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Cooking With Lounge | A crisp salad

Cooking With Lounge | A crisp salad
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First Published: Mon, Mar 05 2012. 12 47 AM IST

Watermelon Panzanella Salad
Watermelon Panzanella Salad
Updated: Mon, Mar 05 2012. 08 06 PM IST
Watermelon Panzanella Salad
Serves 4
Ingredients
4 cups brioche croutons, cut into large squares (any other tender bread can be used)
4 cups watermelon, seeds removed, cut into large chunks
2 cups rocket lettuce
Watermelon Panzanella Salad
1 cup red onion, sliced thin, soaked in ice water
1 cup cucumber, peeled, deseeded and cut into chunks
1/2 cup basil leaves, torn
1/2 cup white balsamic vinegar
1 cup extra virgin olive oil
Salt and pepper to taste
Watch video
Chef Alex Sanchez of Mumbai’s The Table restaurant makes a crunchy Italian salad, perfect for spring
Method
In a large mixing bowl, add the watermelon squares and croutons. The bread should be dry, ideally, a day old. Now, add white balsamic vinegar. Pour in some extra virgin olive oil and toss. Sprinkle black pepper and salt, toss well and leave for 3-5 minutes so that the bread absorbs the flavours of the watermelon and vinaigrette. Add the red onions and toss. Soaking the onions in iced water for 5-10 minutes makes the onions crisp and removes some of their pungency.
Add the cucumber and toss. Taste the seasoning at this point, make sure it’s juicy enough. If the bread has absorbed the juices, add more white balsamic vinegar and extra virgin olive oil. Toss well. Now, add the basil leaves. Leave the smaller leaves whole and tear up the larger ones before adding. Toss lightly. The soggy bread might be starting to fall apart now. Add the rocket leaves and mix lightly. Pile the salad on a serving dish. Take the remaining juices from the bowl and spoon over the top. Garnish with more of the rocket and basil leaves.
viseshika.s@livemint.com
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First Published: Mon, Mar 05 2012. 12 47 AM IST