SALADS, VEGETABLES & STUFFING

I had never been much of a salad lover. It was my daughter-in-law, Mehnaz, who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.

PUNCHY PEAR SALAD

নাশপাতির সালাদ

 5/5

SERVES

2

PREPARATION

30Mins

(Plus marinating 1 Hrs)

COOKING

34 Mins

PECAN VINAIGRETTE:

1/3 cup mayonnaise
1 tablespoon apple cider vinegar
¼ cup maple syrup or honey
2 tablespoons brown sugar
¾ teaspoon salt
¼ teaspoon freshly cracked black pepper
1/3 cup olive oil
½ cup sugared pecan (page 357)

CHICKEN MARINADE:

250 g chicken breast, boneless
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon ginger powder
2 tablespoons olive oil

SALAD:

½ cup pear, cut into thin slices
½ cup orange segments
100 g lettuce
¼ cup pecan nuts
50 g of any cheese, thinly sliced
½ cup pecan vinaigrette

DETAILS :

VINAIGRETTE: In a blender, combine all the ingredients from mayonnaise to pepper. With the blender running, pour in the oil very slowly, in small amounts at first, to start the emulsion process. Stop the machine and check the vinaigrette for taste and consistency. Add sugared pecan and blend for a few seconds just to crush the nuts a little. Taste and adjust the seasoning.

MARINATE the chicken with all the marinade ingredients except olive oil for 1 hour. Heat a skillet, and add 2 tablespoons of olive oil. Pan-sear the marinated chicken for 6 minutes on each side. Once done, cover and set aside for 20 minutes.

ARRANGE the salad ingredients in a serving dish. Cut the chicken and top up the salad. Serve the dressing separately.