Sweet, ripe pineapple and smoky bacon form the base of this juicy salad with crunchy seeds and salty caperberries. Capers are the pickled or dried unopened flower buds from Capparis shrub that grows all over the Mediterranean. When the flower is fertilised, a berry is formed: the juicy caperberry.
Ingredients
- 1 pineapple
- 100g smoked bacon
- 2 shallots
- 90ml extra-virgin olive oil
- juice of 1 lime
- 1 tablespoon honey
- 1 teaspoon wholegrain mustard
- 50g lamb’s lettuce (mâche)
- 75g semi-dried cherry tomatoes
- 50g caperberries
- 2 tablespoons Seedy Mix: equal parts sunflower seeds, pumpkin seeds, roasted pine nuts, linseeds (flax seeds) and crushed coriander seeds
Halve the pineapple lengthways. Remove the skin and the hard core. Cut the pineapple into strips and then into pieces. Cut the bacon into cubes and slice the shallots.
Heat 1 tablespoon of the olive oil in a frying pan. Fry the bacon for 4 minutes or until crispy.
Whisk together the lime juice, honey, mustard and remaining olive oil to make a dressing. Add salt and pepper to taste.
Wash and dry the lamb’s lettuce well; remove the stalks. Divide the lettuce, pineapple, and shallot among four plates.
Drizzle the salad with the dressing. Sprinkle the bacon, tomato and caperberries over the top and sprinkle with the seed mix.
Serves: 4
Recipe extracted from
Salad: 100 Recipes for Simple Salads & Dressings by Janneke Philippi
RRP$55, Smith Street Books
