Skip to main content

Indigo Challenge : Herbed Cheese and Grilled Apple Salad

What's the deal : I am cooking my way through the dinner menu of Indigo restaurant. These are not Indigo recipes; I haven't eaten or even seen any of these dishes. This is my interpretation based only on the name of the dish.

Indigo menu says:
Herbed Goat Cheese, Spinach, Grilled Green Apples Creamy Walnut Vinaigrette



Herbed Goat Cheese : It's not goat cheese, it's my homemade Neufchatel. I scooped out little balls of cheese with a melon baller. Finely minced fresh thyme and rosemary, added a pinch of salt and a bit of olive oil, then rolled the cheese balls in the herb mixture.

Spinach : Not happening. You don't get baby spinach here, and there's no way I was putting cooked full-sized spinach in my salad. So you get oak leaf lettuce instead.

Grilled Green Apples : Granny Smith apple, sliced then put on a grill until browned. As simple as that

Creamy Walnut Vinaigrette : This is the lightly creamy version from smitten kitchen. Only I didn’t have walnut oil so it’s made with the more humble olive oil. I sprinkled some toasted walnuts on my salad to make up for it though.

The verdict : A very interesting combination of flavors, all complementing each other. The easiest Indigo dish so far.
Labels:

Comments

Kalyan Karmakar said…
I think Indigo would want to steal this recipe. What a fantastic photo
August 12, 2010 at 12:05 AM
Pavithra Srihari said…
beautiful pic.. i have some herbed goat cheese lying in my fridge without knowing what to make of it .. now I know what ...:)
August 12, 2010 at 11:31 AM
Pavithra Srihari said…
beautiful pic.. i have some herbed goat cheese lying in my fridge without knowing what to make of it .. now I know what ...:)
August 12, 2010 at 11:31 AM
Myvegfare said…
beautiful photography!, Mmmm sounds interesting, My kids would love this...
August 12, 2010 at 1:58 PM
Vanamala Hebbar said…
Lovely presentation..nice salad
August 12, 2010 at 7:55 PM
Alisa said…
Yum! I could make this right now.The combination looks wonderful.I hope you won't mind,I'd love to guide Foodista readers to this post.Just add the apple widget to the end of this post and it's all set, Thanks!
August 15, 2010 at 9:10 AM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more