Italian Riverside Mix Green Salad Bowl: an overload of flavour, nutrition
When it comes to fresh, healthy food, Italians have been at the forefront of the culinary world. It’s no secret that Italian food is synonymous with freshness, natural ingredients and healthy fats, which makes the cuisine wholesome.
Riverside, an Italian restaurant by the River Sal at The St. Regis Goa Resort, serves a plethora of innovative Italian dishes by Chef De Cuisine Vetri Selvan. According to Selvan the inspiration behind the Italian Riverside Mix Green Salad was to create a dish that was full of flavour, but also nutritious and healthy. With the crunch of vegetables providing a satisfying texture that can be adjusted with fresh herbs and edible flowers, this recipe will be sure to delight anyone’s palate!
Serves: 1
Cooking time: 30 min
Ingredients
Mesclun (mix lettuce) – 40 mg
Basil leaves -3 gm
Mint leaves -3 gm
Shaved beetroot -10 gm
Sunflower seed -10 gm
Shaved carrot -10 gm
Shaved celery -10gm
Shaved radish -5 gm
Orange segments -10 gm
Strawberry -10 gm
Canned peach -10 gm
Edible flowers – 2 gm
For lemon dressing
Lemon juice -15ml
Olive oil – 30ml
Dijon mustard – 3gm
Honey – 2ml
Thyme – 2 sprigs
Salt – to taste
Black pepper powder – to taste
Method:
For the dressing, combine all the ingredients in a blender jar and blend until smooth consistency.
For the salad, combine all the fresh vegetables and mesclun in a mixing bowl. Toss it with the dressing and plate the salad bowl. Garnish it with basil, mint and edible flowers.
