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Chicory and pineapple salad

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Ingredients for 4 servings:

  • 4 chicory
  • 300 g pineapple, pieces, from the can
  • 1 handful of basil
  • 3 tbsp vinegar (raspberry)
  • 2 tbsp olive oil
  • salt and pepper
  • chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity, with a slight spiciness

Cut the chicory into thin strips. Drain the pineapple pieces and cut them in half again. Cut the basil leaves into strips. Season with the remaining ingredients and spices. Stir well and let stand for 10 minutes. We love serving it with Huzel’s “Bedouin in a Shirt.”

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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