Fall is changing into winters and the salad season is due to change gears. The grocery store is reloaded with greens and warm new seasonal delights will overpower your kitchen. So it’s about time to give-up eating thawed veggies. And with all these available at the local farm at great prices, there is really no excuse to get your daily fix of health.
So, are you ready to get out of your Salad rut?
Here we have put together some tips-- from a chef at a North Indian restaurant in Saket-- to make this health-packed crunchy delight even more colourful, flavourful and aromatic. Throw a look and build a meal with unusual flavours around these.
• Play around with greens
Anything that qualifies under green leafy vegetable is power packed with goodness and is edible raw. They all come with different flavours so it is somewhat fun experimenting with them. Start off with exotic herbs to familiarize your family’s palate with the rawness of health, suggests professional tasters at best restaurants in Delhi. Arugula, radicchio, baby spinach and romaine will make a pretty variety. You can also lend flavours like freshly ground pepper, sour cream, Dijon, vinaigrette, mayo etc.
• Grow your herbs
It’s always easier (and cheaper) to grab a scissor and reach out to your window sill or backyard every time you are trying to add zest to your meals. Herbs are the best plants to grow. They are pretty little things which need least care and fussing about and are tremendously useful kitchen ingredients. Cilantro leaves, basil, lemon basil, mint, chives etc. may not cost a fortune but they have a short shelf life. Besides, you tend to put them in instinctively rather than as planned while you were grocery shopping for the week. Though, if you choose to use store brought herbs, be sure to use them before they turn flaccid.
• Create a Salad Bar
The only catch in including greens in your meals is you will have to be a little particular about storing them. It’s best to do that on the day you come from shopping itself. Just clean all the veggies and put them on a cooking rack or paper towel to dry. Once moisture free, cut them and store them in separate zipper pouches and mix and match them for each day of the week. You can even store readied cubes of meat, bacon strips, tuna, fresh turkey slices etc. whatever doesn’t gets tossed in the salad bowl by the end of the week can serve as filling for your hamburgers and sandwiches.
So, are you ready to get out of your Salad rut?
Here we have put together some tips-- from a chef at a North Indian restaurant in Saket-- to make this health-packed crunchy delight even more colourful, flavourful and aromatic. Throw a look and build a meal with unusual flavours around these.
• Play around with greens
Anything that qualifies under green leafy vegetable is power packed with goodness and is edible raw. They all come with different flavours so it is somewhat fun experimenting with them. Start off with exotic herbs to familiarize your family’s palate with the rawness of health, suggests professional tasters at best restaurants in Delhi. Arugula, radicchio, baby spinach and romaine will make a pretty variety. You can also lend flavours like freshly ground pepper, sour cream, Dijon, vinaigrette, mayo etc.
• Grow your herbs
It’s always easier (and cheaper) to grab a scissor and reach out to your window sill or backyard every time you are trying to add zest to your meals. Herbs are the best plants to grow. They are pretty little things which need least care and fussing about and are tremendously useful kitchen ingredients. Cilantro leaves, basil, lemon basil, mint, chives etc. may not cost a fortune but they have a short shelf life. Besides, you tend to put them in instinctively rather than as planned while you were grocery shopping for the week. Though, if you choose to use store brought herbs, be sure to use them before they turn flaccid.
• Create a Salad Bar
The only catch in including greens in your meals is you will have to be a little particular about storing them. It’s best to do that on the day you come from shopping itself. Just clean all the veggies and put them on a cooking rack or paper towel to dry. Once moisture free, cut them and store them in separate zipper pouches and mix and match them for each day of the week. You can even store readied cubes of meat, bacon strips, tuna, fresh turkey slices etc. whatever doesn’t gets tossed in the salad bowl by the end of the week can serve as filling for your hamburgers and sandwiches.
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