Pineapple Celtuce
A French-style cold salad of blanched lettuce tossed with pineapple in a sweet-and-sour vinaigrette — crisp, refreshing, and balanced with sweet and tangy notes.
Ingredients
Celtuce (peeled, leaves and roots removed, washed, cut into comb-back shaped pieces, blanched in boiling water)
500 g
Pineapple, canned (cut into small dice)
200 g
Sugar (dissolved in a little cool boiled water to make syrup)
100 g
White vinegar (seasoning)
5 g
Salt (marinate briefly)
to taste
MSG (seasoning)
to taste
Water, cool boiled (for rinsing and dissolving sugar)
to taste
Instructions
1
Prepare the Celtuce
Peel the celtuce, remove the leaves and root, and wash. Cut into comb-back shaped pieces, blanch in boiling water, and drain. Sprinkle with salt and let sit briefly, then rinse once in cool boiled water. Drain thoroughly and arrange on a plate.
2
Make the Pineapple Dressing
Cut the pineapple into small dice and place in a bowl. Add the syrup (sugar pre-dissolved in a little cool boiled water), white vinegar, and MSG, and mix well. Chill in the refrigerator, then pour over the celtuce pieces. Serve.
