Salads are very important part of our healthy diet amd if you are looking for some easy salads then you have found the right spot for easy healthy and tasty recipes of salad. Here are some recipes of mine to make your day easy and cheerful with these tasty recipes.
Dish Name
CAPRESE SALAD
INGREDIENTS
TOMATO SLICES 60 gms
BUFFALA MOZERELLA 100 gms
MUSTARD SPROUTS 10 gms
PARMESAN POWDER 20 gms
EXTRA VIRGIN OLIVE OIL 10 ml
SALT 8 gms
BLCK PEPPER POWDER 5 gms
OREGANO LEAVES 5 gms
BALSAMIC REDUCTION 2 gms
PESTO BASIL 25 gms
FOR PESTO BASIL
ITALIAN BASIL 1000 gms
GARLIC PODS 80 gms
PARMESAN CHEESE 100 gms
PINENUT 100 gms
EXTRA VIRGIN OLIVE OIL 1000 ltrs
SALT 8 gms
PROCEDURE
1. Slice tomato into 1/2 inch slices
2. Slice buffala mozarella into 1/2 inch slices.
3. Marinate tomato and buffala mozarella in extra virgin olive oil, salt, pepper and oregano leaves.
4. For pesto, blend basil, parmesan, garlic, olive oil pine nut and ice cubes in a blender.
5. For parmesan crisp, sprinkle a thin layer of grated parmesan onto a silicon sheet and put it in the oven for 2 minutes on 120 degrees Celsius and finish it in the dehydrator until there is no moisture left in the parmesan and they turn crisp.
Dish Name
Mesculin greens & jerusalem artichoke with toasted almonds, sage and gin dressing
INGREDIENTS
FRISSE LETTUCE 30 gms
ARAGULA 30 gms
ROMAINE LETTUCE 30 gms
JERUSALEM ARTICHOKE 40 gms
SAGE 3 gms
ALMOND FLAKES 60 gms
WHITE WINE VINEGAR 3 ml
SALT 2 gms
WHITE PEPPER 1 gms
EDIBLE FLOWERS (DIANTHUS) 2 no,s
EXTRA VIRGIN OLIVE OIL 50 ml
GIN 30 ml
LOLLOROSSO 30 gms
Procedure
1) For almond dressing, soak almond flakes in water over night, season and blend
2) For gin dressing, combine extra virgin olive oil, gin, white wine vinegar, salt and pepper.
3) Pick, clean and wash frisse, romaine, arugula and remove excess water using paper towel.
4) Peel and shave Jerusalem artichoke.
5) Mix lettuce and artichoke slices with gin dressing in a bowl.
6) Put almond dressing on a plate and place mixed lettuce and artichoke slices over it.
Dish Name
Burrata with sun dried tomato & asparagus
Portion
INGREDIENTS
GREEN ASPARAGUS 30 gms
ONION POWDER 2 gms
SUN DRIED TOMATO 30 gms
MICRO GREENS 20 gms
SALT 3 gms
EXTRA VIRGIN OLIVE OIL 30 ml
CRUSHED BLACK PEPPER 1 gms
EDIBLE FLOWER (DIANTHUS) 2 gms
BURRATA 80 gms
PROCEDURE
1) Blanch asparagus and marinate in lemon zest, extra virgin olive oil, salt and crushed pepper
2) Marinate burrata in extra virgin olive oil, salt, crushed pepper, onion powder
3) Cut tomatoes in quarters, season and dehydrate them for 24 hours to make sun dried tomato. Chop sundried tomatoes.
4) Place sundried tomatoes, put marinated burrata over it and blanched asparagus on the top.
5) Sprinkle some tomato powder on top and serve.
Dish name
Red prawn and Burrata salad
INGREDIENTS
PRAWN 90 gm
BABY FRISSE 10 gm
BABY LOLLOROSSO 10 gm
BABY ROMAINE 10 gm
BABY ARAGULA 10 gm
BURRATA 60 gm
TOMATO SAUCE 30 ml
ONION POWDER 5 gm
235
TO MAKE TOMATO SAUCE
EXTRA VIRGIN OLIVE OIL 30 ml
CHOPPED WITE ONION 10 gm
SLCED GARLIC 3 gm
SALT 3 gm
TOMATOES 500 gm
XANTHAN 1 gm
PEPPER 1 gm
PROCEDURE
1) Marinate burrata in extra virgin olive oil, salt, crushed pepper and onion powder.
2) Clean and devein red prawn, poach in fish stock until cooked.
3) For tomato sauce, sauté, onion, garlic, tomato in extra virgin olive oil and blend to make smooth sauce.
4) Clean and prepare all micro herbs and lettuce to be used for garnish
5) Assemble all the ingredients in a plate and serve.
Dish name
Caeser Salad
INGREDIENTS
1) Romaine lettuce 2 heads
2)Parmesan cheese, shredded or shaved
3)Crisp croutons
4)Caesar salad dressing
Onion 50 grams
Capers 10 grams
Moyannaise 250 grams
Red wine vinegar 1 tsp
Parmesan 50 grams
Salt to taste
PROCEDURE
1) For croutons, cut simple bread or baguette in small dices. Drizzle some olive oil and toss in a pan until crispy.
2) For caeser dressing, mix chopped onion, chopped capers, red wine vinegar, shredded parmesan and salt in the mayonnaise.
3) Roughly tear romaine lettuce in a bowl, mix it with two spoon of caesar dressing.
4) Top it with croutons and parmesan shavings and serve.
Dish name
Sprouts salad
INGREDIENTS
1) Mung beans 1 bowl
2) Chopped onions
3) Chopped tomatoes
4) Chopped green chilli
5) Lemon 1 no.
6) Cilantro for garnish
7) Boiled potato 1 no.
8) Salt to taste
PROCEDURE
1) First sprout the moong dal(mung beans).
2) Boil or steam the sprouts and drain the water.
3) Now mix chopped onions, chopped tomatoes, boiled potato, green chillies and sprouts.
4) Put lemon juice and salt and mix it nicely.
5) Garnish with cilantro and serve.
Dish name
CITRUS SALAD
INGREDIENTS
1) ORANGE 2 No.
2) AVOCADO 1No.
3) RED AND YELLOW PEPPERS 1no. each
4) LEMON 1 No.
5) PINENUT 10grms
6) WALNUTS 10grms
7) SALT AND PEPPER TO TASTE
8) OLIVE OIL 20 ml
PROCEDURE
1) Roast the bellpepers by drizzling some olive oil and salt at 160 degree Celsius for 18 min.
2) Cut the orange segments and avocado in cubes.
3) Cut the peppers into cubes afyer roasting.
4) Make a dressing of lemon and olive oil by mixing them in a bowl and add a pinch of salt in it.
5) Mix all the above ingredients in a bowl. Add nts into it and drizzle with lemon dressing.
6) Mix it well with tong and serve.
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