Macedoine Salad Food

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.

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.

MACEDONIAN SALAD

Steps:

• Preheat oven to 375°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.
• 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).
• Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.