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Summer salads anyone?

Let salads take the centre stage

HEALTHFUL FARE Exotic ingredients and dressings make salads the right choice

Summer has arrived and that means it's time to let seasonal ingredients have their day in wholesome salads. Fresh herbs, produce and a pantheon of flavour enhancers — vinegars, garlic, spices and mustard — not only make mouth-watering dishes but allow a thoroughly satisfying meal to come to the table with only modest effort.

Nothing is easier to assemble, more attractive to behold or refreshing to eat than a summer salad.

The following recipes illustrate some of the many options for salads that can serve as main courses.

They combine pasta, legumes, grains or soy foods with fresh vegetables, herbs and a simple dressing in substantial entrees that shorten your time in the kitchen. Accompaniments to these salads should be kept to a minimum; all they need is a good, crusty bread, a refreshingly cool beverage and fresh fruit to turn them into filling repasts.

Salads can be made hours in advance, then refrigerated until ready to serve.

Some salads are down-home and casual, meant to be enjoyed out on the patio or deck, or down by the pool. Others are more elegant and can be served on your best china in the dining room.

German potato salad recipe

This German potato salad is made with a bacon and egg dressing, and includes chopped green pepper and onion.

Ingredients

Potato, cubed peeled potato: 4 cups
Slices of bacon, diced: 4
Onion, chopped: 1/2 cup
Green pepper, chopped: 1/2 cup
Eggs, beaten: 2
Sugar: 1/4 cup
Vinegar: 1/4 cup
Pepper: 1/4 tsp
Eggs, hard-cooked and sliced: 2

Preparation:

Cook potatoes in a covered saucepan in an inch of boiling salted water until tender, about 20 minutes.

Drain. In a large skillet, sauté bacon until almost crisp. Add onion and green pepper; cook 3 minutes longer.

Combine beaten eggs with vinegar, sugar, and pepper; mix to blend well.

Gradually add egg mixture to the bacon mixture, stirring and cooking until mixture thickens

Remove from heat and toss gently with potatoes. Spoon salad into a serving dish and garnish with sliced eggs.

Salmon pasta salad

Ingredients

Thin spaghetti: 6 ounces
Salmon or canned tuna, 1 can (7 3/4 ounces)
Vegetable oil: 1/3 cup
Vinegar: 1/4 cup
Dry basil, crumbled: 1/2 tsp
Salt: 1/4 tsp
Ground black pepper : 1/4 tsp
Dash of garlic powder
Tomato, chopped: 3/4 cup
Celery, chopped: 1 1/2 cup
Cucumber, chopped: 1/2 cup
Green onion, chopped: 1/4 cup
Fresh parsley, chopped: 3 tbsp
Tomato wedges
Grated Parmesan cheese

Preparation

Cook spaghetti according to package directions; drain. Drain salmon, reserving 1 teaspoon of liquid; flake salmon.

Combine reserved salmon liquid with oil, vinegar, basil, salt, and pepper. Whisk or shake to blend well; pour over the warm spaghetti.

Cool spaghetti and dressing mixture. Toss cooled spaghetti and dressing mixture well

Ambrosia salad

Ingredients

Mandarin oranges (drained): 1cup
Mini marshmallows: 1cup
Sour cream: 1cup
Pineapple chunks (drained): 1 cup
Shredded coconut: 1cup
Preparation: Combine all ingredients and toss gently. Allow to rest in refrigerator for short time for best flavour.

This recipe can be increased to serve the amount needed. Just increase all ingredients by cups and the same amount of each.

Couscous salad

Bulgur wheat: 450g
Boiling water: 575ml/1pt
Lemons: 3
Olive oil: 300ml/0.5 pt
Red onion: 1
Sweet red pepper: 1
Sweet yellow pepper: 1
Bunch of mint
Salt and pepper

Method:

Put bulgur wheat in a large heatproof bowl and stir continuously while pouring over the boiling water. Keep stirring for at least three minutes until cool, otherwise the grains will clump together.

Juice the lemons and stir the lemon juice into the couscous, followed by the olive oil, while continuing to stir gently.

All the liquid will be absorbed in due course. Leave to stand while you chop the onion and peppers into small dice.

Incorporate them into the couscous.

Coarsely chop the mint leaves and add these.

Season well with salt and pepper. Refrigerate briefly before serving, but do not chill too long or the oil will solidify.

Waldorf salad

Ingredients
Cubed apples: 2 cups
Nuts, chopped: 1/4 cups
Celery, cubed: 1 cup
Mayonaise: 1/2 cup

Preparation: Combine apples, nutmeats, and celery. Moisten with mayonaise.

Mix lightly with 2 forks. Serves 6.

RAKESH GHAI

(The writer is Executive Chef ITC Hotel Kakatiya Sheraton)

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