Toast to salads

It’s World Health Day on April 7. So why not join the health brigade and indulge in some healthy salads? City chefs help you toss up some…

Green salad with orange and ginger dressing
By Chef Anand Kumar, Executive Sous Chef, Hyatt Regency Mumbai:
 
Ingredients
l    Paper thin slices cucumber - 6
l    Yellow cherry tomato half - 10
l    Green cherry tomato half - 10
l    Endives lettuce hand torn - 100g
l    Water cress - 20g
l    Kalamata olive (Pitted) - 5
l    Feta cheese cubes - 5
l    Pumpkin seeds - 1g
l    Sunflower seeds - 1g
l    White asparagus tips (Blanched) - 10
l    (For Dressing)
l    Fresh orange juice 1/4 cup
l    Olive oil pure 4tsp
l    Finely chopped scallions 1tbsp
l    Peeled gingerroot, minced 1tsp
l    Grated orange peel 1/2tsp
l    Very finely chopped garlic 1/4tsp
l    Salt to taste
l    Ground black pepper to taste
 
Method
(Orange and ginger dressing):
Whisk all the ingredients together or put them in a jar with a tight lid and shake until well blended.
(Salad):
Mix, Yellow cherry tomato, Green cherry tomato, Endives lettuce, Water cress Kalamata olive, White asparagus
Add dressing and tossed very gently
Transfer on the salad plate. Put some cheese, olive and asparagus on top.
Arrange the cucumber and cress on top of the salad. Sprinkle some roasted mixed seeds. Serve chilled.

Caesar’s Salad
By Chef Tanai Shirali, Out of The Blue (Bandra and Powai):
 
Ingredients
l    Iceberg lettuce - 125g
l    Mayonnaise - 100g
l    Parmesan cheese - 25 g
l    Fresh cream - 20ml
l    Black Peper - 3g
l    Olive oil - 15ml
l    Salt to taste
l    Croutons 10g

Method
Tear lettuce and soak in ice water for 30 minutes; drain well and refrigerate. In a separate bowl, mix mayonnaise, Parmesan cheese, fresh cream, black pepper, olive oil and salt. Add the dressing to the lettuce and toss well. Garnish with croutons and grated Parmesan cheese.

Roasted Beets, Orange, Arugula and Goat Cheese Salad with Orange Dressing
By Chef Nachiket Shetye, 36 Oak & Barley:
 
Ingredients
l    Large beet - 1
l    Malta oranges - 2
l    Olive oil - 1tbsp
l    White-wine vinegar - 1tbsp
l    Dijon mustard - 1tsp
l    Coarse salt and freshly ground pepper
l    Arugula, washed well and dried - 2 bunches
l    Crumbled goat cheese - 1/2cup
 
Method
Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes.

When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges. Meanwhile, prepare oranges; Slice off both ends of each with a paring knife.

Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.

Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.