Beetroot Salad

There is no recipe as such , just went with what came to my mind when I saw 2 sad looking beets sitting next to a couple of Bok Choy which was on the verge of wilting. Grill/boil beetroot ( pref grill ) , cool , peel and slice. Blanche bok choy for 10 seconds , set aside .Take some oranges , peel and remove the membrane , you can use any fruit .
Crispy fry finely sliced onions till they are a deep golden brown , do the same with chopped garlic- set aside to cool .

Take4-5 tablespoons orange juice + 1 teaspoon lemon juice, season with salt and pepper - this is your dressing .

On a bed of bok choy ( use any greens ) place the beet and some orange segments .Sprinkle the dressing , let the salad sit 3-5 minutes . When ready to serve , sprinkle the crispy fried onions and garlic.

You get this delicious sweet and sour salad with bites of crispy onion and burnt garlic. Superb .

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Butter Garlic Mushroom Salad

There is no fixed recipe here , go with what's available at hand . I have chives growing and some sad looking tasteless black olives languishing in the fridge which were put to good use in this salad.The trick is cook over high heat , in a large and open wok / pan - and cook just enough to heat up the mushroom , retaining a bite.Cooking time 2 minutes .

20 Button Mushrooms.

1 to 1.5 Tablespoons Minced Garlic.

2 Tablespoons Chopped Chives - Optional , use basil leaves , coriander greens , mint ...

1 Teaspoon Butter.

1 Tablespoon EVOO.

1/4 Teaspoon Freshly Ground Pepper.

Salt.

In a wok heat up olive oil and butter , add crushed black pepper and garlic , 30 seconds later when the pepper begins to sizzle and garlic softens  ( garlic shouldn't color ) add mushrooms and salt , turn heat to maximum and cook 1 minute uncovered.Add chopped greens , olives  toss once and take off fire.Immediately transfer the mushroom onto a plate to prevent further cooking . Serve warm as a side dish or chilled as a salad on some greens . Crunchy Tasty & Delicious .

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Larb Gai - Spicy Oriental Chicken Salad

One of my favorite Oriental salads , Larb Gai is a hot and spicy Thai Chicken Salad recipe and when served with crunchy vegetables you plate a harmonious balance of flavors colors and heat.Tweak the recipe to suit your palate - this works best when tangy and spicy .

400 Grams Boneless Thigh Meat

4 Birdseye Red Chilies ( Adjust )

6-8 Cloves of Garlic - Chopped

1/2 " Galanga - Minced.

1" Fresh & Tender Lemon Grass - Minced

1 Red Onion - Chopped.

1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).

Juice of 2 Lemons ( adjust ).

Bunch of Mint and Basil Leaves .

Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .

Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .

Heat a wok , add sesame oil and on very high heat cook the chicken mince for a minute . Reduce heat , cover wok and cook another 3-4 minutes till chicken is done.

Remove from heat , add half the mint and basil leaves , mix , and leave covered. The flavors will get infused deliciously , serve at room temperature or cool . Garnish with the balance herb leaves before serving . Absolutely delicious !

You can serve the salad on a bed of crispy leafy greens , or on bell pepper wedges. If using bell pepper wedges , oil them , and heat them up in a hot oven for 5- minutes , just enough for them to begin to weep but remain firm. Cool and spoon on the mince and serve .

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