Clean and wash spinach and lettuce leaves under running water thoroughly. Drain and tear them roughly.
Wash and wipe dry red capsicums. Apply very little oil on it and roast in a very hot oven till blisters form on the surface. Alternatively you can roast red capsicum on an open flame also. Cool a little and peel off top skin. Halve capsicum, deseed and cut into one and a half inch long strips.
Wash and cut tomatoes into halves and deseed. Cut them into one and a half inch long strips. Cut pineapple slices into one and a half inch long strips.
If the baby corns are tender, cut them into two and cut them into strips and use raw. Otherwise, blanch them in salted water for five to seven minutes, cool and cut them into two and cut them into strips.
Peel, wash and chop garlic. Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, pepper powder and brown sugar.
Mix red capsicum, baby corn, tomatoes and pineapple. Gently mix it with lettuce and spinach leaves. Pour prepared dressing onto the salad and toss well. Serve cold. |
