, OFTEN BY ADDING COOKED SHREDDED CHICKEN, TO MAKE IT A MORE SUBSTANTIAL MEAL. WALNUTS ARE NATURALLY RICH IN PROTEIN AND CARRY A HIGH LEVEL OF OMEGA-3 OILS. THIS IS WHAT MAKES THEM RANCID IF THEY’RE NOT EATEN WHILE STILL FRESH.

DRESSING

  1. 1.Thinly slice the apples and toss in the lemon juice to prevent them from discolouring.
  2. 2.Place the lettuce leaves on a platter or individual plates. Add the apple slices, grapes and celery and scatter the walnuts on top.
  3. 3.Whisk the dressing ingredients and pour over the salad.

CAPRESE SALAD

OTHERWISE KNOWN AS INSALATA CAPRESE, THIS SIMPLE BUT DELICIOUS SALAD ORIGINATED ON THE ISLAND OF CAPRI IN THE CAMPANIA REGION OF SOUTHERN ITALY. AS THIS IS SIMPLICITY ITSELF, IT’S BEST TO USE THE FRESHEST, PLUMPEST, RIPEST TOMATOES YOU CAN FIND SO AS TO GET THE PERFECT BLEND OF SWEET, SOUR AND SAVOURY. THE OLIVE OIL MUST ALSO BE OF A HIGH QUALITY, SO CHOOSE THE BEST YOU CAN FIND.

image

  1. 1.Slice the tomatoes and mozzarella into 1 cm-thick slices.
  2. 2.Arrange the slices on a plate, alternating the tomato with the mozzarella.
  3. 3.Slip a basil leaf in front of each tomato slice and place a dollop of basil pesto on top of each mozzarella slice.
  4. 4.Generously drizzle with the olive oil and season well with salt and pepper.