Grill Some Pineapple for This Sumptuous Salad.
There is a fruit salad, and there is fruit as the main component of the salad. The first turns into a soaked, oxidized mess, soaking in the juices of a neighbor. Save it for 12 year olds after football practice. If you want a more grown-up option, use large stalks of roasted pineapple to make a gourmet salad that will impress your party that you think you might actually enjoy this time around.
If you like fried pineapple , you will love fried pineapple. It has a more thoroughly caramelized flavor that permeates the entire spear and an even more intense sweetness. While roasted pineapple would be incredible in this dish, I love the intense flavor you get from roasting. The extra time it spends in the oven results in more water evaporation and concentration of natural sugars. This roasted pineapple salad is a fantastic option for those who don’t have access to a grill, or for those who happen upon a pineapple during the winter months. Finish with five minutes under the broiler for a little charring and you’re basically done.
Arrange two wedges of warm pineapple on a plate (I love to cross them) and place three or four generous balls of burrata over the fried fruit. You could even go for a full ball of burrata here for a full display of the cheese’s abundance and I’ll applaud you. Pick some fresh basil or mint and sprinkle on top, then toss in some salted walnuts. To finish, drizzle the entire plate with white balsamic and sprinkle with salt and chili flakes. In a pinch, you can use a dark balsamic balm, but the white balsamic scent is more fruity and vibrant, which I think works better. Warm pineapple studded with creamy-cool burrata, sweet sourness from pineapple, salty bitterness from walnuts, and warming spiciness from chili flakes create an enticing finished dish that is both disarmingly complex and perfectly balanced.
This dish is a great vegetarian option, but meat lovers can easily add a heap of shredded prosciutto or a dash of crispy bacon. Even though the following recipe lists sizes, the best part about this salad is that you can adjust the amount of fruit, cheese, walnuts, and spices to suit your preference.
Grilled pineapple salad with burrata
Ingredients:
- 4 3/4-inch pineapple wedges
- 1 ball burrata
- ½ cup roasted walnuts (pieces or halves)
- 3 or 4 fresh mint and basil leaves
- ½ teaspoon chili flakes (I use Calabrian chili peperoncino flakes )
- ½ teaspoon salt
- White balsamic vinegar for finishing
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Arrange the pineapple slices on a parchment-lined baking sheet and bake for 25-30 minutes. Turn over once. Finally, fry one side for 5 minutes. (If you were in a mad rush, you could just fry each side of the pineapple for 5 minutes per side. You’d be missing out on that concentrated sweetness, but it’ll still be great.)
Cross two spears onto a plate. Place half a burrata ball on each plate. Cut pieces of cheese and place them among the pineapples. Scatter half the walnuts on each plate. Roughly tear mint and basil leaves and place on top. Finish off with a drizzle of white balsamic vinegar and sprinkle each serving with ¼ teaspoon of chili flakes and salt. Enjoy immediately (and secretly think about your plans for the whole second burrata ball after your date is gone).