Pineapple-Endive Salad with Cashews
Rinse curly endive, trim, separate, spin dry and cut into strips. Trim Belgium endive, rinse and slice the leaves. Peel the pineapple thoroughly, remove the hard stalk and cut the flesh into small cubes. Put the couscous in a bowl and pour in hot vegetable broth. Allow to soak 10 minutes. Toast cashews in a dry pan until golden brown, remove and set aside. Rinse the limes in hot water, cut 1 lime into thin slices and squeeze the juice from the remaining lime.
Mix oil with the lime juice. Grind dried chile pepper in a mortar and add to the vinaigrette. Season with salt and pepper. Fluff the couscous with a fork. Arrange the endive salad on plates, drizzle with the vinaigrette, place the couscous in the center and sprinkle with the diced pineapple and cashews. Twist the slices of lime into small florets and serve with the cilantro leaves on the salad. If desired, serve with freshly toasted baguette.