Eat fresh this summer! Here are a few simple salad recipes from popular diners in the city
To beat the scorching heat, we look up some scrumptious salad recipes, served up by popular diners across the city for you to try out at home, this summer.
Feta Khao Beta Salad by Chef Bimal Mahajan, The Brewhive: This salad makes for a refreshing appetiser.
- Watermelon 500 gm
- Feta Cheese 250 gm
- Almond 10 gm
- Black Pepper 50 gm
- Balsamic Vinegar 50 gm
- Gondhoraj Lemon 1 pes
- Salt 50 gm
- Rocket leaves 50 gm
- Olive Oil 50 gm
- Mint Leaves 50 gm
Method: Cut the watermelon into 4 cm cubes, and scoop out a portion from each, making the cube resemble a cup. In a bowl, whisk together the olive oil, fresh lime juice, balsamic vinegar, and salt and black pepper, to make a dressing. Put the watermelon cubes in a bowl, pour the dressing and chopped mint over it, and toss. Add the crumbled feta cheese to the salad and stir gently. Put small portions of cheese into each watermelon cube, and garnish with shredded almonds and rocket leaves.
Salad Stolichny with yellow coral by Chef Pradip Sardar, The Myx Bar & Kitchen: This Russian salad has all the goodness of seasonal fruits and vegetables.
- Chicken Salami 30 gm
- Carrot 30 gm
- Beans 30 gm
- Mayonnaise 80 gm
- Dill Leaves 25-30 gm
- Potato 20 gm
- Boiled eggs 20 gm
- Rock Melon 150 gm
- Green peas 20 gm
- Salt and pepper to taste
Method: Chop the blanched carrots and potatoes into small cubes, and the French beans into 2-inch portions. Add the green peas, chicken salami, boiled eggs, mayonnaise and some salt and pepper for taste. Stir all the ingredients and garnish with slices of rockmelon, yellow coral and dill.
For the yellow coral: Use carrot paste, refined oil and refined flour to make a mixture. Put some oil in a saucepan, and spread the liquid mixture till it dries.
Click here to read Easy Healthy Recipe.
Insalata Caprese by Chef Abhijit Bhaumick, Serafina: This classic Italian Salad from Campania is rich in antioxidants and calcium, and makes for a healthy snack.
- Buffalo Mozzarella-100 gm
- Tomato-120 gm
- Basil- 5-6 leaves
- Balsamic Reduction-5 ml
- Extra Virgin Olive Oil-7ml
- Pesto Sauce- 10 gm
- Sea salt- As per taste
- Black Pepper- As per taste
Method: Chop the cheese and tomato in round slices, and marinate with sea salt, black pepper and olive oil. Arrange them on a plate. Garnish with basil leaves, pesto sauce and balsamic reduction drops.
Grilled Teriyaki Salad by Chef Manoj Rajbanshi, Momo I Am: This Japanese salad makes for a wholesome snack.
- Chicken thigh 100 gm
- Teriyaki sauce 20 gm
- Iceberg Lettuce 10gm
- Roman lettuce 10 gm
- Half a cucumber
- Button mushroom 80 gm
- Flavoured oil 1 tablespoon
- Salt and pepper to taste
Method: Grill the chicken with teriyaki sauce. In a bowl, mix the iceberg lettuce, Roman lettuce, cucumber, mushrooms and add drops of flavoured oil, salt, pepper and lime juice. Add the chicken pieces, toss and serve.
Som Tom Thai by Chef Dilip Rajbangshi, Wasabee: This salad made by the Lao Tribe of East Asia, aids in weight-loss.
- Raw Papaya peeled and cut into juliennes 170 gm
- Garlic 3-4 cloves
- Carrot cut into juliennes 15 gm
- Bird Eye fresh red chilli 2-3 (cut into slit)
- Salt to taste
- Palm sugar 2 spoon
- Tomato 1 pc cut into juliennes
- Lemon juice 2 teaspoon
- String beans 2 to 3 cut into 2 inches
- Unsalted crushed peanut 50 grams
Method: Take the 170 gm of raw, shredded papaya, tomato and carrot, and some chopped beans; add salt, lemon juice, palm sugar and Birds Eye red chilli and mix well. Add 3-4 chopped garlic cloves. Garnish with peanuts.