Macedoine Salad Recipes

MACEDONIA DI FRUTTA (FRUIT SALAD)

Steps:

• Toss the cut up fruit together with sugar and freshly squeezed lemon juice. Taste the combination: if too sweet, add a bit more lemon juice, if too tart, add a bit more sugar, bearing in mind that both tend to mellow after maceration.
• Let the fruit macerate for about 30 minutes in the fridge and there you have it!

MACEDOINE SALAD

Steps:

• Cut all the vegetables into a uniform Macedoine Cut (except the garden peas) See videoThe green beans should be sliced into 1/4 " lengths.
• Plunge them into boiling salted water and cook them out until tender. Add the vegetables in stages so as to get an even cook. 7 minutes for carrots, 6 minutes for the green beans 5 minutes for turnips, and 4 minutes for the peasWhen cooked drain them and plunge them into a bowl of ice-cold water to stop the cooking process and to make sure they are nice and cold Then place them in the fridge for about an hour.
• Just before serving, mix all the vegetables with enough mayonnaise to just bind the vegetables together
• Place in a large salad bowl to serve.

MACEDOINE SALAD

Steps:

• Separate cauliflower into small pieces.
• Marinate each vegetable separately in dressing and chill for one hour.
• Arrange vegetables in groups on crispy, cold salad greens.
• Sprinkle with olives and additional dressing.

MACEDONIAN SALAD

Steps:

• 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
• 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
• 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.