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Pollo alla Firènze
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Pineapple Crab Salad
Yield: Makes 4 servings
Ingredients:
2
pineapples
12
ounces backfin crabmeat
1/2
cup drained cooked chickpeas (garbanzo beans)
1/2
cup chopped fresh parsley
1/4
cup walnuts, toasted
Pineapple Poppy Seed Dressing (recipe)
Lettuce leaves
2
medium apples, cored and cut into 1/4-inch-thick slices
1
green onion, chopped
Red onion for garnish
Preparation:
1.
To make pineapple boats, cut pineapples in half lengthwise through crown. Remove fruit from shells with curved knife, leaving shells intact. Remove core from each pineapple half; discard. Coarsely chop pineapple. Place pineapple with juice in glass bowl; reserve for salad and dressing. Refrigerate hollowed pineapple shells.
2.
Place crabmeat in medium bowl; add 1 cup reserved chopped pineapple, chickpeas, parsley and walnuts. Gently stir to combine. Cover and refrigerate until ready to assemble salad. Prepare Pineapple Poppy Seed Dressing.
3.
To assemble salad, line pineapple shells with lettuce leaves. Spoon crab mixture into shells. Toss apples with 2 tablespoons reserved pineapple juice; drizzle with Pineapple Poppy Seed Dressing. Garnish pineapple boats with apple slices, green onion and red onion.
This recipe appears in:
Island
