How to make Asparagus And Pear Salad In Honey Mustard Dressing -
Grilled asparagus, toasted chironji and pears in a delightful honey and mustard dressing .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Pears (नाश्पाति)
Cuisine : Fusion
Course : Salads
For more recipes related to Asparagus And Pear Salad In Honey Mustard Dressing checkout Asparagus and Quinoa Salad. You can also find more Salads recipes like Apple And Cucumber Salad Thai Chicken Salad with Crunchy Quinoa Apple, Baby Spinach and Blue Cheese Salad Spicy Fruit Salad
Asparagus And Pear Salad In Honey Mustard Dressing Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Asparagus And Pear Salad In Honey Mustard Dressing Recipe
Asparagus 10-12
Pears cored and sliced 2
Honey 1 teaspoon
Mustard seeds 2 teaspoons
Olive oil 2 tablespoons
Salt to taste
Sunflower seeds (charoli/chironji) 2 tablespoons
Onions thickly sliced 2 medium
Artichokes thickly sliced (tinned) 4
Iceberg lettuce 5-6 leaves
Romaine lettuce 5-6 leaves
Lollorosso lettuce 5-6 leaves
Lemon rind grated 1/2 teaspoon
Lemon juice 1 tablespoon
Method
Step 1
Trim the asparagus and place them in a bowl. Pour a little olive oil and salt. Toast sunflower seeds lightly. Set aside.
Step 2
Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder. Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is.
Step 3
Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add.
Step 4
Tear the lettuce leaves and add. Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well.
Step 5
Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss.
Step 6
Serve immediately.
Nutrition Info
Calories : 750 Kcal
Carbohydrates : 77.6 gm
Protein : 13.5 gm
Fat : 42.8 gm
Other : Fiber- 15.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
