On a bed of greens

My mom loves giving me surprises. One such surprise was a fresh bunch of lettuce leaves. And the test was I had to use this surprise ingredient for my Sunday dinner menu. Like all expert judges she decided to make a decent exit while I was left wondering what kind of salad would go well with Shepherd’s Pie.

I decided not to google because this surprise gift reached me at that time of the day when I felt terribly lazy to go looking up for salad ingredients. I decided to make do with ingredients that was easily available in the kitchen. Saving grace was the chicken mince which I decided to marinate in my newly acquired chilli garlic sauce, some salt and some freshly ground pepper. After that I heated oil in a pan and added two garlic cloves and fried the chicken mince and kept it aside to cool. The only ingredients that seemed available were a range of sauces, vinegar, and a bottle of kasundi (mustard sauce).

So, I decided to experiment a little and grated a cheese cube (amul processed cheese) and added mustard sauce.  I added the cooked chicken mince to this cheesy mustard paste and kept it aside.

I washed the lettuce leaves and created a bed of lettuce leaves in the serving bowl. I added a bunch of shredded lettuce leaves to the chicken mince and kept it aside.

When I was about to serve the dinner, I added the chicken mince and shredded lettuce mix on the bed of greens.

Time had arrived to prepare a quick dressing. I went for a quick tangy dressing. I added one spoon of vegetable oil (better use olive oil), vinegar and a dash of pepper in the bowl where I had mixed the chicken mince, and mustard-cheese paste. The dressing tasted divine and I poured it confidently over the mix and my bed of greens was ready to serve.  

© itiriti

Photo Courtesy © aritree dey


7 responses

  1. Its true when they say common sense is so uncommon, this seems delicious although I could do without the chicken, will try a variation of this and let you know how it turns out…

    • I think you could use steamed mushrooms or steamed carrots. Infact the sweetness of the carrot and the tangy taste of the kasundi/ mustard would blend well. Anyways do give it shot and let me know how did it taste…:)

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