sweet & savory charred pineapple prosciutto salad
👨🍳 Chefy Tip: Brush the pineapple with olive oil right before it hits the pan — oil and fruit at room temperature go on smoother and brown cleaner. Remove prosciutto from the package 10 minutes early and let it sit uncovered on a rack — air dries the surface and makes it crisp instead of rubbery.
Flavor Profile
Ingredients
Shop ingredientsInstructions
Brush pineapple slices with olive oil and grill on a hot grill pan for 2 minutes per side until caramelized.
Toss mixed greens with lemon juice, salt, and black pepper in a large bowl.
Tear prosciutto into bite-sized pieces and add to the salad with the charred pineapple.
Sprinkle with toasted almonds and serve immediately.
Prosciutto has been dry-cured in Italy for centuries, with traditional aging processes lasting up to two years. Pineapple contains bromelain, an enzyme known to aid digestion and reduce inflammation.