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Celery and pineapple salad

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Ingredients for 4 servings:

  • 1 bunch of celery, cleaned and washed
  • 1 half pineapple, fresh, peeled
  • 1 small onion(s)
  • Salt and pepper, freshly ground
  • 2 tbsp balsamic vinegar, lighter
  • 4 tbsp oil
  • 1 tbsp, chopped pepperberries, pink

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sweet and sour savory salad

Cut the celery stalks into approximately 2 cm thick slices and blanch them in salted water; they should remain firm to the bite. Meanwhile, cut the fresh pineapple into 2 cm cubes and finely chop the onion. Let the drained celery pieces cool slightly and mix with the pineapple and onion. Season with salt and pepper, and toss with vinegar and oil. For decoration and a spicy flavor, stir in pink peppercorns and finely chopped tender celery leaves. Instead of fresh pineapple, you can also use a small can of pineapple (chopped).

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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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