Ingredients
FOR THE SALAD
500 grams spinach
50-80 grams chakwat (pigweed)/ bathua
50 grams radish leaves (I had no access to this so I added few sarson/ mustard greens)
Arugula, a handful (but that’s optional)
15 cherry tomatoes, whole
1 cup of corn, roasted (optional)
FOR THE DRESSING
1/2 cup sunflower oil (or peanut oil is good too)
2 tbsp unsalted butter (if you don’t have unsalted, use Amul or any other)
2 tbsp mustard oil
1 tbsp vinegar (red wine or sherry)- if using ACV use half of this
1/2 lime juice
Some minced garlic (just a touch)
1 tsp honey
Salt and pepper to taste
1 sliced onion
FOR THE GARNISH
Feta cheese works well
Sourdough or toasted bread, to serve
Directions:
- Whisk all the ingredients in the dressing section with patience and let it sit for 20 min.
- Now, pour the dressing into a small skillet, add onions and keep it on the stove on a low flame. When the contents start boiling, add tomatoes and push them to get some blisters on them with the back of the spoon.
- If you are using bathua, then add it to the skillet. Cook for 2 min.
- Place the baby spinach and the rest of the greens in a big bowl.
- Pour the warm dressing on top and garnish with cheese.
Tips:
- Sometimes tomatoes can be sour so taste the tomato and adjust vinegar and salt and honey to suit it
- If you plan to add feta keep salt down
- If you are allergic to some leaves especially alkaline leaves avoid bathua and sarson