Short of ideas to toss up a salad that’ll be appreciated by all at home? We bring you some quick summer salad recipes that are perfect for a small home gathering and a big luncheon too.
Go ahead, create you own wonderful green array!
Russian salad – for a small home gathering
Boiled potatoes, apples, boiled chicken, boiled beans, cream, yoghurt, mayonnaise, and salt to taste
Cut potatoes, chicken and apple into pieces. Mix yoghurt, cream and mayonnaise well. Add potatoes, chicken and apples, and your Russian salad is ready.
Hand tossed salad – an ideal picnic salad
Diced cucumber, tomato, radish, onion, carrot, beetroot, cabbage, lettuce, salt, white pepper, malt vinegar and coriander.
This is the most basic hand tossed salad, yet always a winner. Mix all diced vegetables. Add few drops of malt vinegar, salt/pepper to taste and garnish with coriander.
Cucumber cream salad – to accompany a rich Mughlai meal
Diced cucumber, salt, crushed green pepper corn, lemon and fresh cream.
Mix all ingredients together and serve chilled.
Pachadia salad – to accompany a South Indian menu
Cucumber, carrots, tomato, onion, curry leaves, mustard seeds, hang curd (dried curd), fresh cream, salt and pepper.
Cut all vegetables in Julian style. Mix them with curd and add fried mustard and curry leaves for seasoning. Add salt and pepper to taste.
Picotica salad – to accompany Mexican delicacies
Cucumbers, red and yellow bell pepper, tomatoes, finely chopped coriander, carrots, red chilli paste, lemon juice, salt, pepper, chopped garlic and cumin seeds powder.
Cut all vegetables into fine cubes. Mix all together with chilli paste, lemon juice and cumin seed powder. Add salt/pepper to taste.
Caesar salad – to accompany a Continental meal
Iceberg lettuce, red/yellow/green bell pepper, olives, sliced onions, croutons (fried bread crumbs), olive oil, eggs, parmesan cheese, salt, pepper, mustard sauce and fresh cream.
Break the lettuce leaves into two bunches with your hand. All bell pepper must be cut in diamond shape. Mix with onions, olives and add salt and pepper.
Method for dressing
Mix one egg yolk with 200 ml olive oil , fresh cream and mustard sauce. This will serve as the dressing. Garnish with croutons and parmesan cheese.
Crudites – to accompany finger food
Finger foods are usually accompanied by crudites which are vegetables dipped in vinagerette sauce. Vegetables used are carrots, radish, cucumber, beetroot, finger capsicum. These accompaniments are usually dipped in tartar sauce, cocktail sauce or barbeque sauce.
(Recipe courtesy: Executive chef, DC Bhatt, Tivoli Grand Hotel, GT Karnaal Road)