Salad days are here again
Crowd-friendly side dishes for a long-weekend gathering will complement your host’s main course
The Victoria Day weekend is almost here and if you have been invited to a casual dinner party, you’ll ask what you can bring. In my experience at going to such parties, the host — eight times out of 10 — will say: how about a salad? Something that will go with what they’re cooking on the barbecue or in the oven.
You’ll say sure, get on with the rest of your busy week and then come the day of party, when you have to make that salad, won’t know what to make.
If that sounds like your normal pattern of behaviour, I’m here to assist. Below are three tasty salads that use budget-friendly beans, potatoes and rice as their base ingredients. You can make them a few hours before serving and they will pair well with a range of main dishes.
The first is an Italian-style bean salad rich with pesto, cherry tomatoes, arugula and pecorino cheese. It would go well with grilled fish, chicken, lamb, sausages and kebabs.
My second salad features Japanese-style brown rice accented with a mix of bright tasting vegetables and an intriguing dressing made with teriyaki sauce, ginger and sesame oil. It would be nice to serve alongside grilled prawns, salmon, Asian-style skewers, pork chops and chicken breast.
My last recipe is for classic and creamy potato salad rich with egg, crunchy celery, bacon bits and chives. It’s perfect to spoon alongside burgers, hot dogs, ribs and barbecued chicken.
All of today’s recipes yield 10 servings, or maybe a bit more if other salads or side dishes are served at the meal, such as at a potluck.
Have a safe and happy long weekend!
Italian-style Bean Salad
In this salad, budget-friendly cannellini beans are richly flavoured with a pesto/balsamic dressing, tomatoes, olives, arugula and tangy cheese. Preparation: 20 minutes Cooking time: None Makes: 10 side-dish servings For the dressing 1/4 cup extra virgin olive oil 3 Tbsp pesto 2 Tbsp balsamic vinegar • salt and freshly ground black pepper to taste 2 (19 oz./540 mL) cans cannellini (white kidney) beans, drained, rinsed and drained again 1/2 cup pitted black olives (I used niçoise olives) 2 to 3 cups loosely packed baby arugula (see Note) 20 cherry tomatoes, each halved or quartered, depending on size 50 gram piece pecorino cheese, shaved into thin slices (about 1/2 cup; see Note) Combine oil, pesto, vinegar, salt and pepper in a salad bowl. Add remaining ingredients and toss to combine. Refrigerate salad until ready to serve. Salad can be made a few hours before serving. Note: Baby arugula is sold in tubs at most supermarkets. If unavailable, try baby spinach. Pecorino is hard Italian cheese made from sheep’s milk. It is sold at most supermarkets and European-style delis. If you can’t find it, use a piece of Parmesan cheese shaved thinly with a vegetable peeler.
Japanese-style Brown Rice Salad
This salad sees nutritious, cooked, cold brown rice tossed with tangy, sweet, salty and spicy flavours and a mix of vegetables, including edamame, a.k.a. green soybeans. Preparation: 30 minutes Cooking time: About 35 minutes Makes: 10 side-dish servings 1/4 cup vegetable oil 2 tsp sesame oil 2 Tbsp rice vinegar 2 Tbsp Teriyaki sauce (I used Kikkoman brand) 1 Tbsp honey 2 tsp finely grated fresh ginger 2 tsp Sriracha or other smooth, hot Asian-style chili sauce 1 1/4 cups frozen shelled edamame (green soybeans), thawed (see Note) 12 snow peas, thinly sliced 1 cup grated carrot 1⁄3 medium cucumber, diced into small cubes 3 green onions, very thinly sliced Place rice and water in a small pot and bring to a boil over high heat. Cover, reduce heat to its lowest setting, and cook rice 35 minutes, or until tender. Spoon rice onto a wide plate and cool to room temperature.
Combine oils, vinegar, teriyaki sauce, honey, ginger and Sriracha in a salad bowl. Add rice, edamame, snow peas, carrots, cucumber and green onions and toss to combine.
Cover and refrigerate salad until ready to serve. Salad can be made a few hours ahead. Toss gently just before serving.
Note: Shelled edamame are sold in the frozen foods aisle of many supermarkets.
Creamy Potato Salad with Bacon Bits and Chives
This classic potato salad abounds with vegetables, chives, egg and smoky bits of bacon. Preparation: 30 minutes Cooking time: About 15 minutes Makes: 10 side-dish servings 2 lb. red-skinned potatoes, peeled, cut into 1/2-inch cubes and rinsed well 3 strips of bacon, diced into small cubes 3/4 cup mayonnaise 1/3 cup sour cream 2 Tbsp yellow prepared mustard (I used French’s) 1 Tbsp cider vinegar • a few splashes Worcestershire sauce • salt and freshly ground black pepper to taste 1/2 cup grated carrot 2 medium celery ribs, diced into small cubes 1/4 cup snipped chives (see Note) 4 large hard-boiled eggs, halved and sliced Place potatoes in a pot and cover with two inches of cold water. Add a bit of salt. Bring to a gentle boil and cook potatoes until tender, but still holding their shape, about eight to 10 minutes. Drain potatoes well, spread onto a wide plate and cool to room temperature.
While potatoes cool, fry bacon in a skillet until crispy. Drain the fat away, set bacon bits on paper towel and then cool to room temperature.
Combine mayonnaise, sour cream, vinegar, mustard and Worcestershire in a large bowl and mix to combine. Season this mixture with salt and pepper. Add potatoes, carrot, celery and 3/4s each of the egg, chives and bacon and gently toss to combine.
Cover and refrigerate the salad until needed.
Salad can be made several hours before serving. When ready to serve, transfer salad to a decorative bowl, garnish the top with remaining egg, chives and bacon, and serve.
Note: If you can’t find chives, use thinly sliced green onions, to taste.
Eric’s options: Although the salad won’t be as rich tasting, you could use lower-calorie versions of mayonnaise and sour cream.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.