As of this posting, most of you have already received your organic deliveries today from our lovely certified organic partner, My Personal Farmer in Bukidnon.
We have our own stash here at The Green Grocer base and wanted to find out what interesting salad we could whip up with our organic greens.
We consulted with no less than Mikko Reyes, head chef of our favorite comfort food establishment in Bonifacio High Street, 2nd's Restaurant, who concocted a delightful recipe exclusively for The Green Grocer organic patrons. Just thinking about this dish is making me salivate!
The secret ingredient?
Grilled pineapples.
Here is one of the best salads you will ever make in the comfort of your home:
Grilled Bukidnon Pineapple and Organic Green Salad
with Crumbled Blue Cheese, Toasted Pine Nuts
and Honey Balsamic Vinaigrette
Serves 4-6
Ingredients:
- 1/2 Pineapple: peeled, core taken out, and cut into rings .5" thick
- 1 bunch each of Okayama and Red Wave lettuce: washed under running water, keep in ice water for 5 mins. to make it crisp, then cut into smaller leaves
- 20. pine nuts: toast in an oven toaster or in a pan with no oil low heat until aroma comes out.
- 80g Danish Blue Cheese or any kind of semi soft blue cheese available: roughly crumbled into chunks
- 50ml Balsamic vinegar
- 150ml Extra Virgin Olive oil
- 20ml Palawan Honey
- Salt to taste
Preparation and Assembly:
- Grill pineapple rings in a hot grill or grill pan until caramelized with grill marks. Let cool then cut into chunks.
- Whisk together the honey, balsamic vinegar and olive oil. Season with salt and black pepper to taste.
- To assemble, place greens and pineapple in a mixing bowl and season with a bit of salt. Then add the vinaigrette and the toss. Don't be afraid to use your hands, its ok. ;)
- Transfer to a serving dish then top it with toasted pine nuts and crumbled blue cheese.
Enjoy!
Mikko Reyes
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2nd's Restaurant is located at
2/F B3, 9th Avenue cor. Lane P
Bonifacio High Street
Bonifacio Global City, Taguig
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