Barley and Quinoa Salad with Water Cress and Iceberg

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Barley and Quinoa Salad with Water Cress and Iceberg Recipe


By Monish Gujral Published: June 15, 2016



    1. Mix all the ingredients in a mixer and set aside
    2. In a serving bowl add in iceberg lettuce, water cress, quinoa and barley
    3. Stir in the vinegrette and mix gently Serve chilled

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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