As spring and summer arrive, there is no better excuse to head outdoors for al fresco dining or a leisurely picnic. Heavy, warming dishes give way to lighter, more refreshing fare — think nibbles, crisps and dips, and pasta dishes or salads — or perhaps the ultimate combination: a pasta salad.
The Challenge of Perfect Pasta Salad
Achieving the perfect balance of flavour and texture in a pasta salad can be quite the challenge. It can easily become overwhelmed by an excess of creamy mayonnaise. However, culinary experts swear by one particular ingredient that adds a whole new dimension to the dish. Best of all, you will find it on the shelves of any supermarket.
The Secret Ingredient: Pickle Juice
Speaking to Simply Recipes, food enthusiast and Cafely founder Mimi Nguyen, chef Dennis Littley, and chef, recipe creator and writer Jessica Randhawa all champion the addition of pickle juice — or gherkin brine — to pasta salads. Incorporating the liquid into the dressing introduces an acidity to a creamy sauce that will effectively lift the entire 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 added acidity works to brighten the salad. She 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".
Getting the Balance Right
However, it is crucial to ensure you are adding just the right amount to elevate the dressing's flavour, rather than dominating the dish and leaving it tasting like 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 mayo and mustard-based dressings.
