"The sun is beaming, cicadas are chirping and the air conditioning is on full blast. What better than a fresh salad to sit amid the holiday spread? While beautiful in theory, when it comes down to it, salad is often the bottom of the Christmas food hierarchy, resulting in a slap-dash selection of soggy, underseasoned leaves. The recipes we've chosen range in prep time but all offer something special hot, cold, creamy, tangy qualities guests may not expect."
"Sharpen your knives, and keep your fingers and thumbs tucked away, it's chopping time. There are five ingredients onion, celery, capsicum, tomatoes and olives that need to be finely chopped, which can make this a tedious task. But all is worth it when every bite has a little piece of everything. Thankfully the dressing is a simple lemon, olive oil combo. For a little crunch at the end throw in your favourite toasted nuts or seeds. This keeps up to four days in the fridge."
"Warm salads feel wrong is it really OK to call anything that's not chill a salad? But here higher temperature enhances the flavours of the produce, with warm blanched green beans easily absorbing the cider-vinegar dressing. You'll need to head to a specialty cheese shop for the mahon, or you could substitute with more easily available gouda or manchego instead."
A range of salads offers unexpected textures and flavours for holiday meals, from chilled fruity combinations to warm vegetable preparations. A classic chopped salad combines onion, celery, capsicum, tomatoes and olives, finished with a simple lemon and olive oil dressing and optional toasted nuts, and keeps up to four days refrigerated. A warm green bean salad pairs blanched beans with cider-vinegar dressing, crispy jamon and mahon cheese, with gouda or manchego as suitable substitutes. Seasonal options include strawberry with stracciatella and orange dressing, providing creamy, tangy and fresh contrasts to richer festive proteins.
Read at www.theguardian.com
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