Insalata Mediterranean

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Top Rated Recipe

Chef Shailendra Kekade

Last Updated: Sep 05, 2019

Insalata Mediterranean

About Insalata Mediterranean

Table of Contents

Brightly colourful this salad is a connoisseur’s delight

  • Fresh pomegranate pearls ¼ cup
  • Chives, chopped 4 tbsps
  • Garlic, chopped 2 tbsps
  • Salt to taste
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  • Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
  • Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
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Ingredients

  • Fresh pomegranate pearls ¼ cup
  • Chives, chopped 4 tbsps
  • Garlic, chopped 2 tbsps
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Borges extra virgin olive oil 4 tbsps
  • Balsamic vinegar 4 tbsps
  • Zucchini 50 gms
  • Yellow squash 50 gms
  • Button mushrooms 50 gms
  • Cherry tomatoes 2 cups
  • Beetroots, peeled and cut into thin strips 2 cups
  • White onions, thinly sliced 1 cup
  • Borges light olive oil 4 tbsps
  • Belgian endive lettuce 4 cups
  • White asparagus tips, blanched 50 gms
  • Tinned anchovies (optional) 2 tbsps
  • Black olive slices 4 tbsps
  • Green olive slices 4 tbsps

How to Make Insalata Mediterranean (Stepwise Photos)

Method

  1. Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
  2. Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
  3. Quarter the button mushrooms and add to the same bowl.
  4. Heat a non-stick grill pan, add cherry tomatoes and the prepared vegetables and toss. Add beetroots and onions and toss.
  5. Add crushed black peppercorns, salt and light olive oil and toss again.
  6. Take the pan off the heat, transfer into a mixing bowl and let them cool.
  7. Add Belgium endive lettuce and asparagus tips and toss. Add anchovy, if using, and toss well.
  8. Transfer onto a serving platter, garnish with black and green olives and serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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