Caprese Salad Ingredients 4 ripe tomatoes (cut into slices) 275 gm fresh mozzarella cheese (sliced) 1/3 cup extra virgin olive oil 1/3 cup pesto 200 gm fresh arugula
Caprese Salad
Ingredients 4 ripe tomatoes (cut into slices) 275 gm fresh mozzarella cheese (sliced) 1/3 cup extra virgin olive oil 1/3 cup pesto 200 gm fresh arugula 1/4 cup fresh basil (chopped) Salt and pepper to taste Directions In a large bowl, combine the tomatoes, oil, pesto, basil, and salt and pepper to taste. Toss and chill for an hour. Serve on a large platter with fresh mozzarella sliced and fresh crisp arugula on the side. Drizzle with some extra virgin olive oil.
Italian Summer Salad Ingredients Cos Romain lettuce 200 gm Iceberg lettuce 200 gm Arugula 180 gm Celery 75 gm Green Asparagus 175 gm For Dressing Extra virgin olive oil 60 ml White wine vinegar 30 ml Dijon mustard 20 gm Salt 5 gm Freshly ground Black Pepper 5 gm
Method Tear all the lettuce into medium size and leave in ice water for 30 minutes to crisp, then drain all the water. In a large bowl, combine the romaine, Iceberg lettuce, arugula, crisp celery sticks and green asparagus. Whisk together the extra virgin olive oil, Dijon mustard, vinegar and salt and pepper. Pour over salad, toss and serve immediately.
(Recipe courtesy Chef Raheel Ahmad, Bengaluru Marriott Hotel, Whitefield)
Raw Papaya Salad Ingredients Long julliened raw papaya 150 gm Somtom dressing 70 gm Roasted crushed peanuts 15 gm Tomato 30 gm
Method Chop tomatoes finely. l Place all the ingredients in a salad bowl. Toss until well blended. Serve.
(Recipe courtesy Janti Dugal, Mamagoto)
