Guppy House Salad
Serves -4
Ingredients Qty
Carrot 2no, washed and peeled
Radish 2no, washed and peeled
Lebanese Cucumber 2 no, washed
Broccoli 1 cup, cut into 1 inch florets
Beet root 1no, washed and peeled
Bamboo shoots 50 gm, sliced
Palm heart ½ cup cut into roundels
Asparagus 6 no, peeled and sliced into 2 inch pieces
Flax seed 1 table spoon
Dressing
White miso 3 tbsp
Japanese mustard 4 tsp
Rice vinegar 2 tsp
Salt to taste
Pepper powder to taste
Sugar 1 tbsp
Water 1 tbsp
Salad Oil ½ cup
Mirin 1 tbsp

For dressing

  • Mix water & mustard. Add Mirin, sugar & rice vinegar. As the mustard mix completely, add miso & blend well.  While continuously whisking, slowly pour in the oil & let it blend in the mixture. Check & adjust the seasoning

For salad

  • Bring water to boil in a large pot. Add broccoli, asparagus and bamboo shoot to boiling water for 30 sec. Take it out with a mesh strainer and immediately refresh it in ice water.
  •  Thin slice half of the cucumber, beetroot, carrot & radish thin with a mandolin or peeler. Roll & shape slices like flower petal. Slice rest half into julienne (match stick shape). Dip it into ice chilled water to crisp it up & to hold the shape.
  • Drain & pat dry all the vegetables .In a mixing bowl add all the vegetable except palm heart. Season lightly with salt & pepper. Add dressing & toss well. Add palm heart & drizzle little more dressing on top.
  • Arrange nicely on a salad bowl & garnish with flax seed. Serve chilled

Chef Vikram Khatri
Executive Chef
Guppy By Ai
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.