Last week I was in Mountain View, CA where I attended a pig roast in a park for the 40th birthday party of a family friend, Stacy Hare. One of her friends brought a delicious salad made with arugula and grilled pineapple. I'm not sure if my attempt to duplicate her recipe is accurate, but none the less, this salad is delicious and very attractive! The original maker of this salad also added chunks of fresh avocado. I think you could also serve this with grilled chicken or shrimp. Be sure to use a nicely ripened pineapple. For a tropical twist, you could also sprinkle toasted coconut flakes on top.
Grilled Pineapple Salad
1/2 fresh, cored and peeled pineapple
About 5 cups of washed, fresh baby arugula, packed
1/2 red onion
1. Cut the pineapple longitudinally down the middle. Lay it on the flat side and make 1 inch slices from the pineapple half. Set aside one of the slices.
2. Place the half slices of pineapple on a hot grill and grill on both sides until grill marks appear and the fruit is slightly caramelized.
3. Remove the pineapple and let cool.
4. When pineapple has cooled, cut into chunks.
5. Use a mandoline or thinly slice the red onion.
6. Add the arugula, pineapple chunks, and red onion to a bowl while you make the salad dressing.
7. Pour the salad dressing over the ingredients in the bowl and toss thoroughly to mix.
Pineapple Vinaigrette
slice of fresh pineapple
half a shallot
1/4 tsp salt
1/2 tsp sugar or honey
1/4 cup of white, cider, or rice vinegar
2 T of a mild oil (canola or grapeseed)
1. Chop the reserved pineapple into tiny pieces to fill 1/4 cup.
2. Add the pineapple to a food processor along with the remaining ingredients.
3. Pulse until smooth.
Comments
Post a Comment