Friday, April 25, 2014
In the past few weeks, beautiful pineapples have been on display at most food stores I visit. They are wonderful, juicy and honey sweet. I serve them most often just on their own or in fruit salads, or sometimes make them into desserts.
But today, I will share a recipe for a light salad I made the other day for lunch. I used a leftover pineapple and whatever I had in my refrigerator and I believe the result was interesting enough to share this recipe here.
Grilled pineapple is scattered on a Boston lettuce and finished with ricotta salata cheese. I was thinking about using feta cheese but ricotta, similarly salted, is more delicate in taste therefore does not overshadow the lettuce and sweet pineapple. On top, I added just a bit of chives for spiciness and black sesame seeds which deliver several important minerals and vitamins. There are different textures in this salad and a sweet and sour taste of all ingredients which combined make a simple and healthy vegetarian lunch, perfect for springtime.
Grilled Pineapple and Lettuce Salad
4 slices of fresh pineapple, peeled off and core removed,
a small head of Boston lettuce,
4 oz ricotta salata, cut in small cubes,
2-3 leaves spring onion, chopped,
2 tsp black sesame seeds,
2-3 tbsp freshly squeezed lemon juice,
3 tbsp grape seeds or rice bran oil,
salt and pepper to taste.
1. Cut pineapple slices into small pieces. Heat the grill or a regular frying pan and grill the pieces of pineapple until they become brown. Let them cool down.
2. Remove and discard outer leaves from the lettuce, and using fingers, break it into smaller pieces. Place lettuce on a large serving plate.
3. First, scatter grilled pineapple on lettuce, then follow with ricotta salata and spring onion on top.
4. In a small bowl mix oil, lemon juice, sesame seeds, salt and pepper.
5. Drizzle the salad with dressing and serve.