Broccoli, Artichoke
And Palmheart,
Spicy Cilantro Dressing
Serves: 2
Ingredients
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.
