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salad - ingredient suggestions

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives other works.

Salad Platter - the Summer Buffet

Having a buffet for your al fresco gathering? Even if you are offering cold salads based on grains, legumes or pasta for visual and practical appeal consider including a large platter (or two) of colourful salad ingredients in place of a tossed mixed salad.

Suggestions:

Romaine lettuce leaves
red, curly lettuce torn into managable pieces (not too small please!)
pepper (capsicum) rings, red, green yellow and orange if you can find it
red onion rings
layered slices of salad tomatoes
cooked asperagus spears, red and green
grated carrot, tossed with a little nut oil and lemon
thick cucumber slices (more crunch and texture)
very thin slices of young fennel (remove the core) or
very thin slices of young kohlrabi
radishes, cut into quarters (something different than the almost obligatory slices - offers texture too!)

cubes of cheese such as feta, emmentaller or (real) cheddar

Also:
croutons of toasted bread cubes
a basket of mixed breads
a small bowl or two of finely chopped herbs such as fresh dill, parsley or
basil

Small pots (with a spoon for ladeling) with lids for your favourite salad dressings, one of which should be a vinaigrette is an attractive way to serve dressings. Personally, I do not much like those heavy, thick salad 'cremes'. I find they mask the natural flavours of the salad.

As an alternative for my guests, I offer a vinaigrette and a yoghurt based dressing as well as bottles of fine extra virgin olive oil, a walnut oil, a choice of vinegars such as balsamico, red wine and a flavoured vinegar such as tarragon and of course salt and the pepper grater.

Be sure to read Alfreso - More than Just Outdoors for tips on creating a leisurely ambiance!

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.