Root & Shoot Salad
This salty, moist, salad is hearty yet light and fresh, and sweet. It harmonises all flavours.
Root Shoot Salad Recipe by Chef Ripudaman Handa
Serves

- 4

Cooking Time

-00-00 Min

Difficulty

- Easy

Preparation Time

- 20 Min

INGREDIENTS

  • ½ cup bean sprouts
  • 3 to 4 iceberg lettuce leaves
  • 2 carrots
  • 2 boiled potatoes
  • 3 to 4 green chillies
  • 1 cup Yogurt
  • 1 radish
  • 1 tbsp oil
  • 1 tbsp olive oil
  • black pepper powder
  • salt
  • Balsamic sauce
  • Fresh coriander sprig

HOW TO PREPARE ROOT & SHOOT SALAD

  1. 1

    In a bowl take bean sprouts, a few leaves of finely chopped iceberg lettuce leaves, julienned blanched carrot, julienned radish, diced potatoes and chopped green chillies.
  2. 2

    Mix them gently with olive oil.
  3. 3

    In another bowl, take a little yogurt.
  4. 4

    Add a little oil pepper powder and salt and whisk it well.
  5. 5

    Add this dressing to the vegetable mix and blend it carefully.
  6. 6

    Transfer it to a serving dish and garnish with Balsamic sauce, coriander sprig and black pepper powder.
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Ripudaman Handa

Chef

Chef Ripudaman Handa cooked with his mother as a little boy. From rolling out perfectly round rotis, offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it�s been a delicious journey of for this young celebrity chef.

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