What We Love About Summer . . . Salads !

We're hooked on the home made salad bar idea...time to get slicing!

The Summer of the Salad Bar (No #Recipe Needed!).

Simply Start With a Basketful of Fresh Salads and Vegetables…

…and you can create the summer salad bar. We love it. And it doesn’t have to be restricted to summer! It can be as simple or as complicated as you like. And it can be different every time you do it.

The idea is that you choose 8 – 10 items to put in small bowls on the table. You shake up a jar of your favourite salad dressing to serve alongside.

Here are some of our favourites, and we’d love to hear yours as well. The vegetables are served raw unless specifically indicated. It’s great to cut/slice/shred/shave/chop/dice things rather than cutting everything the same way. If you have a mandoline, great. If you have a fabulous food processor (we are addicted to the Breville Wizz Pro* which slices and shreds like…well….like a machine!), fantastic. If you have a really sharp knife, it will take you a bit longer!

  • iceberg lettuce, cut into small wedges
  • rocket leaves (arugula)
  • radicchio, roughly chopped
  • red cabbage, shredded
  • flat leaf parsley, chopped
  • red (Spanish) onion and/or shallots, sliced finely and steeped in red wine vinegar/olive oil for 1 hour before serving
  • fennel, shaved then dressed immediately with lemon juice, olive oil and sea salt flakes.
  • radish, sliced paper thin
  • beetroot (beet), finely sliced (paper thin) OR
  • beetroot (beet), peeled, cut into 1/8s, drizzled with red wine vinegar, olive oil and salt, and roasted (no cover) in a moderate oven for 45 minutes or until tender, tossing from time to time
  • cauliflower, cut into tiny florets
  • avocado, halved and drizzled with lemon juice and sea salt flakes
  • brussels sprouts, peeled and finely shredded
  • cherry tomatoes, quartered
  • carrots, peeled and sliced lengthways, paper thin

 

Image 19

…and some other interesting things to add, things that are most probably always in the fridge or pantry:

  • sourdough bread, sliced or crumbled, gently fried in olive oil until golden (it’s a great idea to tear up any leftover or stale bread and store in the freezer until needed)
  • dry toasted (or olive oil roasted) walnuts or hazelnuts
  • canned tuna
  • steamed brown rice
  • boiled eggs, quartered
  • feta cheese, crumbled
  • olives
  • capers

Image 20

Our favourite mustard vinaigrette dressing:
100 ml extra virgin olive oil
(or hazelnut oil for a lovely change)
100 ml grape seed oil
100 ml red wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Shake all ingredients together in a jar. Taste for salt and pepper.

*Slight disclaimer re Breville. At the end of 2012, my food processor (of many years!) broke. So sad! I was in a hurry for a replacement and I looked online and came across the Breville Wizz Pro. I loved the look of it (and it was on sale through Appliances Online) and it arrived 2 days later. Yes, I was VERY excited. I used it all summer and really fell in love, particularly with the slicing blade. No need for a mandoline at my place any more! So we raved and raved about it and ended up chatting to Breville about some other appliances in their range. Next thing we knew, we were doing a cooking demonstration for Breville for Mothers’ day  (in conjunction with Appliances Online) to showcase a smaller machine called an ‘All-in-one’. We were SO thrilled when Breville kindly gave us each an ‘All-in-one’, and it is great little machine for someone who wants one appliance to do the job of a food processor, stick blender, potato masher etc etc. I use it now for small quantities of salad/veggie shredding as it has the same (but smaller) brilliant slicing blade as the Wizz Pro.

 

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3 Comments

  1. Caren

    Hi Lisa

    Love your recipes…I’m a huge fan of MMCC! It’s my husband’s birthday in a few days and he has asked me to bake him a marble cake as he is feeling nostalgic and his late mother used to make marble cake when he was a child. I decided to have a “trial” run of the cake S his family is coming to celebrate and it would be disastrous for me if the cake was anything but perfect! I have a Thermomix which I adore and it is so easy to make cakes in the thermomix but I can’t find a decent recipe as I have had 2 failed attempts in the last three days : ((
    Do you (or any of your thousands of fans) have a fail proof recipe for a marble cake and preferably a recipe that I can make in my thermomix? If I have to use a KitchenAid machine then it’s no drama….please help!

    1. Lisa Goldberg

      Hi Caren – there is a kugelhopf in the book on p.241 which is essentially a marble cake. The picture is on p. 242 and it is an absolutely wonderful cake. I’m afraid I don’t know much about the thermomix….the Kitchen Aid is perfect for this cake. Best of luck!

  2. Julie

    Hi Lisa,
    I did the salad bar for lunch today and chopped everything with my new Breville ‘All In One’. Yes I actually went out and bought one!! I chopped/shredded fennel, radishes, mushies, and beetroot in a flash. I added a couple of different lettuces, tomatoes and all the other usual salad ingredients and I even made your yummy dressing. A delicious lunch and the best part is I have enough leftover to do it all again tomorrow. Thanks and keep up the great work MMCC. xx

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On Sunday, we will celebrate the festival of Purim.
Here’s the simple version of the story:
Some time around the 4th C BCE, Esther, the Jewish queen of Persia, was told by Mordechai, her cousin, that Haman, the King’s advisor, 
was planning to kill all the Jews. Esther rallied the King, thwarted the genocide and became a heroine.
We celebrate, wear fancy dress and eat hamantashen, a three cornered pastry that represents evil Haman’s three cornered hat.

In a nutshell,
THEY TRIED TO KILL US,
WE SURVIVED,
LET’S EAT!

This is a phrase that I always said lightly (and almost jokingly!) about the festivals of Pesach, Chanukah and Purim. The stories of those festivals were from times so so so long ago. 
We never imagined that in 2024 we would be fighting to survive all over again.  And it seems we’re not quite ready to eat.

We all need to keep standing up and fighting - for Israel and for the Jewish people.
Am Yisrael Chai. 

P.S. Since it is Purim, eating hamantashen is a must. If you want to make your own (these are a batch of mini hamantashen straight out of the oven) you can find recipes in MMCC books 1 and 4.

There’s also a link in my profile to our MMCC recipe.
And Chag Pesach Sameach.

#purim #amyisraelchai #hamantashen #hamastashen
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Today I turned 60.
Crazy, huh? (Yes I think so too!)

I’m grateful for so many things.
I’m grateful that I live in one of the most beautiful cities in one of the best countries in the world.
I’m especially grateful for my wonderful family and friends (and my dog Winston).

But it’s a really tough time to celebrate as it feels like the world is falling apart.
My country has changed. It feels like a divided nation with so many fuckers just full of so much hate.
And the ongoing hostage situation and war in Gaza is unfathomable and devastating.
I have managed to step away from the news/instagram for the day today to enjoy this HUGE😳milestone. I’ve done all the things I love to do (walk, eat, chat, drink, eat some more and start the day with a spicy bloody Mary) with almost all of the people I love the most. What more could I ask for?

Well, since you asked, I have 3 tiny wishes for my birthday, and unsurprisingly they are all related to Israel:
1/ I wish that each and every one of the hostages comes home now,
2/ I wish that Israel completely demilitarizes Hamas ASAP so the war can end, and
3/ I wish that the Palestinian people acknowledge Israel’s right to exist and just let Israel live in peace.
Not too much to ask?
Am Yisrael chai! 💙💙💙

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#amyisraelchai #istandwithisrael #turning60 #happybirthdaytome #bornin1964 #walkingupanappetite #sydneyfood #sydneyeats
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