Guppy House Salad
| Serves -4 | |
| Ingredients | Qty |
| Carrot | 2no, washed and peeled |
| Radish | 2no, washed and peeled |
| Lebanese Cucumber | 2 no, washed |
| Broccoli | 1 cup, cut into 1 inch florets |
| Beet root | 1no, washed and peeled |
| Bamboo shoots | 50 gm, sliced |
| Palm heart | ½ cup cut into roundels |
| Asparagus | 6 no, peeled and sliced into 2 inch pieces |
| Flax seed | 1 table spoon |
| Dressing | |
| White miso | 3 tbsp |
| Japanese mustard | 4 tsp |
| Rice vinegar | 2 tsp |
| Salt | to taste |
| Pepper powder | to taste |
| Sugar | 1 tbsp |
| Water | 1 tbsp |
| Salad Oil | ½ cup |
| Mirin | 1 tbsp |
For dressing
- Mix water & mustard. Add Mirin, sugar & rice vinegar. As the mustard mix completely, add miso & blend well. While continuously whisking, slowly pour in the oil & let it blend in the mixture. Check & adjust the seasoning
For salad
- Bring water to boil in a large pot. Add broccoli, asparagus and bamboo shoot to boiling water for 30 sec. Take it out with a mesh strainer and immediately refresh it in ice water.
- Thin slice half of the cucumber, beetroot, carrot & radish thin with a mandolin or peeler. Roll & shape slices like flower petal. Slice rest half into julienne (match stick shape). Dip it into ice chilled water to crisp it up & to hold the shape.
- Drain & pat dry all the vegetables .In a mixing bowl add all the vegetable except palm heart. Season lightly with salt & pepper. Add dressing & toss well. Add palm heart & drizzle little more dressing on top.
- Arrange nicely on a salad bowl & garnish with flax seed. Serve chilled
Chef Vikram Khatri
Executive Chef
Guppy By Ai
