INGREDIENTS
1 large head of lettuce, shredded
1 large cucumber
1 large tomato
1 large carrot
1 large onion
1 bunch salad leaves
1 bunch spring onions
1 small beetroot
1 small leafy green cabbage
1 lemon juice extracted
1 cup mayonnaise
salt, pepper (freshly ground), ground sugar to taste
Method
- Steam beetroot in pressure cooker, allow one whistle.
- Peel and slice into thin rounds.
- Chop separately cabbage, celery and spring onions, thinly.
- Keep whole 6-7 salad leaves.
- Place all in separate bowls of chilled water for half an hour in fridge till crisp.
- Grate separately cucumber and carrot with a large-holed grater. Place similarly as above.
- Chop onion and tomatoes finely, separately. Rinse a transparent glass bowl with cold water.
- Spread the shredded lettuce leaves
- Stick the beetroot slices around the inner wall of the bowl, evenly.
- Spread the tomatoes on the lettuce leaves without dropping beetroot.
- Sprinkle salt and pepper.
- Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.
- Spread over tomatoes. Sprinkle salt and pepper.
- Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.
- Pour mayonnaise over it
- Sprinkle lemon juice, garnish by analysing the celery leaves attractively on top.
- Chill before serving.
Making time: 30 minutes
Makes: 4 Servings
Shelflife: 1 day refrigerated
