1 medium pineapple, peeled, cored, and sliced
1/3 cup canola oil
1 (5-ounce) package mâche lettuce
1 cup frozen shelled edamame (soybeans)*, steamed per package directions
1 (8-ounce) package sugar snap peas
3 tablespoons julienned carrot
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 recipe Ginger-Basil Vinaigrette (see download)
Garnish: beet microgreens
• In a medium bowl, toss the pineapple slices with oil. Heat grill
pan or outdoor grill to high. Grill pineapple until golden brown
on both sides. Cool.
• In a separate medium bowl, toss together the mâche, edamame,
peas, carrot, salt, and pepper.
• Divide the pineapple slices among 6 salad plates, then top each with the mâche mixture,
and drizzle with a bit of Ginger-Basil Vinaigrette.
• Garnish with beet microgreens, if desired. Serve immediately.
*Edamame is available in the frozen-foods section of most major grocery stores and in specialty-foods stores.