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Impress your guests with these showstopping salads

Turn the side show into the main event with showstopping salads that are more than worthy of your guests’ full attention.​ 

Salads should be filled with flavour, texture and – most importantly – sustenance. These five fab recipes are sure to give you everything you need, and then some!  

Thai beef salad 

Serves 4 // Total time 30 minutes

 

Ingredients  

For the dressing  

Juice of 1 lime or ½ lemon 
2 tsp sesame oil 
1 Tbsp honey or sugar 
1 Tbsp grated fresh ginger 
1 chilli, diced
2 Tbsp canola or avocado oil
3 Tbsp jasmine rice, uncooked   

For the meat  

2-3 rump steaks, room temperature
Vegetable oil 
Salt and milled black pepper  

For the salad  

1 packet (300g) fine green beans, blanched 
2 large handfuls baby spinach 
6 radishes, finely sliced 
1 packet (350g) Mediterranean cucumbers, finely sliced 
Handful yellow vine tomatoes, quartered 
1 small red onion, finely sliced 
Handful each fresh mint, coriander and basil   

Method 

  1. Whisk together dressing ingredients and set aside. 
  2. Toss rice in a dry pan over low heat until golden and fragrant (some grains may pop). 
  3. Roughly grind the rice with a pestle and mortar. 
  4. Rub steak with oil, season and char-grill until cooked to your liking. Rest steak for 5 minutes before slicing thinly. 
  5. Arrange salad ingredients on a platter and top with meat. 
  6. Drizzle with dressing, scatter over the toasted rice and serve. 

 Also read: 4 tips to level up your salad game this spring

Potato Caesar salad 

Serves 6-7 as a side // Total time 45 minutes

 

Ingredients  

1kg baby potatoes, washed and halved
Olive oil, for roasting and drizzling
Salt and milled black pepper
3-6 large eggs
1 packet (200g) streaky bacon
3 heads cos lettuce, leaves separated
Parmesan shavings, to serve  

For the dressing   

¾ cup creamy mayonnaise
1 Tbsp wholegrain mustard
6 anchovy fillets, chopped
Juice of ½ lemon
1 clove garlic, grated
Handful chopped dill
¼ cup (30g) finely grated Parmesan 

Method 

  1. Preheat oven to 200°C. 
  2. Toss potatoes with oil and seasoning, then roast until golden (25-30 minutes). Toss at three intervals during cooking. 
  3. Boil eggs for 6-7 minutes for soft-boiled. Fry bacon until crispy. 
  4. Remove potatoes from oven and set aside to cool for 10 minutes.  
  5. Whisk together dressing ingredients and stir through potatoes.  
  6. Arrange lettuce leaves in a serving bowl and scatter over potatoes. 
  7. Top with bacon, eggs and Parmesan. Dress with a little olive oil before serving.  

  Also read: Seriously good salads

Sesame chicken and cashew crunch salad 

Serves 4 // Total time 20 minutes

Ingredients  

For the dressing 

1 Tbsp sesame seeds, toasted 
1/4 cup sesame oil 2 Tbsp soy sauce 
2 Tbsp lemon juice 
1 chilli, deseeded and finely chopped 
1 clove garlic, crushed 5cm knob fresh ginger, grated 
Pinch sugar   

For the salad  

1/2 rotisserie chicken, deboned and sliced 
1 punnet (200g) baby carrots, shaved 
1 cup each green and purple cabbage, finely shredded 
1/2 packet (125g) baby spinach 
1 packet (4s) spring onions, finely chopped 
Small handful fresh coriander, roughly chopped 
Small handful fresh mint, roughly chopped 
1 packet (100g) cashew nuts, toasted and chopped  

Method 

  1. Combine dressing ingredients, whisk and set aside. 
  2. Toss together salad ingredients and arrange in serving bowls. 
  3. Finish salad with a drizzle of the sesame dressing just before serving.

  

Panzanella salad 

Serves 4 // Total time 45 minutes

Ingredients  

1 loaf day-old ciabatta
1 small packet (100g) baby spinach
4 salad tomatoes, sliced
1 punnet (250g) cherry tomatoes, roasted
2 red peppers, charred and sliced
2 packets (200g each) black or green olives, or a mixture
1 tub (200g) bocconcini
½ punnet (10g) fresh basil leaves 

For the dressing 

½ cup basil pesto
1 lemon, juiced
3 Tbsp olive oil 

To serve 

Balsamic vinegar, to drizzle (optional) 

Method 

  1. Tear ciabatta into small chunks and toast lightly in a dry pan until golden. 
  2. Toss toasted bread chunks with spinach, tomatoes, peppers and olives. Leave for 30 minutes for flavours to develop. 
  3. Spoon onto a serving platter and season. 
  4. Top with bocconcini and fresh basil leaves.  
  5. Wisk together the dressing ingredients and season.  
  6. Serve salad drizzled with pesto dressing and balsamic vinegar on the side.  

Noodle salad with brinjals 

Serves 4 // Total time 45 minutes

Ingredients  

1 Tbsp miso paste or soy sauce 
2 tsp honey 
2 tsp sesame oil 
3cm knob fresh ginger, grated 
1/4 cup water 
2 (250g each) medium brinjals, sliced into 2-3cm chunks 
90g egg noodles, cooked 
1/4 head each red and green cabbage, shredded 
1 carrot, grated 
3 spring onions, sliced 
1/2 packet (75g) bean sprouts Fresh coriander, to serve  

For the dressing 

1/4 cup soy sauce 
2 tsp sesame oil 
2 tsp sesame seeds 
2 tsp honey 
1 tsp miso paste or soy sauce   

Method 

  1. Preheat oven to 200°C. 
  2. Combine miso paste or soy sauce, honey, sesame oil, ginger and water in a bowl. 
  3. Add brinjal and marinate for 15 minutes. Drain, reserving the liquid.
  4. Roast brinjal for 10-15 minutes, until caramelised. 
  5. Combine noodles, cabbage, carrot, spring onions and bean sprouts. 
  6. Whisk together dressing ingredients and stir through noodles. 
  7. Toss brinjals in marinade and add to salad with fresh coriander to serve.

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine 

Also read: 4 tips to level up your salad game this spring

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