This one was an off the cuff salad turned out with leftovers in the fridge. Naming it after my friend Sumeet as we randomly created this recipe while discussing philosophy, meaning of life, process analytics and rummaging through the fridge for a side dish to our grilled calamari.
Ingredients (Serves 2):
Salad leaves- 200gm; Mix of lettuce, baby spinach, rocket salad- Bell Pepper- 1 large; diced
- Carrot- 1 medium, julienned
- Parmigiano-Reggiano- 1 inch; grated
- Walnuts- 1 tbsp
- Thyme- 1 sprinkle
- Rosemary- 1 sprinkle
- Sage- 1 sprinkle
- Balsamic Vinegar- 1 tsp
Preparation (5 mins):
Combine chopped bell pepper, carrot, shredded salad leaves and
herbs. Toss with grated parmesan, crushed walnuts and balsamic vinegar.
herbs. Toss with grated parmesan, crushed walnuts and balsamic vinegar.
Serve chilled.
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