SALADS


For the 2003 Florette National Salad Week, Chef Raymond Blanc created the most expensive salad. The prime ingredients were beluga caviar, grated truffle, potatoes with gold leaf, Cornish crab and lobster and 30 year old balsamic vinegar. The cost of it was 600 British pounds (₹62,106)

The French salads

Salade Nicoise
This salad includes tomatoes,  hard boiled eggs, Nicoise olives and anchovies, topped with a simple olive oil dressing and herbs. 

Salade au chevre chaud
This salad is a favorite of cheese lovers. A classic green salad topped with crispy bacon bits and crunchy bread covered with a warm and creamy goat cheese, usually topped with honey and walnuts.
Prices of chevre chaud:
Australia 19.4 AUD (₹1,061)
Switzerland 21 Swiss franc (₹1,724)
France 13.5 Euro (₹1,193)
UK 6 GBP (₹621)
US $17.5 (₹1,301)

K V George

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