Spring Greens

 

As the weather warms up it is time to enjoy salads again. Anything goes for a spring salad try a combination of:

  • Shredded lettuce
  • Grated carrots
  • Thinly sliced radish
  • Cauliflower or broccoli florets
  • Rocket
  • Spinach
  • Grated beetroot
  • Sliced mushrooms
  • Avocado
  • Crumbled feta
  • Chopped herbs

 

Fill a bowl with your favourite veges and make a yummy dressing. This is my favourite vinaigrette to have on hand but a drizzle of olive oil and balsamic vinegar is delicious too.

Five Tastes Vinaigrette

In Indian Ayervedic medicine where food is regarded as medicine, there is an importance of balancing flavours in a dish. The 5 prominent flavours, or tastes, in food are sweet, salty, bitter, sour and pungent. When these 5 tastes are in perfect balance the dish is in harmony and satisfies the appetite and body. Vinaigrette is an example of a western (European) recipe which utilizes and balances the 5 flavours.

Prep time: 10-15 minutes
  • 50 ml vinegar; red wine, balsamic (sour)
  • Juice of a half lemon (sour)
  • 1 teaspoon Dijon mustard (bitter)
  • 1 teaspoon honey (sweet)
  • 1 clove garlic, finely chopped (pungent)
  • 1 teaspoon soy sauce or tamari (salty)
  • Pinch of dried herbs - thyme, basil, rosemary (sweet)
  • 200 ml extra virgin olive oil (pungent)
Combine everything except the olive oil in a jar. Shake to combine. Pour in the olive oil and shake again to emulsify. Adjust taste with extra salt, honey or lemon juice to balance the flavours. This makes approx. 1 cup of dressing which keeps well for several weeks.