Haute Cuisine

MORE than summer, I think winter and spring are perfect times for salads in Delhi. I put together fresh ingredients, depending on what is in...

MORE than summer, I think winter and spring are perfect times for salads in Delhi. I put together fresh ingredients, depending on what is in season and what I can lay my hands on.

Red leaf or green leaf lettuce is what I prefer, but I’ll also pick up Boston lettuce if it’s available. I make sure I wash it thoroughly—our produce is absolutely covered in pesticides. I usually use a light pinky solution. The lettuce must be totally dried by spinning. I also lay out a towel and hand dry each piece on my bed!

The second recipe is very quick and easy to make, and has a delicious, nutty flavour.

Story continues below this ad

RAMS’S SALAD
INGREDIENTS
Any proportion/combination of:
white button mushrooms
tomatoes
cucumber
gooseberries
spring onions (hara pyaaz)
For dressing: olive oil, red wine, vinegar, Dijon mustard, garlic clove

METHOD
Slice the fresh button mushrooms, tomatoes and cucumbers. If gooseberries are in season, as they are now, slice them and drop them in. They are woderfully tangy in a salad. Sliced spring onions are also a must!

Sometimes I will grate carrots or slice cooked beetroots into this. Crumbled walnuts are also great.

Toss all of this in a spacious bowl.

Now, prepare the dressing. My favourite—and the simplest to make—comprises equal parts olive oil and a good red wine vinegar. Add to this a teaspoon of Dijon mustard and a sliced clove of garlic. Combine and keep aside. Add to the salad just before serving. Plus sprinkle salt and lots of freshly ground black pepper.

SAUTED BROCCOLI AND SCALLIONS
INGREDIENTS
Broccoli
Spring onions or scallions (hara pyaaz)
Olive oil
Five cloves of garlic

Story continues below this ad

METHOD
Wash the broccoli and chop into bite-sized pieces. Slice up a handful of spring onions, including some of the greens, and keep aside.

In a frying pan, heat enough olive oil to coat the base and then some. Saute about five cloves of garlic over a low heat so that the oil absorbs the flavour. Add the broccoli and spring onions. Sometimes I’ll also throw in some sliced button mushrooms or carrots if they are good. Stir constantly and add salt and lots of freshly ground black pepper. The broccoli releases its own moisture, so there’s no need to add any water at all.

Cover and simmer on a slow heat until the veggies are soft but still crunchy. Serve right away. Happy eating!!