How to make Pineapple Carpaccio w Pomegranate Mint and Vanilla Salt -EP08

Cut the top part and the bottom part of the pineapple.

Thinly cut out the outer skin of the pineapple until all is removed.

Cut off the green part of the pineapple.

Cut out the eyes of the pineapple by following the diagonal lines and cutting them out in wedges.

Trim any remaining eyes from the pineapple.

Make a cut around the top of the pomegranate without cutting too deeply.

Peel back the skin of the pomegranate using your hands.

Cut down along the length of each section of the pomegranate.

Loosen each section and remove the white pieces inside.

Get a bowl and knock the seeds out of the pomegranate using a wooden spoon.

Rinse the pomegranate seeds with water.

Slice the pineapple as thinly as possible using a bread knife to create a flower pattern.

To make vanilla salt, cut the vanilla pod lengthwise and scrape out the seeds into a container.

Add fine sea salt to the container with the vanilla seeds and mix well.

Cut the vanilla pod and add it to the salt mixture, then let it sit for a few days to infuse.

Arrange the sliced pineapple in a flower pattern on a plate, overlapping the slices.

Sprinkle a few pinches of vanilla salt over the pineapple slices.

Finely slice the large mint leaves and save the small leaves for later.

Sprinkle the pomegranate seeds over the pineapple for color contrast.

Finish by placing the small mint leaves on top of the dish.

Equipment Needed

Spice Level:

Dietary