Pineapple Endive Salad with Cashews Recipe

Pineapple Endive Salad with Cashews Recipe


Pineapple Endive Salad with Cashews Recipe

Ingredients:

1 endive head
1 chicory head
400 g fresh pineapple
250 g instant couscous
500 ml vegetable stock
150 g cashews
2 limes
4 tablespoons olive oil
1 small dried chilli
salt
freshly ground black pepper
coriander, to garnish

Preparation Instructions:

Wash, clean, spin dry and cut into strips the endive leaves and chicory leaves. Peel the pineapple thoroughly, get rid of the hard stalk and cut the flesh into small cubes. Place the couscous in a bowl and pour the hot vegetable stock. Allow to swell for approximately 10 minutes. Place the cashew nuts into a pan and fry until golden brown, then remove and set aside. Rinse the limes, cut one lime into thin slices and squeeze the second one. Mix the olive oil with the lime juice. In a mortar, finely grind the dried chilli, then add to the vinaigrette and season to taste with salt and pepper. Fluff up the couscous with a fork. Decorate the salad with the chicory leaves on a plate, drizzle the vinaigrette, place the couscous in the center and sprinkle with the diced pineapple and cashews. Arrange the lime slices into small florets and serve with the coriander leaves on the salad. Eat with some freshly toasted baguette.

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