Cooking for a Crowd – Simple Summer Salads

June 16, 2008

With a focus on Southern foodways, it seemed fitting to host our first Loulies party as a lunch event. Set outdoors, we had to devise a menu for 50 that could be transported from our kitchens and then served at room temperature. “Who’s cooking?“, asked a friend. “We are.

Quiches were baked at 7 a.m., a starter of sauteed dandelion greens was cooked over camp burners in the barn, and sheets of Georgia pecan brownies – cut into bite-size pieces – were the perfect sweet to serve alongside freshly-brewed coffee. The two beautiful side salads, one a beet and carrot with walnut oil and the other a black-eyed pea with corn, tomato and basil, were among our favorites and were very easy to prepare: we chopped and diced a day ahead and then assembled and dressed the day of. At the end of our meal, someone asked: “Weren’t you nervous to cook for this many people?” Let’s just say it was a success.

THANKS to all who helped and joined us for a wonderful meal.

Simple Summer Salads:

Beet and Carrot Salad with Walnut Lemon Vinaigrette
Black-Eyed Pea Salad with Corn, Tomato and Basil

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