Salads for All Seasons
On a mission to get more greens into my diet, I am currently making a meal of salads on some nights during the week, and including one with the meal on other nights. It is in the salad bowl where my penchant for making pickles, pastes and powders comes into its own. Don’t be afraid to load a salad up. And remember that salads don’t always have to be made in a bowl. Last night, for example, I made one on a Lebanese bread wrap, rolled it up and called it a late snack. Wonderful.
Into my salad goes — a lot of greens, often shredded or torn into small chunks. I dress this with some great olive oil and a squeeze of lemon or lime juice.
Then I add — Cucumber. Zucchini. Left over roasted or grilled veg. Any leftover beans or lentils. Feta, haloumi, ricotta, mozzarella, or chunks of other cheese. Don’t be shy. Add hot Indian Pickle. Pesto. Chunkily ground nuts with spices. Oven dried cherry tomatoes in oil. Olives. Indian chutneys. Chopped herbs of all sorts. Toasted seeds. Microplaned lemon or lime peel. Grated carrots, daikon, beetroot. Orange wedges, grapefruit wedges, peach or apricot cubes or whatever fruits are available. A little of The Kitchen’s spice mix, but you can use some pepper and a little salt. Capers. Anything else on The Kitchen Bench or in The Fridge. You get the idea.
The important thing is that you do not mix this salad. If you must, drizzle a little more olive oil over the top with a light sprinkle of salt. As you add ingredients to the salad, place them judiciously. A little Indian pickle in this corner, some pesto in that one. Fennel and orange in one quarter, carrots and daikon in another. Basil on the oven dried tomatoes, coriander on the orange slices.
I JUST LOVE this big bowl of salad. It is like eating several salads in one. AND it uses up everything in the fridge without feeling like leftovers.
Eat with a slice of great bread, a roti or even some dosa if your salad is heavy on Indian pickle and chutney.