Olive oil flavoured salad and spicy cutlets | india | Hindustan Times
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Olive oil flavoured salad and spicy cutlets

This refreshing salad by Chef Abhijit Saha of Capaberry in Bangalore is inspired somewhat by the classic Waldrof Salad. The juicy crunch of pears and asparagus tips makes a wonderful combination with the sharpness of gorgonzola cheese in the dressing complimented by mint. It is easy to prepare and can be served as an appetiser or a main course salad.

india Updated: Dec 12, 2010 00:53 IST

Pear in gorgonzola dressing
This refreshing salad by Chef Abhijit Saha of Capaberry in Bangalore is inspired somewhat by the classic Waldrof Salad. The juicy crunch of pears and asparagus tips makes a wonderful combination with the sharpness of gorgonzola cheese in the dressing complimented by mint. It is easy to prepare and can be served as an appetiser or a main course salad.

Ingredients
4 pears cut into thin strips
4 tablespoon of chopped celery
¼ cup of mint leaves
1 bunch of rocket leaves
24 green asparagus tips
¼ cup toasted walnuts
Gorgonzola dressing
½ cup mayonnaise
2 tablespoon of extra virgin olive oil
¼ cup gorgonzola cheese
2 tablespoon of honey
2 tablespoon of lemon juice
¼ teaspoon of crushed black pepper
Salt to taste
¼ cup toasted walnuts to garnish

For the dressing: Melt gorgonzola cheese in a microwave and add it to the mayonnaise in a mixing bowl. Add rest of the ingredients of the dressing, whisk well and set aside.

For the salad: Blanch the asparagus tips in boiling salted water for a couple of minutes, drain, refresh in icecold water and set aside. Cut the green pears with skin. Transfer to a dressing bowl and add the asparagus tips, chopped celery, rocket leaves, mint and ¼ cup of the walnuts. Toss gently to mix well.

Arrange on individual plates. Serve garnished with roasted walnut kernels and micro greens. Serves 4.

Spicy green cutlets
Ingredients
400 gm green peas (shelled)
300 gm cottage cheese (crumbled)
4 potatoes
1 small bunch of spinach (chopped)
2 tsp ginger garlic paste
1 tsp green chilly paste
2 or 3 tsp red chilly powder
2 tsp mango powder
8 tbsp cornflour
1 tsp garam masala powder
Green coriander leaves (chopped)
Extra Virgin olive oil for deep frying
Salt to taste

Method: Boil the green peas and potatoes separately and mash when still hot. Steam the spinach without any water. Cool. Squeeze out the water completely and grind it coarsely.

Mix boiled green peas, potatoes, spinach, and cottage cheese. Add spices, coriander leaves, cornflour and salt. Mix to make dough.

Make small patties and deep fry in olive oil. Serve hot with chopped onions and mint dip. Serves four.