Pineapple Salad
4 servings
30 minutes
Pineapple salad, no matter what ingredients are added to it as companions, is a notable table dish from Magadan to Pskov. A post-Soviet classic that clearly demonstrates how the meager store assortment influenced folk recipes . The most important folk hit with pineapple is chicken salad. The current recipe is much lighter and more interesting. Pineapple is not the only bearer of sweetness here: there is also apple and red pepper. They all go well with some slightly spicy hard cheese and mayonnaise, which is best made at home.
1
Peel the pineapple, remove the tough core, and cut it into small pieces.
- Pineapple: 300 g
2
Slice the celery into thin pieces.
- Celery stalk: 2 pieces
3
Remove the seeds from the pepper and cut it into cubes.
- Red sweet pepper: 1 piece
4
Cut the apple into slices the size of pineapple slices.
- Apple: 200 g
5
Chop the parsley leaves not too finely.
- Parsley: 3 sprigs
6
Grate the cheese on a coarse grater.
- Hard cheese: 150 g
7
Mix all the prepared ingredients.
8
Dress the salad with mayonnaise, and season with salt and pepper to taste.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste