Great name huh? It just kinda rolls off the tongue. Sportsman’s Saturday Salad. I have no idea why it is called that; but the name instils visions of mad hungry footballers coming home after a match demanding to be fed. This is a relatively hearty salad with beans providing the bulk and salami and eggs providing the protein. I guess it is kind of a man salad….even though I tried to make it as pretty as poss.
This gem comes from…huh…where else? Rosemary Mayne Wilson’s Salad’s for All Seasons. And it’s good. Really good!
He had a couple of mates coming over to do….things…in the garden pertaining to retaining walls and welding and digging post holes. Maybe. I’m pretty sure it was something like that. Whenever they started talking my brain did that thing they do in the Snoopy cartoons when the teachers talk….
I may have even started snoring at a few points. But anyway, there were, if not exactly sportsmen in my house at least some semblance of burly-ish men and they not only ate this salad, they wolfed it. I also pretty much ate my own weight of it so it is by no means limited to sportsmen.
I did make it on a Saturday but believe me, this would be good any day of the week!
Here is the original recipe and below you will find my tweaked version.
Capsicums repeat on me so I always sub something else into recipes containing them. In this instance it was chopped cherry tomatoes.
I also subbed in 5 bean mix for the kidney beans because that’s what I had in my cupboard.
And I happened to have some of the saffron yoghurt left over from when I made the super delicious eggplant dish from Perisana so I used that instead of mayo. You have to waste not, want not with the saffron, that stuff’s exxy!
Because I am obsessed with finger food, I made mine into bite size portions but you could also make a big salad as per the original.
This is great, quick, easy tasty and I thought it looked pretty as well.
And remember, it’s not just for Sportsmen. Or Saturdays. It’s barely even salad. It is really badly named. But delicious!
And have a fabulous week.
And let me know if you have any food you think is incorrectly named!
- 1 450g salami (I used hot Hungarian) cut into cubes about the size of your little fingernail.
- 2 cans of 5 bean mix
- 3 hardboiled eggs, chopped
- 1 cup diced celery
- 20 cherry tomatoes, quartered
- 1/4 cup mayonnaise
- 20 baby cos (romaine) leaves
- Chopped Parsley to garnish
- 1 pinch of saffron, ground to a powder in a mortar and pestle
- 1 tbsp boiling water
- 125ml (4.5oz) Greek Yogurt
- 1 tbsp garlic oil
- Salt and Pepper
- Pour the boiling water over the ground saffron.
- Leave to infuse for at least 15 minutes.
- Then, pour the cooled saffron water into the yoghurt.
- Add the garlic oil and a generous seasoning of salt and pepper.
- Mix together the salami, 5 bean mix, eggs, celery tomatoes and mayo.
- Chill for an hour.
- When ready to serve, pile a large spoonful of salad mix onto each lettuce leaf.
- Drizzle with the saffron yogurt.
- Sprinkle with the parsley