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Photo credit: Nithin Sagi

M and I are not typical salad lovers. In fact, we stay as far away from greens as possible unless they are used as a mere bed to present meat in all its glory. However, we are suckers for refreshing flavours. Anything that tastes good, we’ll dig right in. Since this summer is driving us insane, we decided to give a break to our food expeditions and step into our kitchen instead to discover flavours. And nothing like salads for a simple afternoon meal. With a little help from N and his venture Growing Greens, which nurtures a range of microgreens, we spent our weekend cooking, mixing and matching flavours and tossing up salads.

Here’s the first recipe from our very own kitchen: watermelon and yellow tomato salad in classic vinaigrette dressing with radish and red amaranthus microgreens.

Microgreens are tiny shoots about one to three inches tall, loaded with nutrients, and have distinctive flavours. They are extensively used to garnish dishes or toss up salads as they can instantly transform a mundane looking dish to a gorgeous presentation. And that’s not all. Try and mix match their flavours with the ingredients of the dish, and you’ll be surprised how they can lend instant kick to the taste.

While tossing up this salad we realised that radish microgreen which has a strong flavour, a nasal pungency, proves to be a good offset with sweet watermelon and ripe yellow tomatoes. The red amaranthus with its beetroot-like flavour adds to the taste and presentation.

Here’s the recipe:

1/2 ripe watermelon
4 yellow heirloom tomatoes
A bunch of radish microgreens
A bunch of red amaranthus microgreens
For the classic vinaigrette dressing
2 tbsp white wine vinegar
2 tsp dijon mustard
½ tsp kosher salt
½ cup olive oil
Pepper to taste

Method:
1. Cut the watermelon into roundels and keep aside.
2. Slice the yellow tomatoes thinly and keep aside.
3. For the dressing, take a mixing bowl and whisk together all the ingredients. Check seasoning.
4. Arrange the pieces of watermelon and tomatoes on a plate, pour the dressing on top, and garnish with microgreens.

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