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.
Iceberg lettuces 01 roundhand plugged into small bite size
Broccoli florets 30 gramsblanched in salted water
Baby corn 30 gramsdiamond shapes blanched in salted water
Zucchini 30 gramsroundels shapes blanched in salted water
Black olive 8 no’s
Cherry tomatoes 8 no’scut into half
Yogurt 250 gramlightly beaten
Mixed pickle 30 grampureed
Cumin powder 5 gramroasted
Parmesan cheese 20 gramsshaving
Bread slicesfor croutons
Parsley 20 gramsfinely chopped for garnish
Garlic 4 clovefinely chopped
Fresh mint 10 gramsfinely chopped
Salt and pepper as per taste
Instructions
First we start with salad dressing, in a bowl take yogurt add pickled puree, cumin powder, garlic, mint, salt and peppers.
Mix them lightly with help of whisk and you will get smooth Indian Italian Caesar dressing
In a large salad bowl take hand plugged lettuces, zucchini and broccoli, and Caesar dressing
Toss them with lightly with the wooden spoon, and Divide salad into four equal portions.
Keep some vegetables for garnish on top of salad.
Pick a fancy salad bowl; neatly arrange salad leaves in the bowl, topped it with vegetables, cherry tomatoes, olives and parmesan shaving.
Garnish with chopped parsley on top
Serve instantly Accompaniment with garlic bread croutons
Enjoy my twisted salad treat
Notes
This Twisted Indian 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.