Mixed Greens, Pineapple & Pecan Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
|
Grilled pineapple and Chipotle Glazed Pecans unexpectedly top this salad in which mixed greens are tossed with a cilantro lime vinaigrette. Chef Coby Arzola creates an impressive start for a special dinner. Buying pre-sliced fresh pineapple rings will reduce prep time. Ingredients:
1 garlic clove |
1 cup fresh cilantro leaves |
1 tablespoon chopped shallot |
1 serrano chili, quartered, seeded and chopped |
2 tablespoons fresh orange juice |
1 tablespoon fresh lime juice |
1/2 cup olive oil |
salt and pepper, to taste |
1 fresh pineapple, peeled and cored |
8 cups mixed salad greens, a combo of romaine and spring greens, torn into bite-sized pieces |
1 cup red onion, thinly sliced |
1 (4 ounce) package goat cheese, crumbled |
1 cup chipotle-glazed pecans, prepared in advance |
Directions:
1. Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
2. With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
3. For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
4. Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.
|
|