Forno Bravo Community Cookbook

Roasted Onion and Pineapple Salad

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As any Hawaiian pizza lover knows, pineapple is delicious when paired with salty, savory ingredients. This warm salad is a lighter, bread-less take on that idea.

3 red onions
3 T extra virgin olive oil
2 sprigs fresh thyme
1 bay leaf
1 fresh pineapple
1 bunch lacinato kale
4 oz feta cheese
10 fresh mint leaves, chopped
salt and black pepper to taste

Cut off the ends of the onions and remove the outer peel, leaving the onions whole. Place the onions in the center of a large piece of foil. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Add the thyme and bay and wrap the onions tightly in the foil. Place near the coals in a moderate wood oven. You want the onions to slowly roast in their own juices, so the oven shouldn’t be too hot. Rotate occasionally, and cook until the onions are very soft and fragrant, 45 minutes to 1 1/2 hours, depending on your oven temp. When the onions are done, remove them from the foil and set aside, reserving any juices that have collected.

Meanwhile, prepare your pineapple. Cut off the top and bottom so that the pineapple will stand upright on your cutting board. Using a knife, cut off the outer skin in strips. Lay the pineapple on its side and cut 1/2 inch-thick rounds. Use a paring knife to cut the core out of the middle of each round. Toss the pineapple with 1 tablespoon of olive oil and season with salt and pepper. Place in a single layer in a roasting pan and cook in your wood oven until nicely caramelized, flipping once, about 5-8 minutes. Set aside.

Remove the stems from the kale and discard.  Roughly chop the leaves. Preheat a large wok or skillet in your wood oven. Add the remaining olive oil. When it starts to smoke, add the kale, season with salt and pepper, and cook, stirring constantly, until the kale is wilted, 2-3 minutes.

Using a sharp knife, gently cut the roasted onions into 1/2 inch rounds. To assemble the salad, shingle alternating layers of onion, pineapple and kale on a serving platter. Sprinkle the mint over the top, then the feta cheese. Drizzle with any remaining onion roasting juices and enjoy.

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Rating: 5.0/5 (3 votes cast)
Roasted Onion and Pineapple Salad , 5.0 out of 5 based on 3 ratings
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