Binge on these colourful and flavourful bursts of exotic salads to beat the Indian heat
As the temperatures soar higher with every passing minute, all you need to get you through the day is just a bowl of some freshly tossed salad. Corn kernels, chunks of bell peppers and cucumbers with crunchy peanut clusters, sprinkled a dash of Olive oil and oregano sounds refreshing for the Bengaluru weather. “This is the time when people want to eat light and in particular foods that are easy on the stomach. Like segments of oranges, melon with plenty of crunchy lettuce allows your body to settle in the heat with ease. And one can easily take multiple intakes of these salads as they are healthy options as well,” shares Goutham Balasubramanian, the Chef at Toscano.
Summer fruit tartare
Ingredients
- Strawberries - 50 gm
- Rock melon - 50 gm
- Water melon - 50 gm
- Red apple - 1
- Grape fruit - 4 wedges
- Pineapple - 2 slices
- Roasted almonds and green olives- 8 nos each
- Rocket leaves-a small bunch
- Fresh mint leaves - few sprigs
- Chives and Mustard cress, Sesame seeds, red velvet crumbles - to garnish
- Lemon juice - 1 tbsp
- Extra Virgin olive oil-100 ml
- Balsamic reduction -1tbsp
Method
- Cut all fruits into small dices.
- Split the grape fruit in to small pcs.
- Mix all fruits with extra virgin olive oil, crushed mint & lemon juice, keep chilled for some time.
- Assemble rocket leaves with mustard cress, chives, green olives and toasted almonds.
- Garnish with sesame seeds, red velvet crumbles & balsamic reduction and serve cold.
- Recipe by Goutham Balasubramanian, Chef at Toscano
- Pear and goat cheese salad
Pear and goat cheese salad
Ingredients
- Roman lettuce, 30 g
- Red Radicchio, 30 g
- Rocket leaf, 20 g
- Iceberg lettuce, 20 g
- Radish, 10 g
- Black olives, 10 g
- Pears, 1 pcs
- Salt, 2 g
- Pepper, 0,5 g
- Olive oil extra virgin, 3 g
- Goat cheese 25 g.
- Orange juice, 4 TBS
- Shallots, 20 g
Method
- Blend orange juice, shallots and gradually add olive oil salt and pepper.
- Mix the chopped salad with orange dressing .
- Slice pears and toss with orange dressing.
- Garnish radish, olives and crumbled goat cheese.
(Recipe by Chef Antonello Cancedda, JW Marriott)
( Source : deccan chronicle )
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