I Love salad..........lol .......amazing haan , Yes my family laughs at me as well . But I must confess that after coming to the US I have gradually developed a taste for different cuisines, salad being a part of it.
In my initial years I would not even try anything called Ghaas- phoos but sometimes while traveling I would have no option but to have a salad. As I started working being a vegetarian gave me very limited options for lunch & if I wasn't carrying my lunch I had to do with a salad. Sooo one fine day I really started relishing the variety of salads available at the cafeteria & now I churn out my versions of this beautiful ghaas phoos.
I am also doing this post as a guest blogger for Amanda from "The Sweet Details" ( Thanks Amanda - I feel honoured) & when she invited me I started thinking of something that would have a universal appeal. So finally I decided to do this salad with a twist. The salad has been inspired from 'Ellie Krieger' of Food Network & I have been making it for the last 3-4 years ( ofcourse I wasn't blogging at the time) Generally Pesto has pine nuts & parmesan cheese as one of the main ingredients but I used peanuts instead , no cheese & some candied ginger for a little crunch .
I pound red potatoes / boiled & cut with skin
1 cup of chopped red , yellow & green peppers.
4-5 slices of candied ginger/ chopped into small pieces.
For the Pesto:
I cup packed fresh basil leaves
1 clove garlic
3 tablespoons of roasted peanuts ( unsalted, if using salted then reduce the amount of salt in the pesto)
1 tablespoon lemon juice
3 tablespoons of olive oil
salt & black pepper acc. to taste.
Add roasted peanuts & garlic to the shredder attachment & give it a good pulse . Add basil leaves , lemon juice , olive oil , salt & pepper & pulse it again for a minute or two . The pesto should be a little chunky & not paste like.
Mix everything together in a bowl , potatoes, peppers, ginger & pesto & just give it a good stir with a
Note: Mixing it with a spoon will break the potatoes & the salad looks messy . Refrigerate the salad for 2-3 hrs before serving as this helps the potatoes to absorb all the flavors & the salad even becomes more crunchy.