Tropical crisp green
Fresh summer salad
Pleasing to the eye and tongue. Salad with cheerful colours that makes you happy. Fresh pineapple on crisp Romaine lettuce. Spice of ginger and pepper. Velvety dressing of Oriental origin. Crunch of pieces of pistachios. Surprise for a fresh beer or with a spicy curry. Roll up the leaves over the long side. Snack of pleasure.
- serves 4
- 10 min.
- vegetarian
Ingredients
2 small carrots, peeled and coarsely chopped
piece of fresh ginger, peeled and coarsely chopped
a few sprigs of mint
4 tbsp olive oil
2 tsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 tsp onion powder
half a fresh pineapple, cut into small cubes
loose leaves from a few heads of Little Gem
half a red pepper, seedless, finely chopped
handful of pistachios, coarsely chopped
salt
Method
Start with the dressing. Puree the carrots, ginger, olive oil, soy sauce, rice vinegar, sugar, onion powder, pinch of salt, mint leaves and a tablespoon of water in a blender as finely as possible.
Put the lettuce leaves in a large bowl. Add dressing and spoon it around so there is some on all the leaves. Dress the leaves on a large spacious plate. Sprinkle with pieces of square pineapple, pieces of pepper, and chunks of pistachios. Spoon some more dressing on top.
