Looks refreshing and unique.
The Baked Pineapple and Wood Ear Salad is a perfect mix of sweet and savory. The warm, juicy pineapple and the crunchy wood ear mushrooms create a unique and refreshing taste. Ideal for a light, flavorful meal.
The Baked Pineapple and Wood Ear Salad is a perfect mix of sweet and savory. The warm, juicy pineapple and the crunchy wood ear mushrooms create a unique and refreshing taste. Ideal for a light, flavorful meal.
Components:
50g of rehydrated and soaked dried wood ear mushrooms
One hundred grams of carrots
120g of cucumbers
120g of celery
50 grams of raw ginger
Three jalapeños
40g of cilantro
A half-peeled pineapple
Three brand-new tofu skins
75 milliliters of water
A little bit of hot oil
2.5 grams of salt
35 grams of vinegar
20 grams of sugar
7.5 grammes of Worcestershire sauce
25g oyster sauce made without meat
50 grams of soy sauce
30 grams of pasted soy sauce
30 grams of sesame oil
Instructions:
Oven temperature was set to 180 degrees. Slice approximately half of the pineapple into pieces the form of ginkgos, then bake for fifteen minutes. Chop the leftover half into tiny pieces and save.
After giving the cucumber a 20-second blanch, letting it soak in cold water, slicing it into shreds, and setting it aside.
After rehydrating the wood ears, shred the carrots and soak in cold water.
I recently tried making Baked Pineapple and Wood Ear Salad, and I have to say, it was a delightful experience! The combination of the sweet, caramelized pineapple and the unique texture of wood ear mushrooms really surprised me. I wasn’t sure how the flavors would meld, but they complemented each other perfectly.
The warmth of the baked pineapple added a nice contrast to the cool, crisp vegetables I included in the salad, making it refreshing yet satisfying. I also loved how easy it was to prepare! Just a bit of seasoning and a quick bake, and it transformed into a dish that feels both elevated and wholesome.
@Maryjane did you add any additional ingredients or dressings to enhance the flavors? I’m always looking for new ways to elevate salads, so I’d love to hear any tips or variations you might recommend. Also, what other dishes did you serve alongside it?
@Sashafierce I’m glad you found my experience helpful! As for the salad, I kept it pretty simple, but I did add a light dressing made of lime juice, honey, and a pinch of salt to brighten it up. It really enhanced the sweetness of the pineapple and balanced out the wood ear mushrooms.
For extra texture, I also threw in some chopped bell peppers and a handful of fresh cilantro. Sometimes, I even top it off with a sprinkle of crushed peanuts for a nice crunch!
As for what I served it with, grilled chicken and a side of quinoa made for a perfect meal. The salad really added a refreshing touch to the plate! If you decide to make it, let me know how it turns out! I’d love to hear your twist on it!