Today’s #FinelyChoppedBreakfasts idea came from Mumbai of the late 1990s and the early 2000s and its ‘salad bar’ explosion.
It is a tribute to the JATCs, the Starters and Mores, the Three Flights Ups, the Jazz by The Bays and the Sports Bars of the world.
Of salad counters and the thick dressings that we piled on our plates at the end…French, Thousand Island … Mayonnaise of course.
Memories that made me thaw and chop the Zorabian chicken pepper chicken sausages from the fridge today and lightly saute them in olive oil, with some finely chopped green capsicum added in for good measure.
I added a tablespoon of Hellmann’s mayonnaise (the Indian one) to it once the sausage and capsicum mix had cooled.
Layered this on to the ragi bread that we had purchased from Baker’s Dozen yesterday and which I had lightly toasted in the oven today.
Put another slice on top and breakfast was ready. K had ordered madelines from Suzette yesterday. Mine was left and we split it over our espressos.
Last night I realised that I had wrongly added the mayonnaise that was meant to accompany the excellent bacon scotch eggs sent by Shubhasree Basu of Hungry Cat Kitchen to the magnificent tenderloin Asian salad that she had also sent.
Now I realise why I did so, even though the salad had come with its own dressing and the mayo was in a separate box.
So do you I am sure!
Tasted delicious though ,as a good mayo always makes things do.
Any other mayo fans here? Would it be fair to say that mayo is the ketchup of the world of salads?
PS: I am also a fan of the achari mayo dips introduced by Aditi Limaye Kamat of Kitchen Stories.
From the #HouseOfCats
