Explore a trio of delicious recipes perfect for any gathering: the Summer Creamy Chicken Salad, Paan Patta Chaat, and Super Food Slaw Salad. Each dish offers a unique blend of flavors, from the crisp and fresh ingredients of the salads to the vibrant and tangy elements of the chaat, ensuring a delightful culinary experience. Chef Diwas Wadhera, Executive Chef, Eros Hotel, New Delhi shares three recipes:
Summer Creamy Chicken Salad
Ingredients (for 4 portions):
Caesar Dressing:
500 ml Olive Oil
40 gm Anchovies
15 gm Worcestershire Sauce
15 gm Dijon Mustard
50 ml Lemon Juice
8 gm Black Pepper
10 gm Salt
5 Egg Yolks
300 gm Parmesan
25 gm Crushed Garlic
Salad:
4 Cooked Chicken Breasts
50 gm Beans
4 Boiled Eggs
100 gm Bread Croutons
4 Tomato Wedges
40 gm Olives
40 gm Potato Wedges
40 gm Snow Peas
40 gm Lollo Rosso Lettuce
60 gm Iceberg Lettuce
60 gm Romaine Lettuce
Method:
In a bowl, mix all the dressing ingredients slowly, ensuring the egg and oil emulsify. Store in a cool place.
Shred or cut the roasted chicken and store separately.
Clean, cut, and parboil beans and snow peas. Shock chill to retain color.
Fry potato wedges until golden and crispy.
Pluck, wash, and disinfect the lettuce. Dry in a spinner and keep chilled.
In a large bowl, combine all ingredients and toss with dressing lightly to avoid making the lettuce mushy.
Garnish with olives and Parmesan shavings before serving.
Paan Patta Chaat
Ingredients (for 4 portions):
16 Betel Leaves
125 gm Besan (Gram Flour)
5 gm Chili Powder
3 gm Turmeric (Haldi)
5 gm Salt
50 gm Mint Chutney
50 gm Tamarind Chutney
5 gm Chaat Masala
100 gm Curd
Oil (for frying)
10 gm Sev
2 gm Carom Seeds
5 gm Ginger Garlic Paste
2 gm Black Salt
40 White Channa
10 gm Chopped Coriander
2 gm Roasted Cumin
10 gm Chopped Ginger
40 gm Diced Potatoes
5 ml Lemon Juice
Method:
In a bowl, mix besan, 2 tsp oil, turmeric, red chili powder, ginger garlic paste, black salt, regular salt, and carom seeds.
Add water to make a batter with even coating.
Clean the betel leaves, dip in batter, and fry in oil, keeping them flat.
Once crispy, drain on kitchen paper to soak excess oil.
In a bowl, mix potato, channa, pomegranate seeds, coriander, ginger, lemon juice, cumin, and black salt.
Arrange the fried leaves and spread the mixture on top, drizzle with curd, tamarind chutney, and mint chutney.
Repeat layering at least twice and sprinkle with sev before serving.
Super Food Slaw Salad
Ingredients (for 4 portions):
Italian Dressing:
30 ml Olive Oil
15 ml White Wine Vinegar
15 ml Lemon Juice
5 gm Finely Chopped Parsley
5 gm Honey
2 gm Garlic Clove
5 gm Sea Salt
2 gm Dijon Mustard
1 gm Black Pepper
Salad:
50 gm Avocados
20 gm Walnuts
30 gm Pomegranate Seeds
20 gm Feta Cheese
50 gm Iceberg Lettuce
50 gm Arugula
50 gm Romaine Lettuce
40 gm Quinoa
40 gm Asparagus
20 gm Cherry Tomatoes
Method:
Mix all the dressing ingredients in a bowl and store in a cool place.
Cut and neatly slice ripe avocados. Arrange on a platter. Halve the cherry tomatoes.
Slice the asparagus, parboil, and chill immediately.
In a pan, cook quinoa with 1.5 times water on heat. Once boiled, reduce to low flame until water is absorbed. Cover for 5 minutes off the flame and fluff with a fork. Once chilled, arrange on the plate.
Pluck, wash, and disinfect the lettuce. Dry in a spinner and keep chilled.
Arrange all the ingredients on a plate and place the dressing in the center.
Serve with garnish.
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