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Pineapple & Cilantro Salad
This member of the carrot family is also referred to as Chinese Parsley, Coriander and Dhania (in the Indian subcontinent, and increasingly in Britain) and is actually the leaves (and stems) of the Coriander plant. Cilantro (from the Spanish name for the plant) has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but “juicier” and with citrus-like overtones. Some people instead perceive a spicy or “soapy” taste. This taste is believed to be a result of an enzyme that changes the way some people’s taste buds perceive the flavor of coriander leaves. Cilantro leaves and stems are best if chopped and added to a dish just before finishing to take full advantage of their unique flavor.
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- 1 Fresh Pineapple, peeled, cored
- 1 Red Bell Pepper, julienned
- 1/2 Red Onion, sliced 1/4"
- 2 Garlic Cloves, chopped
- 1/4 cup Cilantro, coarsely chopped
- 1 Tbsp. Jalapeno, with seeds, minced
- 1 Lime, juiced
- 2 Tbsp. Honey
- 2 Tbsp. Sesame Oil
- 1 tsp. Black Sesame Seeds
- To Taste - Salt & Pepper
- Chop pineapple into small bite size pieces and place in a non-reactive bowl.
- Add all remaining ingredients.
- Cover and chill.
Nino Salvaggio http://www.ninosalvaggio.com/