The sweltering summer heat leaves foodies with little options to choose from. But the irresistible combination of the season’s fresh veggies and fruits with tangy vinaigrette makes salads a perfect summer delicacy.

While you’re tired of trying the usual cucumber munchies with tomatoes, broccoli and corns, experts dish out some interesting innovations.
For those who love kebabs, Shibu T.P., master chef, Hinglish — The Colonial Café, has come up with a recipe where kebab is transformed into a specialised cold salad. “This is a perfect blend of Indian flavours along with a continental touch of a salad. This could be a great option for those who avoid eating salads thinking they’re mostly bland or who don’t particularly enjoy eating just raw vegetables and fruits,” he says.
Experiments with bacon are the first that come to mind when one talks about salads. Interestingly, most places in Delhi serve this traditional American delicacy. You’ll find one at ROUTE 04 in Connaught Place. This one is wholesome and full of flavours and very nutritious.
What’s interesting is that most places have different versions of the same salad. And the innovations at most places are worth a try. Adding to these is the original Greek salad to which chef Fransis from Qafe Pasha has added his own twist. “This is my version of the famous Greek salad but without the dairy-based Feta cheese. I’m using my very own fermented Feta cheese which is not only dairy-free but 100 per cent raw. This is a quick and easy side dish that is colourful and tasty,” says the chef. Delhi is clearly waking up to the whole concept of salad meals. A must try among these is the avocado and mango with rocket lettuce from Harem, Garden of Five Senses. The salad is made of ripe avocados and good quality of mangoes, which are peeled and cut in badges and marinated with lemon juice. Adding to the taste is olive oil, terragon and shallot onion which are mixed in bowl with some lemon juice. Once the mix is thick, avocado and mango are added with rocket lettuce and marinated with the dressing and decor in deep bowl or in deep salad plate.
For those who have an appetite for sea food, the Confetti Crab Salad, at The Second Sin served with crunchy glass noodles is a must have.
KP, head chef at The Second Sin tells us, “It’s one of our most popular salads. It is served with a tinge of medium spices, and when it is served with crabs, it brings out the real flavour in the salad. It is also served with crunchy glass noodles, and when it is served like that, it enhances the taste of the salad”.

GRILLED PEPPERS AND PASTA PESTO SALAD

Ingredients
100 gm penne pasta (boiled)
20 gm pesto
50 gm bell pepper
20 gm parmesan cheese
20 gm black and green olive
10 gm parsley
5 gm salt
2 gm white pepper
30 gm mayonnaise

Method
Cut bell peppers in half, remove the seeds and the stems. Place it in a small baking pan and drizzle with olive oil. Roast in the oven at 250°C for about 20 minutes or until peels are black. Peel the peppers, julienne and set aside.
Cook pasta according to package directions, drain and cool.
Pour in pesto to cooled pasta, add parmesan cheese. Mix together and make sure each pasta is coated with sauce.
Sprinkle salt to taste.
Add olives and roasted red bell peppers and mix again.
Serve chilled.
(Recipe courtesy: KINK)