It's salad time!
Salads are the perfect breather on a scorching summer day. Since they are packed with fresh, seasonal ingredients they are good for your health as well. Read on for some easy-to-make salad recipes
Mango Mustard Salad with balsamic dressing
3 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
Salt and pepper to taste
1 tablespoon chives chopped
1 tablespoon basil chopped
In a small bowl, whisk together the Balsamic vinegar, mustard and shallot. Add olive oil in a slow stream whisking until emulsified. Season with salt and pepper to taste.
Peel and slice the mangoes in long thin wedges. Cut the tomatoes, cucumber and mix in the bowl with lettuce platter. Dress with the vinaigrette and garnish with basil and chives. Serve at once.
Summer Salad from Cocoparra
20 ml salad oil
1 orange freshly squeezed
1/2 fresh lemon freshly squeezed
1/2 tablespoon Dijon mustard
1/4 tablespoon sugar
Salt and pepper to season
Add all the ingredients in a bowl except the oil and blend or mix vigorously slowly adding the salad oil.
25 gm Mixed Lettuce
15gm Boiled Beetroot
20gm Mixed Zucchini blanched
20 gm Baby Corn blanched
10gm mixed peppers
10gm pan seared mushrooms:
2-3 grapes cut in half
Orange segments from one orange
1/2 sliced apples or pears
. Add all the ingredients in a small clean dry bowl.
. Add the desired amount of dressing and toss well.
. Check for seasoning and serve.
Fruity Granita Salad with Feta
30 gm muskmelon
60 gm (40gm for granita) watermelon
30 gm plum
1 fresh fig
30 gm papaya
30 gm grapes (black/green)
30 gm pear
5 leaves basil
15 gm mint
5 gm salt
A few peppercorns
10 gm feta cheese
1 thick stick lemon grass
15 gm castor sugar
30 ml water
50 gm grain sugar
For Melon Basil Granita
. Blend mint leaves, watermelon, lime juice, basil, peppercorns, salt and grain sugar in a blender.
. Keep it in deep freezer for 4 hours. Churn again just before the serving.
For Frosted Basil Leaf
. Take water in a frying pan and keep it on a medium heat.
. Add grain sugar (30 gm), and let it reduce to 2-string consistency.
. In the meanwhile spread castor sugar on a steel surface.
. Hold Basil leaf with the help of a tong, dip it in warm sugar syrup, remove quickly.
. Immediately coat the leaf with castor sugar from both sides. Keep it in refrigerator for a while.
. Cut all the fruits in desired/fancy shapes
. In a margarita glass, put Melon Basil Granita in the base.
. Arrange fruits giving colour combinations.
. Sprinkle feta cheese.
. Garnish with mint sprig, frosted basil leaf and hollowed lemon grass stick (which may be used as a straw).