….Looking for tried and tested, yummy salad recipes I could make day ahead of party for about 40 people. I want to look like a gourmet chef!!!!! LOL

Edited by jmin at 11:05 am, Wed 19 Feb

jmin - 2020-02-19 11:04:00

Steamed broccoli florets, I cut these quite small.
Crispy bacon (save the fat).
Mix the bacon fat with best foods mayonnaise, a little extra vinegar if you like it a little runnier.
Chop the bacon.
Mix it all together.
We like toasted pumpkin seed kernels sprinkled over.
To toast; a little oil in a heavy pan, stir until mostly browned, sprinkle with salt (the oil makes the salt stick).

There is never any of this salad left - ever!

oopie - 2020-02-19 11:35:00

Multiply by six to serve 40 at a party. This will hold in the fridge 4- 5 days in necessary.

Tiger Eggplant Salad

serves 6

1 large black eggplant
¼ - ½ c olive oil for grilling

dressing
4 cloves garlic finely chopped
1 c mint leaves chopped
¼ c red wine vinegar
¼ c good quality extra virgin olive oil
1/2 tsp sugar
½ tsp salt
black pepper

Heat a ridged grill pan (or frying pan) over med. heat.

Mix dressing ingredients.

Peel the eggplant in vertical stripes (vege peeler). Cut into 1 cm slices, brush on one side
with oil and cook in grill pan, turning only once, until completely soft. As each slice is
cooked lay it in a shallow serving dish and spread with some dressing.
Leave to macerate for a couple of hours, or it will keep in the fridge for several days.
Serve room temperature

davidt4 - 2020-02-19 12:15:00

This will hold for two days in the fridge.

Beetroot Salad (raw)

Serves 6

Vinaigrette
3 cloves garlic finely chopped
1 tab Dijon mustard
1 tab red wine vinegar
salt
3 tab. e.v. olive oil

500g fresh young beetroots (3 med.)
1 tab fresh herbs – parsley, tarragon, chervil, chives.
3 tab capers
4 gherkins, chopped

Peel beetroots and grate finely. Mix with dressing and other ingredients. Stand to mellow 30 min or more.

davidt4 - 2020-02-19 12:16:00

Tis will hold for 4 - 5 days in the fridge.

Capsicum & Anchovy Salad

to serve 4 - 6 as a side dish

4 - 6 red or yellow capsicums (King Sweeties are good) 

125 ml extra virgin olive oil (good quality)

1 small red onion, finely chopped 

4 cloves garlic, peeled and sliced

8 - 10 anchovy fillets, drained and chopped 

2 - 3 ripe tomatoes, finely chopped 

1 tab red wine vinegar 

salt & freshly ground pepper

De-seed capsicums, cut into rough chunks approx 2cm.
In a large shallow pan heat half of the oil over medium heat, add the onion and garlic and cook about 5 minutes until golden but not brown. Add the anchovies and stir a few minutes until the anchovy starts to break down. Add the capsicums and stir a few minutes to coat in the oil.
Add the tomatoes stir well, lower heat to a simmer and allow to cook for about 30 minutes until the capsicums are softened. Keep an eye on it and add a little water if it looks dry.
Add the vinegar and simmer 5 minutes. Check salt (it may not need any) and add lots of pepper. Allow to cool in a serving bowl and just before serving pour the rest of the oil over.
Serve tepid or cold. This will keep in the fridge for several days.

davidt4 - 2020-02-19 12:18:00

oopie wrote:

Steamed broccoli florets, I cut these quite small.
Crispy bacon (save the fat).
Mix the bacon fat with best foods mayonnaise, a little extra vinegar if you like it a little runnier.
Chop the bacon.
Mix it all together.
We like toasted pumpkin seed kernels sprinkled over.
To toast; a little oil in a heavy pan, stir until mostly browned, sprinkle with salt (the oil makes the salt stick).

There is never any of this salad left - ever!

We add fine red onion slices and chopped cranberries for extra yum.

chakendrick - 2020-02-19 15:03:00