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METHOD Cook eggs in boiling water for about ten to twelve minutes. Remove and cool them in water. Peel, halve and remove the yolks. Use only whites. You may reserve the yolks for some other purpose. Cut the boiled egg whites into thick strips. Thoroughly wash spinach and lettuce leaves under running water. Drain and tear them roughly. Wash and wipe red pepper dry. Apply very little oil on the red pepper and roast in a very hot oven till blisters form on the pepper. Alternately you can roast red pepper on an open flame also. Cool a little and peel the top skin. Halve the pepper, 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, wash and cut them into two, further cut them into strips and use raw. Otherwise blanch it in salted water for five to seven minutes, cool, cut into strips and use. Peel, wash and chop garlic. Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, pepper powder and brown sugar. Mix thoroughly. Mix egg white strips, red pepper, baby corn, tomatoes and pineapple. Gently mix with lettuce and spinach leaves. Add the prepared dressing to the salad and toss it. Serve cold. | |||
