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Pineapple Cheese Salad

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Ingredients
  Pineapple 1 , peeled, cored and chopped
  Caerphilly cheese/Cheshire cheese 6 Ounce, cut into 1/4 inch dice (175 Gram)
  Pear 1 , peeled, cored and chopped
  Radishes 12 Small
  Celery stalks 2 , cut into 1 inch thick slices
  Chicory head 1 , cut into 1/2 inch thick slices
  Watercress sprigs 8
For dressing
  Olive oil 4 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Sugar 1⁄2 Teaspoon
  Single cream 2 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Tarragon 1 Tablespoon, freshly chopped
Directions

Mix together the pineapple, cheese, pear, radishes, celery and chicory in a mixing bowl.
Put all the dressing ingredients, with salt and pepper to taste, in a screwtop jar and shake well to mix.
Pour this dressing over the salad ingredients and toss well.
Pile into a serving dish or individual dishes and garnish with the watercress sprigs.
Serve immediately.
Sift the flour and salt into a mixing bowl.
Make a well in the centre and add the eggs, melted butter and gradually add half the milk.
Mix to a smooth cream, gradually drawing the flour into the the liquids.
Beat in the rest of the milk.
Alternatively, make the batter in an electric blender.
Lightly grease a frying pan or crepe pan with a little of the oil.
Heat the pan, then pour about 4 tablespoons of the batter into the centre.
Tip the pan so it is coated with the batter.
Cook for just over 1 minute, then turn the pancake over and cook the other side for about 30 seconds.
Slide the pancake out of the pan.
Keep hot on a plate over a pan of hot water while you cook the remaining pancakes in the same way.
Stack them up, interleaving with greaseproof paper.
Keep hot while you make the filling.
Melt two-thirds of the butter, with the oil in a saucepan.
Add the bean sprouts and spring onions and fry for 1 minute, stirring constantly.
Stir in the wine and bring to the boil.
Boil to reduce by half.
Remove the pan from the heat.
Add half the parsley, the chervil, clams, crabmeat, prawns or shrimps and salt and pepper to taste.
Return to a gentle heat and warm the mixture.
Melt the remaining butter in another saucepan.
Stir in the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the milk.
Return to the heat and simmer, stirring, until thickened and smooth.
Stir in the seafood mixture.
Lay the pancakes out flat and put about 2 tablespoons of the filling in the centre of each.
Roll up the pancakes and place on a hot serving dish.
Sprinkle with the remaining parsley and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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