Craving a satisfying yet refreshing summer salad? Try this unique recipe.
With the summer sun beating down relentlessly overhead, the mere thought of a heavy meal can send shivers down your spine and make you feel sluggish. If you’re struggling to find a refreshing meal, here are some chefs showcasing bright, light and flavorful salads that will cool you down from the inside out. Forget the old side dishes of wilted lettuce and bland dressings; these summer salads are a symphony of flavors and textures designed to excite your taste buds and soothe your body. So, forget the heat and dive into a world of salads that will put a smile on your face with every crisp bite.
Watermelon and Labneh Salad
Inspired by the popular street snack of watermelon wedges sprinkled with tangy chat masala and black salt, Geist Brewing Company Corporate Chef Altaf Patel came up with a fresh watermelon salad with creamy labneh. “We are passionate about reimagining comforting dishes in exciting and innovative ways, which is why we intentionally paired watermelon with the unexpected labneh cheese. Our unique Geist twist is the jaggery dressing that captures the aroma of our popular spices and the addictive crunchy texture of white sesame chikki brittle. This simultaneous feeling of nostalgia and innovation is what I love most about creating unique dishes.”
material
380g watermelon
50 grams labneh
100g mixed leafy vegetables
10 grams pumpkin seeds
10 grams pomegranate
15 grams red radish
10 grams mint leaves
10 grams coriander leaves
10g shredded carrots
10 grams cucumber slices
White sesame chikki 20 grams
Jaggery and chaat for the dressing
200 grams liquid jaggery
200g lemon
460g salad oil
Chat masala 15 grams
10 grams chopped mint
Black salt 5g
Method
1. Peel the watermelon, cut it into 1 inch thick slices, and then cut into evenly 1 x 1 inch cubes.
2. Add the jaggery and chaat dressing and arrange the watermelon slices in the centre of the plate.
3. Squeeze the homemade labneh alternately onto the watermelon cubes.
4. Mix the mesclun mix with the jaggery and chat dressing and arrange it around the watermelon.
5. Top with fresh mint leaves, coriander leaves, carrot julienne, cucumber slices and mesclun mix.
6. Garnish with pomegranate seeds, pumpkin seeds and sesame chikki.
7. Store the remaining jaggery and chaat dressing in the refrigerator and use later.
Watermelon Cafe Steak
“This refreshing salad is more than just a delightful combination of textures, it’s a symphony of flavours,” asserts Ajay Thakur, head chef at Hichki and Henpecked. Imagine sweet chunks of watermelon mingling with tangy arugula, crumbles of salty feta and vibrant fresh mint, creating an explosion of summer aromas on your plate. Perfect for any hot-weather get-together, this recipe is sure to be a crowd-pleaser.
material
watermelon
100g baby rocket lettuce
1 bunch of microgreens
30 grams pine nuts
100g feta cheese
For the mint dressing
3 tablespoons olive oil
1 lemon
Honey
20 grams fresh mint, chopped
20 grams fresh basil
Freshly ground black pepper
Kosher salt (optional)
For the balsamic vinegar sauce
300ml balsamic vinegar
Bay leaf
30 grams palm sugar
Method
1. To make the balsamic reduction, place the balsamic vinegar, bay leaves, and palm sugar in a saucepan. Bring to a low simmer and reduce contents by 1/4 until thick enough to coat. Allow sauce to cool at room temperature.
2. To make the watermelon steaks, first remove the rind and seeds from the watermelon and cut it into 4 inch pieces.
3. Mix all the mint dressing ingredients in a bowl and chill in the refrigerator.
4. Pour the mint dressing over the watermelon steaks and place in serving bowls.
5. In a large bowl, mix the baby arugula and microgreens with a splash of the mint dressing and serve on top of the dressed watermelon steaks.
6. Top the salad with feta crumbles, pine nuts and a drizzle of balsamic vinegar.
Summer salad
If you’re craving a satisfying yet refreshing summer salad, try this crunchy salad with greens, nuts and a soothing coriander-lime salad dressing. “The unique combination of tamari, chilli powder and a dash of balsamic vinegar gives off an explosion of spice aroma and umami flavour, pairing perfectly with the fresh produce,” says Jagmohan Singh, Food & Beverage Manager, Alaiya Hotels & Resorts.
material
1 medium sized romaine lettuce
100g shiitake mushrooms
Walnut 5 pieces
80 grams red cabbage and radish
Sliced jalapenos (optional)
1 avocado slice
Cilantro lime dressing 60g
2 crispy tortillas, shredded
30 grams chopped green pepper
30 grams corn
30 grams spring onion
1 tablespoon olive oil
Sea salt to taste
Freshly ground black pepper, if desired
Method
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Toss the tortilla strips with a little olive oil.
3. Over medium heat, add the olive oil, add the mushrooms and sauté until browned and soft.
4. Add the walnuts, stir and lightly toast for 1 to 2 minutes.
5. Add the tamari and chili powder and mix. Add the balsamic vinegar and mix again.
6. Remove from heat and season with salt and pepper.
7. Plate the salad with romaine lettuce, cabbage, black beans, radishes, tomatoes, avocado, jalapeño, and a generous dollop of cilantro-lime-avocado dressing.
8. Drizzle with olive oil, sprinkle with sea salt and serve with lemon slices and dressing.
Also read: How Mumbai’s iconic restaurants stay relevant in changing times
