Nothing can beat the CRUNCH & SIMPLICITY OF A SALAD.
(1) CAPRESE SALAD : — 4 large ripened tomatoes (sliced 1/4inch thick), 500gms fresh mozzarella (sliced 1/4inch thick), 1/4cup packed fresh Basil or Arugula leaves, washed well and spun dry, 1/4tsp dry Oregano, crumbled, if using Arugula instead of Basil, 3-4tbsp extra-virgin olive oil, fine sea salt to taste, freshly ground black pepper to taste.—————METHOD : —-On a large platter, arrange the tomato, mozzarella slices and Basil leaves, alternating and overlapping them. Sprinkle the salad with oregano and Arugula and drizzle with oil. Season the salad with salt and pepper.——-Executive Chef —–Vijay David.
(2) CLASSIC CAESAR SALAD : —– 2 eggs (yolk), 200ml salad oil, 20gm garlic, 20gm Focaccia, 5ml lemon, 30gm Parmesan Cheese, 1 tin anchovy, 1gm black pepper, 180gm Romaine/Cos lettuce, 3gm Parmesan shavings, 15gm Olives, salt to taste.———-METHOD : —– In a clean bowl, add egg yolks…
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