How To Make Tandoori Pineapple Caesar's Salad | Vicky's World

Welcome to Vicky's World. Today's recipe is a fusion dish: Tandoori Pineapple Caesar Salad.

Take fresh pineapple slices. You can buy a whole pineapple or ask the shop to cut it for you.

Add tandoori masala to the pineapple slices, along with parsley, coriander, salt, and pepper. Mix well.

Yogurt is optional; if you like, you can add it to the mixture. Mix the pineapple, yogurt, and tandoori masala thoroughly.

Pan sear the marinated pineapple in a hot pan. Do not cook it completely; just sear it to give it a nice coating.

Prepare the mixed leaves: use roma lettuce and sorrel (Kata) for a colorful salad base.

Add cherry tomatoes to the mixed leaves.

Make a Caesar-style dressing by mixing low fat mayonnaise, Dijon mustard, salt, pepper, finely chopped garlic, coriander, parsley, olive oil, and red wine vinegar.

Toss the mixed leaves with the dressing right before serving to prevent them from going limp.

Cut the seared tandoori pineapple into triangles and add them to the salad.

Add croutons for crunch and mix everything together.

Plate the salad with a garnish of pineapple on top.

Equipment Needed

Spice Level:

Dietary

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