Mango Salad With Ginger-Raisin Vinaigrette
- Course: Salad
- Features: Fast, Healthy, Kid-Friendly
Summary:
Florida mangoes are in season. Paired here with a sweet-tart dressing, they make a nice addition to a green salad (and offer a healthful serving of beta carotene).
MAKE AHEAD: The raisins need to soak in the hot water for 30 minutes. The dressing can be refrigerated in a tightly covered container for up to 1 week.
6 servings
Ingredients:
For the dressing- 1/4 cup golden raisins
- 1 cup boiling water
- 1/4 cup extra-virgin olive oil
- 3 tablespoons malt vinegar or red wine vinegar
- 1 tablespoon chopped cilantro (leaves and tender stems)
- 1/2-inch piece peeled ginger root, coarsely chopped (1 teaspoon)
- 1/2 to 1 small green Thai chili pepper, stemmed, seeded and minced (1/2 to 1 teaspoon)
- 1/8 teaspoon salt
- 5 ounces (8 cups) mesclun or other mixed baby greens, washed and dried
- 1 large ripe mango, peeled and cut into 3/4-inch pieces
- 1 medium red bell pepper, stemmed, seeded and cut into thin slices
Directions:
For the dressing: Place the raisins in a small bowl and pour the boiling water over them; soak for 30 minutes.
Drain the raisins and place them in a blender; discard the soaking water. Add the oil, vinegar, cilantro, ginger, chili pepper to taste and the salt. Puree to form an almost smooth, emulsified dressing; reserve 1 tablespoon.
For the salad: When ready to serve, toss the greens in a large bowl with the remaining dressing. Divide among individual plates.
Combine the mango and bell pepper in the bowl that was used to toss the greens; add the reserved tablespoon of dressing and toss to coat. Top the salad portions with the dressed mango-bell pepper mixture. Serve immediately.
Recipe Source:
Adapted from "Eating Well in Season," by Jessie Price and the editors of Eating Well magazine (Countryman Press, 2009).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
