Sunday, October 16, 2011

Crispy Salad

Apple, Asparagus and Coriander Salad
For the dressing
Coriander leaves, chopped: 50 gm
Extra virgin olive oil: 50 ml
Roaster cashew nuts: 15 gm
Garlic peeled: 2 cloves
Ground cumin: 1 tsp
White wine vinegar: 2 tbsp
Mayonnaise: 30 gm
Grated parmesan cheese: 30 gm
Jalapeno: 20 gm
Salt, to taste (check before adding as it might not be required)
Put all the ingredients in a food processor ir blender and blend unit smooth.

For the salad
Red Delicious apples (sliced): 4
Yellow capsicum (cut into thin strips): 1
Green asparagus (blanched and cut in 2” batons): 10
Iceberg lettuce (torn into small pieces): 100 gm
Arugula lettuce: 25 gm
Lollo rosso or radiccio: 25 gm
Nacho chips: 50 gm
Method: Mix the dressing with all ingredients, except the Nacho chips, arugula lettuce and lollo rosso. Arrange the arugula lettuce and lollo rosso in a salad bowl. Place the mixed salad on it and then put the crunchy nacho chips on top.

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