Guppy House Salad Recipe

 
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Guppy House Salad
  • Chef: Vikram Khatri, Guppy by ai
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A colourful salad with broccoli, beetroot, palm hearts, and carrots, mixed and tossed in a refreshing mustard vinaigrette.

Ingredients of Guppy House Salad

  • For the Dressing
  • 3 Tbsp extra virgin olive oil
  • 4 tsp mustard seeds
  • 2 tbsp vinegar
  • 1 ½ tbsp honey
  • Sea salt to taste
  • For the Salad
  • 2 carrots, washed and peeled
  • 2 radishes, washed and peeled
  • 2 cucumbers,without seeds, washed
  • 1 cup broccoli, cut into 1 inch florets
  • 1 beetroot, washed and peeled
  • 50 gm bamboo shots, sliced (optional)
  • ½ cup palm hearts, cut into roundels(optional)
  • 6 asparagus, peeled and sliced into 2-inch pieces
  • 1 Tbsp flax seeds
  • Salt and pepper to taste

How to Make Guppy House Salad

  • 1.For the Dressing
  • 2.1. Add the mustard seeds in a blender along with 1 Tbsp water, honey and vinegar. Blend well.
  • 3.2. Slowly pour in the oil, while whisking continuously, until well blended. Check seasoning.
  • 4.For the Salad
  • 5.1. Bring water to a boil in a large pot. Add broccoli, asparagus and bamboo shoot and cook for 30 seconds. Take it out using a mesh strainer and immediately refresh it in ice water, to stop further cooking.
  • 6.2. Thinly slice half the quantities of cucumber, beetroot, carrot and radish using a mandolin or peeler. Roll and shape the slices like flower petals.
  • 7.3. Slice the remaining halves into julienne (match stick shape). Dip them into ice chilled water for them to hold shape.
  • 8.4. Drain and pat dry all the vegetables. In a mixing bowl, add all the vegetables except palm heart. Season lightly with salt and pepper.
  • 9.5. Add dressing and toss well. Add palm heart and drizzle little more dressing on top.
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