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Mesclun Lettuce With Chilly Balsamic Chocolate Reduction

By Executive Chef Rishi Manucha

  • In a bowl whisk together mustard, finally chopped bird chilly add balsamic vinegar and oil
  • Melt the chocolate on a double boiler then add the almonds in that and let it cool down
  • Pre wash the lettuce in the ice water & pat dry it
  • In a mixing bowl, add lettuce, kiwi, mango & drizzle with chilly balsamic chocolate dressing
  • Garnish with hand rolled almonds & chocolate shavings

Ingredients:

  • Mesclun lettuce - 100 grm
  • Kiwi - 1 no.
  • Mango - 1 no.
  • Chocolate - 80 grm
  • Almonds - 15 grm
  • Cherry tomato - 10 grm
  • Balsamic Vinegar - 20 ml
  • Bird Chilly - 2 pieces
  • Dijon Mustard - 1 tbsp
  • Oil - 50 ml