Crispy wai wai, arugula and strawberry salad
Ingredients
- 3 hand full of aragula
- 1 hand full of iceberg
- 6 fresh strawberries
- 3 cherry tomatoes
- 3 green olives
- 3 black olives
- 2 tablespoon kokum vinaigrette
- 8 thinly sliced beetroot carpaccio
- 4 table spoon crushed wai wai
Kokum Vinaigrette
- Kokum Vinaigrette
- 1 tablespoon of extra virgin olive oil
- 1 tea spoon of lemon juice
- 1 teaspoon of kokum paste
- Salt to taste
Procedure:
- Take a bowl and add olive oil, lemon juice, kokum paste and seasoning.
- Whisk it well and make an emulsion out of it.
- Take another bowl, add the dressing to it and then the iceberg, arugula, cherry tomato and olives. Mix well
- Garnish with beetroot Carpaccio and fresh strawberries