Pear and Walnut Salad | Cooksmart with Walnuts | Chef Sanjeev Kapoor | Sanjeev Kapoor Khazana

Pears, salad vegetables, toasted walnuts and green olives mixed to make this delicious salad

PEAR AND WALNUT SALAD

Ingredients

2 medium pears (nashpati / babbu gosha)
¼ cup walnut kernels
1 large cucumber
16 cherry tomatoes
8 lolo rosso lettuce leaves
8 iceberg lettuce leaves
8 rocket leaves
16 green olives, pitted
1 tsp lemon juice
Salt to taste
1 tsp mustard paste
1 tbsp castor sugar
2 tsps malt vinegar
2 tbsps extra-virgin olive oil

Method

1. Toast walnut kernels in an air fryer at 180º C for 2-3 minutes.
2. Roughly slice cucumber. Halve cherry tomatoes. Quarter one pear, remove core and slice roughly.
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.
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.
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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