Broccoli, Artichoke

And Palmheart,

Spicy Cilantro Dressing

Serves: 2


500 gm Broccoli cut into florets

300 gm Artichoke peeled and choke removed

100 gm (1 no.) Palm heart cut into 1 inch dices

200 gm. Lettuce leaves

Salt To taste

5 gm Black peppercorn crushed

30 ml. Olive oil

For Spicy Cilantro Dressing

1/2 bunch Fresh coriander leaves Chopped

1/2 Jalapeno chilli chopped

1 Green chilli chopped

3 clove Garlic chopped

100 ml Olive oil

1/2 Lemon juice

5 gm. Black peppercorn crushed

Salt to taste

Method: For the dressing, blend all the ingredients to a smooth textured dressing. Add salt to taste and reserve. Blanch broccoli florets in salted boiling water till cooked. Refresh with ice water. Drain and keep aside. Prepare the artichokes by peeling out the tough exterior leaves. Cut into halves and remove the spiny chokes. Cook artichokes in boiling salted water till soft and tender.

Mix broccoli, artichoke and palm heart in a bowl. Season with salt, crushed black pepper and olive oil. To serve, create a bed of lettuce on the plate.

Place the dressed vegetables onto the lettuce base. Drizzle the spicy cilantro dressing over the salad and serve chilled.

Keywords: salad recipe

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