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SaffronTrail is on YouTube | Recipe for a Winter Salad

Since I have decided that I will do something newsworthy, every single month of 2014 (at least newsworthy of the blog headlines), this is the big news of Jan 2014. Saffron Trail is on YouTube. After Blog--Facebook Page--Twitter--one might think YouTube is the natural progression to this train of thi
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Ingredients
  

  • 2 cups lettuce mixed .
  • carrot medium red
  • green peas shelled fresh
  • 1/2 strips red bell pepper medium , cut into
  • handful cherry tomatoes (red or yellow)
  • quartered 1 egg * boiled , peeled and
  • dressing 2 to 3 tbsps balsamic vinaigrette *

Instructions
 

  • Add the peas to 2 cups water and bring this to a boil with a pinch of salt and sugar each. Let it simmer uncovered for 5-7 minutes, until peas are soft.
  • Drain in a colander and refresh with cold water to keep the peas green. Adding a pinch of salt and sugar to the water is also to retain the green colour.
  • Wash the lettuce in a sink filled with water or a tub. Repeat the wash 2-3 times until the residual water is clean.
  • Shake off excess water and dry on muslin cloth or absorbent towel, until the leaves are well dried. Chop or tear into bite sized pieces.
  • In a large bowl, place all salad ingredients, except eggs. Pour the dressing (reserving a teaspoon full) and toss gently using finger tips.
  • Remove into a salad plate and arrange the boiled eggs on top, pouring the remaining dressing on the eggs.
  • Sprinkle some freshly ground black pepper or dried herbs over the top for extra zing.
  • The recipe is indicative - you could use any and as much of greens and other veggies you like.

Notes

* (making the perfect boiled egg)
*balsamic vinaigrette dressing
The workshops in the Saffron Trail Kitchen are on in full swing. Check out the Feb-March Calendar and let me know if you'd like to attend any of them.
For details, you can email me. There's a Zesty Salad class on 29th Jan (wednesday) with a few seats open. If you want to attend that one, ping me FAST :).
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