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From the Expert
Veggie Panzanella
Trained by the best chefs of the world, Vidushi has developed her skills in the niche of French technical pastry and makes delicacies like complex gateaux, entremets, &macarons. Combining unique flavours and experimenting with different techniques & produce, her work holds its own in front of the usual, but that’s not all! After her training at Cordon Bleu, Vidushi has designed and created her own atelier where she perfects her art and takes bespoke orders.
Ingredients
- 15g
- 50g
- 25g
- 15g
- 15g
- 15g
- 15g
- 10
- 10
- 1 pod
- 1/2 tsp
- 3ml
- 5ml
- As per Taste
- As per Taste
- 1 extra Pod
- 1 slice
Method of Preparation
- To make Croutons - Brush the bread with olive oil, spread crushed garlic and bake for 3-4 minutes at 180’ C. Once brown & crisp, slice the bread into small squares.
- Chop all the vegetable to even 1-inch squares.
- Drain and rinse the capers.
- Julienne the basil.
- For the dressing: Mix the garlic, oil, mustard, red wine vinegar, salt & pepper.
- In a large bowl, combine all veggies and toss in dressing.
- Add croutons, in the end, to ensure they stay crisp. Serve Chilled.
An Italian take on a Greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the ‘salad means lettuce’ stereotype.
- 20 minutes
- 5 minutes
- 2
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