Explore a trio of delicious recipes perfect for any gathering: Creamy Summer Chicken Salad, Paan Patta Chaat, and Super Food Coleslaw Salad. Each dish offers a unique combination of flavours, from the fresh and crunchy ingredients of the salads to the vibrant and spicy elements of the chaat, ensuring a delicious dining experience. Chef Diwas Wadhera, Executive Chef at Eros Hotel, New Delhi, shares three recipes:
Creamy Summer Chicken Salad
Ingredients (for 4 servings):
Caesar dressing:
500 ml olive oil
40 grams of anchovies
15 g Worcestershire sauce
15 g Dijon mustard
50 ml lemon juice
8 g black pepper
10 grams of salt
5 egg yolks
300 grams of parmesan
25 g crushed garlic
Salad:
4 cooked chicken breasts
50 grams of beans
4 boiled eggs
100 g bread croutons
4 tomato wedges
40 grams of olives
40 g of potatoes in wedges
40 g snow peas
40 g Lollo Rosso lettuce
60 g iceberg lettuce
60 g romaine lettuce
Method:
In a bowl, mix all the dressing ingredients slowly, ensuring that the egg and oil emulsify. Store in a cool place.
Shred or cut roast chicken and store separately.
Clean, cut and parboil the beans and peas. Chill to retain color.
Fry the potato wedges until golden and crispy.
Tear, wash and disinfect the lettuce. Dry in a centrifuge and keep cold.
In a large bowl, combine all ingredients and toss lightly with dressing to prevent lettuce from becoming mushy.
Garnish with olives and parmesan shavings before serving.
Paan Patta Chaat
Ingredients (for 4 servings):
16 betel leaves
125 g Besan (chickpea flour)
5 g chili powder
3 g turmeric (Haldi)
5 grams of salt
50 g mint chutney
50 g tamarind chutney
5g Chaat Masala
100 grams of curd
oil for frying)
10 grams of sev
2 g carom seeds
5 g ginger and garlic paste
2 g black salt
40 Chaná Blanca
10 g chopped cilantro
2 g toasted cumin
10 g chopped ginger
40 g potatoes cut into cubes
5 ml lemon juice
Method:
In a bowl, mix besan, 2 tsp oil, turmeric, red chili powder, ginger garlic paste, black salt, common salt and carom seeds.
Add water to make a dough with an even layer.
Clean the betel leaves, coat them and fry them in oil keeping them flat.
Once crispy, drain on kitchen paper to soak up excess oil.
In a bowl, mix the 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 layers at least twice and sprinkle with sev before serving.
Super Food Coleslaw Salad
Ingredients (for 4 servings):
Italian dressing:
30 ml olive oil
15 ml white wine vinegar
15 ml lemon juice
5 g finely chopped parsley
5 grams of honey
2 g of garlic clove
5 grams of sea salt
2 g Dijon mustard
1 g black pepper
Salad:
50 grams of avocados
20 grams of walnuts
30 g pomegranate seeds
20 grams of feta cheese
50 g iceberg lettuce
50g arugula
50 g romaine lettuce
40 grams of quinoa
40 g asparagus
20 g cherry tomatoes
Method:
Mix all the dressing ingredients in a bowl and store in a cool place.
Carefully cut and slice the ripe avocados. Arrange on a plate. Cut the cherry tomatoes in half.
Cut the asparagus into slices, parboil them and cool them immediately.
In a pan, cook the quinoa with 1.5 times water over heat. Once boiled, reduce heat to a simmer until the water is absorbed. Cover for 5 minutes off the heat and fluff with a fork. Once cool, arrange on the plate.
Tear, wash and disinfect the lettuce. Dry in a centrifuge and keep cold.
Arrange all the ingredients on a plate and place the dressing in the center.
Serve with garnish.
