The Stand out Salads of the Summer: Restaurant (well almost) review #5: Mi Casa

In my last post I mentioned that I would be reviewing all the restaurants that I had the pleasure of dining at this past Christmas holiday. El Toro has been covered. And they are now following me on Instagram! Woop woop! Next up on the review list is my very own home, which I just couldn’t leave out because far too many delicious summer salads were tossed together, to not get a mention. So here are my 4 favourite summer salads for all those ladies (and guys) trying to get bikini (or Speedo) – ready after the Christmas period overindulgence.

HOLIDAY RESTAURANT REVIEW: Installment #2: Mi Casa (my home)

1. Beef Biltong Salad:

This salad is a HUGE hit with the boys! If you want to see a bowl of salad polished by the family and friends, before any of the other food, then take this to the next “bring & braai”.

Biltong Salad

Ingredients:

  • Rare Beef Biltong (use on the day you buy it, otherwise it may dry out)
  • Rocket (Woolworths for sure)
  • Fairview White Rock Cheese (with either cranberries or glazed figs)
  • Dried cranberries
  • Sweet Nectarines (Cut along the pip to get even slices) OR mixed berries (blueberries & raspberries) and strawberries and/ or figs from Woolworths.
  • Goldcrest honey (or other 100% pure honey that hasn’t been radurised or irradiated). You may only need this if your nectarines turn out to not be so sweet after all..
  • Blue Cheese Salad Dressing

Method:

  • Chop and prep what you need to
  • Thoroughly wash your rocket leaves and place in a salad bowl
  • Throw on your nectarine slices or berries
  • Generously scatter your biltong around the fruit
  • Crumble your white rock cheese over the biltong and fruit
  • Sprinkle some cranberries on top
  • To finish, drizzle over a bit of blue cheese dressing
  • If you find the cranberries and fruit are not sweet enough, squeeze a little bit of honey around the bowl
  • Serve

2. Creamy, Crunchy Coleslaw

(inspired by Creamy Coleslaw – Bobby Flay – Food Network):

Coleslaw can be very boring and is usually the braai side that is the least interesting, but we’ve had this coleslaw a few times now and it’s delicious, creamy & crunchy, and the sour cream and hot English mustard add a whole new dimension to it. So, for your next dish, kick the carbs to the curb and have some coleslaw instead.

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Ingredients (serves 4):

  • 1 or 2 carrots (shredded)
  • ½ small purple cabbage (shredded)
  • ½ small white cabbage (shredded)
  • 1 TBSP Sour Cream
  • 1 TBSP grated onion
  • 90 ml Mayonnaise
  • ¼ TBSP Hot English Mustard
  • 1 TSBP Sugar
  • 1 TBSP white vinegar
  • salt & pepper (for seasoning if necessary)

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Method:

  • In a large glass bowl, mix your shredded carrots & cabbage together
  • With a fork, combine with the remaining ingredients
  • Taste & add freshly ground pepper or more freshly ground salt or sugar as desired
  • Serve on the side of crispy wontons or steamed buns, or some braai meat or some roast chicken.

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3. Mouth-watering Watermelon Salad:

My mom made this salad for our Christmas lunch, and it was perfect for the hot Durban weather! Juicy, sweet, hot pink watermelon chunks mixed with cool mint leaves and salty crumbled feta is a fantastic, simple accompaniment for any sweltering summer day.

Ingredients:

  • ½ a large ripe watermelon (cold & fresh out the fridge) broken into rough chunks
  • 1 round of feta
  • a handful of mint leaves (washed)
  • Salad Dressing of your choice (we had blue cheese dressing or Greek salad dressing, but this salad is equally good just on it’s own)

Method:

  • Throw your watermelon chunks into your flat salad bowl
  • Crumble the feta in amongst the watermelon
  • Roughly break most of the mint leaves over the top
  • Leave a few mint leaves whole and scatter (just for presentation of course).
  • Serve

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4. Bangin’ Bacon & Butternut Salad:

This is a recipe I thought up after my body had decided it had had enough of restaurants and holiday take outs, but that it still loved bacon. My husband isn’t the biggest fan of vegetables or your usual salads, so if this was going to be a dinner with mostly greens and nuts, and without a big piece of meat and carbs, then it had to be a damn good salad. I know when he says “you can make that again” that he really loved it. Thanks for the permission Hun.

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Ingredients (serves 2 or 3):

  • 1 pack of bacon bits or diced bacon
  • 1 round of feta
  • ½ pack of Woolworths pine nuts
  • ¾ large butternut, skinned and cubed (1.5cm cubed)
  • ½ Mixed bag of lettuce from Woolworths (mint leaves, rocket, basil, baby spinach, beetroot shavings)
  • ½ pack Woolworths crispy onion
  • Small sachet of Honey Mustard dressing

Method:

  • Steam your butternut cubes until just soft all the way through (steaming keeps the colour and nutrients intact as opposed to boiling. You could also roast the cubes with some cinnamon and sugar if you have the time and feel like that type of flavour)
  • Meanwhile, fry up your bacon bits until crispy
  • Place the bacon bits in a flat dish lined with paper towel to soak up all the oil
  • Wash your lettuce leaves and place in a salad bowl
  • Throw in your butternut cubes, bacon bits, crumble in the feta and sprinkle the pine nuts and crispy onions over the top
  • Drizzle honey mustard dressing over the top
  • Serve
  • Now your body be bangin!

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2 thoughts on “The Stand out Salads of the Summer: Restaurant (well almost) review #5: Mi Casa

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