Back in December we posted ‘Summer Salads Part I’ and now that we’re well into February we thought it was high time to post Summer Salads Part II! The beauty of summer dining is the ease of throwing some form of protein on the barbeque, a few salad ingredients in a bowl and calling it dinner. However if like both of us, at this stage of summer you’ve had enough of a dry sausage on the barbeque with a side of lettuce and tomato, these salads are worth a try!
The potato salad can be made in the morning and chilled until dinnertime. It’s a traditional creamy potato salad adapted from a recipe in the Better Homes and Gardens cookbook. It needs to be said here that Leigh is not a potato fan and goes weeks without eating potato of any type. But if this salad is around, all bets are off! It’s salad comfort food (we think that’s a thing!) at its best.
You can use any type of potato – we’ve used new potatoes here because they’re available at this time of the year – but our potato of choice is Agria. They are a great multi-purpose potato with a lovely taste.
Jenny’s Salad is a great lettuce salad that manages to taste amazing with very simple ingredients. This recipe was given to Abby by her sister-in-law in Sydney. It came to her from Sharon who got it from Jenny – hence the name. We love the way recipes get passed around, we always think of the people they’ve come from and their friends and their friends…etc…- it links us all together. The currants add a lovely sweetness that compliments the crunch of the lettuce, celery and pine nuts. We have it on good authority that it’s equally good with finely sliced fennel in place of the celery.
Our third salad is a roast vegetable salad with a fantastic yogurt and sumac dressing. This dressing comes from the legendary cookbook ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi. It’s wonderful for using up any older vegetables you have on hand. The only thing to remember is to either cut the vegetables that take longer to cook smaller so everything finishes coking at the same time, or alter the time you put various vegetables into cook so those that need longer are in the oven first. Also the beetroot will ‘bleed’ as it cooks so if you don’t want the other vegetables stained pink – you might want to roast the beetroot separately.
Summer Salads - Part II
Creamy Potato Salad
6 potatoes, approximately fist sized
3 hard boiled eggs, chopped
3/4 cup mayonnaise (light is fine)
1/2 tablespoon mild mustard
salt and pepper (to taste)
1/2 small red onion, finely chopped
1/4 cup sliced gherkins, chopped
3-4 tablespoons juice from gherkins (optional)
Cook the potatoes in a medium saucepan at a gentle boil until tender, approximately 15-20 minutes. Drain and cool slightly, then cube and peel (if desired, we left the skin on the new potatoes) and place in a bowl. It’s a good idea to mix the salad in a different bowl to what you plan to serve it in – it will just a look a bit neater, with no salad dressing around the sides of the bowl!
Mix together the mayonnaise, mustard, salt and pepper, chopped gherkins and juice. The juice from the gherkin jar is optional but does add a lovely flavour and thins the dressing out a bit too.
Add the onion and chopped eggs to the potatoes and pour the dressing over the top. Gently mix everything together and transfer to your serving bowl. Cover with cling wrap and chill for up to 24 hours. This serves 5-6 as a side dish and the quantities can easily be doubled to feed a larger crowd.
Adapted from Better Homes and Gardens cookbook
Iceberg lettuce finely sliced
Dill – small bunch
1-2 sticks celery
1/2 cup currants
1-2 spring onion sliced
parsley small handful
1/3 cup lightly toasted pine nuts
salt and pepper
To make the dressing combine an equal quantity of lemon juice and olive oil in a jar (approx 4-6 tablespoons of each). Add a very generous amount of salt and pepper (about 3/4 of a teaspoon) and shake vigorously, taste test and add more salt and pepper until yummy, set aside until serving.
Add finely sliced lettuce, spring onion and celery to chopped dill and parsley. Toss together with currents and cooled pine nuts. Dress about 10 min before serving.
This serves 5-6 as a side dish and the quantities can easily be doubled to feed a larger crowd.
Roast Vegetable Salad with Yogurt and Sumac Dressing
2 kumara (sweet potato)
1 red pepper
7 small tomatoes
A handful of beans
(really any vegetables you can roast!! The options are limitless)
1/2 cup thick unsweetened yogurt
1/3 cup sour cream (light is fine)
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 small garlic clove crushed
1 1/2 tablespoons good quality olive oil
1 tablespoon sumac
salt and pepper to taste
To make the dressing combine all dressing ingredients, taste test and set aside until serving.
Chop all vegetables to generous bite sized pieces, toss in oil and cook at about 200 degrees (celsius). You may want to start the root vegetables before quicker cooking vegetables so they finish at about the same time. Dress and serve when cooled. This serves 5-6 as a side dish and the quantities can easily be doubled to feed a larger crowd.
Dressing from “Jerusalem” by Y Ottolenghi and S Tamimi