Sunday, October 28, 2012

Grilled Corn and Pear salad




I started out to make a grilled corn and avocado salad. But as luck would have it, the avocado was rotten inside, though it looked perfect and felt firm from the outside! The salad had to be made for dinner so I decided a pear could substitute the avocado. It turned out really nice with the tangy dressing.


Ingredients:

Corn..................................................2 cobs
Pear..................................................1, it was nice large one. Cube. Use two if they are small ones.
Potato...............................................2 medium ones, boiled and cubed
Tomato.............................................2, de-seeded and chopped
Spring onion....................................1, chop both green and white parts
Red bell pepper...............................1/4, chopped small
Green bell pepper...........................1/4, chopped small
Green coriander.............................a small handful, chopped
Carrot (optional)............................1, julienned
Olives.............................................as desired, chopped or used whole
Capers............................................as desired
Lemon............................................1
Red chilli powder..........................1/4 tsp
Salt.................................................1/4 tsp

For Dressing:

Vinegar..........................................1/4 cup
Honey............................................3 tsps or 3 tsps sugar
Olive oil........................................1/4 cup
English Mustard paste.................2 tsps (I didn't have Dijon mustard )
Pepper corns (cracked)...............1/4 tsp or as desired (do not use pre-ground fine pepper powder)
Salt..............................................acc to taste


Roast the corn on a grill or you can do it directly over a gas stove fire. Slice the lemon into half. Mix the salt and red chilli powder and gently squeeze the lemon to release the juice. Do not squeeze out the juice! Dip a half in the chilli mixture and rub it over the roasted corn. Keep squeezing the lemon to get lemon juice and dip into the spice mixture. Do this for both the cobs. The masala could be left over, don't over-do it (you don't have to finish the chilli mixture)

Hold the corn stalk side up, and using a sharp knife, slice the corn off the cob in a downward action.

Add all the chopped items for the salad. Mix all dressing ingredients and whisk. If not serving salad immediately, keep dressing in the fridge. use just before serving the salad.

We had sweet potato cutlets with this.

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