Insalata Mele & Kaffir Lime
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Salad
Cuisine: Fusion
Key Ingredients:
Kaffir lime leaves
Lemon rind
Vinegar
Garlic
Olive oil
Honey
Lettuce
Baguette
Red apple
Parmesan cheese
About Insalata Mele & Kaffir Lime
Table of Contents
The flavour of kaffir
lime leaves dominates this salad making it more refreshing
- Dressing
- Kaffir lime leaves, chopped 1 tbsp
- Lemon rind, grated 1 tsp
- Vinegar 1 tsp
Step 1. To make dressing, take lemon rind, kaffir lime leaves, vinegar, lemon juice, garlic, extra virgin olive oil and honey in a bowl and whisk well.
Step 2. To make salad, slice the baguette and apply some dressing on both sides of all the slices, place them in a non-stick pan and toast them.
Read MoreIngredients
- Dressing
- Kaffir lime leaves, chopped 1 tbsp
- Lemon rind, grated 1 tsp
- Vinegar 1 tsp
- Lemon juice 2 tsps
- Garlic, finely chopped 2 tsps
- Extra virgin olive oil 2 tbsps
- Honey 1 tbsp
- Salad
- Lettuce leaves, soaked in chilled water 1 cup
- Baguette 1
- Red apple, chopped ½ cup
- Salt to taste
- Apple slices to garnish
- Parmesan cheese to garnish
How to Make Insalata Mele & Kaffir Lime (Stepwise Photos)
Method
- To make dressing, take lemon rind, kaffir lime leaves, vinegar, lemon juice, garlic, extra virgin olive oil and honey in a bowl and whisk well.
- To make salad, slice the baguette and apply some dressing on both sides of all the slices, place them in a non-stick pan and toast them.
- Drain the lettuce leaves from the chilled water and put them in a mixing bowl. Add apple and some dressing and mix. Add salt and mix.
- Arrange apple slices in a fan shape, place it over a serving plate and drizzle some dressing on it.
- Keep the salad besides it, keep bread slices on the other side of the plate and grate Parmesan cheese over them before serving.
Additional Tips and Tricks
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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
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