Salad days are back

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The dreary summer is just a few weeks away. The hot and dry weather takes a toll on appetite. Rich, creamy and fried options are mostly detested. In such a scenario, fresh vegetables, fruits, sprouts and boiled meat can be clubbed together to create filling and tasty salads. Salads can be healthy and satisfying meals on their own or accompaniments to main course.

The city chefs present some delectable salads, that you can dish out for friends and family.
“It would be lovely to have a fresh apple feta green mix salad. We use the tasty green apples, that have a certain sourness and the feta cheese, that has a salty taste. The dressing is made of sun dried tomatoes and pine nuts and is semi-sweet. The combination of sweet, sour and salty is refreshing for taste buds and feta is filling,” says chef Pankaj Rana of Club Rhino.
If you are a conventional salad person and are looking for lots of vegetables in your salad bowl, here is an interesting option. “We use lettuce, corn, peas and mushrooms along with root veggies like carrots and potatoes to balance out the carbohydrate intake with high fibre and protein. The dressing is of aioli, which has flavours of roasted garlic, low fat mayonnaise and milk,” explains chef Gaurav Gidwani, Mocha Coffees and Conversations.
And for those who are willing to experiment, try the egg and tuna salad, popular in the West. “The egg and tuna salad is a delight for protein seekers. Boiled eggs and tuna combined in an Italian seasoning in mayonnaise and mustard dressing on a bed of crispy iceberg lettuce, makes it a universally popular salad,” says chef Rezi Golmes, Biker’s café.
To give an interesting twist to your palate, try the Thai Larb Gai salad that uses a variety of flavours and textures. “It uses a lot of fresh herbs. Especially the use of mint, lemon and basil adds a distinct aroma to the salad. Use of boneless chicken and no added oil, makes this a low-fat dish. This salad is best served while the chicken is still hot from the pan and the greens are cold, like a Western-style grilled chicken salad. The salad can also be made using beef or pork,” says chef Om Prakash, Rock A Fella.

Basil Pasta Salad
Ingredients

One cup fresh basil leaves
350 g dried linguine pasta
2 tablespoons toasted pine nuts
2-3 crushed garlic cloves
2 tablespoons grated parmesan cheese
1/4 cup extra-virgin olive oil
grated parmesan cheese, to serve

Method

Cook pasta in a large saucepan of boiling salted water until done, and drain.
Process basil, pine nuts, garlic and parmesan, scrapping down sides occasionally, until almost smooth.
Add oil in a slow, steady stream. Season it with salt, and pepper.
Add pesto to pasta. Toss to combine. Serve hot.

Recipe Courtesy: Chef Dalip Kumar, The Pink Room café and lounge, Hauz Khas village