Thursday, June 4, 2015

Green apple Rocket Salad with chili garlic dressing

Green apple Rocket Salad 

with chili garlic dressing 

If there are two things for which my dedication and passion stays constant it is preparing dishes and working for Market Research.

Quite often my aunt and my husband complain about my sense of punctuality . They say other than something that involves food or my work where I would be earlier than required  I am not at all punctual when it comes to meeting them at a certain time and I am quite ashamed to say that I am guilty as charged. I am working on my sense of time when it comes to matters other than work or food but as for now I am one hundred percent dedicated to my week of celebrating salads.

I love tangy taste and when tangy flavour meets the flavours of chili and garlic it makes me even more happy. As a child I enjoyed mixing raw mango slices with cayenne pepper and salt and would spend each afternoon throughout my summer holidays with a book in my room.

When it comes to Green apples also known as Granny Smith Apples I love the tangy flavour and the crunch hence this salad is a perfect summer time treat for me.

Have it for brunch, lunch or dinner its ultimately healthy and delicious. I have intentionally used rocket leaves for their peppery taste and I feel that the other lettuce leaves would not do justice to this salad because they would not have the unique flavour of rocket leaves. The pimiento stuffed olives gives a Mediterranean touch to the salad and the flavour of the olives with the apples and rocket leaves with the hint of garlic and chili is fantastic.

I usually make my condiments as much as I can and hence my chili garlic paste was homemade but you may use some chili oil if you do not have the inclination to make it at home.

Serves 1

1 Green apple
Half a cup of rocket leaves
10 Pimiento stuffed Olives

For the Dressing

1.5 tsp Extra Virgin Olive Oil
1/4th tsp Chili garlic paste
1/4th tsp fresh thyme leaves
Salt as per taste

Chop the apples. Mix with the rocket leaves and sliced stuffed olives.

I make my chili garlic paste and keep it in the refrigerator for about 2 months to 6 months. What I do is soak 1 head of garlic with 80gm hot dried red chili in enough vinegar to just about soak them. At times I use Rice Wine Vinegar and then there are times that I would go for White wine vinegar or red wine vinegar or any other vinegar of my choice. I let it soak for 2 hours and blend it to make a paste with some salt. This comes handy when I am cooking Chinese dishes as well.

Whisk the dressing with a fork. Pour over the salad and enjoy.

1 comment:

  1. That chilli garlic dressing just made my mouth water.