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Ever so fresh

With summer around the corner, add these salads to your recipe file

Photo: Rajeev Bhatt

Go Green Have salads as a meal or as a side dish

Three Lettuce And Prawn Salad

Ingredients

Iceberg lettuce: 1 head

Romaine lettuce: 1 head

Green leaf lettuce: 1 head

Jumbo prawns, peeled and deveined: 8

Salt, to taste

Black peppercorns, freshly crushed: 7-8

Sesame seeds, roasted: 2 tablespoons

Dressing

Lemon juice: 2 tsp

Balsamic vinegar: 1 tsp

Extra-virgin olive oil: 2 tbsp

Mustard paste: 1 tsp

Salt to taste

Preparation

Wash the lettuce leaves and drain well. Season the prawns with salt and crushed peppercorns and coat generously with the sesame seeds. Heat a non – stick frying pan. Gently cook the prawns, turning them from time to time, till golden on both sides.

Mix together all the ingredients for the dressing in a small bowl. Tear the lettuce roughly and add to the prawns. Pour the dressing over, toss to mix and serve immediately.

California Pista Salad

Ingredients

Pistachios, coarsely chopped: 1/ 4 cup

Short pasta: 1 cup

Medium tomatoes, chopped: 2

Baby spinach leaves: 6-8

Parmesan cheese: 2 tbsp

Dressing

Olive oil: 3tbsp

Balsamic vinegar: 1 tbsp

Dried oregano: a pinch

Salt to taste

Black pepper: 1/ 4 tsp

Preparation

Mix together all the ingredients for the dressing in a large bowl. Add the pasta to the dressing and toss to mix.

Add the tomatoes, spinach leaves and pistachios and mix well. Sprinkle with the Parmesan cheese powder and serve

Chef’s Tip:

You may use any short pasta shapes such as macaroni, fussili or penne

Green Jewels in a bowl

Ingredients

Broccoli separated into florets:

French beans, sliced diagonally: 8-10

Green capsicum, cut into strips: 1

Cucumber, halved and sliced diagonally: 1

Bean sprouts: 3/ 4 cup

Lettuce leaves, roughly torn and chilled: 6

Spring onions, sliced: 1 stalk

Sesame seeds, roasted: 1 tbsp

Dressing

Lemon juice: 1 tbsp

Olive oil: 1 tbsp

Soy sauce: 1 tbsp

3 tsps

Preparation

Blanch the broccoli florets and french beans in boiling water. Refresh in cold water. Mix together the ingredients for the dressing and set aside. Place the broccoli, French beans, capsicum, cucumber, bean sprouts and lettuce in a large bowl. Pour the dressing over the salad and toss well to mix. Serve sprinkled with the spring onions greens and roasted sesame seeds.

(Courtesy: Sanjeev Kapoor’s Salads)

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