2 large pineapples, cut into thin slices of 3 mm
2 heads of romaine
Salt to taste
1/4 cup of olive oil
Zest of 1 lime
1/2 cup of balm (melissa) for garnish
2 large pineapples, cut into thin slices of 3 mm
2 heads of romaine
Salt to taste
1/4 cup of olive oil
Zest of 1 lime
1/2 cup of balm (melissa) for garnish
In a plate, place the pineapple slices, cover with plastic wrap and refrigerate
When serving, arrange the slices in a platter, intercalating with romaine seeds
Season with salt, drizzle with olive oil and sprinkle with lime zest
Garnish with balm leaves and serve immediately
