in Recipes

Iceberg and pineapple salad with mango dressing à la Gabi

updated

Spread the love

Ingredients for 4 servings:

  • 1 head of iceberg lettuce, roughly chopped
  • ½ pineapple, fresh, cut into small pieces
  • 1 stalk celery, without green, cut into fine strips
  • 200 g roast pork (cold cuts), 0.5 cm thick, cut into 1 cm wide strips
  • 100 g hazelnuts
  • 4 tbsp mango chutney
  • 4 tbsp mayonnaise
  • 4 tbsp cream
  • 4 tbsp sour cream
  • 1 lemon(s), zest
  • Worcestershire sauce
  • Black pepper, freshly ground
  • Salt
  • Sugar

Instructions

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

Combine iceberg lettuce, pineapple, celery, roast pork, and hazelnuts in a salad bowl. Mix together the mango chutney, mayonnaise, cream, sour cream, and lemon zest, adding Worcestershire sauce drop by drop as desired. Season with pepper, salt, and sugar, pour over the salad, and fold in.

Facebook Comments

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.

Butter cookies, a recipe from my mom

Omelette with mushroom and spinach filling