Salads are the first thing that pop into your mind when you think ‘diet’ and ‘health’, followed by a very unappealing visual of green, mushy leaves that makes you scrunch up your nose.

But do salads have to be unappetising and more like a torture tool just to lose a couple of kilos? Well, Malaysian celebrity chef and Butterkicap’s Culinary Director, Nik Michael Imran, says otherwise.

Salad Dressing 101

Preparing salads are a no-brainer. It’s all about texture and taste. But there are two important rules when preparing salads.

1. Follow the golden ratio

There are thousands of ‘best’ salad dressing or vinaigrette recipes you can find on the web. However, the best recipe, according to Chef Nik, is the one that follows the 25:75 golden ratio.

This refers to the measurements of the vinegar and oil used. The oil helps to ‘flow’ through your salad while the vinegar gives the punchy, sour flavour typical of a salad dressing.

However, this is only halfway through your journey in making the best salad dressing ever.

2. Don’t forget the emulsifier

Another important component of the salad dressing is the emulsifier. An emulsifier helps to combine both the oil and vinegar, which have different densities and will separate.

An emulsifier can be mustard or even an egg yolk, as long as it can thicken and combine the oil and vinegar.

With the emulsifier, the oil and the vinegar will not drip off the leaves and pool down under the salad bed but instead coat the leaves in your salad evenly for a more flavourful bite.

Chef Nik’s favourite salad

Making salads requires an imaginative mind. According to Chef Nik, a salad can be any combination of different vegetables and herbs that are available locally or commercially, mixed with a dressing of your choice, be it as simple as a splash of olive oil or a complicated mixture, like a tahini-turmeric dressing.

Salads are a representation of your individuality. Whatever combination of flavours that works for you is the best way to go.

Ready in 10 minutes

The subtle citrusy note of the pegaga and the fragrant lemon-like smell of the daun gajus brings a zing to the salad. Since this recipe does not have any measurements, let your taste buds decide.

Ingredients

Salad

• Asian Pennywort (pegaga)
• Cashew leaves
• Slices of cucumber, sliced lengthwise and salted
• Cherry tomatoes, cut into wedges and salted
• Coral lettuce leaves
• Romaine lettuce

Salad dressing

• Honey
• 1 egg yolk
• Wholegrain or seeded mustard
• Sea salt
• Extra virgin olive oil
• Vinegar

Method

Preparing the salad dressing

• In a small bottle or bowl, add the egg yolk, mustard, honey, vinegar, sea salt and olive oil.
• If you are using a bottle, put the lid on tightly and shake till all the ingredients are well-mixed. If you are using a bowl, whisk gently.

Assembling the salad

• In a large bowl, add all the vegetables and ulam. Remember not to pack the bowl with too much vegetables. This is important to ensure the dressing can flow freely and coat the vegetables and ulam evenly.
• Pour in the honey mustard dressing. If you are not an expert, you can pour it in, a little at a time.
• Coat the leaves evenly and lightly. Too much salad dressing will result in a ‘wet’ salad with wilted leaves.
• Once the salad is well coated, use a pair of tongs to serve up.

This article first appeared in butterkicap.com

Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.