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. “Salads with a crunchy texture are always preferred to limp ones. For summers,a light lemon and vinegar base is perfect for a plateful of veggies and fruits. Flavoured oil like basil and chillies could add a twist as well,” says executive chef Sunit Sharma,Four Points by Sheraton,Nagar Road.

Dressings and ingredients also depend on what course you want your salad as. Salads for starters should be on the sweeter side to increase the appetite. “In Italian and German cuisines,a little portion of salads is added to the main course,” adds Sharma. With watermelon and pomegranate in season,the fruit base and toppings look good on the greens and render a sweetness to the overall taste.

As 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. “A salad is like the mother of innovation. An ice-bathed lettuce can render a crunchy feel as much as an Italian cured meat,prosciutto,parma ham and parmesan cheese salad. A sandwich stuffed with a salad of choice can also be a good source of fibre,” says Api Mirpuri,owner of Tuttobene Delicatessen,Wanowrie. To make the store house of health more foodie friendly,restaurants are keeping it customised with salads of the eaters’ choice. “We encourage our customers to choose and toss their own salads,” says Rawat. The garden,it seems,will become a playground for foodies this summer.