Bean Salad

About Bean Salad

Ingredients

• Croutons
• Baguette 2 slices
• Garlic, chopped 1 tbsp
• Olive oil 2 tbsps
• Dressing
• Oranged rind, grated 1 tbsp
• Garlic, chopped 2 tbsps
• Olive oil 2 tbsps
• Mustard sauce 2 tsps
• Salad
• Bean sprouts, blanched 1 cup
• Red capsicum pieces ½ cup
• Yellow capsicum pieces ½ cup
• Cherry tomatoes, halved ½ cup
• Olive oil 1 tbsp
• Mustard sauce 1 tbsp
• Salt to taste
• Black peppercorns, crushed to taste
• Orange juice ½ cup
• Mixed lettuce leaves, torn and soaked in chilled water 1 cup
• Black olives, halved a few
• Garnish
• Balsamic vinegar as required
• Orange segments a few

How to Make Bean Salad (Stepwise Photos)

Method

1. To make croutons, cut baguette slices into cubes. Heat a non-stick pan, put the bread cubes them in it, add garlic and olive oil and saute till they turn golden brown. Transfer them into a bowl.
2. To make dressing, take garlic, orange rind, olive oil and mustard sauce in a bowl and mix well.
3. To make salad, heat olive oil in a non-stick pan, add red and yellow capsicum pieces and saute. Add cherry tomatoes and mix well. Add mustard sauce, salt and crushed black peppercorns and mix. Turn off the heat.
4. Add bean sprouts and orange juice and mix well.
5. Drain the lettuce leaves from chilled water and put in a mixing bowl. Add dressing and toss well. Add the salad and toss. Add croutons and olives and toss.
6. Transfer the salad onto a serving platter, sprinkle balsamic vinegar and garnish with orange segments on the top. Serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps