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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