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Insalata Mediterranean

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 35 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Salad

Cuisine: Fusion

Key Ingredients:

Fresh pomegranate pears

Borges extra virgin olive oil

Chives

Garlic

Balsamic vinegar

Zucchini

Yellow squash

Button mushrooms

Cherry tomatoes

Beetroots

White onions

Belgium endive lettuce

Asparagus

Anchovies

Black and green olives

About Insalata Mediterranean

Table of Contents

Brightly colourful this
salad is a connoisseur’s delight

Read More
  • Fresh pomegranate pearls ¼ cup
  • Chives, chopped 4 tbsps
  • Garlic, chopped 2 tbsps
  • Salt to taste
Read More

Step 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.

Step 2. Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.

Read More

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

Host of the show Style Chef on FOOD FOOD channel

(Gazpacho Style Shrimp Salad)

(Smoked Basa)

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Recipe Rating:

Average rating 0 / 5. Vote count: 0

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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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