As spring and summer arrive, there’s no better excuse to head outdoors for some al fresco dining or a leisurely picnic. Hearty, warming dishes make way for lighter, fresher fare comprising nibbles, crisps and dips, and pastas and salads — or perhaps even a pasta salad.
However, striking the right balance of flavour and texture when putting together the perfect pasta salad can prove rather challenging. The dish can sometimes be overwhelmed by an excess of creamy mayo, yet certain food experts swear by one particular ingredient that adds an entirely new dimension. Best of all, it’s readily available at any supermarket.
Speaking to Simply Recipes, food enthusiast and Cafely founder Mimi Nguyen, chef Dennis Littley, and chef, recipe creator and writer Jessica Randhawa all advocate adding pickle juice — or gherkins — to pasta salads. Incorporating the brine into the dressing introduces an acidity to a creamy sauce that will effectively “lift” the dish.
Jessica said: “A generous splash of pickle juice (usually from dill or bread-and-butter pickles) completely transforms macaroni salad from good to exceptional.”
The introduction of acidity serves to “brighten the salad”. Jessica explained that gherkin brine will “brighten the salad with subtle acidity and sweetness, balancing the richness of the mayo-based sauce and enhancing all the other flavours”.
Bear in mind, however, that the key is to add just the right amount to elevate the flavour of the dressing, without overwhelming the dish and leaving it tasting solely of gherkins.
Dennis said: “You want just enough to bring some brightness without making the salad taste like straight-up pickles. It’s a small move, but it makes a big difference in flavour.”
Brine also pairs well with mayonnaise and mustard-based dressings.
Dining and Cooking