When it comes to salads, no one does it better than Yotam Ottolenghi, the culinary maestro with a Midas touch.
The celebrated chef, known for his inventive approach to cooking, has transformed humble salads into an art form. His vibrant, nutrient-packed, and irresistibly delicious salads take center stage in his bestselling cookbooks, captivating food lovers worldwide. Join us as we explore the top 5 Ottolenghi salads that promise to take your salad game to new heights of flavour and sophistication.
1. Chaat Masala Potatoes with Yoghurt and Tamarind (Flavour, pg 193)
From the bustling streets of India to your dining table, Ottolenghi’s Chaat Masala Potatoes with Yoghurt and Tamarind is a delightful culinary adventure. The spice-laden potatoes paired with cooling yoghurt and tangy tamarind create a perfect balance of flavours. This recipe showcases Ottolenghi’s ability to make everyday ingredients shine with a touch of culinary magic.
View the full recipe here.
2. Charred Green Beans with Anchovy Dressing and Seed Dukkah
Ottolenghi’s Charred Green Beans with Anchovy Dressing and Seed Dukkah are a textural triumph. The smoky, blistered green beans are beautifully offset by the bold anchovy dressing, while the seed dukkah adds a delightful crunch. This dish, a veritable melody of flavours, is a prime example of Ottolenghi’s innovative and dynamic approach to cooking.
View the full recipe here.
3. Wakame and Baby Cucumber with Shallot and Coriander Seed Crisp
The Wakame and Baby Cucumber with Shallot and Coriander Seed Crisp recipe showcases Ottolenghi’s knack for pairing unlikely ingredients to create dishes that are simply unforgettable. The delicate flavours of the wakame and cucumber are enhanced by the crisp, subtly spiced shallots, delivering a recipe that’s as refreshing as it is unique.
View the full recipe here.
4. Charred Hispi Cabbage with Roasted Tomato Sauce and Caraway “Mayo”
In his Charred Hispi Cabbage with Roasted Tomato Sauce and Caraway “Mayo” recipe, Ottolenghi transforms the humble cabbage into a culinary star. The charred cabbage’s smoky notes are perfectly complemented by the robust tomato sauce and the caraway-infused mayo, creating a richly flavoured dish that will challenge your preconceptions of vegetarian cuisine.
View the full recipe here.
5. Roasted Cauliflower and Burnt Aubergine with Tomato Salsa (Falastin, pg 110)
Rounding out our list is the Roasted Cauliflower and Burnt Aubergine with Tomato Salsa recipe. This dish marries the nutty cauliflower with the smoky aubergine, topped off with a vibrant tomato salsa. It’s a testament to Ottolenghi’s signature style of elevating simple ingredients to create a symphony of flavours and textures.
View the full recipe here.
Yotam Ottolenghi’s salads are a celebration of colour, texture, and taste. They invite you to explore unique combinations, appreciate the versatility of ingredients, and most importantly, they elevate the humble salad from a side dish to a star attraction. So, venture into the exciting world of Ottolenghi’s salads, and let your taste buds revel in this symphony of flavours. You’ll find yourself looking at salads in a whole new light.
