Bell pepper, cucumber and olive with coriander vinaigrette

BELL PEPPER, CUCUMBER AND OLIVE WITH CORIANDER VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Bell pepper	1	No each
2	Cucumber	1	No
3	Olives	10	No
4	Mix lettuce for base	1	No
5	coriander springs	5	No
For Dressing(Coriander Vinaigrette)
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
9	Coriander leave paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a paste out of Coriander leaves and water and we will use it for dressing.

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper, salt and Coriander leaves paste and keep it a side.

* Cut all the bell pepper and cucumber in to a bit thick juliennes. Slice black olives.

* Mix all the vegetable with Coriander Vinaigrette dressing. Toss the vegetables nicely.

* Use Mix lettuce (Ice berg and lollo rosso) as a base.

* Arrange the mix vegetables on the top of lettuce.

* Garnish with Coriander springs.

BEAN SPROUT, SPRING ONION AND BELL PEPPER SALAD

BEAN SPROUT, SPRING ONION AND BELL PEPPER SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Spring onion	25	gm
3	Bell pepper Juliennes(mix of three peppers)	1/2	No each
4	Onion Juliennes	1	no.
5	Arugula lettuce	1	Bunch used as a base.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and Spring onion with the dressing.

* Serve in room temperature.

CORN AND BELL PEPPER SALAD

CORN AND BELL PEPPER SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Corn	100	gm
2	Red Pepper diced	1	no.
3	Green Capsicum diced	1/2	no.
4	Chinese Cabbage	Few pieces
5	Arugula Lettuce	Few pieces
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Toss Corn and peppers in olive oil bring it to room temperature.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.

Grilled Portobello mushrooms with roasted peppers

GRILLED PORTOBELLO MUSHROOMS WITH ROASTED PEPPERS

PORTIONS 4

INGREDIENTS                    QTY

Portabella mushrooms 80 gms

Red peppers                       40 gms

Yellow peppers                 20 gms

Balsamic vinegar             20 ml

Peeled garlic                      1 clove

Basil leaves                        3 sprigs

Blended oil                         40 ml

Red onion                           1 no

Seasoning                           to taste

METHOD

1. Clean the portabella mushrooms with a sharp knife removing the bottom part and stem. Grill the portabella in a ribbed grill.
2. In a tilting pan add balsamic vinegar, oil, seasoning, garlic and red onion and cook it to a reduced stage. Add cleaned, grilled portabella mushroom and cook to absorb the balsamic reduction.
3. Remove and cool.
4. Cut the portabella with cutter # 4
5. Roast red and yellow pepper. De-skin the peppers.
6. Cut the red pepper with # 2 cutter and yellow pepper with # 1 cutter.
7. Place the portabella mushroom on the base with red and yellow pepper on top in a layer.
8. In between red and yellow pepper place a leaf of basil as shown in the picture.