So many times, when I happen to make a plan with friends to meet at a restaurant, I end up spending some time staring at walls, and sipping on my cocktail alone. When they show up half an hour later, I always feel as though I don’t have the appetite for a huge meal. So I end up ordering a salad instead, which has become a sort of routine now. But trust me, I have no complaints. I’ve had so many kinds of salads now that on some days, I only crave a salad when I’m outside. Even when I’m at home, these are the options I love to go with. Check them out here, along with the recipes —
1. INSALATA CAPRESE
Photo: Bryony Elena
This is a very simple dish which features the colours of the Italian flag — green, white and red. It is often served before the main dish, and is known to be a favourite in Italian homes. A lot of people will assemble the ingredients on a skewer and a pizza too. That is also how the caprese pizza gets its name. Here’s a standard recipe for insalata caprese —
Ingredients
- 30g basil
- Salt, to taste
- Dry oregano, a pinch
- 50g mozzarella cheese
- 300ml extra virgin olive oil
- Black pepper, to taste
- 2 large tomatoes
- 2 cherry tomatoes
Method
- Slice tomatoes lengthwise.
- Slice the mozzarella into thick lengths.
- Put the tomatoes and mozzarella on a plate.
- Drizzle with olive oil.
- Sprinkle dry oregano, salt and black pepper.
- Add some basil leaves on top.
- Serve with sourdough bread.
2. WALDORF SALAD
Since 1896, the Waldorf salad has been served 10,000 times to famous celebrities. The original American classic was invented at the Waldorf Astoria hotel by Oscar Tschirky. The original recipe has undergone many changes in the last few decades and continues to evolve. Nonetheless, here’s a recipe of Waldorf salad that delivers close to the expected outcome —
Ingredients
- 1 green apple
- 5 walnuts
- 1 egg white
- 1/2 tablespoon sugar
- 1/2 tablespoon spice mix
- 1/4 cup grapes, sliced
- 1/4 cup celery roots, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon plain yoghurt
- Salt, to taste
- Black pepper, to taste
- 1/2 cup micro greens
Method
- To make the spice mix, just combine paprika, fennel and coriander powder.
- In a bowl, combine egg whites and walnuts.
- Now add the spice mix and sugar to the walnuts. Toss properly.
- Spread out the walnuts on a baking tray lined with parchment paper.
- Bake the walnuts at 200 degrees Celsius.
- In the meantime, combine mayonnaise, lemon juice, black pepper and plain yoghurt for the dressing.
- Using a sharp knife, cut the celery roots and apples in long and thin slices.
- Remove the walnuts from the oven.
- Toss the dressing in apples and celery.
- In a bowl, put the apples and celery roots at the bottom.
- Top with grapes, walnuts and microgreens.
- Serve.
3. CAESAR SALAD
Photo: Chris A. Tweten
In this recipe of caesar salad, we toss out the mayo and use yoghurt instead! This is yet another classic invention that has been popular all over the world. Word has it that caesar salad was invented from leftovers in Tijuana in Mexico by Caesar Cardini in 1924. We’re going in without the caesar dressing, though. Here’s how you can make the salad yourself —
Ingredients
- 10-12 bread croutons
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon anchovy paste
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons yoghurt
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1/2 cup parmesan cheese, grated
- 1 cup romain lettuce, sliced
- 1/2 cup cauliflower, grated
- 1/2 cup onions, grated
- Black pepper
Method
- In a bowl, combine yoghurt, dijon mustard, anchovy paste, worcestershire sauce, white wine vinegar, lemon juice, parmesan cheese and olive oil.
- Now toss the grated vegetables such as romain lettuce, onions and cauliflower in the dressing. Toss properly.
- This is ready. Top with black pepper.
- Now heat olive oil in a pan on medium flame.
- Add the croutons to a pan. Sauté till they turn nice and brown.
- Serve the croutons with the salad.
We hope that you’ll enjoy these recipes!