Last weekend, I swindled Cristin of the faboo Cristin More Photography into driving into the suburban abyss that is the Peninsula in exchange for brunch. I was prepared for some serious arm-twisting, but she came around surprisingly easily. I’d like to think she was really digging the company, but I’m thinking the promise of bacon had something to do with it…
While she was here, we killed two birds (sadface) with one stone and knocked out a few fun shots in the kitchen before tucking into a meal of the fruity salad you see here, a spring pea and bacon fritatta (recipe coming soon) and a mound of embarrassingly easy mini chive biscuits. Add two mimosas for me and it was quite the perfect little get-together.
In just a short amount of time, Cristin managed to snap a few chefy-inspired portraits…
…a few couple shots (jeebus, look at that guy. I’m totally biased, but holy crap I married that dude)…
…and she even managed to get some artsy little pics of my pride and joy, our 1950’s Wedgewood stove. Isn’t it a thing of beauty?
Oh, and if that weren’t enough, Cristin generously offered (I may have made a subtle suggestion…) to take responsibility for snapping pics of our meal, which explains why this pineapple salad looks like it’s been blessed with holy water and unicorn giggles. For real, guys, Cristin makes this food photography stuff look seriously easy peez.
I love this salad because of its simple beauty: it’s attractive in the bowl and sophisticated on the palate — light and refreshing with a few unexpectedly savory notes from rich, grassy olive oil and familiar salt and pepper. It also couldn’t be easier to make. In fact, as I sit here melting into the relaxing sunshine streaming in through the window, I’m feeling a bit inspired to throw one together for lunch.
Tremendous thanks to Cristin for sharing her creative genious and for capturing so many of my loves — cooking, Chris and our quaint little house — in such easy style. You’re welcomed back any ol’ time.
Minted Pineapple Salad
By Emily Stoffel
Cook time: 10 mins | Serves 4-6
Note: I love the wallop of unexpectedly crunchy sea salt and freshly cracked pepper in this salad, which takes it from an ordinary fruit salad to something spesh enough to serve to guests. Be sure to salt and pepper each individual portion rather than the whole dish — if not consumed immediately, the salt will just serve to draw the moisture out of the fruit and will soggy things up a bit.
- 1 pineapple (peeled, quartered, cored and thinly sliced)
- 4 navel oranges, supremed or peeled and thinly sliced crosswise
- 2 T good extra virgin olive oil
- 1/2 small bunch mint (about 30 leaves), julienned
- 1/2 pint raspberries
- coarse sea salt and black pepper, for serving
Combine pineapple, oranges and olive oil in a large bowl and toss thoroughly. Scatter raspberries and mint over the top. Plate to shallow bowls and serve with coarse sea salt and freshly ground pepper.