Eloises Make Ahead Salad Recipes

ELOTE SALAD

Steps:

• Soak corn in cold water for at least 1 hour.
• Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
• Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

ANY WAY NIçOISE

Steps:

• Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
• Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
• Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
• To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
• Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

SALADE NIçOISE

Steps:

• Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
• Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.

ELOISE'S MAKE AHEAD SALAD

Steps:

• Tear lettuce into a 9 x 9 pan. (Use your hands rather than a knife so that the lettuce won't turn brown.).
• Spread celery, green onions, water chestnuts and peas over lettuce.
• Mix sugar and mayonnaise and spread over peas.
• Sprinkle with parmesan and top with egg slices.
• Cover and refrigerate overnight.

MAKE-AHEAD BLACK-EYED PEA SALAD

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
• Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
• Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

MAKE-AHEAD SALAD II

Steps:

• Put 1/2 lettuce in 9x13 glass dish. Layer with celery, green pepper, onion and green peas. Cover with remaining lettuce.
• In small bowl, mix mayonnaise and sour cream. Spread over lettuce. Sprinkle with sugar.
• Distribute bacon and parmesan evenly over the entire dish.
• Refrigerate for 24 hours.

MAKE-AHEAD SALAD

Steps:

• Layer the first six ingredients in a large bowl in the order listed above.
• Seal and refrigerate overnight.
• Add bacon immediately before serving and toss.