You all know by now that I am a salad junkie. I have a thing for salad bars. When I’m abroad in a big city, I aim to find one wherever I’m staying. I love to see the crisp green lettuce, plump red tomatoes, brightly coloured sweet peppers, shiny black olives, orange carrot shavings or sticks, earthy sliced mushrooms, sprouts and other goodies. I love the fact I can create my own original salad by adding croutons, tortilla strips, nuts or cheeses, even fruit. I enjoy experimenting with dressings and eating my salad with assorted breads.

I love salad bars that offer soups. There is nothing quite as healthy and as satisfying as a soup and salad lunch. You don’t feel so heavy and you feel cleaner inside. The incidence of “ethnic fatigue” is also greatly reduced. I love my sandwiches and an occasional box lunch but because I’m more conscious of my health and the heat which I’ve been lamenting about in recent weeks, I am always fixing salads. I eat salad almost every day whether for lunch or dinner. In fact, science has backed up why we feel this hot recently. Apparently the globe is experiencing an average of a 2-degree increase in climate. It is therefore no surprise some countries like Russia are experiencing unnatural heat waves.

Recently, I came across the Great American Salad Bar Project, and thought, “Wouldn’t this be a great idea for Jamaica?” Basically Whole Foods has partnered with the Food Family Farming Foundation headed by Chef Ann Cooper to create salad bars in schools within a 50-mile radius of each of its stores. It’s all a part of the drive to get children eating healthier during lunchtime. The Food Network’s Rachel Ray also approached Capitol Hill in the US recently to lobby for getting a law passed to radically change eating patterns with children and to fight against childhood obesity. Much credit should go to Jamie Oliver, the celebrated English chef. He created a food revolution in the UK a few years ago when he took to task school meals and pushed for healthy foods to be served in school canteens. He recently took his project to America. The fact is, children spend a huge portion of their day at school, so it’s important that what they consume during those hours is nutritious.

Locally, a friend of mine who is a farmer last year took some of her lettuces to an inner-city school. She was shocked that many of the kids were not exposed to salad, but happy how positively they reacted to it when paired with her lovely vinaigrettes. It is something which bothers me a great deal. We are an island rich in nature’s bounty, but many people, and children in particular, do not consume enough vegetables. I don’t know why this is the case, but it’s something we must examine seriously with the rise of lifestyle diseases. I’m currently working on a project to address this issue. I’ll share more at a later date.

Summer will soon draw to a close, but many of you are still entertaining. Why not have a salad bar party for your family and friends? It’s simple: just purchase a variety of vegetables and get some fruits for your dessert. Go potluck if you’re strapped for cash and assign different items to your friends. Prepare a few vinaigrettes and dressings and have a choice of breads and crackers. Make a huge pitcher of fruit juice or lemonade or have some refreshing coconut water on hand for delicious home-style thirst quenchers, and if you are so inclined, make a nice big pot of soup.

Thousand Island Dressing

This classic salad dressing is still very popular. Almost every brand that specialises in salad condiments carries this blend. Try making your own instead of the store-bought version.

Ingredients:

250g mayonnaise

250g ketchup

100ml Milk (can substitute with Soy/Rice/almond milk if you’re vegetarian/lactose intolerant)

100g sweet pickle relish

1 tbsp Worcestershire sauce

1 tbsp sugar

Method:

Mix everything together until well combined and smooth.

Chill until ready to use.

Honey Mustard Vinaigrette

This tangy and sweet dressing is lovely over greens.

Ingredients:

1 tbsp Dijon Mustard

1 tbsp Honey

2 tbsps red wine vinegar

Pinch of sea salt

Pinch of freshly cracked black pepper

60ml olive oil

Method:

Mix together dijon mustard, honey and red wine vinegar and add pinch of salt and pepper.

Pour in the olive oil and whisk to combine.

Yoghurt and Parsley Dressing

Unsweetened yoghurts are great as a base for creamy dressings.

Ingredients:

250g plain unsweetened yoghurt

1 Small bunch of parsley, finely chopped

2 stalks of escallion, green parts only, finely chopped

Salt and pepper to taste

Method:

In a small bowl add the chopped parsley and escallion.

Pour over the yoghurt and mix well.

Season to taste with salt and pepper and chill until ready to serve.

Thanks to MegaMart

Contact me at info@juicychef.com

Bon Appetit!