I have never cooked so many recipes from one cookbook in such a short time. And every single thing is SO GOOD. If it is not already on your shelf, it needs to be.
This salad was definitely among my favorites that I have recently pulled from its pages.
Though we all know I have a huge problem when it comes to following recipes and usually end up throwing my own creative spin on whatever I am cooking, I kept mostly to the page on this one.
A little extra honey, and a palm-full of poppy seeds were my only detours.
The flavors here are so well balanced and the caramelized pineapple is EVERYTHING! In the book, this recipe is titled "charred pineapple salad," but since Norwyk Manor (our tiny apartment) does not afford us the luxury of a grill, I had to opt for a nonstick skillet. However, the effect, I promise you, was still incredible.
I was also really excited to have a warm element join this salad bowl. I love it when my greens are wilted just the tiniest bit.
Tender greens (butter lettuce for the win), tart kiwi, sugary-sweet pineapple, creamy avocado, red onion and cashews for crunch. All in all, I really cannot think of a better way to lunch.
CHARRED PINEAPPLE SALAD FROM THE PRETTY DISH
recipe from The Pretty Dish by Jessica Merchant / serves two
FOR THE DRESSING
- 1/4 cup red wine vinegar
- 3 tablespoons pineapple juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 tablespoon poppy seeds
- 1/4 teaspoon fine salt
- pinch of freshly ground black pepper
- 1/2 cup extra virgin olive oil
Combine all ingredients in a medium jar and seal with a tight-fitting lid. Shake vigorously, until all the ingredients are well combined. Refrigerate until ready to use.
Shake well before using.
FOR THE SALAD
- 1 ripe pineapple, peeled and sliced into wedges about 1/2-inch thick
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 4 cups butter lettuce, roughly chopped
- 2 kiwis, peeled and sliced into wedges
- 1 ripe hass avocado, thinly sliced
- 1/4 red onion, thinly sliced
- 1/3 cup roasted, salted cashews
- freshly ground black pepper
Place a large, nonstick skillet over medium high heat. Add 1 tablespoon each of the honey and vegetable oil, along with half of the cut pineapple, making sure that each piece lays flat on the bottom of the pan. Cook, flipping the pineapple halfway through, until the fruit is deep topaz and caramelized. This will take roughly 8-10 minutes.
Remove the caramelized pineapple from the pan, and repeat with the remaining pineapple.
Divide the butter lettuce amongst two large bowls and top with caramelized pineapple, sliced kiwis, sliced avocado, red onion, and sprinkle with cashews and freshly ground black pepper.
Drizzle with the prepared dressing and toss to coat. Serve immediately.