Are you a health-conscious foodie who likes to give imaginative twists to salads? Salads have come a long way in the last few years. They are no more the lackluster jumble of carrot, cucumber and tomatoes that we used to put together at home. Salads have had their Cindrella moment and they now make for a delicious, nutritious and moodlifting meal. In fact, with chefs applying their creativity to make salads fun and cheery, they have evolved to become a scrumptious full meal.
If you ever thought only chefs can put together stellar salads, these recipes will change your mind.
Cottage Cheese Salad
1 medium sized sliced cucumber, 1 large piece diced tomato, ½ thinly sliced onions, 60gms cottage cheese, coriander or parsley for garnishing, olives or jalapeno, 2 tbsp of freshly squeezed lemon juice, salt and pepper to taste.(for dressing).
Take all the ingredients of salad and add the dressing to it. Leave it for 15 minutes in refrigerator to absorb the dressing. Serve cold.
Prawn, Fennel & Orange Salad with a Citrus & Caper Dressing
4 pcs medium sized prawns – cleaned, deveined and blanched, 1 pc fennel (top off), 2 tbsp orange juice (freshly squeezed), 3 slices of orange, 1 tbsp caper berries (chopped), 1 cup rocket leaves, ½ tbsp lemon juice (freshly squeezed), few drops of white balsamic glaze, salt and pepper (to taste).
Clean the fennel bulb and peel any wilted outer layers. Cut in half and slice the fennel into thin slices crosswise. In a pot of boiling water- blanch the fennel slices till cooked, shock in cold water and reserve. In a bowl, mix the orange juice, lemon juice, caper berries and balsamic glaze thoroughly. Toss the dressing with the rocket leaves and season with salt and pepper. For plating, lay the orange slices on a plate. Heap the dressed salad leaves on one side, covering the orange wedges partially. Dress the cold blanched prawns with the leftover dressing in the bowl and lay on top of the orange slices. Serve cold.
Mixed Green Salad
60gms mixed salad leaves, 20gms snow peas, 20gms beans, 30gms broccoli, half red peppers, 5gms sesame seeds, 10gms musk melon seeds, 40gms avocados, 60gms goat cheese, 20gms extra virgin olive oil and a pinch of salt and pepper.
Blanch the green vegetables (beans, broccoli, and snow peas) in boiling water with salt . Wash the leaves in ice water. Mix oil, salt and pepper in a bowl with the salad leaves in a mixing bowl. Toss everything else together. Serve it with goat cheese. Sprinkle some sesame and musk melon seeds.
Goat cheese mille feuille salad
100gms chevre (french goat cheese), 50gms red pepper, 50gms yellow pepper, 20gms red current, 30gms rocket leafs, 50gms poached pears, 20ml cream, 1 lemon, 15ml olive oil, 1 bread stick, beet root paste for garnish.
For confit pepper, remove the pepper skin with the help of blow torch and wash them properly, Mix the salt, pepper and olive oil and steam them for good 20 min. Mix goat cheese with cream and keep that mix in fridge. For red current dressing, mix them with olive oil and sea salt. For poached pears, cook them with sugar brine for good 1 hour and when they soft keep them in fridge. Now layer the goat mix in between confit peppers. Garnish it with beet root paste, rocket and bread stick.
Poached Pear Salad Recipe
4 pears, 500ml red wine, 1 cinnamon stick, 2 star anise, 200gms arugula, 50ml olive oil, salt and pepper(to taste), 120gms gorgonzola, 25gms brown sugar, 50gms sugar, 50gms pecan nuts.
Peel and cut pears in half. Poach the pears in red wine with star anise, cinnamon and a pinch of brown sugar. Reduce the poaching liquid and once it has cooled, whisk in some oil and seasoning to make the dressing. Clean and wash the arugula leaves. Make 30gms balls of gorgonzola, slightly flatten it and coat it with brown sugar. Caramelise the gorgonzola till golden brown. Caramelise sugar, add toasted pecan nuts and set this mixture on a non-stick silpat to make the pecan nut brittle. Toss the sliced poached pears with dressing. Top this with crushed pecan brittle and caramelised gorgonzola.