3 Salad Recipes To Complement Your Weekend Lunch

Salads add a kaleidoscope of flavours and textures to your plate owing to the crunch of veggies, the smoothness of the dressing and the vibrant colours of the ingredients.

(Representational Image) ( Image Source :Getty )

New Delhi: Salads are a great way to complement your weekend meal as it is light, energising as well as refreshing. They add a kaleidoscope of flavours and textures to your plate owing to the crunch of veggies, the smoothness of the dressing and the vibrant colours of the ingredients. When it comes to making delectable salads, there are countless options available, from crisp greens to juicy fruits and healthy grains.

Here is a lovely assortment of salad recipes that are ideal for your lavish weekend lunch, and are also really simple and easy to make at home.

1. Himalayan Goat's Curd, Fig and Beetroot Salad (By Tijo Thomas, Executive Chef, Taj Corbett Resort & Spa)

This light and refreshing salad recipe use fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting it in the salad. 

Ingredients

• 75g- soft Himalayan goat’s cheese 
• 100g- Greek yoghurt 
• 3- figs (thickly sliced lengthways)
• 6-7 pickled rosebud beetroots quartered
• 40g beetroot salad
• 2 tsp pumpkin seeds
• walnut bread, to serve (optional)    

For the dressing:

• 2 tsp clear honey
• 1 tsp grainy mustard
• 1 tbsp red wine vinegar 

Method 

• In a bowl, whisk the goat’s cheese with the yoghurt until smooth. Cover and chill until ready to serve.
• To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste. 
• Arrange the figs, pickled beetroots and beetroot salad on a serving plate. 
• Top with spoonsful of the goat’s curd, then scatters over the pumpkin seeds. 
• Drizzle over the dressing and serve.

 

Himalayan Goat's Curd Fig and Beetroot Salad (Image Source: Chef Tijo Thomas)

2. Multigrain Greek Salad (By Chef Nikhil Rastogi, UNOX)

Ingredients:

• Cucumber- 50 gms
• Red bell peppers- 50 gms
• Yellow bell peppers- 50 gms
• Vinegar onions- 40 gms
• Feta cheese- 50 gms
• Multigrain mix- 50 gms
• Iceberg lettuce- 100 gms
• Honey- 20 ml
• Vinegar- 20 ml
• Oil- 40 ml
• Seasoning to taste
• Microgreens to garnish

Method:

• Cut the cucumber, bell peppers and onions into the same-sized dice.
• In a bowl mix all the ingredients along with roughly shredded iceberg lettuce.
• Make a dressing with honey, vinegar and oil.
• Dress the ingredients in the bowl with this dressing.
• Arrange on a salad plate and then place shredded feta cheese randomly on it along with the garnish of micro greens. Serve chilled.

3. Asparagus & Green Beans Japanese Salad  (By Chef Vaibhav Bhargava, CHO Vietnamese Kitchen and Bar)

Ingredients:

• Boiled asparagus- 100gms 
• Boiled green beans- 100gm 
• Cherry tomatoes cut in half- 30gm 
• White roasted sesame seeds- 3gm 
• Roasted crushed peanuts- 3gm 
• Babuaray (rice puff)- 2gm 
• Sesame dressing- 50gm 
• Edible flower for garnish 

Sesame Dressing Recipe

• Atari Goma (white sesame paste)- 300gm 
• Sugar- 100gm 
• Rice vinegar- 180ml
• Light soy- 100ml
• Sesame oil- 50ml
• Ginger juice- 20ml

Method Of Preparation:

• To make the sesame dressing, open the Atari goma tin and take out the paste from it in a bowl with measurements. 
• Add all other elements into it like sugar, vinegar, soy sauce, sesame oil and ginger juice.
• Mix them well till sugar gets dissolved, taste it and adjust as per your taste if you need more vinegar or sweet (add more sugar).
• Take a Pot with water and put it on a gas range and let it boil. Add salt to it. Keep a bowl of ice water also ready next to it. 
• Peel the asparagus and beans and cut them into diagonal shapes or as desired and blanch them in boiling water for 30 seconds and then put them in ice water.
• Cut the tomatoes in half and keep them aside.
• Roast the peanuts and crush them and keep them aside 
• Roast the white sesame seeds in a pan if using plain ones.
• Take a bowl, add vegetables into it, add tomatoes and put dressing into it and gently toss it.
• Plate them into a plate, serve chilled and garnish them with crushed peanuts, babuaray and edible flowers 

 

Asparagus and Green Beans Japanese Salad (Image Source: Chef Vaibhav Bhargava)