I make salad at least once a day. Wendell calls me the queen of salads and tells his friends that when he opens the fridge he sees nothing, when I do I come up with a complicated salad. It’s not entirely true and my salads are often very simple but I must admit that “cupboard dinners” are my strong point as it is probably the case for all busy mothers.
Yesterday I was looking in the herb garden to add a bit of punch into our lunch salad and I realised that our pineapple sage had grown tall and strong. I decided to make a salad with it.
This is a quick and easy recipe for Pineapple sage salad. The leaves of this herbs are very sweet and fragrant. It make a very healthy and original entree.
For people loving heat and crunch, don’t hesitate to add a spoon full of pickled Jalapenos. They’re so simple to make and very rich in taste. TRY MY RECIPE HERE.
- 1 cooked corn cob or a small can of corn kernels
- a few leaves of lettuce, cleaned and dried
- 3 French or red radishes, washed and cut in slices
- 1 big ripe tomato, washed and cut in half slices
- 1 bunch or 10 leaves of pineapple sage, washed
- 5 stems of chives, washed
- a dash of olive oil
- a dash of raspberry vinegar (or any vinegar)
- sea salt flakes (fleur de sel)
- a bit of pepper
- pickled jalapenos (optional)
- Cut the large sage leaves in 2 and leave the small ones whole.
- Cut the corn knob close to the core to get the kernels or strain the canned kernels.
- Put all ingredients in the bowl.
- Toss :)