Title: Ensalada De Pina Y Chile Morron
Categories: Infood01
Yield: 1 servings

2 md Green bell peppers
2 md Red bell peppers
1 sm To medium ripe pineapple;
-(about 4 pounds)
Vinagreta
Toasted sesame seeds;
-(optional)

---------------------------VINAGRETA (VINAIGRETTE---------------------------
1/2 c Distilled white vinegar
3 Garlic cloves
Freshly ground white pepper
-to taste
Salt to taste
1 c Olive oil

Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch
strips.

Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim
away the core. With sharp knife, peel each quarter by cutting away the skin
from the flesh in one piece (not too close to the rind), leaving a narrow
"boat" which will serve as a decorative container. Cut the flesh into
medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper
strips and pineapple. Add vinagreta and toss to distribute. Let stand at
room temperature 15 minutes to blend flavors. To serve, place a pineapple
"boat" on each salad plate and arrange one fourth of the pineapple mixture
on it. Sprinkle with optional sesame seeds.

Yield: 4 Servings

VINAGRETA (Vinaigrette):

In a small bowl, whisk the vinegar with the garlic and pepper; taste for
seasoning; add salt to taste. Whisk in the oil, a little at a time, until
well combined.

Yield: about 1-1/2 cups

Converted by MC_Buster.

NOTES : Recipe courtesy of Marissa Sanchez

Recipe by: IN FOOD TODAY SHOW #INB059

Converted by MM_Buster v2.0l.