INGREDIENTS:

ALMOND 15 gm
LETTUCE ICE BURG IMP 50 gm
LETTUCE GREEN 70 gm
COUSCOUS 10 gm
ORANGE IMP10 gm
Olive Black Pitted5 gm
PARSLEY 2 gm
CHERRY TOMATO 5 gm

For dressing

APPLE CIDER VINEGAR 30 ml
OLIVE OIL60 ml
GARLIC CHINA20 gm
HONEY Few Drops
Lemon Juice- Few Drops
SALT 5 gm
BLACK PEPPER2 gm
Oregano

Direction:-
Salad:-
Wash and clean the lettuces and put in ice bath for 20 min. Clean and washed all the leaf. Peel the orange and pull the halves and keep aside. Roast the almond in a tray for a min in salamander.

Dressing:-
Take another bowl put apple cider vinegar, honey, salt, pepper and olive oil, garlic, lemon juice, and oregano mix all the ingredients together.

Platting:-
Take a mixing bowl put all the ingredients of salad and dressing together and mix it well. Arrange lettuce and dressing’s mixture in a plate or serving bowl. Topped with orange halves, black olives, cherry tomato, and couscous. (Toss all the topping with leftover dressing).

Topping:-
Roasted almond, cherry tomato, feta cheese, and parsley.

Credits:
Chef: Ravinder Rawat
Restaurant: The Chatter House
Videographer: Ramesh Sharma
Editor: Aayush Tandon

Date: 13 sept 2018
Source: https://www.youtube.com/watch?v=DobgKeSC_1I&t=1s