Salad Daze
Vanessa Frida | The New Paper ( Singapore ) | Tue Mar 27 2012
EATS
Don't groan. Salad doesn't have to be boring.Salads are one of the easiest things to prepare the night before and take to work for lunch.
Not so long ago, the typical salad offerings were lettuce, tomatoes and maybe a toss of croutons.
Today, there are so many different salad greens that provide a variety of tastes and textures available in supermarkets.
Mix and match them and salad won't be boring again.
There are also many different healthy toppings you can add to make the salad hearty and keep you going till dinner.
I have picked some of my favourite ingredients to hopefully entice you to make your own salad.
1. Butterhead lettuce
Also known as butter lettuce
This green is so named because of its smooth texture. It has a very mild flavour which makes it perfect for any salad.
A note of caution though - the leaves are quite delicate, and I recommend keeping it in the plastic container it is sold in to avoid damage. Also use it as soon as possible as it doesn't store well.
2. Frisée
Also known as chicory endive, curly chicory, curly endive
These yellow and green curly leaves are slightly bitter in taste with a crunchy stem. Adding this will give your salad a lot of texture.
The reason why frisée varies in colour is not that it is old but that farmers shield them from light during the growing process. The colours will help make your salads more visually appealing.
3. Arugula
Also known as rocket, rugola, rugula, rucola, Italian cress
This is a must when I am whipping up any salad. Originating from the Mediterranean, its peppery flavour gives salads such a lift.
Arugula is also my "secret ingredient" in my very popular pesto as it lends a slight mustard flavour.
4. Endive
Also known as witloof, Belgium chicory, French endive
The oval-shaped leaf makes it a great "spoon" for appetisers. The next time you are hosting a party, put some Thai basil pork onto these wonderful "spoons" and you'll have a visually gorgeous appetiser.
It has a lovely satin-like texture with a slight nutty flavour. It'll be a treat in any salad.
5. Radicchio
Also known as red Italian chicory, red leaf chicory, Chioggia
Pronounced "rah-dick-ee-yo", this vegetable is part of the endive family. It has crisp, deep red and white leaves, which add colour.
However, as it's quite a tough vegetable, I don't use it often in salads.It is also fairly bitter. So I tend to use it in a Caesar salad when a strong dressing can mask the bitterness.
6. Mizuna
Also known as spider mustard, xue cai, peppergrass, Japanese greens
It looks like and can be mistaken for arugula, but mizuna has a stronger, pungent flavour though not as peppery. 7. Baby beet greens These visually striking leaves - green-red veins - add colour to your green dish, with a slight peppery flavour to boot.
It's tender and allows you to add a more textured green without complicating the final product.
8. Watercress
Also known as xi yang cai
Yes, it is not just great in Chinese soup, it is great in salads too. The peppery leaves lend character to a salad, and the fibrous stem gives the salad a great crunch.
Remember to wash this vegetable well before using it because it is usually grown in sandy ground.
9. Romaine
Also known as cos lettuce
This is the salad green that is used in most Caesar salads. Understandably so. The leafy green is quite sturdy and can withstand rough handling (when tossing the dressing).
The stem has a slight bitterness to it, but when dressed in a strong dressing like Caesar, the stem mellows out and you have a tasty addition to your salad.
10. Spinach
This is another one of my favourite salad greens. Extremely versatile with a hearty flavour. Do note that there are two varieties of spinach salad greens.
One has wrinkly leaves and the other has smooth leaves. So don't be put off if the leaves are wrinkled - it doesn't mean it is old.
11. Mesclun
Don't get confused when you see this in the supermarket. Essentially, it just a French way of saying mixed salad greens.
It usually contains an assortment of arugula, radicchio, fresh herbs, frisée and other greens. It is quite a versatile mix and perfect if you don't want to buy a variety of salad greens to make a small salad.
The writer is a rising name on the culinary scene. She organises cooking classes and personalised chef tables for groups. Find her at www.facebook.com/CulinaryNess
Mixing it the right way
Tips
1. Always wash your greens well. It will prevent you from getting sick. And it will get rid of any dirt or grit.
2. Use a salad spinner and spin till it is totally dry. No one likes a soggy salad.
3. To make your salad visually attractive, try dicing and chopping up various vegetables. This will also add texture to your final product. Remember to be creative when you are putting it together.
Think of it as floral arrangement and take into account placement and colours.
4. Do not dress your salad till it is about to be served or else the greens will wilt. If you are packing it for lunch the next day, keep your dressing in a separate container.
5. Keep your salad tightly sealed in the fridge if you are not serving it immediately.
Add-ons to salads
Salads can be unhealthy if you use a dressing loaded with mayonnaise or bacon bits. Consider healthy add-ons instead.
Vegetables: Carrot, cucumber, roasted pumpkin or capsicum, beetroot, sweet corn, radish, celery, raw broccoli, peas, mushrooms, alfalfa sprouts or chickpeas.
Protein: Pine nuts, macadamia nuts, cashew nuts, sunflower seeds, grilled lean chicken or pork or beef, tuna, smoked salmon or hard-boiled egg.
Fruit: Apples, tomatoes, avocado, pineapple, orange, raisins, peach, pear, dried berries or apricot.