Ingredient
• Arugula Lettuce – 40 gms
• Pomello Segment – 30 gms
• Candied Walnut – 10 gms
• Roasted Beetroot – 25 gms
• Cherry Tomato – 10grms
• Asparagus – 25 gms
• Orange Vinaigrette – 150 ml
• Boiled Quinoa
Preparation:-
1. Wash and clean the lettuces and put in an ice-bath for 15-20 minutes, so that the leaves get crispy.
2. Peel and pull the pomello segments and keep aside.
3. Blanch the quinoa till it becomes soft.
4. Candy the walnuts in caramelized sugar.
5. Roast the beetroot in a pre-heated oven at 180 degrees for 5-6 minutes.
6. Blanch the asparagus for a minute, put in ice water, then cut it into 1.5 inches of size.
7. For orange vinaigrette
Ingredients: Orange Juice, fresh mint, fresh thyme, orange zest, red wine vinegar, honey, salt & pepper.
How to make it?
1. Reduce the orange juice to have the quantity, finely chopped mint and thyme.
2. In a bowl, add all the ingredients, whisk properly so that all the ingredients mix properly.
Procedure:-
1. Arrange the Lettuce in a serving plate
2. Add Pomello, beetroot, asparagus, cherry tomato, quinoa and orange vinaigrette
3. Sprinkle the walnuts on salad and serve chilled.
Credits:
Restaurant: Fio Cookhouse & Bar
Videographer: Ramesh Sharma
Editor: Aayush Tandon
Ingredient
• Arugula Lettuce – 40 gms
• Pomello Segment – 30 gms
• Candied Walnut – 10 gms
• Roasted Beetroot – 25 gms
• Cherry Tomato – 10grms
• Asparagus – 25 gms
• Orange Vinaigrette – 150 ml
• Boiled Quinoa
Preparation:-
1. Wash and clean the lettuces and put in an ice-bath for 15-20 minutes, so that the leaves get crispy.
2. Peel and pull the pomello segments and keep aside.
3. Blanch the quinoa till it becomes soft.
4. Candy the walnuts in caramelized sugar.
5. Roast the beetroot in a pre-heated oven at 180 degrees for 5-6 minutes.
6. Blanch the asparagus for a minute, put in ice water, then cut it into 1.5 inches of size.
7. For orange vinaigrette
Ingredients: Orange Juice, fresh mint, fresh thyme, orange zest, red wine vinegar, honey, salt & pepper.
How to make it?
1. Reduce the orange juice to have the quantity, finely chopped mint and thyme.
2. In a bowl, add all the ingredients, whisk properly so that all the ingredients mix properly.
Procedure:-
1. Arrange the Lettuce in a serving plate
2. Add Pomello, beetroot, asparagus, cherry tomato, quinoa and orange vinaigrette
3. Sprinkle the walnuts on salad and serve chilled.
Credits:
Restaurant: Fio Cookhouse & Bar
Videographer: Ramesh Sharma
Editor: Aayush Tandon
