Right, so here be the salads served with the afore-posted beef ribs. The recipes come from the same book.
Coleslaw. Not ‘slaw.
500g cabbage (I used one white cabbage, was perfectly good)
2 carrots, peeled and grated
1 red onion, finely sliced
parsley (I didn’t use any this time)
salt and pepper
And for the dressing:
1/4 cup cider vinegar
1 tablespoon of soft brown sugar (I used light brown)
1 cup thick mayonnaise (I used one small jar of Hellman’s)
1 teaspoon celery seeds (I didn’t use, couldn’t find them anywhere)
1 tablespoon Dijon mustard (I used 1 tbsp Dijon and the remainder seeded mustard, with a good squeeze of English as well)
Finely slice the cabbage. Finely as above.
Grate the carrot and really finely slice the onions. Knife skills ahoy.
Mix them all up in a big serving bowl.
Melt the sugar and the vinegar together – it’ll take about one minute. Annoying use of a saucepan.
Put the vinegar-sugar mix into a bowl, stir it about a bit so it cools, then add the otehr dressing ingredients (including the salt and pepper) and whisk in the mayonnaise.
Mix the dressing through the veg. Let it sit for a couple of hours at least, or if you have time then overnight. We just had some leftovers for lunch and it was better today for sure, than it was yesterday. Which is astonishing as yesterday it was bloody GREAT.
This is currently occuring at our house. Sunbaking dogs and slipper-wearing bike-maintenance-ing men.
OK. Potato salad. This was also delicious but more of a faff.
1kg potatoes, good for salads
1/2 cup pickled gherkins, chopped
6 spring onions, sliced
parsley (not used this time)
6 hard-boiled eggs, peeled and chopped
And for the dressing:-
1/4 cup sherry vinegar
sald and pepper
3-4 tablespoons of Dijon
1/3 cup virgin olive oil
At this stage I should say I found the dressing a bit mustardy, and the boyfriend found it a bit vinegar-y. Next time I’ll use half the mustard and then add to taste.
Boil the potatoes till just done (ie: if you stick a skewer or knife in them they slide off when lifted) in water with a nice handful of mint leaves added. The recipe says to do this. It seems all nice and gourmet but I must be honest and say there wasn’t a whiff of mint available on final tasting. This may, of course, have something to do with the vast amounts of Dijon involved.
When they’re warm but cool enough to handle, peel. This will be a pain to do. Really, a big pain. Worth it, though.
Slice the potatoes into a bowl and add the spring onions and gherkins.
Mix together the dressing ingredients and mix into the veg, in stages – we found there was HEAPS more dressing than needed. If I’d added it all in one go we’d have been drinking Dijon Potato Cold Soup.
Ask the dog to quality test the final product. She won’t.
This is it without eggs or parsley (not added due to local allergies/dislikes) – we served it with these on the side. They make it good. It’s not me who doesn’t eat/like eggs or parsley, I should say.
Anyway, they were good salads. Make them.