How to make Gulmarg Salad -
Wholesome vegetables toss in lemon dressing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Apples (सेब), Button mushrooms (बटन मशरूम)
Cuisine : Fusion
Course : Salads
For more recipes related to Gulmarg Salad checkout California Pistachio Pasta Salad. You can also find more Salads recipes like Poached Fish And Dill Salad Roasted Beet and Pear Salad Som Tam Thai Mixed Vegetable Salad with Lemon Coriander Vinaigr
Gulmarg Salad Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Gulmarg Salad Recipe
Apples 2 medium
Button mushrooms sliced 8-10
Lemon juice 2 teaspoons
Orange 1
Lollorosso lettuce 8 leaves
Whole dry red chilli 2
Salad oil 1 teaspoon
Fresh mint leaves finely chopped a few sprigs
Fresh coriander leaves finely chopped a small bu
Salt to taste
Moong sprouts 3/4 cup
Carrot,julienne 1 medium
Tomatoes quartered & sliced 2 medium
Spring onions sliced 2 stalks
Method
Step 1
Core and cut apples into quarters with the skin and thinly slice and sprinkle a little lemon juice and mix lightly.
Step 2
Peel the orange and discard the seeds and pith. Cut the segments into two. Sprinkle mushroom slices with some lemon juice to prevent discolouring.
Step 3
Trim the lettuce leaves, wash in flowing water and soak in chilled water, to keep them fresh and crisp. Trim, de seed and shred the dried red chillies into flakes.
Step 4
Mix the remaining lemon juice, salad oil, red chilli flakes, chopped coriander and mint leaves. Add salt to taste. Whisk well.
Step 5
Drain the lettuce leaves and tear them into bite sized pieces. Make a bed of these leaves on the serving dish. Lace with one-fourth part of the dressing.
Step 6
Combine apples, moong sprouts, orange segments, carrot, mushrooms, tomatoes and spring onion.
Step 7
Toss them in the remaining dressing and place it on the lettuce bed. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
