Another recipe from the Chopped Salads article in the Star Tribune.
NOTES:
I made this for a salsa/side salad at our post-triathlon party. The serrano gave it a good kick! I let it chill overnight and we ate it the next afternoon; the juices were well blended to the point where a little bit of pineapple juice could be drained out before eating. I ate mine with lime chips - delicious. Because of the chips I eliminated the pistachio nuts, to great effect.
STARS:
3 out of 5. A good non-traditional salad for a potluck! Leftovers with quesadillas or over grains would be good.
RECIPE:
https://www.washingtonpost.com/recipes/spicy-pineapple-and-pepper-salad/15965/?utm_term=.37a89797345a
Tested size: 6 servings; makes 6 cups
INGREDIENTS
- 2 cups fresh pineapple, cut into 1/4-inch pieces (about 1 pound)
- 2 cups red bell pepper, seeded and cut into 1/4-inch pieces (14 ounces total)
- 2 cups orange or yellow peppers, seeded and cut into 1/4-inch pieces (about 14 ounces total)
- 1 medium serrano pepper, seeded and minced
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish
DIRECTIONS
Combine the pineapple, peppers, lime juice, oil and salt in a mixing bowl, tossing to coat and incorporate. Cover and refrigerate for at least an hour or two.
Garnish with the chopped pistachios just before serving.
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