Ingredients-
1- Rocket leaf – 60 gm
2- Orange slices – 20 gm
3- cherry tomato -5 gm
4- Honey -5 gm
5- dijon mustard -5 gm
6- salt – 2gm
7- black pepper – 2gm(2pinc)
8- Olive Oil – 5ml
9- Orange Juice
10- Balsamic Reduction Sauce
11- Micro Green Leaves
Method:
For Dressing: Combine orange juice, dijon mustard, honey, salt and pepper together in the bowl and mix well.
For Salad: In a separate bowl, add rocket leaves, olive oil, and dressing. Toss well.
For Plating: Place the rocket leaves salad on a plate. Add orange slices, cherry tomato on salad. Now add balsamic reduction on top of the salad followed by micro green leaves.
a salad is ready to serve.
Courtesy: chef Brijesh Naugain
Restaurant: The Tipsy Elephant
Editing by: Yash Deep Singh
Ingredients-
1- Rocket leaf – 60 gm
2- Orange slices – 20 gm
3- cherry tomato -5 gm
4- Honey -5 gm
5- dijon mustard -5 gm
6- salt – 2gm
7- black pepper – 2gm(2pinc)
8- Olive Oil – 5ml
9- Orange Juice
10- Balsamic Reduction Sauce
11- Micro Green Leaves
Method:
For Dressing: Combine orange juice, dijon mustard, honey, salt and pepper together in the bowl and mix well.
For Salad: In a separate bowl, add rocket leaves, olive oil, and dressing. Toss well.
For Plating: Place the rocket leaves salad on a plate. Add orange slices, cherry tomato on salad. Now add balsamic reduction on top of the salad followed by micro green leaves.
a salad is ready to serve.
Courtesy: chef Brijesh Naugain
Restaurant: The Tipsy Elephant
Editing by: Yash Deep Singh
