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Simple
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Pear Salad with a Saffron and Curry Dressing
Crunchy, sweet and exciting: MIASA saffron and a pinch of curry will turn your salad into a superb meal that marries the best ingredients of the East and West. Fresh, crunchy lettuce combined with the sweetness of pears has long had a firm place on the menus of many excellent restaurants – and saffron and curry will add the last pinch of originality and allow you to create haute cuisine in your own kitchen. Revel in the fine aromas while you are preparing the salad, enjoy the play of colors on your plate and taste the complex nuances of this quick yet sophisticated dish.
Ingredients
| 500 | g | mixed greens | ||
| 150 | g | creamy yoghurt | 10% fat | |
| 1 1/2 | pears | |||
| 4 | Tbsp | rapeseed oil | ||
| 1 | Tbsp | white wine vinegar | ||
| 1 | organic lemon | |||
| 1 | Pinch | saffron threads |  | |
| 1 | Pinch | salt | ||
| Pepper | freshly ground |
Preperation
Wash the salad leaves and tear into bite-sized pieces. Wash the pears, remove the core and peel if preferred. Thinly slice one pear and grate the other half. |
For the dressing, wash the organic lemon under hot water and grate the zest. Juice the lemon and then thoroughly mix 1 table spoon of the juice with 1 tea spoon of the zest, yoghurt, saffron, curry powder, the grated half of pear, vinegar, salt and pepper. Then stir in the rapeseed oil. |
Mix the salad leafs with the fennel and slices of pear and serve sprinkled with the dressing. |
Serve with grilled goat’s cheese baguette. For this, brush the slices of baguette with olive oil and sprinkle with salt, pepper and thyme.