Food and Drink

Pineapple & French Bean Egg Salad

I loved every single bite of this! I love how the sweetness of the raisins complimented that of the pineapple and both made the salad sunny and mellow. I love the freshness the tomatoes and lettuce introduced and how that worked with the slight char on the french beans. The honey ginger dressing tied everything together and cut through the richness of the egg. Each bite is perfect! Every bowlful of this pineapple french bean salad you make is perfect!

Ingredients

250g of roughly crispy lettuce

1 cup of chopped pineapple

½ a cup of cherry tomatoes or kawaida tomatoes

Handful of raisins

1 cup of seared frenchbeans

½ avocado, cubed

4 boiled eggs

For the dressing

10 tablespoons of olive oil

5 tablespoons of apple cider vinegar

1 tablespoon of minced ginger

4 tablespoons of honey

Salt and pepper to taste

Method

We shall begin with the dressing. The most important ingredients for a dressing are an oil and a vinegar/any acid. The ratio that works best is oil:vinegar 2:1. Always keep that ratio in mind when you are adjusting your ingredients upward or downward.

To prepare the dressing, place all the ingredients in a container and shake until combined and creamy.

Now we move onto the body of the salad.

Before we begin, the french beans should be seared. A quick sear suffices (about 5 minutes on high heat), that way the french beans cook and you retain some texture and introduce a bit of smokiness because of the mild char on the french beans.

In a bowl, place all the body ingredients (except the avocado) and toss.

The pineapple is also key to this. Not only does it add some warm sweetness but really livens up everything. Your pineapple must be very very sweet so that the flavors work well. If it is a bit sour, even slightly, the overall flavor of the salad shall not be as enjoyable.

Dump all the body ingredients (except the avocado) into your bowl and toss until combined. Dress with the honey ginger vinaigrette we have just made and toss once again.

The avocado will not be added at this tossing stage because we do not want it to mash up. We will add it later on so keep it close by.

The egg needs to be hard boiled for this, so boil it for 13 minutes for the perfect,sunny hard boiled egg.

Once the eggs are done, slice them up. Place the dressed body of the salad in your bowl, add your cubed avocado and the boiled eggs over the top.

With that, we are ready to dig right in!

recipe by kaluhiskitchen.com

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