Salads make a perfect meal year-round, but especially during the warmer months. Served at room temperature, there’s no rush to get them to the table hot, and they can be enjoyed at a leisurely pace. Seafood, with its light flavours and array of colours, is perfect for warm or cold salads, as entrées, light meals or buffet dishes.
Here are a couple of classic seafood salads:
Prawn cocktail, that great 1970s and 80s dinner party entrée, is back with a vengeance. And why not? Made with fresh ingredients it’s a deliciously simple dish that deserves to stay in fashion. It traditionally consists of prawns in a cocktail sauce on a bed of iceberg lettuce. Marie-Rose, the classic cocktail sauce, is mayonnaise tinted pale pink with tomato ketchup (never the thinner, more acidic tomato sauce) and lifted with a little lemon juice and chilli in the form of Tabasco or cayenne pepper. You can use already cooked prawns, but you’ll find they’re much more tender when freshly boiled.
Salade Niçoise, from the city of Nice in southern France, is traditionally associated with canned tuna, for which the Mediterranean is famous. It was however originally a cold vegetable salad, tuna being a later addition.
Tips for making other seafood salads:
This refreshing salad is all about texture –crisp green apple and bean sprouts and firm...
This colourful salad makes a great light meal on its own.
A delicious contrast of colours.
This salad can be served hot or at room temperature.
A beautiful combination of colour and flavour.
This salad makes a good entrée, light meal or side dish for a barbecue.
Making coconut cream and milk is easy – and the taste difference between fresh and canned...
This salad is delicious served warm or cold, making it ideal for a buffet or as a side dish at a...