Spotlight on the Salad

Salads are basically of two types: simple salads that have a single vegetable as a base and a couple of ingredients for garnishing; and compound salads that comprise multiple ingredients with dressings,and are usually protein or fruit-based. For summers,chefs caution against heavy cream-based dressings and recommend light vinaigrettes instead. “You can use flavoured vinegars — wine or fruit-based — or else make your own dressing with olive oil and vinegar,” says Wahid. According to Tarun Kapoor,Chef at Zing,the Metropolitan Hotel,“Salads traditionally comprise four parts: base,body,dressing and garnish. When you’re tossing a salad at home,the golden rule is to keep it simple. Simply retain the body and the dressing for a quick and easy salad.”

Helme says,“Watermelon is the “it” fruit in summer and can be incorporated into salads in many ways. For example,in a watermelon and feta salad,the sweet juiciness of the watermelon is offset by the salty feta. It’s wonderfully fresh.”

Dressings and ingredients also depend on what course you want your salad as. Adds Wahid,“As a starter,a salad should be tangy with an element of sweetness so that it stimulates the appetite. For example,we’re doing a black carrot and raisin salad in a pineapple reduction.”

As a main course,leaf lovers have a host of ingredients to choose from — both from the plant and animal kingdoms. For those who like a little meat with their greens,chicken remains the most popular choice though prawns and calamari are increasingly finding favour. Veggie purists can choose from a wide array — roots,shoots,fungi or fruits and dairy products.

Helme says,“I often match fruits with cheese. Poached apricots go well with creamy goat cheese in a fresh green mixed salad. Pomegrates are a delight in salads as they lend colour and fresh burst. You could toss the salad in a light summery dressing — white vinegar,honey and lemon.”

The garden,it seems,will become a playground for foodies this summer.