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February 24, 2024

Beat the heat with these refreshing salads

Jade Crasto
Hot summer days call for refreshing summer salads. Summer salads are ideal for hot summer days. They’re simple to make, lets you experiment with seasonal produce, and taste exceptionally juicy and wonderful. We’ve got you covered if you’re looking for a healthy summer salad recipe, creating summery salads for your guests at your next get-together, or just attempting to get supper on the table without turning on the oven.
Fruity Greek Salad – Chef Amiel Guerin, Founder & Executive Chef – Amiel Gourmet
Photo Courtesy: Amiel Gourmet
Ingredients
Organic Lettuce 50 gm
Figs 15 gm
Colored bell pepper 15 gm
Cherry tomatoes 20 gm
Black Olives 15 gm
Pomegranate 25 gm
Feta 30 gm
Cucumber 20 gm
Watermelon 45 gm
Balsamic Dressing 30 gm
Mango 10 gm
Balsamic Dressing
Olive Oil 100 gm
Balsamic vinegar 30 gm
Dijon Mustard 3 gm
Directions:
Procedure for dressing –
Mix Balsamic vinegar, olive oil and Dijon mustard. Season with salt and black pepper.
Procedure for salad –
Mix all the ingredients mentioned apart from the dressing. Add the dressing to the salad and season with salt and black pepper. Garnish with watermelon, figs, pomegranate seeds and mango.
Tomato & Mozzarella Salad- Chef Amiel Guerin, Founder & Executive Chef – Amiel Gourmet
Photo Courtesy: Amiel Gourmet
Ingredients
Monterosa tomato 200 gm
Mozzarella di bufala 55 gm
Pesto 5 gm
Tomato coulis 20 gm
Gastrique tomato 10 gm
Extra virgin olive oil 7 gm
Organic lettuce 15 gm
Balsamic dressing 5 gm
Basil 2 gm
Microgreens & Watercress 20 gm
Tomato Coulis:
Tomato 500 gm
Red Vine Vinegar 15 gm
Extra Virgin Olive Oil 90 gm
Basil 5 gm
Directions:
Procedure for Tomato Coulis –
Blanch, skin and deseed the tomatoes. Blend with all other ingredients mentioned above.
Procedure for salad –
Slice tomatoes and buffalo mozzarella cheese. Dress with extra virgin olive oil, salt and pepper.
Make a salad with lettuce, gastrique tomatoes. Dress with balsamic dressing. Alternate and arrange the tomatoes and mozzarella on a big dollop of tomato coulis. Place a handful portion of salad on the side. Garnish with gastrique tomatoes, basil, pesto, watercress and microgreens
Summer Tomato & Burrata Ciabatta, Courtyard by Marriott Aravali Resort
Photo Courtesy: Courtyard by Marriott Aravali Resort
Ingredients:
1no 6inch Ciabatta Bread (Or any Crusty Bread)
2nos Fresh Beef Tomatoes
1no Fresh Burrata
3tbsp Basil Pesto
1cup Arugula Leaves
1tbsp Balsamic Glaze
1/2cup Cherry Tomatoes
3tbsp Extra Virgin Olive Oil
1no Bulb Garlic
To Taste Salt And Pepper
For the Pesto:
½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil, plus more for a smoother pesto
¼ cup freshly grated Parmesan cheese
Instructions for Pesto:
Bring water to a boil. Throw in the basil leaves for few seconds and quickly strain into a bowl of ice water. Drain the excess water and leave in strainer. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped. Add the basil and blend till coarsely ground. With the food processor running, drizzle in the olive oil to emulsify. Add Parmesan cheese, and grind with short blitz to mix evenly. Store in an air tight container in chiller adding some extra virgin oil from top to prevent discolouring
Instructions for the Sandwich:
