Skip to main content

Salad Days



I've been bad, I know. Who knows what I was thinking baking all those tarts and cheesecakes one after the other. So it's a salad today instead. What I did last night was really put together odds and ends from my fridge to make dinner. But these do happen to be my favorite salad ingredients and the whole combination worked so well that you should totally know about it.

It started with steamed corn. I put corn in a microwave safe bowl, added a little water and cooked on high for 2 minutes. With the corn done steaming and now cooling, I looked into the fridge for other ideas.

To me, a salad needs a green leaf. I do salads without greens sometimes but nothing feels as fresh as a heap of lettuce. My favorite type is the iceberg and that's the one that goes in this salad. To washed lettuce torn into bite sized pieces, I added the corn, a chopped tomato and some cubed paneer.

Then I made vinaigrette. Now my salad dressing is very different from the traditional recipes. Most people will tell you to make it with three parts oil to one part vinegar. But I just like it tangier. So I poured a tablespoon each of olive oil and white wine vinegar in a bowl. Added a large pinch of sea salt and a sprinkle of pepper, then beat everything with a fork to emulsify the dressing.

Once I'd poured the dressing onto the salad and tossed everything, I felt that the salad needed another texture, maybe a bit of crunch. So what you see scattered around on top of salad is a small bag of mixed nuts. Add it after you toss the salad with the dressing, in fact just before eating, so it keeps crunchy to the end.

Comments

lovely salad..even I like my salad tangy..
lubnakarim06 said…
Healthy and yummy....perfect to this summer...
CurryLeaf said…
I too prefer my salad tangy. Its equal parts of oil and vinegar for me too.Looks great
Anonymous said…
wow looks great.. we just listed it one our blog for good salad recipes to indulge in this Summer!
http://blog.soulcare.in/summer-foods-light-leafy-salads
Smita P said…
Lovely salad .... so healthy and yumm ...First time on your space...lovely blog!!
Beautiful salad! Just came across your wonderful blog and am a new follower!!!
- Jessica
http://cajunlicious.blogspot.com

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio