Recipe Pear and Walnut Salad

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PearandWalnutSaladSanjeevKapoorKitchenFo-1.jpg


Ingredients
Pears (nashpati / babbu gosha) 2 medium
Walnut kernels 1/4 cup
Cucumber 1 large
Cherry tomatoes 16
Lolo rosso lettuce leaves 8
Iceberg lettuce leaves 8
Rocket leaves 8
Green olives pitted16
Lemon juice 1 teaspoon
Salt to taste
Mustard paste 1 teaspoon
Castor sugar 1 tablespoon
Malt vinegar 2 teaspoons
Extra-virgin olive oil 2 tablespoons


Method

Step 1
Toast walnut kernels in an air fryer at 180º C for 2-3 minutes.

Step 2
Roughly slice cucumber. Halve cherry tomatoes. Quarter one pear, remove core and slice roughly.

Step 3
On each serving plate place 2 lolo rosso leaves, 2 iceberg lettuce leaves and 2 rocket leaves. Place 2-3 pear slices, 2-3 cucumber slices, 4 green olives, 8 cherry tomato halves on them.

Step 4
To make dressing, slice the other pear and grind with lemon juice, salt, mustard paste, castor sugar, malt vinegar, 2 tbsps water and extra-virgin olive oil to a smooth paste.

Step 5
Drizzle some of the dressing over the salad in each plate, top with some of the toasted walnut kernels and serve immediately.
 
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