Saturday, March 6, 2010

Fusion Salad with Bruschetta

This is a recipe borne out of circumstances. Sid doesn't like the black dal in dal makhani. And I like it a LOT. So, I had to incorporate it into something he would appreciate and hence, this salad. I kept it simple so 'even a guy can make it'.

Everything in the picture above, i.e.,
Yellow bell pepper - half
Onion - 1/4th large sized
Tomato - 1/2 of med. sized
lemon - 1 med. sized
Black dal - boiled - 1/2 cup
Sweet corn - 1/2 cup
Butter - 1 tbsp
Paneer - crumbled - 4 tbsp
Grated Parmesan - 2 tbsp
Salt, black pepper - (optional & to taste)

Bruschetta (Optional)
Bread - 2 thick slices (preferably, of French Baguette or some Italian bread)
Tomato - 1/2 - finely chopped
Chives - 1 tbsp
Basil - 2 leaves - chopped
EVOO - 2 tsp
Swiss cheese - 1 tbsp
Salt, black pepper - to taste

Salad served with bruschetta

Cut onion, pepper, tomato into small chunks. Microwave sweet corn with butter for 4 minutes. Let it cool. Mix all the ingredients except lemon. Squeeze a lemon on top and serve. You can serve it with garlic bread or bruschetta.

If making bruschetta, brush the bread with olive oil and bake with oiled side facing down on the top rack in an oven preheated at 450 degF for 5 minutes (or until crisp). Mix all the other ingredients and lay on the oiled side. Serve, or bake for additional few minutes until the cheese melts.

This salad requires no dressing since the moisture in the dal and corn keeps it moist, the butter in corn provides the grease and the cheese gives it the desired flavor.

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