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Journalism of Courage
On a hot summers afternoon,it is only the humble salad that can come to your rescue. And,this season,theres more to it than just a few greens tossed in mayo. Restaurants in the city are tossing up exotic fruit and vegetables,and meat and seafood complements for the perfect meal in a bowl,sometimes cold,sometimes suitably low-cal.
At Taman Gang restaurant at DLF Promenade,Vasant Kunj,the unusual pomelo fruit is diced and mixed up with mint sauce,red chillies,olive oil and cherry tomatoes for a zesty,tangy salad. The pomelo is a cold,juicy,watery fruit and can cool you down instantly, says chef Bal Krishnan. He has also lined up an aromatic duck and watermelon salad with soy caramel,a sweet twist in the salad section. The duck is marinated in Chinese spices,roasted,cooled,and then shredded into the salad. All our salads are cold, adds Krishnan.
For seafood lovers,Patio at the Metropolitan has a mixed seafood salad with coriander and saffron. We have used a lot of onion in this prawn,calamari and fish salad,simply because onion brings down the body heat, says chef Tarun Kapoor.
For those of you who want to sit at home and rustle up a mean salad yourself,the chefs have a few pointers. An olive oil dressing is the best way to keep a salad light. Use extra virgin olive oil and spice things up with a bit of mustard paste added to it, says chef Bhairav Dutt Joshi of Urban Café that serves a prawn salad with a light citrus dressing. Work up the colours,suggests Luthra. It is important to balance colours in your salad. Add nuts,sunflower seeds and olives for extra crunch. Add leafy vegetables that can be cooked lightly and then tossed. And if you must try out a fruit in a salad,pineapple is perfect,as it keeps your tongue from drying up, he says.
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