June 16, 2008
Mixing the Greens to Crunchy!
While I am warming up updating my blog, I am so thrilled to find an email from Meeta of What's for Lunch, Honey? that I won Bulbul's cookbook on Bollywood Cooking event which I submitted Bombay Lamb Curry and Rice Kheer. I am surprised to be the winner because I am new to Indian cooking and was daring myself to cook Indian food and photographed it. There were a lot of good photos on the occasion as well, I've never thought I would win. So, thank you Meeta, thank you, Bulbul! Look forward to be using the book soon.
We've just finished painting for the school project and here I am, listening to the rain and updating this blog. I've been enjoying photography so much and am too lazy to write a recipe. My back is still sore after digging that many vegetable beds in the garden, pruning the roses, pulling the weeds out, chasing the peacocks away, and all the house chores, to be an excuse away from the computer for a while.
Furthermore, I have been missing my mother and am heavily am homesick that is disturbing my well-being. It is not fun, really, being away from the family you love so much, but I have to kick myself off and stop being melancholic. Talking to my mother over the phone is quite therapeutics that is kicking away the pain on my back and the ache in my heart. I am ready for working again!
I am sending this plate of salad for Ilva on the occasion of HotM this month.
Mixed Green Leaves with Shaved Beetroots, Apples, Walnut and Blue Cheese
This is the kind of salad we love to eat. All the crunchiness of mixed greens, the vibrant colour of beetroot, the nutty of walnut and earthy taste of blue cheese makes a great side dish for traditional roast chicken. I use dijon mustard for the dressing, however, you can always match it with your favourite dressing. I like adding apples, nashi, or other crunchy fruits to the salad. My youngest daughter eats the whole content of salad but my oldest son just tends to love nibbling on fruits, and I do find adding fruits in salad will make everyone happy.
3 cups mixed green leaves (raddichio, mizuna, rocket, baby spinach, all your favourite mix)
2 apples, thinly sliced
1 beetroot, shaved
1/2 cup walnut halves, crumbled
100g blue cheese, crumbled, optional
Mix all ingredients. Drizzle with the dressing. Makes 4.
I am not really good at measuring. It's just the matter of the balance. I'd like to taste the whole lot first before I add salt and pepper. Sometimes I just don't use salt at all, especially when using blue cheese, I tend to use more pepper.
lemon juice (use wine vinegar or cider if you'd like)
salt and pepper to taste
Put them in a screwed jar and shake well before drizzling on to your salad.