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How To Get Recreate Your Favourite Summer Salads At Home

44 Weeks Ago
There are a few things better than a crisp, refreshing meal to serve as an escape from the sweltering heat, though brief as it may be. And nothing says summer, like a beautifully made salad. We’ve taken the delicious task upon ourselves, of discovering our some of the best summer salads in the city and here are our picks

 

Olive Bar & Kitchen

Asparagus Salad

Preparation time – 20mins

Cooking time – 10mins

Eating time- Depends

Taste level – High

Satisfaction/Impression - Super High

 

Ingredients

Green Asparagus – 8 nos.

Butter – 50 gms

Parsley – 20 gms

Lemon – 1

Mustard – 1 tbsp

Egg – 1

Roquette leaves – 60 gms

Iceberg lettuce – 60 gms

Sunflower seeds - 10gms

Optional: Tofu

 

Pantry

Olive oil – 50 gms

Sea salt – to taste

 

Equipment

Non-stick pan

Mixing bowl

Muslin cloth

Blender

 

First you have to confit the asparagus. Yes, confit. Yes, asparagus. Sounds fancy already, doesn’t it? Basically, all this involves is putting a pan on low heat, and adding butter, sea salt and oil. Place four of the green asparagus in the pan and cook till al dente (a little crunch is left). Remove the asparagus on a kitchen towel to drain off excess oil. If you thought you were done with the asparagus, not yet. It’s time to char those beauties. Use a chargrill till the asparagus are smoking. Now you can set them aside.

 

Juice the remaining four asparagus in a blender. Pass through a muslin cloth. Add parsley, lemon juice, mustard and olive oil. Blend, blend, blend till the mixture is completely emulsified to form a lovely, fresh and summery dressing.

 

Now that we’re finally done with the star(s) of the dish, on to the supporting characters. First up: the egg. Soft boil it, cut in quarters, and season with the asparagus dressing. For some texture, nothing like sunflower seeds. Just lightly toast the seeds and you’re done.

 

A show-off dish deserves show-off plating. Choose a pretty plate or bowl. Dress the roquette and lettuce leaves with the asparagus dressing. Place the charred asparagus on top. Gently lay the quartered egg. Drizzle more dressing on the plate – you can never have enough, trust us. Add tofu if you’d like. Finish with a flourish of toasted sunflower seeds. Voila! Enjoy the “oohs” and the “aaahs” of impressed guests. You’re welcome.

 

Le 15 Cafe

Mixed Grain Salad

Chef's quote - It's a very healthy salad with low content of oil and sugar. It's a perfect mix of cold seasoned beans, fresh salad leaves and mixed herbs with a citrusy dressing and a couple of pickled veggies to refresh you on a hot day! 

 

MIXED GRAIN SALAD

       
         

INGREDIENTS

            GMS

     
         

Mixed lentils – 100 gms

You can split this up between chickpeas, kidney beans, green moong, masoor dal and chawli

Mixed herbs – 60 gms

You can mix pumpkin seeds, sesame seeds, almonds, pistachio, sunflower seeds and peanuts

Pickled onion – 1

Mixed seeds – 2gms

Radish leaves – 2 

Pickled radish slices – 4

Mustard vinaigrette

To make this you need:

Mustard – 30gms

Olive oil – 100ml

Honey – 8ml

Lime juice – 3ml

Salt and pepper to taste

 

 

 

 

       

HONEY

8

     

PEPPER

0.1

     

LIME JUICE

3

     

SALT

0.1

     

VINEGAR

5

     

 

INSTRUCTIONS

       
  1. SOAK LENTILS OVERNIGHT AND BOIL AND SIMMER THE NEXT DAY
   
  1. STRAIN AND COOL DOWN
     
  1. ADD MIX HERBS AND MUSTARD VINAIGRETTE
     
  1. MIX WITH RADISH LEAVES AND TASTE
   
  1. GARNISH WITH PICKLED RADISH AND MIXED TOSSED SEEDS
         

 

One Street Over

Chopped Salad

Recipe: 

Iceberg lettuce, julienne – 150 gm

Carrots, julienne – 30 gms

Scallions, diced – 30g

Cucumber, medium diced – 1

Tomato, medium diced- 2

Butter pickles (or your favourite kind of picked), chopped – 2 tbsp

Mayonnaise – 2 tbsp

Sriracha – 1 tbsp

Cheddar, shredded – 45 gms

Juice of one lime

 

Toss everything together.

 

150 g iceberg, washed and julienne 

30 g carrots, peeled and julienne

30 g diced scallions

1 ea cucumber, peeled and medium diced 

2 ea tomato, washed and medium diced 

2 T butter pickles (or your favorite kind of pickle) chopped 

2 T mayonaisse 

1 T sriracha 

1 ea juice of one lime

45 g shredded cheddar

Toss together.

Add salt and pepper as needed. 

 

The Table

Shaved Snow Pea Salad

Recipe:

 

Serves 4

 

For the dressing:

Lemon juice – 1 tbsp

Minced shallot – 0.5 tbsp

Lemon oil – 1.5 tbsp

Olive oil – 1.5 tbsp

Salt to taste

 

For the salad:

Snow peas that have been topped, blanched, shocked in ice water and cut into strips – 0.5 kg

English peas that have been blanched and shocked in water – 0.25 cup

Shaved parmesan cheese – 0.5 cup

Salt and pepper to taste

 

½ cup Parmesan cheese, shaved thinly with a vegetable peeler

Salt & black pepper to taste

 

Method:

Marinate the minced shallot in lemon juice for 30 minutes, then drizzle in the two oils while whisking to make the vinaigrette. Season liberally with salt to balance the acidity of the lemon and set aside. In a large serving bowl, mix together all remaining ingredients and dress with as much of the lemon vinaigrette as you like. Season with salt and freshly ground black pepper to taste.