Ingredients:
1. 1 medium iceberg lettuce
2. 1 bunch leaf lettuce preferably Romaine
3. ¼ small cabbage
4. 16-20 spinach leaves, tender
5. 8-10 radish leaves, tender
6. ½ cup dill leaves
7. 1 teaspoon dressing
8. ½ cup olive oil
9. 1 tablespoon apple juice
10. 4 tablespoons red wine vinegar
11. ¼ teaspoon paprika or red chilli powder
12. 1 teaspoon honey
13. ½ tablespoon black peppercorns, crushed
14. Salt to taste
Method:
1. Roast the caraway seeds on a dry tawa, cool and crush well.
2. Mix all the dressing ingredients in a bottle, close tightly and shake well.
Refrigerate till you require.
3. Cut cabbage into one inch pieces.
4. Trim iceberg lettuce, leaf lettuce, spinach leaves, radish leaves and dill
leaves and soak in chilled water.
5. Tear the leaves into bite size pieces. Add cabbage, mix well and refrigerate
to keep them crisp.
6. Just before serving, pour the prepared dressing and toss. Serve cold.
Chef's Tip: If Red wine vinegar is not readily available, use malt vinegar instead.
1. 1 medium iceberg lettuce
2. 1 bunch leaf lettuce preferably Romaine
3. ¼ small cabbage
4. 16-20 spinach leaves, tender
5. 8-10 radish leaves, tender
6. ½ cup dill leaves
7. 1 teaspoon dressing
8. ½ cup olive oil
9. 1 tablespoon apple juice
10. 4 tablespoons red wine vinegar
11. ¼ teaspoon paprika or red chilli powder
12. 1 teaspoon honey
13. ½ tablespoon black peppercorns, crushed
14. Salt to taste
Method:
1. Roast the caraway seeds on a dry tawa, cool and crush well.
2. Mix all the dressing ingredients in a bottle, close tightly and shake well.
Refrigerate till you require.
3. Cut cabbage into one inch pieces.
4. Trim iceberg lettuce, leaf lettuce, spinach leaves, radish leaves and dill
leaves and soak in chilled water.
5. Tear the leaves into bite size pieces. Add cabbage, mix well and refrigerate
to keep them crisp.
6. Just before serving, pour the prepared dressing and toss. Serve cold.
Chef's Tip: If Red wine vinegar is not readily available, use malt vinegar instead.
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