The Bouquet Salad
The Bouquet Salad

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, the bouquet salad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

The Bouquet Salad is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. The Bouquet Salad is something that I’ve loved my whole life.

Using a vegetable peeler, make "ribbons" of carrot. Collect the stems together and tie decoratively with carrot ribbons. The Pioneer Woman Breezy Bouquet Salad Plate is bright and colorful in design.

To begin with this particular recipe, we must first prepare a few components. You can cook the bouquet salad using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make The Bouquet Salad:
  1. Take 3 Sweet corn
  2. Prepare 1 bunch Salad leaf
  3. Prepare 1/2 Green bell pepper
  4. Make ready 1/2 tsp Black salt or rock salt
  5. Get 1/2 tsp Asafoetida
  6. Get 1 nos Star Anise
  7. Prepare 1/2 tsp Black pepper
  8. Prepare 6-7 bamboo sticks or bbq skewers
  9. Get as needed lemon juice
  10. Prepare 1 tsp Chaat masala
  11. Get as needed Water

Its floral patterns and alluring colors pair perfectly with the other items in the Spring Bouquet Collection. As always, dont be afraid to Mix-and-Match! Wrap the bottom part of the bouquet with ribbon and tie a bow. To assemble: Remove the plates from the freezer and gently lift your bouquets onto the plates.

Instructions to make The Bouquet Salad:
  1. Wash the salad leaf bunch thoroughly, cut the stem & separate the leaves. Keep aside.
  2. In a pressure cooker add enough water,sweet corn, asafoetida, star anise, salt and pressure cook till 2-3 whistles. Don’t throw the water, let it cool.
  3. Take out the sweet corns from the water, cut each corn into 2-3 round pcs, also the bell pepper, cut in long strips, start sewing 1-1 slice in each bamboo stick, keep aside.
  4. Add the black pepper and sprinkle some salt & lemon to sweet corn rounds, tuck it in bamboo stick. Once again wash the salad leaves in flavoured water, let it sit for 5 min.
  5. Take your serving jug or what ever you wish your salad to be served in. Place those flavoured salad leaves in it, add the corn bamboo sticks like flowers, sprinkle some chaat masala on top and serve. 
Enjoy your salad with family.

Sprinkle a pinch of kosher salt and black pepper. Place the edible flowers on top of the finished. Set each lettuce on its base in a shallow soup bowl (for upright varieties like Little Gem, first crack leaves near their base so they splay out). *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. *Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too.

So that is going to wrap it up for this special food the bouquet salad recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!