Chicken: 70 gms
Pineapple (julienne): 60 gms
Onion (sliced): 20 gms
Capsicum and tomato (sliced): 10 gms each
Fresh cream: One Tsp
Chopped parsley: One pinch
Lettuce Romaine: One leaf
Mayonnaise: Two Tbsp
Whole egg: one
Salad oil: 300 ml
Vinegar: One drop
Mustard powder: One pinch
Crushed pepper and salt: To taste
Make your own mayonnaise sauce. Beat egg well while adding salad oil drop by drop.
When the egg foam thickens, add vinegar, mustard powder, pepper and salt and mix well.
Refrigerate for 10 minutes.
Boil chicken and cut into juliennes. In a salad bowl, mix pineapple and all other raw vegetables with chicken.
Add mayonnaise sauce, cream and chopped parsley as dressing. Check seasoning. Arrange on lettuce leaf. Sprinkle half a spoon sugar and lemon juice over the salad before serving.
Chef Ramalingam is at the helm of the continental kitchen in the new branch of Hotel Banana Leaf on Karur Bypass Road. With 15 years of experience behind him in star hotels and cruise liners, he evinces keen interest in creative food presentation.