Grilled pimentos and beetroot salad with fennel root and cherry tomato chiffonade in sesame oil vinaigrette

GRILLED PIMENTOS AND BEETROOT SALAD WITH FENNEL ROOT AND CHERRY TOMATO CHIFFONADE IN SESAME OIL VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Grilled pimentos triangles	1	No
2	Boiled Beet root	1	No
3	Ice berg lettuce for base	1/4	No
4	Feta Cheese	20	gm
5	Shredded Fennel root	5	No
6	Cherry Tomatoes(cut in to 4 wedges)	5	No
7	Chopped parsley	10	Gm
8	Sesame
For Dressing(Sesame Oil Vinaigrette)
6	Sesame oil	20	ml
7	White Vinegar	10	ml
8	Salt	to taste
9	Mustard paste	1/2	tspn
9	Crushed black pepper	1/4	tspn

METHOD:

* Cut green pimentos in to long triangles. Marinate with a drop of sesame oil, salt and pepper. Grill it for 3-4 minutes in medium-high flame and keep a side.

* Put Shredded fennel root in ice water for 10-12 minutes to make it crispier. Remove from water, keep on a tissue paper to extract all water.

* Mix Shredded Fennel chiffonade and cherry tomatoes with sesame oil vinaigrette.

* Keep Ice berg lettuce in the center top of the plate (Ice berg lettuce should keep in ice water for 5-7 minutes which will make it crispier). Pour Fennel chiffonade in to it.

* Take boiled beetroot, cut in to 1/3 inch thick slice roundels. Arrange Beet root roundels and grilled pimentos as shown in the picture. Place feta cheese cubes on it which will add taste to this salad combination. Pour drops of sesame oil vinaigrette on it.

* Sprinkle sesame seeds and chopped parsley on the top. Serve in room temperature.

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BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Onion juliennes	75	gm
3	Bell pepper Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
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 boiled peanut with the dressing.

* Serve in room temperature.

Grilled Chicken and Bell pepper Salad with Mango Relish

GRILLED CHICKEN AND BELL PEPPER SALAD WITH MANGO RELISH

S.NO	INGREDIENTS	QTY	UNIT
1	Grilled Chicken breast cut in to cubes	1	no
2	Bell pepper cut in to cubes	1/2	no. each
3	Ice berg lettuce	1/2	no.
For Mango Relish
4	Fine Chopped raw mango	1	no
5	Mango Crush	50	ml
6	Jalapeno fine Chopped	1	no
7	Lemon Juice	1 tspn
8	Coriander Leaves fine chopped	1/2	bunch
9	Salt	To taste
10	Pepper	To taste
11	Tamarind pulp	1/2 tspn

METHOD:

* Make Mango relish by mixing all the ingredients list from 4-11 and keep a side.

* Mix grilled chicken cubes and bell pepper cubes nicely.

* Using Ice berg lettuce as a bed pour Chicken cubes and bell peppers on the plate.

* Pour the Mango relish on the top the salad and allow the salad to observe the seasoning for at least 15 minutes.

* Serve at room temperature. 

Kosambari Salad

KOSAMBARI SALAD

INGREDIENTS

Grated carrot – 2 no’s

Moong dal– 50gm

Lemon – 1

Salt – to taste

Grated cucumber-1/2 no

Mint leaves- for garnish

FOR TEMPERING

Oil – 1 tsp

Mustard – 3/4 tsp

Green chili – 1, chopped

Asafoetida – A pinch

METHOD-

Soak moong dal for an hour. Drain water completely.

In a mixing bow, place grated carrot, drained moong dal. Squeeze the lemon in it.

Temper with the items under ‘To temper’ table. Add it to the salad, add salt and mix with a fork/ spoon.

Lemon and salt can be adjusted as per your taste preference.

BEAN SPROUT, PEANUT SALAD WITH OLIVES AND CHERRY TOMATOES

BEAN SPROUT, PEANUT SALAD WITH OLIVES AND CHERRY TOMATOES

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Boiled Peanut	50	gm
3	Red Capsicum Juliennes	1	No
4	Mix of Black olive(sliced) and Cherry tomatoes(halved)	10	no’s each
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, peanut and cherry tomatoes with the dressing.

* Garnish with sliced black olives, Serve in room temperature.