Sexy summer salads

Posted on Jun 22nd 2010

Salads: it's not just lettuce! With summer here, consider the salad - ingredients and recipes, from Caesar and Greek salad to Panzanella and Tabbouleh.

Salad has something of a mixed reputation. For many, it is unjustly the food of dieters, a melange of tasteless curls of iceberg leaves and floury wedges of tomato, or the rather unwelcome 'garnish' to a plate of pub grub. That's quite without consideration of the deeply unappetising pizza-joint 'salad' bar.

And it's a shame, because salad has an illustrious history as a staple of diets around the globe. Enjoyed for over 2,000 years, the word 'salad' means 'salt', because of the brine that was used to preserve vegetables - literally 'salted food'.

And while salad can consist of green leaves and be incredibly healthy, it is not simply that, it is a satisfyingly diverse combination of delicious ingredients. Think of cous cous, Panzanella, or the heavenly Nicoise. Perfect light, fresh food for al fresco summer eating.

Panzanella
This rustic Tuscan salad is also known as 'leftover' salad because it utilises day-old bread. It consists of soaked or pan-fried chunks of country bread, chopped fresh tomatoes, along with the squeezed out seeds and juices, a dash of wine vinegar, garlic, olive oil, charred and skinned strips of red and yellow pepper, torn basil leaves, a little cucumber and red onion if you wish, and seasoning.

Greek
There are few salads better designed for salivation. A traditional Greek salad contains vine-ripe tomatoes, Kalamata olives, chunks of cucumber and a generous slab of creamy, tangy feta. A glug of extra virgin olive oil, squeeze of lemon and sprinkle of dried oregano completes the salad. Slices of red onion may be added.

Tabbouleh
The flavours of the Middle East in a bowl! Combine well-soaked bulgar wheat (it should stand in boiled water for an hour before using, and be soft, but with 'bite'), large, finely chopped bunches of mint and parsley, finely chopped red onion, chopped tomatoes, a good glug of extra virgin olive oil, a healthy squeeze of lemon, and salt to taste. So simple, but absolutely divine.

Coleslaw
Coleslaw, or 'koolsla' from the Dutch, means 'cabbage salad'. Cabbage is not considered to be the most appealing of ingredients, but don't be put off - it is a satisfyingly crunchy combination of finely shredded white and red cabbage, carrot, sweet onion, mayonnaise, grain mustard, seasoning and lemon juice. And slaw is entirely adaptable - a deliciously spicy Asian version includes a dressing of ginger, soy, honey, mustard, peanut butter, Japanese rice vinegar and oil instead of the traditional creamy mayonnaise.

Caesar
The classic salad of romaine lettuce, croutons, parmesan shavings, anchovy and a special (and fattening) dressing of lemon juice, oil, Worcestershire sauce, egg yolk, mustard – and more parmesan. Thought to have been invented in the 1920s by Caesar Cardini, it becomes a satisfying main course with the addition of grilled chicken or pan-fried pancetta.

Nicoise
This classic French salad traditionally consists of tuna (seared steak is best, but good canned is completely acceptable), boiled egg, cooked fine green beans, black olives, tomatoes, boiled baby new potatoes, shallots and chopped leaf parsley, beautifully dressed in a vinaigrette of extra virgin olive oil, mustard, balsamic or wine vinegar, salt and garlic. It is irresistibly summery.