MrJazsohanisharma

Zesty mixed salad

 


Whether it's lettuce and tomato in your favourite lunchtime sandwich or a mixed salad for all the family as part of a picnic, you can give it some extra zest with a squeeze of lemon or lime on top.

Ingredients:

Salad:

  • 1 head lettuce - Romaine, Iceberg or Frisée
  • 2 medium carrots
  • 16 cherry tomatoes
  • 50g / 2 oz. of unsalted cashew nuts

Vinaigrette:

  • ½ tablespoon of olive oil
  • ½ teaspoon of sesame oil
  • ½ tablespoon of balsamic vinegar
  • ¼ dessertspoon of fresh ginger, peeled and grated
  • ½ clove of garlic, peeled and crushed
  • ¼ teaspoon of wholegrain mustard
  • Pinch of brown sugar
  • Freshly ground black pepper, to taste
Method:

  1. Wash and dry the lettuce and break the leaves into bite size pieces. Trim and peel the carrots, then grate them finely and cut the tomatoes in half
  2. To roast the cashew nuts, place them on a baking tray and roast in a hot oven for 8 to 10 minutes or until they are starting to brown. Set aside to cool
  3. To assemble the salad, place the lettuce in a large bowl, toss in the tomatoes and cashew nuts and sprinkle everything with the grated carrot
  4. To make the dressing whisk the olive oil, sesame oil and the balsamic vinegar in a bowl until it thickens
  5. Grate the ginger into the mixture, stir in the garlic, mustard and sugar and season with some black pepper
  6. Lightly drizzle over the salad just before serving. As with all salad dressings do make adjustments to the basic recipe to suit your own taste

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