Brussels Salad Recipe
Ingredients
| 8 oz fresh young spinach | ||
| 2 heads French or Belgian endive | ||
| 2 ripe pears | ||
| Onions | 2 | |
| Pineapple slice | 2 , canned | |
| Pineapple juice | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 (Garnish) | |
Directions
GETTING READY
1. Wash the spinach leaves, shake the excess water off and pat dry with a dish towel
MAKING
2. Wash and slice the endive thinly
3. Peel, quarter, core and slice the pears thinly; peel and finely chop the onions; chop the slices of pineapple
4. In a bowl, mix pineapple juice, sugar, cayeene, vinegar, and salt
5. Hard boil the egg, pour cold water, shelll and chop finely
6. In a bowl, put the spinach, endives, pears, onion and pineapple, add dressing and toss it all well
SERVING
7. Sprinkle the chopped hard boiled egg on top and serve
1. Wash the spinach leaves, shake the excess water off and pat dry with a dish towel
MAKING
2. Wash and slice the endive thinly
3. Peel, quarter, core and slice the pears thinly; peel and finely chop the onions; chop the slices of pineapple
4. In a bowl, mix pineapple juice, sugar, cayeene, vinegar, and salt
5. Hard boil the egg, pour cold water, shelll and chop finely
6. In a bowl, put the spinach, endives, pears, onion and pineapple, add dressing and toss it all well
SERVING
7. Sprinkle the chopped hard boiled egg on top and serve
Chef
