Green Salad with Mango
Salads • Thai
Description
Green Salad with Mango
Ingredients
- Sugar 0 oz
- Champagne Vinegar 5 fl oz
- Garlic 3 cloves
- Thai Bird's Eye Chili 2 pieces
- Mango 1 piece
- Chili jam 2 teaspoons
- Grapefruits 1 piece
- Lemongrass 5 oz
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Romaine lettuce 5 oz
- Shallot 1 piece
- Mild Chili Spice 1 piece
- Fresh Mint 0 oz
- Cilantro 0 oz
- Basil 0 oz
- Desiccated coconut 4 tablespoons
- Lemon 1 piece
- Watercress 5 oz
Step-by-Step Guide
Step 1
Make the marinade base: mix vinegar, sugar, 2 crushed cloves of garlic, crushed Thai chili, and crushed lemongrass in a small saucepan. Heat over low heat. Remove from heat, transfer to a bowl, and let cool.
Step 2
Cut the mango in half lengthwise. Thinly slice into long wedges along the length of the mango. Place the mango in the marinade. Leave for 30 minutes. Peel the grapefruit, remove the membranes from all segments, and cut them in half. Collect the grapefruit juice (about 1 tablespoon).
Step 3
Make the dressing: in a medium saucepan, mix chili sauce, 1 tablespoon of grapefruit juice, and 1 tablespoon of the marinade base. Stir in olive oil until smooth. Season with salt and pepper. If too spicy, add more marinade.
Step 4
Thoroughly wash and chop all the greens. In a large bowl, combine the thinly sliced watercress and frisée lettuce, lemongrass, garlic clove, shallot (cut into long strips), chili, mint, cilantro, and basil (only the leaves). Add the grapefruit segments and mix. Add the dressing and toss. Drain the marinated mango and set aside.
Step 5
Divide the salad into 4 equal portions. Top with mango. Squeeze the juice of one lemon over the salad and sprinkle with shredded coconut. Serve immediately.
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