DRESSING IT UP - funtastic decorative salad recepies

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Peach blue berry salad plate
Anand Solomon, Executive Chef, Taj President

Ingredients
5 jumbo prawns
15 gms ginger garlic paste
50ml lemon juice:
500 gms raw mango
500gms green coriander
4 green chillies
50gms hung curd
15gms chopped ginger
15gms jeera powder
Salt to taste

Method
1. Marinate the de-veined and de-shelled prawns with lemon juice, salt and ginger garlic paste.
2. Keep aside for 30 minutes
3. Make the second marination by blending the rest of the ingredients
4. Marinate the prawns in the second marination
5. Skewer and cook in the tandoor

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Yellow Fin Tuna Carpaccio
Matthew Cropp, Executive Chef, The Oberoi,
Ingredients:
Tuna fillet 100g
Orange juice 20g
Virgin olive oil 20g
Pomegranate juice 20g
Orange segments 20g
Coriander leaves 5g
Arugula lettuce 10g
Pomegranate seeds 5g
Black olives 10g
Sundried tomatoes 10g
Artichokes 10g
Cracked black pepper 2g
Lemon zest 2g

Method
Clean the fillet of tuna that no blood remains on the flesh.
Season this with lemon zest and cracked black pepper and roll tightly in plastic to form a round shape.
Place into the freezer till hard. Remove the roll from the freezer and remove the plastic.
Place a little olive oil in the centre of a plate and swirl the oil with a spoon.
Slice the tuna thinly and arrange in the centre of a plate to the outsides In a pan add a small amount of oil and a touch of balsamic vinegar.
Add the artichokes, sundried tomatoes and black olives and warm over heat for 5 – 10 min.
Remove and let cool marinate (macerate).
Place a small amount of this marinated vegetables in the centre of the tuna together with the lettuce leaves.
Top with the orange segments and the pomegranate seeds.
Spoon a small amount of vinaigrette over the tuna and then a small amount of the pomegranate juice. Garnish with coriander leaves, cracked pepper and serve

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Mango salad
Vidyadhar Behra, executive chef, Cafe Basilico
Ingredients
Green mango(juliennes) 70 gms
Cilantro 20 gms
Bell peppers (Red Yellow Green) (juliennes) 50 gms
Carrots (juliennes) 20 gms
Prawns 5 pcs
Medium Iceberg lettuce 70 gms
For dressing(Mango, mint, Vinegerette):
Mango pulp
Mint
Vinegar
Olive oil
Salt and Pepper

Method
Lightly saute the prawns with little olive oil garlic salt n pepper keep aside Make a base with iceberg lettuce.
Mix all the remaining ingredients with the dressing and place over iceberg lettuce