Tomato Salad with Cheese Crisps

About Tomato Salad with Cheese Crisps

Ingredients

• Cheese crisps
• Processed cheese, grated ½ cup
• Refined flour (maida) ½ cup
• Dressing
• Mustard paste 1 tsp
• Fresh lemon juice 2 tbsps
• Fresh parsley, chopped 1 tbsp
• Salt to taste
• Black pepper powder to taste
• Vinegar 2 tsps
• Extra virgin olive oil 2 tbsps
• Honey 1 tsp
• Salad
• Tomatoes, diced 1 cup
• Medium cucumber, sliced 1
• Bread croutons 4 to 5
• Lettuce leaves 4 to 5 + to serve
• Scallions, sliced 1 bunch
• Tomato slices to garnish

How to Make Tomato Salad with Cheese Crisps (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line a baking tray with butter paper.
2. Sprinkle cheese on it and sprinkle flour over the cheese.
3. Keep the tray in the preheated oven and bake for 7-10 minutes or till it becomes golden
4. To make dressing, take mustard paste, lemon juice, parsley, salt, pepper powder, vinegar, olive oil and honey in a bowl and whisk till well blended.
5. To make salad, take tomatoes, cucumber, bread croutons, lettuce leaves and scallions in a mixing bowl and mix well.
6. Remove the tray from the oven. Cool slightly, cut into strips, reserve some for garnish and add the remaining to the salad bowl. Add the dressing and toss well.
7. Spread the lettuce leaves on a serving platter and spread the salad on them. Garnish with tomato slices, croutons and reserved cheese crisps and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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