THE SPRING SALAD[86]

Tuesday, March 17, 2015

The Leaves and the tomatoes release their juices to mix with the mozzarella and the nuts, giving the salad a delicious flavour.
Each bite tells a different story.

(1-2 Serves)
The Leaves
1 cup - Lollo Rosso
1 cup - Arugula [Salad Rocket or Roquette]
1 cup - Green Romaine
1 cup - Endive
1 tsp - Balsamic vinegar
11 pcs - Cherry tomato
Wash the lollo rosso and the arugula with ice water.
Dry them in the salad spinner or put them in the colander for the excess water to drip out.
To dry them further spread the leaves on the paper towels, patting dry if necessary.
Tear them into bite size pieces and toss them with your hand.
Repeat this process with the romaine and the endives too.
Saute the romaine and the endives for a minute, to reduce the bitterness.
Remove from the heat, drizzle vinegar and toss it well with a salad spoon.
Put it in a bowl, leave it aside to bring it to the room temperature.
Then add the lollo rosso, arugula leaves and toss well.
Next put the cherry tomatoes in it and refrigerate for 5 minutes.

Herbed Walnut
1/2 cup - Walnuts
2 tsp - Mixed Herbs or 1 tsp each – Basil and Oregano leaves, very finely chopped
1 Tbsp - Butter
To taste - Salt
To taste - Chilli flakes
Preheat the oven at 160 degree C for 5 to 7 minutes.
Spread the walnuts in the oven tray.
Put the tray in the oven.
Roast for 7 to 8 minutes, checking and stirring it twice.
In the meantime, heat the butter.
When melted remove it from the heat, add the herbs, salt, chilli flakes and mix well.
Then add the walnuts to this mix.

Mozzarella Balls
25 gms – Mozzarella cheese
Oregano - Dried or fresh (chopped very finely)
Shape the mozzarella into 11 marble size rounds and roll it in the oregano.

Honeyed Bread Croutons
2 slices – Bread
1 Tbsp – Honey
Toast the breads and cut each toast into nine pieces.
Drizzle the honey on it and toss.

The Tossing
The Leaves
Herbed Walnuts
14 pieces – Pistachio (salted)
6 pcs – Olives
Mozzarella Balls
Honeyed Bread Croutons
Method
Toss the leaves, walnuts and pistachios together.
Then add the olives, mozzarella balls and the croutons.
This should be done just before serving in order to retain the crunchiness and to avoid the salad from turning soggy and mushy.
OR
Lay everything out on the table and mix just before eating.