- Stand Mixer
- Non-stick Pan
- Spatula
- Cutting Board & Knife Set
- Salad Bowl
- Measuring Cups & Spoons
- Food Processor (Optional)
- Blender (Optional)
- Colander
1 cup plain low-fat yogurt
1/8 teaspoon dried Guntur red chile,* seeded and finely chopped
2 large leaves basil, cut crosswise into thin strips
1 clove garlic, finely chopped
1/8 teaspoon fine sea salt
1/4 cup onion, finely chopped (from 1/8 medium onion)
1 1/2 tablespoons Parmesan cheese, finely grated
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
4 (1-inch-thick) slices whole wheat bread, crusts removed
2 cloves garlic, peeled and cut in half
1 teaspoon extra-virgin olive oil
1 tablespoon onion, finely chopped
2 large leaves basil, coarsely chopped
1/4 cup chickpea flour**
1/4 cup fine yellow cornmeal
1/8 teaspoon baking powder
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
1/2 cup well-shaken buttermilk
2 cups iceberg lettuce, torn into bite-sized pieces
1 (2-ounce) piece Parmesan cheese, shaved
*Guntur red chile, native to southern India, is available at Asian and Indian markets. If unavailable, dried ancho or chipotle chiles, or ground ancho chile powder make good substitutes.
**Chickpea flour, also called gram flour or besan, can be found at Middle Eastern and Indian markets or at Kalustyans.com.
two 12-inch squares cheesecloth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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