There is nothing better than some gorgeous pineapple chargrilled on your barbecue! This is salad is just perfect as an accompaniment for roast pork or barbecued pork chops.
Pineapple Prosciutto Salad
October 2, 2016
: 6 as a side
: 15 min
: 20 min
: 35 min
: Medium
Ingredients
- For the salad...
- 150 grams mixed lettuce leaves, washed and spun in a salad spinner to remove all water
- 500 grams fresh pineapple, cut into chunks and grilled in a frypan or char grill
- 12 slices of prosciutto, cooked in the oven until crisp and crumbled
- For the dressing...
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons maple syrup
- 1/4 cup fresh mint, chopped roughly
Directions
- Step 1 Place the mixed salad leaves, most of the pineapple and most of the crumbled prosciutto in a large mixing bowl and toss until well combined.
- Step 2 In a small food processor or blender place the mint, olive oil, vinegar nod maple syrup and pulse until emulsified.
- Step 3 Add the dressing to the bowl with the salad, season to taste and toss the salad until well coated with dressing.
- Step 4 Arrange the salad in a large serving bowl, top the salad with the reserved pineapple and crumbled prosciutto to garnish, serve
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