Raw Mango & Poached Plum Salad

When you run out of vegetables to make salads with, in summers, fruits come to the rescue. Fruits are after all power packs of vitamins and minerals and taste good too. Yet mix too many of them, and it becomes a melee. But if you carefully pick two unique fruits in a smart manner and use them judiciously, it is a melange.

Chef Aungshuman Chakraborty, Complex Executive Chef, Hyderabad Marriott & Courtyard, has always displayed great creativity in all his menus. Thus this startling salad kind of lives up to our expectations of him. What a stunning combination of flavours!

Chef Aungshuman has had a wonderful 18 year long career with great brands such as Hyatt, The Park, Trident, The Oberoi, The Lalit and Intercontinental Hotel. He joined the pre-opening team of The Park in Chennai with Chef Willi Wilson and pre-opening of the French fine dining restaurant at Leela Palace Bangalore, The Dining Room with Chef Jean Michele Jasserand. He worked at The Oberoi Grand, an iconic heritage property as Executive Sous Chef and later got exposure to the flight catering to explore that vertical with Oberoi flight services, Mauritius as Executive Chef.

He has worked and assisted renowned Chefs like Max Bukhaltar, Mathew Cropp, Willi Wilson and Jean Michele Jasserand. He has a certified Professional Development Programme on Kitchen and Restaurant Management in the 21st Century from Emirates Academy of Hospitality Management, Dubai. 

Here is the exquisite salad recipe contributed by him for Tangy Sorbet:

Raw Mango and Poached Plum salad with young greens with honey lemon dressing

INGREDIENTS

     

QUANTITY

UOM

Raw Mango                          150 gm

Plum                                       80 gm

Romaine lettuce                     50 gm

Red wine                               To poach

Salt                                        To taste

Black Pepper                         To taste

Cherry tomato                        30 gm

Honey Lemon Dressing

Honey                                     50 ml

Lemon juice                            30 ml

Extra Virgin Olive Oil               50 ml

MOP

Steps-1 

1. 1. Peel and grate the mango
2. 2. Clean and dry the lettuce
3. 3. Cut the cherry tomatoes into half
4. 4. Half the plum and remove the seed
5. 5. In a sauce pan bring the wine to simmering point
6. 6. Reduce the heat and poach the plum till its kind of soft
7. 7. For the dressing, mix all the ingredients and emulsify
8. 8. Take a mixing bowl mix all the ingredients and mix lightly
9. 9. Arrange in a bowl or a plate and serve chilled.

#50CoolSaladsForSummer 6. Fattoush

Fattoush, Arabic: فتوش‎, also fattush, fatush, fattoosh, and fattouche is a Lebanese peasant salad made from toasted or fried pieces of #khubz (Arabic flat bread) combined with mixed #greens and other vegetables, such as radishes and #tomatoes. When @tangysorbet recently reviewed The Souk Experience at #Encounters at @tajkrishnahyd recently, it was the perfect opportunity to request Chef Simon Shakour, who was visiting from Taj Mahal Palace, Mumbai and is a master in Eastern Mediterranean cuisine to share this recipe.

It is a deceptively simple salad to make and healthy without a doubt. The crunchy bread croutons give an interesting contrast of texture. If you don’t have khubz or khubuz you can use slightly dried pita bread too. The original recipe by Chef Shakour. 

Sr. No.	Orion  Code	Ingredients Name				Unit	Quantity
1	1050079	Iceberg Lettuce				Gms	100
2	1050138	Tomatoes				Gms	30
3	1050110	sliced Bell Peppers				Gms	30
4	1050293	English Cucumbers				Gms	20
5	1050117	Red Raddish				Gms	10
6	1600732	Sumac Powder				Gms	5
7	1601598	Dry Mint Powder				Gms	5
8	1600076	Salt				Gms	5
9	1050087	Lemon Juice				Nos	1
10	1550727	Olive Oil				ml	20
11	Recipe	Crispy pita bread				Gms	20
Method of Preparation:
1. In a bowl toss together bellpeppers, cucumbers, tomatoes, radish and lettuce sesaoned with salt, sumac
powder, dry mint powder, olive oil and lemon juice.
2. Toss well and serve topped with crispy fried pita bread.