Enjoyable salad bar for Christmas

Chef Rudo Kandiero

A SALAD BAR is a wonderful concept as it offers a variety of healthy and delicious options for your guests. A variety of mixed greens, proteins, cheese, nuts and dressings build up a healthy enjoyable salad bar for your Christmas buffet. There is no limit to vegetables. In fact, the eat-well guide encourages a larger portion of fruits and vegetables.

Essentials include a variety of cheeses, carrots, bell peppers, lettuce, spinach, cherry tomatoes, eggplant, beetroot, grilled chicken, eggs, fish, creamy dressings, vinaigrettes and cucumbers.

Offer garnishes like edible flowers and microgreens to add a pop of colour.

Food safety guidelines

Wash your hands with soap and water for at least 20 seconds before handling food;

Clean and sanitise preparation areas, utensils and equipment regularly to prevent cross-contamination;

Refrigerate all salad ingredients at 4 degrees Celsius or below to prevent bacterial growth;

Keep hot salads at 63 degrees Celsius or above to prevent bacterial growth;

Use fresh and clean salad ingredients;

Avoid cross-contaminating ingredients with raw meat, poultry and seafood juices;

Use ice baths to keep cold salads cold.

Creamy potato salad

Servings: 4

Preparation time: 30 minutes

Ingredients

Baby potatoes or regular potatoes, 1kg;

Bacon, optional, 8 slices;

Mayonnaise, 1 cup;

Dijon mustard, 1 tbsp;

Apple cider vinegar or white vinegar, 1 tbsp;

Fresh or dry dill, 1 tbsp, or parsley;

Red onion, 1, finely diced;

Hard boiled eggs, 2, chopped;

Gherkins, 2, whole, diced;

Salt and pepper

Method

1. Wash potatoes and cut into bite size pieces. Leave skins on for extra texture and flavour. Place in a large pot and cover with cold water. Bring to a boil until tender when pierced with a fork.
2. Drain potatoes and allow them to cool slightly.
3. Fry bacon until crispy. Chop into small pieces and set aside.
4. In a large bowl, combine the mayonnaise, Dijon mustard, vinegar and pinch of salt and pepper. Whisk until smooth and creamy.
5. Add the cooked potatoes, gherkins, red onion and chopped boiled eggs.
6. Toss everything gently to coat the potatoes evenly with dressing.
7. Taste and adjust seasoning.
8. Transfer the potato salad to a serving dish and garnish with parsley or dill.
9. Serve chilled at room temperature.

Crispy cucumber and beetroot salad

Servings: 4

Preparation time: 40 minutes

Ingredients

Cucumbers, 2, thinly sliced;

Beetroot, roasted or boiled, 2, sliced;

Red onion, 1, thinly sliced;

Sesame seeds, 2 tbsp, toasted;

Fresh coriander, 2 tbsp, chopped.

Dressing

Vegetable oil/olive oil, 3 tbsp;

Balsamic vinegar, 2 tbsp;

Honey, 1 tbsp;

Dijon mustard, 1tbsp;

Salt and pepper to taste.

Method

1. In a large bowl, combine cucumbers, beetroot and red onion.
2. In a separate bowl, mix oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Shake well to combine.
3. Pour dressing over the salad and toss gently to coat.
4. Sprinkle toasted sesame seeds and fresh coriander on top.

Tuna salad

Ingredients

Tuna, 1 can;

Mayonnaise, 2-3 tbsp;

Celery, 1/4, diced;

Red onion, 2 tbsp, diced;

Dijon mustard, 1tsp;

Green onion, 1 tbsp;

Lemon juice, 1 tsp;

Salt and pepper.

Method

1. In a bowl, combine tuna, mayonnaise, celery, red onion, Dijon mustard and green onion.
2. Add lemon juice and season with salt and black pepper.
3. Mix everything until well-combined. Adjust seasoning if needed.
4. Serve with crackers or on a bed of lettuce.