Ingredients:
Croissant
Butter
Sundried tomato
Asparagus
Tomato
Rocket leaves
French fries
Refined oil
Salt
Pepper
Onion
Olive oil
Grana padano cheese
Caper
Veg. Mayonnaise
Garlic
Method:
Cut warm croissant into in two pieces; Spread sundried tomato pesto in bottom and on the upper side use caeser dressing. Stuff vegetable in layering – first the rocket leaves, slice table tomato, blanched asparagus and onion ring. Cover up with other side of the croissant. Serve along with caeser dressing and french fries.
(Courtesy: Mayank Tiwari, Executive Chef, PVR Gold Lounge, Ambience Mall, Gurgaon)