Ornit has a couple of good dressings based on lemon. The quantities are a bit vague but the taste is good.
Slata Mechouia, a Tunisian cooked salad, is frequently seen as an accompaniment at Saturday lunch in the Haviv household. It is a combined effort from Marie and Robert; Robert does the roasting and Marie the chopping.
Aviva used to organise big dinner parties in London. 20 South Africans, Galit and me. She did all the catering herself. Everything was fantastic but I only ever managed to steal her recipe for salad dressing before she moved back to South Africa.
Fatoush is an Arab salad which includes stale or toasted pita bread. It is a Syrian and Lebanese speciality. Adding the bread just before serving means it is still crisp when put on the table, although originally the idea was for the bread to soak up the dressing so it was mixed in sooner.
One of many carrot salads that I quite like.
Yummy. Israelis demand salad with every meal. This one is so common it is called an “Israeli Salad”. I really liked Vada’s; she used lots of tomatoes, cucumber and lemon juice and not much else. I don’t bother with croutons. Adding Feta turns an Israeli Salad into a Bulgarian Salad.
Once at Sean and Sue Dick’s their brother in law Ken – a professional chef – gave me some advice on Vinaigrette. Apparently 1:2 vinegar to oil is classic French, whereas, 1:3 is classic Italian.
My mum makes this salad when she putting on a buffet.
As with all my Afghani recipes, this one came from Roqiah.
Brian seemed to just throw a whole bunch of things together, but it worked. That particular flat always used North American style Mayonnaise, and like Bee and Simon’s Potato Salad, this seems to make a difference. The result of Brian’s seemingly random concoction is a tasty mix of Japanese / Irish / American flavours.