Lettuce leaves hand torn
Spinach leaves (palak) hand torn
Tomatoes seeded, thin strips
Pineapple cut into 1 ½ inch long pieces
Extra-virgin olive oil
Black pepper powder
Cook eggs in boiling water for about ten to twelve minutes. Remove and cool them in water. Peel, halve and remove the yolks. Use only whites. You may reserve the yolks for some other purpose. Cut the egg whites into thick strips. Wash the spinach and lettuce leaves in running water thoroughly. Drain and tear them roughly. Wipe the red capsicum dry.
Apply very little oil on it and roast in a very hot oven till blisters form on the outside. Alternately you can roast it on an open flame also. Cool a little and peel the top skin. Halve it, remove seeds and cut into one and a half inch long strips. If the baby corns are tender, halve them and cut into strips and use raw. Otherwise blanch in salted water for five to seven minutes, cool and use.
Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, brown sugar and pepper powder. Mix egg white strips, red capsicum, baby corn, tomatoes and pineapple. Gently mix it with lettuce and spinach leaves. Add the prepared dressing and toss. Serve cold.