Salad days are not over yet, so try my spin on classic favourites, writes Ant Ellis.
As we hurtle towards the end of summer, you’ve probably started feeling that your salads may be a little boring, predictable or over-familiar – or conversely, schizophrenic and over-complicated, using everything you have including the kitchen sink. For a salad to be great, it should include a well-balanced combination of ingredients that deliver texture, flavour and colour whether as a starter, a side or even as an alfresco main course.
Don’t use the back-of-fridge lurkers in a salad. Use fresh and crisp vegetables and leaves (do yourself a favour and ditch the iceberg lettuce and try some sweet, bitter or wild leaf options to mix it up), and always, always pair your salad with the perfect dressing – vinaigrettes and creamy dressings aren’t always interchangeable. Dig these three classic salad bases, and add your own vibe.
The Caprese
The quintessential Italian salad in red, white and green, this simple plate is pure Mediterranean sunshine.
- 3-4 tomatoes, firm and ripe
- 400g creamy mozzarella cheese, the best quality you can get
- fresh basil leaves
- salt and pepper
- extra virgin olive oil
Slice the tomatoes medium-thick, and tear or slice the cheese. Arrange or stack in equal quantities on the plate. Garnish with whole basil leaves as desired and drizzle with olive oil.
Customise it! Olives, avocado slices, anchovy fillets, preserved lemons, oregano or any of your favourite Mediterranean extras will take this to the next level. Finish with balsamic vinegar or glaze.
The Waldorf
A New York City staple. There are a zillion versions of it out there, but lots of common ground – sweet, tart, crunchy and creamy. If you haven’t had one, it’s time you did.
- 2 Granny Smith or Top Red apples, cored and cut into chunks
- 1 cup red seedless grapes, halved
- 1 cup celery, cut into small chunks
- 6 Tbsp mayonnaise or Greek yoghurt
- 1 Tbsp lemon juice, freshly squeezed
- salt and pepper
- lettuce leaves as desired
- 1 cup toasted walnuts, pounded into a rough crumble
- mint leaves for garnishing
Putting this together couldn’t be easier. In a bowl mix the mayonnaise, lemon juice and seasoning together. Mix with apple, grapes and celery and serve on a bed of crisp lettuce. Top with walnuts and garnish with fresh mint.
Customise it! Change out the walnuts for pecans, add raisins, try kale or spinach leaves instead of lettuce, add chopped dried fruit or thinly sliced red onion.
The Tabbouleh
Sounds weird. Tastes kick-ass. Traditionally Lebanese, this cracking salad has been adopted far and wide and is a proper winner.
- ½ cup bulgur wheat
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1 teaspoon fine sea salt, divided
- ⅓ cup extra virgin olive oil
- 4 Tbsp lemon juice, freshly squeezed
- 1 clove garlic, minced
- ½ cup red onion, finely chopped
- 1 cup flat-leaf parsley, finely chopped
- ⅓ cup fresh mint, finely chopped
Cook the bulgur wheat according to the packet instructions until tender. Drain excess water, set aside to cool. In a bowl, put cucumber and tomato and add half the salt. Mix and rest for at least 10 minutes. In a separate bowl, mix together the oil, lemon juice, and remaining salt. Drain excess water from tomato and cucumber mixture and mix in garlic, onion, parsley, mint, then add olive oil and lemon juice ensuring the salad is not wet. Season with black pepper and more lemon juice if desired.
Customise it! Switch out bulgur wheat with couscous or quinoa, add pomegranate rubies, olives, finely diced apple or chopped dried apricots. Stir through 4 tablespoons of hummus or tsatsiki and top with crumbled feta cheese.
Until next time, let salads rule. Create your own classic and remember – sometimes just three good ingredients are all you’ll need.
FOR MORE INFO:
Talk to me at ant@rockthekitchen.co.za.