In a tin foil wrap the whole bulb garlic with some olive oil, salt and pepper and roast in a preheated oven at 170deg C for 30min till softened. Remove from the foil and press the softened garlic paste into a small bowl. With a fork press the garlic to a puree. Slit open the Ciabatta bread from the centre, rub in the garlic puree, drizzle some olive oil and grill on a hot griddle. Spread the basil pesto evenly on both sides. Slice the beef tomatoes, layer on the base layer. Line up with fresh slices of burrata. Season with some salt and fresh black pepper. Toss the rocket lettuce with some balsamic and top up before closing the sandwich. Serve with some freshly tossed arugula with pickled onions and cherry tomatoes.
Avocado Asparagus orange salad
Photo Courtesy: Kampai
Ingredients:
Avocado 100gm
Asparagus 100gm
Orange 1 ps
Ice berg 50gm
Lettuce 50gm
Red radish 10gm
Rocket leaf 20gm
Cherry tomato 10gm
Grapes 10gm
Dressing:
Yuzu sesame dressing
Yuzu juice 1tea spoon
Sesame oil 1tea spoon
Olive oil 1 tea spoon
Soy sauce 2 table spoon
Mustard powder 1pinch
Onion 30gm
Salt & pepper for test
Process For making the dressing:
Heat up the oil (olive oil & sesame oil) till smoke and put the fine chop onion on the hot oil and leave it for cool. Add yuzu juice kharashi powder (Japanese mustard powder) soy sauce salt & pepper and blend it till smooth.
Take a salad mixing bowl and add all the ingredients pour the dressing on it mixed it well and serve on a chill salad plate/bowl.
Beetroot & Avocado Tartare
Photo Courtesy: Red
Pickled beetroot:
Malt vinegar 1/8 cup
Sake 1/2 cup
Mirin 1/2 cup
White vinegar 1/8 cup
Star anise 2 pcs
Pepper  1/2 tsp
Salt 5 gm
Make the brine solution and dice the beetroot and soak it for 2 days.
Beetroot mix:
Pickled beetroot 200 gm
Onion 50 gm
Onion chives 10 gm
Sundried tomato 5-6 no.
Olive oil 1 tbsp
Greek yoghurt 2 tbsp
Chop all the ingredients & mix well with pickled beetroot.
Avocado mix:
Avocado 250 gm
Jalapeno 20 gm
Onion 30 gm
Bird eye chilli 3-4 no.
Coriander roots 10 gm
Lemon juice 1 tbsp
Salt to taste
Pepper crushed 1 tsp
Peel avocado & roast it on open fire/charcoal. Chop all the ingredients and mix them with the smoked avocado.
Yuzu disc:
Lemon juice 1 tbsp
Yuzu juice 1 tbsp
Salt to taste
Sugar 10 gm
Water
Freeze the yuzu mix overnight to make a 2 cm disc.
For plating:
Spread the avocado on the bottom, followed by the pickled beetroot mix. Use any hot sauce on top before you place the yuzu disc. Garnish with fried leeks.
Burrata salad
Photo Courtesy: Gola Sizzlers
Ingredients:
Fresh burrata  1 piece
Fresh Arugula leaves 1 cup
Fresh Rocket leaves 1 cup
Sliced black olives 1 teaspoon
Sliced almonds 1 teaspoon
Balsamic dressing* 2 tablespoons
Salt to taste
Crushed black pepper – 1/2 teaspoon
Balsamic dressing*
Balsamic vinegar 1/2 cup
Olive oil 1 1/2 cup
Salt to taste
Crushed black pepper 1/2 teaspoon
Honey 1/2 cup
Chili flakes 1/2 teaspoon
Method:
For the dressing, add all the ingredients in a blender and blend until combined.
Salad assembly:
Clean and trim the salad leaves, pat dry and add them to a clean bowl. Add the olives, salt and pepper. Then add the balsamic dressing and mix well till everything is coated. Then place the burrata on a fresh plate and sprinkle some salt and pepper on it. Place the salad mix all around the cheese and sprinkle the sliced almonds on top.
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Jade Crasto

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