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3 Votes

Twisted Indian Caesar salad

Twisted Indian Caesar salad
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeCafe, Deli, Fusion, Indian, Soul Food
  • Good for Brunch , Dinner

Are Salads are Boring? Not anymore. When the Indian Pickle puree is added to Italian Caesar Dressing the zesty and tangy taste will give a twist to your simple salad dressing and this dressing can be used for any salad. So enjoy your salads with a yummy, zippy taste.

Ingredients & Quantity
  • Iceberg lettuces 01 round, hand plugged into small bite size
  • Broccoli florets 30 grams, blanched in salted water
  • Baby corn 30 grams, diamond shapes blanched in salted water
  • Zucchini 30 grams, roundels shapes blanched in salted water
  • Black olive 8 no’s
  • Cherry tomatoes 8 no’s, cut into half
  • Yogurt 250 gram, lightly beaten
  • Mixed pickle 30 gram, pureed
  • Cumin powder 5 gram, roasted
  • Parmesan cheese 20 grams, shaving
  • Bread slices, for croutons
  • Parsley 20 grams, finely chopped for garnish
  • Garlic 4 clove, finely chopped
  • Fresh mint 10 grams, finely chopped
  • Salt and pepper as per taste
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How to cook?
  1. First we start with salad dressing, in a bowl take yogurt add pickled puree, cumin powder, garlic, mint, salt and peppers.
  2. Mix them lightly with help of whisk and you will get smooth Indian Italian Caesar dressing
  3. In a large salad bowl take hand plugged lettuces, zucchini and broccoli, and Caesar dressing
  4. Toss them with lightly with the wooden spoon, and Divide salad into four equal portions.
  5. Keep some vegetables for garnish on top of salad.
  6. Pick a fancy salad bowl; neatly arrange salad leaves in the bowl, topped it with vegetables, cherry tomatoes, olives and parmesan shaving.
  7. Garnish with chopped parsley on top
  8. Serve instantly Accompaniment with garlic bread croutons
  9. Enjoy my twisted salad treat

This Recipe has been shared by Executive Sous Chef Dheeraj Bhandari. Chef Dheeraj is a passionate Indian chef, TV show host, food stylist, blogger. He started his career in 2003 with The Claridges Hotel New Delhi at Abdul kalam road. He brings over 13 years experience at five-star hotels and luxury ships such as the Eros Intercontinental, Star Cruises, Royal Caribbean cruise liner and Google Gurgaon. Chef Dheeraj Bhandari presently working at MOSAIC HOTEL MUSSOORIE as an Executive Sous chef managed by Tux hospitality Shipra groups of hotels. 

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