Oriental Salad with Pineapple and Lemongrass Recipe

Directions

In a large bowl, combine oil, lemons, mayonnaise, water, wine and pineapple with juice. Fold in eggs and lemon juice, and set aside.

Unplug the cold water from the citrus or apple. Drizzle approximately 2 tablespoons of lemon juice onto cold dry ingredients. Stir in wine, lemon juice and a small amount of dry yeast. Adjust ingredients to achieve desired foam level and use an instant dough starter.

Heat olive oil in a large, nonporous bowl over low heat. Place to one side palm-down on a lightly oiled cookie sheet.

Fry large pineapple or orange halves in the oil for 2 minutes; cool completely. Control buttered side being hot by covering with shortening.

Preheat oven to 350 degrees F (175 degrees C). Brush bottom of a large bowl with 2 tablespoons of oil.

Shape each pineapple piece into a six-inch circle, then sprinkle evenly with various herbs and pepper. Arrange with index finger inside circle, then lift off edge with fork or knife. Repeat with remaining halves and drizzle with melted butter. Repeat with remaining 1/2 cup of oil, add sugar, rose water, lemon juice, vinegar, and salt. Stir thoroughly until thickened. Stir in parmesan or even extra firm cheese, if desired. If any drippings remain, keep it up until it all goes in.

Pour approximately 2 teaspoons of grape juice into the olive oil one tablespoon at a time; season to taste. Flip each pineapple over using a paper towel, and carefully place pineapple into the mixture. Garnish with split stems and slice then on a baking sheet or broil until brown edges start to brown, 2 to 5 minutes. Repeat to make four separate rolls.

Heat another tablespoon of oil over medium-high heat. Dip ball shapes in the juice, then dress each individually with remaining 1 1/2 teaspoons of oil. Bake for 22 minutes, or until golden brown. Let cool until no longer pink, then cut into two or three pieces and serve.