Ideas for the salad buffet
The nicest thing about the buffet is the festive atmosphere in the whole house. Everything is ready, you can party in the silk skirt and pretend that the brownies have created everything. You do not have to do everything yourself: Secretly, you can call on your favorite butcher to roast roast beef or veal sirloin. But the salads for the salad buffet have to be made by yourself, that gives the whole thing a personal touch, and you will not get it any better anyway!
Salad buffet: The classics
- You have to make a classic for the salad buffet: the Waldorf salad. Wash, peel and shed 600 grams of celeriac plane into fine strips, Best on a mandolin, if necessary on the rough side of the grater. I simmer the celery for two to three minutes with a pinch of salt. Allow to cool and put in a bowl. Peel two Granny Smith, slice into celery and sprinkle with the juice of two lemons, so that the salad stays appetizing white, Original comes then homemade and liquified with chicken or celery broth mayonnaise. 100 milliliters of cream and two tablespoons of oil do it too. Dress in a pretty bowl, roast 50 grams of walnut kernels in a pan, decorate the Waldorf and chill.
- The salad buffet is also delicious with a carrot salad, which I admit with carrot orange juice. For this I take about 50 milliliters of carrot juice (preferably freshly pressed) and cook it to a thick syrup. Then I squeeze out a small orange (100 milliliters) and a lemon (60 milliliters) and stir the juice with three tablespoons of oil, salt and a pinch of mustard. This sauce I draw under 600 grams of grated carrots and mix the whole thing at the end with a tablespoon of freshly chopped tarragon, Put it in a nice bowl and cool.
- And with my bean salad, the salad buffet gets a touch of Luxembourg: I take 600 to 800 grams of cutting beans (the wide flat greens) and cut them into fine strips. They are then blanched in boiling salted water for two to three minutes and then quenched in ice water, Drain well in a sieve. Serve the vinaigrette with a finely chopped onion, a teaspoon of mustard, salt, pepper, 60 milliliters of vinegar and peanut oil in a glass bowl. Add the beans to the vinaigrette and add another 40 milliliters of the finest hazelnut oil. Dress in a pretty flat bowl or on a plate.
Beautifully exotic on the salad buffet is a tabbouleh with bulgur, skinned tomatoes, lemon juice, salt, pepper and fresh mint. The Italian classic Insalata Caprese (tomatoes, mozzarella, basil or oregano leaves) is also suitable for salad buffets. But only if the tomatoes are really good, otherwise the rocket with Parmesan planes is a thousand times better! Or how about a spaghetti salad? Your creativity knows no bounds.
More recipes for pasta salad and potato salad can be found here.
