What better than a crunchy salad on a hot day. City chefs share their favourite recipes.
Oak ash chevre’ + grape + orange salad
60gm Oak Ash chevre’
1/2 an orange (segments)
40gm iceberg lettuce
30gm lollo rosso
100ml passion fruit juice
10ml olive oil
Salt and pepper
Wash all the leaves well.
Dip them in ice cold water, take out and set aside.
Reduce passion fruit juice and vinegar together until syrupy.
Cut and deseed the grapes.
Roast the pinenuts and walnuts until golden brown.
Mix lettuce, half of passion fruit juice, olive oil, salt and pepper, together in a large bowl.
Mix the leaves well so that each leaf is coated with the dressing.
Then, cut roundels of Chevre’ and keep on a plate.
Next, place the lettuce on top of the Chevre’.
In the same mixing bowl, add the rest of the ingredients and the remaining passion fruit reduction.
Now, place this on top of the lettuce and serve chilled.
(Recipe by chef Shamsul Wahid, Smoke House Grill and Smoke House Deli)
Raw white asparagus salad with mesclun lettuce
4pc imported green asparagus
4pc imported white asparagus
100gm rucola lettuce
20gm frisée lettuce
20gm imported iceberg lettuce
20gm imported lollo rosso lettuce
20gm imported radicchio lettuce
For the Vinaigrette
60ml raspberry vinegar
0.5pc lemon juice
50ml extra virgin olive oil
120gm ham Prosciutto di Parma
Salt and pepper
Peel the lower part of the green asparagus, discard the last 2cm.
Cut off the asparagus tips about 5cm down the stem diagonally and quarter lengthwise
Thinly slice the remaining stems lengthways, repeat the same with the white asparagus
Wash, pat dry and quarter the strawberries
Prepare the vinaigrette and marinade the asparagus.
Just before serving, toss the greens and strawberries with the asparagus vinaigrette and arrange neatly on a serving platter
Garnish with the prosciutto and raspberry vincotto (reduction of raspberries and white wine to thick syrup).
(Recipe by chef Jan Seibold, San Gimignano, The Imperial)
Yoghurt and spiced apple salad
1/4th cup plain curd
1/4th cup apple juice
1 tbsp raisins
1 tbsp mustard seed
3 gms red chili flakes
1 tsp coconut slices
1 tsp lemon juice
1/2 tsp ground cinnamon
4 red apples
20 gm iceberg lettuce
15 gm cherry tomato
In a mixing bowl, combine yoghurt, apple juice, raisin, mustard seeds, lemon juice and cinnamon powder.
Now, core the apples and cut into thin wedges or bite size pieces. Toss them in the yoghurt mixture and refrigerate for at least 30 minutes before serving.
Arrange lettuce and place the salad on top. Garnish with cherry tomato and thin coconut slices.
(Recipe by executive chef Tarun Kapoor, The Metropolitan Hotel)
Marinated watermelon salad
Sun dried tomato vinaigrette (for 2 portions)
2-3 gm salt
120ml olive oil
5gm dijon mustard
30ml white wine vinegar
For the salad
20gm feta cheese
10gm pine nuts
50ml balsamic reduction
20ml extra virgin olive oil
2-3gm crushed black pepper
100gm rucola leaves (washed)
Cut the tomatoes into wedges without seeds and marinate with 20ml olive oil and salt. Roast at a temperature of 120C for 30 minutes in the oven.
Then, cool the tomatoes and blend them with vinegar, dijon mustard and olive oil.
Take a watermelon and cut it into rectangular pieces — six inches long and three inches thick.
Marinate the watermelon with the vinaigrette, salt and crushed black pepper. Put the balsamic reduction and the vinaigrette on a 12 inch round plate in criss- cross manner.
Arrange the watermelon on one side of the plate
Marinate the rucola with salt, pepper, extra virgin olive oil, crumbled feta and pine nuts.
Arrange the rucola on top of the water melon on the plate.
(Recipe by Sandeep Kalra, executive chef, Trident, Gurgaon)