Summer is on full swing and what better way than to enjoy the season with some fresh, healthy salads. It’s also the best stuff to indulge in this season.
Summer is on full swing and what better way than to enjoy the season with some fresh, healthy salads. It’s also the best stuff to indulge in this season — guilt-free.
Godrej Nature’s Basket is conducting a series of salad workshops from April 21 at 6 pm onwards at the World Trade Center, Cuffe Parade. This is the first among a series of salad workshops that have been lined up.
Says food writer Rushina Munshaw-Ghildiyal, who will be conducting the workshop, “During this season people want to eat something that isn’t heavy, so salads seem to be the perfect option for such cravings. They are not only light and fresh but also packed with loads of nutrition which makes it so practical to indulge in.”
Anyone can toss up a salad. What’s the USP of this workshop? “Well, for starters, I am going to demonstrate salads that have been inspired by different cuisines from around the world. I have chosen salads keeping ease of preparation topmost in mind. At the end of the class, there will be a ready-to-prepare kit that people can purchase and recreate at their homes by just tossing all the ingredients together,” she says.
So what type of salads can we expect? “If you thought noodles were only limited to soups and main course, you must try the Vietnamese cuisine inspired spicy glass noodle salad which is delightful,” adds Rushina.
She has tips and tricks up her sleeve which she plans to share for making and serving salads as soups, appetizers and even as a whole meal! And we don’t think you’d want to miss out on this one. The workshop is free for all.
Spicy glass noodle salad
(Inspired by the Vietnamese glass noodle salad, this fragrant salad makes a pretty starter or a great one meal dish by adding shavings of tofu, cooked chicken or prawns)
Serves 4-6; Time: 30 mins
Ingredients:
For the dressing
1-2 fresh red or green chilies, sliced fine on the diagonal
4 tbsp toasted sesame oil
1 tbsp fish sauce or oyster sauce
1 tbsp chilli oil
1 orange, zest and juice of
1 tsp honey
1 tsp lemon juice
Salt and pepper to taste
Method: Combine and mix well.
For the salad
330 g dried mung bean/glass noodles
6 cups stock
1 pkt bean sprouts, tops and tails removed
1 head of iceberg lettuce, finely shredded
1 cup mixed fresh herbs (basil, mint and coriander)
½ cup spring onions finely sliced
½ cup toasted sesame
Method: 1 Heat stock to boiling, reduce to simmer 2 Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften, using clean kitchen scissors cut 3 or 4 inch lengths and allow to drop into stock 3 Repeat with remaining mass of noodles 4 Allow to cook until noodles are plump and glasslike (2 to 4 mins) 5 Drain in a colander; rinse once with cold water and place in large mixing bowl 6 Add the dressing, mix well and leave to chill in refrigerator 7 Cut lettuce and herbs using the chiffonade technique and chill 8 When ready to serve add sprouts, lettuce and herbs and toss well again 9 Garnish with the toasted sesame seed and serve.
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