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If you’re reeling from the excesses of the party season, you need to dig into the salad bowl. Sabyasachi Gorai, executive chef of the Delhi kitchens at the Olive Bar and Kitchen, Olive Beach and ai, shows how to combine greens for guilt-free mouthfuls.

Classical insalata caprese, reconstructed

Serves 2


For tomatoes new way

2-3 tomatoes, puréed (you need 35ml)

2.5g agar-agar

2g basil

Salt to taste

For the salad

50g bocconcini

8g rocket leaves

20g cherry tomato

1g sea salt

5ml extra virgin olive oil

1g black pepper, crushed

1g parsley

3ml balsamic vinegar and red wine reduction

For the basil pesto

10g basil leaves

5g pine nuts

5g Parmesan, grated

2 cloves garlic

15ml olive oil

Salt and pepper to taste


Makeover: A classical insalata caprese reconstructed.

When the mixture is at room temperature, shape it into balls to resemble tomatoes. Put the set jelly into a marinade of extra virgin olive oil and basil.

For the basil pesto, put all the ingredients in a blender. Add enough olive oil to cover it and blend to a grainy consistency.

To serve the reconstructed insalata caprese, take a chilled plate and arrange the bocconcini and the marinated tomato jelly in the middle. Place the rocket leaves around them. Arrange halves of fresh cherry tomatoes on the sides. Drizzle extra virgin olive oil and balsamic reduction on the plate and sprinkle sea salt. Stick the parsley on to the tomato-shaped jelly. Lastly, sprinkle freshly milled black pepper, and serve chilled.

Rocket, pear, feta and macadamia nut

Serves 2


50g crisphead

60g arugula (rocket)

15g roasted macadamia nuts

5 cubes feta cheese

5 kalamata olives

1/3 red pear

30g sun-dried tomato dressing

3ml lemon juice

For the tomato dressing

15ml olive oil

30g sun-dried tomatoes, chopped

7g garlic, chopped

2g basil

5g honey

10ml red wine vinegar

2g crushed pepper

2g salt

1 bay leaf

5g dijon mustard


In a bowl, whisk all the ingredients for the dressing until you get an emulsion. Once done, check for seasoning and chill. After 20 minutes, remove from the refrigerator and whisk again.

For the salad, chop and toss the crisphead and arugula with all the other ingredients. Add the dressing, toss and serve.

Olive’s Caesar salad

Serves 2


60g romaine

50g crisphead

3 garlic croutons

5g parmesan shavings

5g parmesan, grated

3 feta-stuffed colossal olives

3 kalamata olive

30g caesar dressing

For the Caesar dressing

125ml olive oil

1 egg yolk

25g capers, chopped

25g parsley, chopped

5 garlic, chopped

5ml white wine vinegar

20g pramesan, grated


Whisk the egg yolk with the vinegar. Gradually add olive oil till an emulsion is formed. Once all the oil is added, put in the chopped capers, garlic and parsley. Whisk all the ingredients, and lastly, add the parmesan. Season and drizzle over with the lettuce and all the other salad ingredients.

Belgian endive and pear

Serves 2


50g Belgian endive

25g iceberg

5ml olive oil

5g wheat puff

2g peppencino

30g pear, thinly sliced

6 macademia nuts

10g pumpkin seeds

30g tarragon and mustard dressing

For tarragon and mustard dressing

7g fresh tarragon

5g mustard

5g apple cider vinegar

10ml olive oil

5ml honey


Whisk all the ingredients for the dressing to make an emulsion. Check for seasoning and chill. After 20 minutes, remove from the refrigerator and whisk again.

For the salad, chop and toss all the ingredients with the dressing. Serve.

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