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Sensational Salad Recipes

By Chef SABYASACHI GORAI
June 30, 2021 12:54 IST
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Amazing salad recipes from Chef Sabyasachi 'Saby' Gorai.

Pair tuna with zucchini and baby arugula to get a lemony Tuna Walnut Zoodle Salad.

The sumptuous Romaine Salad has the goodness of walnuts and beets, and the super-healthy Spinach, Walnut and Strawberry Salad is drizzled with lemon juice, olive oil and sea salt.

Simple and tasty, the Waldorf Salad features apples and Greek yogurt and can be rustled up in less than 30 minutes.

Photographs: Kind courtesy California Walnuts

Lemony Tuna Walnut Zoodle Salad

Serves: 2

Ingredients

For the dressing

  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp garlic salt
  • Freshly ground black pepper to taste

For the salad

  • ¾ cup walnuts, toasted
  • 1/3 cup quartered and thinly sliced red onion
  • 2 tbsp drained capers, available online
  • 2 medium zucchini, cut in spirals using a spiraliser
  • 2 cups lightly packed baby arugula or rocket
  • 2 cans oil-packed yellowfin tuna, available online

Method

For the dressing

  • In a large bowl combine the ingredients required for the dressing and whisk them. Keep aside.

For the assembly

  • Fill another large bowl with the walnuts, red onion, capers and zucchini.
    Pour the dressing over the veggies and and toss to coat.
    Add the arugula and bite-size tuna chunks and toss lightly to mix.
    Serve immediately.

Romaine Lettuce Salad With Walnuts and Beets

Serves: 4

Ingredients

For the vinaigrette

  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar, available online
  • 1 tsp Dijon mustard
  • 1 pod garlic, minced
  • Sea salt and freshly ground black pepper to taste

For the salad

  • 8 cups torn romaine leaves
  • ½ cup slivered red onion
  • ½ cup coarsely chopped and toasted walnuts
  • A pack of baby beets, around 15-20, cooked, peeled and quartered or 5 regular beets
  • ½ cup shaved parmesan cheese

Method

For the vinaigrette

  • In a large bowl, whisk together the oil, vinegar, mustard and garlic.
    Season with salt and pepper. Set aside.

For the salad

  • In a large bowl add the lettuce, onion and half the walnuts.
    Add the vinaigrette and toss well to coat.
    Transfer to four large salad plates.
    Top with the beets, parmesan cheese, remaining walnuts and season with additional pepper, if desired.

Spinach, Walnut and Strawberry Salad

Serves: 2

Ingredients

  • 2½ tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp strawberry preserves
  • ¼ tsp sea salt
  • 1¼ cups sliced strawberries
  • 140 gm baby spinach
  • ½ cup coarsely chopped and toasted walnuts, please check the note given below
  • 1/3 cup crumbled feta cheese (feta is a tangy, salty Greek cheese, readily available in grocery stores and long-life versions can be purchased online)

Method

  • Whisk together the lemon juice, olive oil, strawberry preserves and salt in a large bowl.
    Add the strawberries and toss lightly.
    Add the spinach to the bowl and toss again to coat with dressing.
    Top with the walnuts and the feta. Serve immediately.

NOTE: To toast walnuts, heat the walnuts in a dry heavy-bottomed kadhai or frying pan over medium heat, only toasting as many walnuts as fit in the pan in a single layer.
Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant and toasted.
Since the walnuts will burn easily in the pan, stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.
Remove walnuts to a plate or bowl to cool and don't allow it to cool in the hot pan.


Waldorf Salad with Walnuts

Serves: 2

Ingredients

  • ½ cup non-fat plain yogurt or 1/3 cup non-fat Greek-style thick yogurt
  • ½ cup whole walnuts
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 cup finely chopped celery
  • 2 medium apples, chopped, about 2½ cups

Method

  • Preheat the oven to 175°C.
  • If using regular yogurt instead of Greek-style yogurt, place in a channi or strainer lined with a paper towel.
    Put the strainer over a bowl and place in the refrigerator to drain and thicken for 20 minutes.
  • Spread the walnuts on a baking sheet and toast in the oven for 8-9 minutes. Set aside to cool and then chop coarsely.
  • In a small bowl, whisk the drained/thickened yogurt or the Greek-style yogurt, mayonnaise, lemon juice, and honey until smooth.
  • In a medium-sized bowl, toss together the toasted walnuts, celery, and apples.
    Pour the dressing over the salad and toss to combine.
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Chef SABYASACHI GORAI