Summer finds us craving salads. Here are three salads that keep well for a few days in the fridge and can make their way to the table for unexpected guests, work lunches, or picnics.

Kale Cesar

Purists will never call this salad a Caesar. It has no anchovies, egg, or bacon. But it has enough garlic, lemon, croutons and parmesan, to take it into Caesar territory in my books.

Ingredients

  • Two heads of kale (washed, dried and sliced finely)
  • Three large cloves of garlic
  • Juice of one lemon
  • 1 tsp. of Dijon mustard
  • ¼ c. olive oil
  • ¼ c. mayonnaise
  • Salt and pepper (or Montreal steak spice)
  • Dry bread for croutons
  • Freshly grated parmesan

Guidelines

  • Smash garlic cloves in the bottom of a salad bowl
  • Add mustard, salt and pepper (or Montreal steak spice)
  • Add lemon juice, olive oil, and mayo
  • Mix well with a fork or whisk until creamy. Taste and adjust as required.
  • Add kale and mix well. Use your hands to massage the dressing into the kale.
  • Let the dressing and kale get to know each other. The lemon juice will help break down the texture and bitterness of the kale.

Croutons

  • Cut into cubes good bread that is starting to dry
  • Douse well with olive oil
  • Season with sea salt and dried oregano
  • Spread cubes on a baking sheet
  • Put in the broiler on low to toast the croutons. Stay nearby and watch carefully to avoid burning.
  • Mix the croutons into the kale Caesar.
  • Enjoy!

Broccoli, feta, tomato and pine nut salad

You can start from scratch and steam the broccoli for the salad, or use leftover broccoli.

Ingredients

  • One head of broccoli
  • 2 cloves chopped garlic
  • 1/2 half purple onion
  • 1/4 c. toasted pine nuts
  • 1/2 cup feta cheese
  • 1-2 tomatoes
  • 2/3 c. olive oil
  • 1/3 red wine vinegar
  • salt and pepper (or Montreal steak spice)

Guidelines

  • Wash and cut the broccoli into small florets
  • Steam until cooked, but firm
  • Rinse in cold water to stop cooking and drain thoroughly
  • While the broccoli is cooking, chop red onion, combine with a garlic, chopped tomatoes, olive oil, and a red wine vinegar
  • Add the drained and cool broccoli to the vinaigrette, tomato and red onion mix

Simple potato salad

Less is more with a simple potato salad, big on flavour.

Ingredients

  • Little potatoes (3-5)
  • 1/4 c. mayonnaise
  • 2 tbs. dijon mustard
  • 3 cloves of garlic
  • 1 bunch of scallions
  • chives
  • parsley
  • Salt and pepper

Guidelines

  • Wash and steam whole potatoes
  • While the potatoes are cooking, chop scallions, garlic, parsley, and chives and mix in the bottom or a bowl. Add salt and pepper.
  • Add mayonnaise and Dijon mustard to the herbs. Mix well.
  • When potatoes are cooked cut in half or quarters and add, while hot, to herb and mayo mixture.
  • Allow to cool.
  • Adjust seasoning