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Baby corn and basil salad
Method
- Blanch the baby corn, broccoli florets and tomatoes individually and steep in ice cold water.
- Drain and keep aside.
- In a separate bowl, mix together the salt, crushed black peppercorns, balsamic vinegar, white wine vinegar and olive oil.
- Whisk together vigorously to emulsify all the ingredients.
- Trickle the dressing over the blanched vegetables and arrange in a platter.
Ingredients:
100 gms. baby corn
75 gms. broccoli
75 gms. tomatoes
3 gms. fresh basil
3 gms. black peppercorns, crushed
2 gms. cayenne pepper
20 ml. olive oil
10 ml. balsamic vinegar
5 ml. white wine vinegar
Salt to taste
100 gms. baby corn
75 gms. broccoli
75 gms. tomatoes
3 gms. fresh basil
3 gms. black peppercorns, crushed
2 gms. cayenne pepper
20 ml. olive oil
10 ml. balsamic vinegar
5 ml. white wine vinegar
Salt to taste
RECIPES BY REHANA KHAMBATY
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