The Salad Bar
Russian Salad (Mayonnaise aur Sabzi ka Salad)
Ingredients: 1 cup shelled peas
125 gm carrots-peeled and diced to match peas
125 gm french beans
1 large potato-boiled, peeled and cubed to match peas
3 cups mayonnaise
1 tsp salt or to taste
1 tsp black pepper-freshly powdered
1 tsp mustard powder
Method: Boil or steam the chopped vegetables, to bite like consistency, drain and chill.
When cool, mix the sauce, salt, black pepper and mustard powder.
Chill and serve.
Note: The combination of vegetables can vary, and even fruit like apple and pineapple can be added. Cooked chicken or fish can also be used.
Hot Potato Salad With Bacon
Ingredients: 4 rashers of bacon - diced
2 tbsp diced onion
2 tbsp chopped celery
2 tbsp water
4 tbsp vinegar
1 tsp sugar
salt and pepper
1/2 tsp chilli powder
1 tsp prepared mustard
1/2 kg boiled, peeled potatoes
6 cooked beetroot- peeled and hollowed
chopped herbs to garnish
Method: Fry bacon for 2-3 minutes and add the onion, celery and gherkins.
Fry till the bacon is crisp.
Add water, vinegar, sugar and spices to pan. Heat through.
Add potatoes.
Fill into beetroot canters.Garnish with herbs and serve immediately.
Chicken Salad With Plums
Ingredients: 1 chicken - whole with skin
1 tsp butter
150 ml chicken stock
salt and pepper
lettuce leaves
Dressing
3 tbsp oil
1 tbsp lemon juice
gravy from roasting tin
1 tbsp cream
1 tbsp chopped herbs
250 gm sliced plums
Garnish
2 tbsp roasted, chopped walnuts
Method: Place chicken in a roasting tin. Spread on butter. Pour on stock. Season well.
Roast at 200 degrees C for about 1 hour, basting frequently.
Remove from oven and cool, before carving and arranging the pieces on lettuce leaves.
For the dressing, whisk all the ingredients, except plums together.
Arrange plums around chicken. Spoon on the dressing. Chill.
Garnish with walnuts before serving
Source: ndtv.com
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