Yields 2 servings.
• 2 tablespoons of butter
• 1 tablespoon of refined flour
• 2 tablespoons of finely chopped garlic
• 3 cups of milk (preferably warm)
• Salt (to taste)
• Freshly ground cayenne pepper
• 4 tablespoons of cheddar cheese (grated)
• 1/4 head of iceberg lettuce
• 1 medium-sized carrot
• 1 large tomato
• 1 medium-sized onion
• 1 teacup of sweet corn
• 1 handful of walnuts (roughly chopped/crushed)
• 1 tablespoon of olive oil
• 1 tablespoon of vinegar
To make the sauce:
- Take a heavy bottomed saucepan and heat it. Add 2 tablespoons of butter and let it melt. Add garlic.
- Stir the garlic till it starts turning pinkish.
- Add 1 tablespoon of flour. Stir constantly.
- Cook the paste till it turns golden, for almost 3 minutes on low flame. Stirring continuously is key or you’ll get your sauce lumpy.
- Add the heated milk. Warming the milk is a bit of extra work but you’ll obtain a perfectly smooth sauce this way.
- Stir continuously and bring the milk to a boil till it starts thickening.
- When the sauce reduces to half, add another half cup of milk.
- Stir for 1 minute.
- Add salt, pepper and oregano, according to your taste.
- Turn off the flame and add the 4 tablespoons of cheese, mixing till it melts completely.
This part’s done! Now while the sauce cools down, you should start preparing the salad.
To make the salad:
- Take a round bowl, large enough to fit the whole salad.
- Cut the veggies into juliennes.
- Add the corn.
- Roughly crush the walnuts and sprinkle the vegetables with them.
- Lastly, pour the salad sauce into the salad bowl containing the crunchy veggies (or the other way around).
- Mix it thoroughly so that all the salad is evenly coated with the dressing.
- Drizzle 1 tablespoon of vinegar and 1 tablespoon of olive oil.
Serve quickly, and eat it while you can still feel the freshness of the salad contrasting with the warm white sauce.