New ideas for summer salads

Press, 29 December 1980, Page 12

New ideas for summer salads

COOKING with Celia Timms

Salads have become a standard' item in diet menus, and more people are adopting the European custom of replacing hot vegetables with salad. Everyone, however, eats salad more often in summer. For those looking for new ideas I hope - these recipes will provide some :,, . : ■

Potato salad with mustard dressing

This is the time of year when good potatoes, are plentiful and ideal for- po’tato' salads. Even though' everyone has a favourite recipe for this salad, this method could be new and: different: To-serve six you need: . ■ / . 3 egg-yolks 3 tablespoons lemon juice'. • 1J cups vegetable or safflower oil . | teaspoon salt . 4 tablespoons Frenchtype mixed mustard (or to taste) 6 large new potatoes Dash of cayenne pepper 3 tablespoons finely chopped parsley 1 cup chopped spring

onions, including greens 2 large tomatoes Salt and pepper Method: Put egg yolks and lemon juice in electric blender and blend well. On lowest speed, add the oil in a slow, steady stream : and as the ixture thickens, add more oil quickly ■ together with mustard, salt and cayenne pepper. -Set this mustard dressing aside. Boil potatoes in salted water, skin and slice and while just warm, or at room temperature, toss ■with the parsley. and the ’ chopped onions —: then toss well with the mustard dressing. Sprinkle with salt and pepper, to taste and arrange : the sliced to-■matoi-oh: top..; >

.Grapefruit salad\ ~

: This is a new salad combination for those who will enjoy the- mildly bitter flavour of both grapefruit and spinach. Silver beet can be used in place of spinach. For six servings you need: Two-thirds cup of salad Oil J cup tarragon vinegar 2 teaspoons grated

grapefruit rind A teaspoon garlic salt A large bunch fresh spinach, tom in bitesize pieces 2 grapefruit 1 onion 50g blue cheese

Method: Combine salad oil, vinegar, grapefruit rind, garlic salt in a jar with a tightly fitting lid. shake well arid chill. Peel grapefruit and cut in rounds after removing any remaining pith or fibre and cut the rounds in halves. Slice onion thinly and separate into rings. Combine grapefruit, onion and spinach and toss well. Crumble the cheese and carefully toss this through the other ingredients. Just before serving, shake the dressing well and sprinkle over, tossing lightly once again.

Mushrooms a la Grecque

...This makes a nice accompaniment for chicken, cold or hot, or it can be served as an hors d’oeuvre or entree for a patio meal. If needs to be made the day before use and chilled at least overnight. ■•For six servings you need: 450 g fresh mushrooms A cup water i cup olive oil 1 cup wine vinegar I tablespoon lemon ’juice ' lor 2 cloves garlic : : ’ J teaspoon salt . <\' • J teaspoon each peppercorns, coriander, thyme 1 bay leaf | cup stuffed olives OR 2 tomatoes

Method: Combine sliced mush'rbdms , (including stalk),; water, oil,, vinegar, lemon juice, .crushed garlic, salt,. and seasonings ■ in large pan and bring to the boil. Cook’ over low heat, uncovered for five minutes. Turn into a bowl and add sliced olives. Chill overnight. Drain before serving. NOTE: 'lf tomatoes replace the olives, cut in eighths but do not add until just before serving.

Chines&style noodle salad

.Replace the . popular macaroni salad with this salad, which combines- fine egg noodles with crisp young radishes and celery with a Chinese style dressing. For six servings you need; -; 4 cups fine egg noodles, uncooked | cup soy sauce 2 tablespoons , salad oil 1 teaspoon white wine vinegar , * A teaspoon salt 1 ciove garlic i teaspoon ground ginger I . cup thinly sliced .radishes ; . , . 4 cups sliced celery, diagonally cut 1 tablespoon sesame seeds, toasted Method: Cook noodles in boiling salted ’water until only just soft (al dente); rinse with • cold water and drain very well. (I turn them on to paper towels after draining to absorb any remaining moisture). Combine soy sauce, oil, arid . vinegar in a .large bowl. Mash ■ crushed garlic wifii -the salt and add together with the ginger. Then. add . sliced radishes, celery, ' and the noodles and toss lightly but thoroughly until all are covered '- the dressing. Place a dry frypan over moderates heat

and sprinkle in the sesame seeds: cook, stirring continually until the seeds are golden brow T n. Sprinkle over other ingredients in bowl.

Beef salad, strognoff

This is a variation of Caesar Salad, and I believe an improvement. More or less the same ingredients as used in a Strogonoff are used and served cold. It requires a beef sirloin to be cooked medium rare or the leftover of < a sirloin roast. For -four to five servings you also need: ;■ 450 g cooked sirloin beef 2 cups small whole mushrooms White wine 2 tablespoons lemon ’juice About 10-15 pitted black olives . A cup dairy sour cream 2 onions ? ' 2 tablespoons olive oil i tablespoon wine vinegar Sait and pepper - • Lemon wedges ‘

Method: -.Slice . the cooked beef • into .th'f’-'

slices about one inch in thickness and then cut in thin strips; season with a sprinkling of pepper. Slice a third of the mushrooms and simmer them in a tablespoon of white wine and a tablespoon of lemon juice or a little less. Simmer for two minutes. Cook .remaining mushrooms, w’hole. in the same way in wine and lemon juice and simmer for about four minutes. Drain both lots on paper towels.. Toss beef strips with the sliced mushrooms, sliced olives and sour cream and arrange on a serving dish. Cook onions in boiling salted water for five minutes; drain well. Combine olive oil and vinegar and season to taste with salt and pepper. Toss the cooked whole mushrooms in this mixture, using a slotted spoon arrange them on serving plate with beef. Toss onions in remaining oil and vinegar and use as garnish to the beef together - with additional olives and lemon wedge;:;■

Tuna cucumber ; mousse "....'- ' 1 have always,- considered a fish salad as an ■ ideal dish for a hot weath- . er meal. I am confident that this recipe for a — -’'Hed tuna mousse will

confirm my belief. To make a mould of about 5 cup quantity you need: 6 rounded teaspoons or 2 envelopes gelatine I cup fresh lemon juice 1 up chicken stock (can be made with stockcube and boiling water) 1 cup mayonnaise A cup evaporated milk 2 tablespoons grated onion 1 teaspoon dill or pinch of fennel J teaspoon pepper 2,225 g cans tuna 1 cup shredded cucum-

Method: Combine gela« tine arid lemon juice in bowl and stand for a minute or two gefore adding the boiling chicken stock; stir until gelatine is completely ’ dissolved. Add mayonnaise, evaporated milk, grated onion, seasonings. Chill until slightly, thickened then beat until' frothy. Blend in the. drained and flaked tuna and the cucumber and pour into a lightly oiled mould and chill until firm. Serve on a bed of lettuce.