COOL NON - VEGETARIAN SALADS

NON-VEGETARIAN SALADS:

CAESER SALAD:

Prep time: 20 mins

Cook time: 20 mins

Serves: 4

INGREDIENTS:

Egg: 1large

Garlic: 1 clove(crushed)

Lettuce:2 medium size

Parmesan cheese: 1/3 cup

Mustard paste: 1tsp

Capers: 1tsp

Anchovy paste: 11/2 tsp

Worcestershire sauce: 1tsp

Lemon juice: 3tsp

Salt: to taste

Pepper: to taste

Extra virgin Olive oil: 1/3 cup

Bread Croutons: 1cup

METHOD:

• Crush garlic and grate the cheese.
• Add an egg to the boiling water and cook it for 45 seconds.
• Remove the hard-boiled egg from heat and cool.
• Mix Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, mustard paste and capers in a big bowl and mix till it becomes a smooth paste.
• Crack the egg and them to the above ingredients.
• Slowly add the oil in a steady flow while whisking continuously until smooth
• Tear the lettuce into bite-size pieces and add them to the large bowl.
• Add half the dressing, toss, add remaining dressing Parmesan cheese and croutons and toss again.
• Serve on chilled plates if possible.

REFRESHMENT IN A BOWL:

Prep time: 15 mins

Cook time:5 mins

Serve: 2

INGREDIENTS:

Chicken: 50gm

Kiwi: 2

Orange:1
Apple:1
Cucumber:1
White wine;1tsp
Lemon:1(juice)
Salt and Pepper to taste
Lettuce:1head
Chilgoza(pine nuts):1tsp
Lemon zest:1/2tsp
Pudina(mint):2sprigs
Olive oil:20ml

METHOD:

• Boil chicken properly, cool and cut into cubes.
• Peel and dice cucumber, kiwi and orange.
• Peel,  core and dice apples.
• Chop pudina.
• Toast the pine nuts.
• Now mix lemon juice, white wine, and the seasoning and whisk.
• In a large salad bowl mix chicken, cucumber, lettuce, pudina, and fruits.
• Now pour the white wine dressing and toss it properly.
• Add lemon zest and sprinkle pine nuts and serve.

BIRD'S NEST SALAD:

Prep time:15mins
Cook time:5 mins
Serve: 3 

INGREDIENTS:

Egg:1
Lettuce:2cups(torn into bite-size)
Red bell pepper:1/4 cup(sliced)
Onion:2Tbsp(chopped)
Sprouted dal:3/4 cup
Salt and Pepper: to taste
Ranch Dressing:1/4 cup( or any readymade salad dressing of your choice)
Roasted almonds:1/4 cup

METHOD:

• First, boil an egg and cut into slices when it is cooled.
• Place the lettuce in a salad bowl or plate, and add bell pepper, onion.
• Pour the ranch salad dressing.
• Rinse sprouts, then place on the top of the salad int0 a nest-like shape.
• Season the egg slices and place it in the center of the salad bowl garnish it with roasted almonds.
• Serve cold.

NICOISE SALAD:

Prep time:20 mins
cook time:20 mins
Serve:4

INGREDIENTS:
Egg:1(hard boiled)
Tuna fish:60 gms
Lettuce: 4 leaves
Beans:5(blanched and halved)
Potato:2(boiled and cut into halves)
Cherry tomatoes:5-6
Black Olives:3-4
Orange sauce/juice:500ml(canned)
Lemon juice:1tsp
Olive  oil:2tsp
Fish Stock250mil(reduced by half)
Fennel(saunf) seeds:1tsp
Salt and Pepper: to taste

METHOD:

• In a bowl mix potato, beans, tomatoes, and olives.
• Add olive oil, lemon juice, and seasoning and mix it well.
• Dice tuna fish into thin strips add olive oil and fennel seeds.
• Shallow fry  Tuna with little oil and proper seasoning and fish stock.
• Place lettuce on a plate and put the salad in the center of a serving plate and add tuna.
• Place slices of egg on top 
• On That drizzle the reduced orange sauce and serve.

ASIAN CHICKEN SALAD:

Prep time:20 mins
Cook time:30mins
Serve:4

INGREDIENTS:
Chicken Breasts:500gms
Lemons:2
Rice wine:1Tbsp(or dry sherry)
Pasta:300gms
Carrot:1(cut into matchstick strips)
Red bell pepper:1(cut into matchstick strips)
Celery stalk:2(cut into matchstick strips)
Cucumber: 1(cut into matchstick strips)
DRESSING:
Fish sauce:2Tbsp
Castor sugar:1tsp
Vinegar: 1Tbsp
Soya sauce: 1Tbsp
Fresh Red chilli:1(finely chopped)
Garlic:2 cloves(finely chopped)

METHOD:

• Put chicken breasts, lemon slices, and the rice wine or sherry and simmer for a few minutes.
• Reduce the heat and poach the chicken for about 20 minutes.
• Remove from heat and cover it. Leave the chicken to cool.
• Meanwhile, cook the pasta according to the package instructions, keep aside and let it cool.
• Now place cucumber, carrot, bell pepper and celery in a large salad bowl.
• Mix fish sauce, vinegar, sugar, soy sauce, chilli, and garlic till sugar gets dissolved, then season it properly.
• Pour the dressing over the salad.
• drain and pat dry the chicken on a kitchen towel, cut into bite-sized pieces.
• Stir the chicken and pasta into the dressed vegetables. 
• Cover and leave to marinate in the refrigerator for an hour.

CUCUMBER AND EGG:

 Prep time:10 mins
Cook time:15mins
Serve:3

INGREDIENTS:

Eggs:4
Cucumber:4 small(cut as cubes)
Dill pickle pieces:4 small
Mayonnaise:3Tbsp
Salt and Pepper according to taste

METHOD:

• Boil the eggs, peel and chop into eights and keep it in a bowl.
• Cube cucumbers and dill pickles and add to eggs.
• Mix in mayonnaise.
• Season to taste.
• Refrigerate until chill.

RUSSIAN SALAD:

Prep time: 20 mins

Cook time:20mins

Serve: 4

INGREDIENTS:

Egg: 2(boiled and chopped)
Carrot: 1/2 cup (boiled and diced)
Cucumber:1/2 cup (diced)
Onion:1/2 cup(finely chopped)
Potato: 2(boiled and diced)
Green peas:1/2 cup(blanched)
Salt and Pepper to taste.
Mayonnaise:4Tbsp

METHOD:

• Take all the ingredients except potatoes and mayonnaise in a bowl and toss it well.
• Add seasoning to potatoes.
• Now add potatoes and the remaining ingredients with mayonnaise.
• Serve it garnished.

LOBSTER SALAD:

Prep time:35mins
Cook time:15 mins
Serve: 4

INGREDIENTS:
Potatoes:250gms(small)
Mayonnaise:2Tbsp
Lobster:500gms(deshelled and deveined)Cooked
Onion:1(Chopped thinly)
Green Peas:90gm(steamed)
Rocket leaves:1cup (chopped)
Green Grapes:90 gms
Curd:2 Tbsp
Lemon zest:1tsp
Salt and Pepper: to taste

METHOD:

• Boil potatoes and deskin and cut into halves.
• Take lobster meat and chop in chunks.
• Mix all vegetables and crab meat.
• Pour the mayonnaise and curd and mix
• Add the rocket leaves, peas, and green grapes and serve.