SUMMER SALADS
By: KUSHAL GOYAL (kathmandufoodies.com)
Courtesy: MulChowk Restaurant, Babarmahal Revisited
Fresh, Crisp and Vibrant – Brighten your meals with these elegant summer produce. Chef Dil from Mulchowk restaurant renders easy to make salads with classic dressings to adorn your plates this summer. Savor them and ring into the summer while it lasts.
NAKED TUNA SALAD
INGREDIENTS
Tuna Sticks 2pcs/25gms each
Boiled Potato 30gms
Tomato 10gms
Long Beans 15gms
Boiled Egg 1
Croutons 5gms
Crushed Black Pepper 5gms
DRESSING INGREDIENTS
Balsamic Vinaigrette
Dark Brown sugar
or Regular Sugar 3gms
Balsamic Vinegar 20ml
Chopped Garlic 5gms
Olive Oil 10ml
Salt & Pepper to taste
HOW TO MAKE IT
1.Coat the tuna sticks with salt and black pepper. Pan fry in light oil for 3-5 minutes. Set aside
2.Dice all the vegetables as per your choice.
3.Mix all the ingredients for the dressing and toss into the diced vegetables
4.Top it up with Tuna sticks and Croutons on top