Salads: step-by-step recipes

Everyday salads vs celebration salads

The salads here fall into two families. Everyday salads such as Greek, tuna and egg, or Caesar are dressed right before serving and take 15–35 minutes. Celebration salads such as Olivier, herring under a fur coat and vinegret need boiled, cooled vegetables and time to set, so they belong to the day before a party.

When planning, ask: is this salad a side or the whole meal? Caesar with chicken or tuna and egg can be dinner on their own; beetroot salad with garlic is a side for cutlets or fish.

A quick rule for portions: a classic mayonnaise salad for a festive table goes further than you think, because guests take a few spoons of several salads. A light everyday salad, on the other hand, disappears fast, so make a generous bowl.

Tips that make salads taste better

• Cool vegetables completely before dicing them for Olivier or vinegret. Warm potatoes turn mushy and make mayonnaise split.
• Cut everything the same size. Neat, even cubes are what make a layered or mixed salad look and taste finished.
• Dress at the last moment. Lettuce, cucumber and tomatoes release water once salted; keep the dressing separate if you pack salad for later.
• Keep beetroot apart in vinegret: toss it with oil first, then mix with the rest so it does not stain everything purple.

A salad plan for the week

• Sunday: boil beetroot, potatoes and carrots for the week and make vinegret.
• Monday: use the rest of the beetroot for beetroot salad with garlic and walnuts.
• Wednesday: tuna and egg salad for a quick dinner.
• Friday: Greek salad with bread and feta.

For a birthday or New Year, keep Olivier and herring under a fur coat for the day before.

Storage, leftovers and budget

Undressed boiled vegetables keep for two to three days in the fridge, which makes Sunday prep so useful. Salads dressed with mayonnaise are best eaten within a day; do not leave them at room temperature for long at a party. Vinegret dressed with oil holds up better.

For kids, a mild tuna and egg salad or plain cabbage and carrot slaw are good starters. On a budget, beetroot, carrots, cabbage and pickles are cheap all year and form the base of most classic salads here.