Ensaladas

Green Mango and Grilled Beef Salad

Executive chef Benjamin Randolph

Chef: 
Instrucciones: 
To make the dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha. To prepare the beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar; stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved; allow to rest before slicing, against the grain, into thin strips. Transfer grilled meat to a large bowl. Add mango, red onion and dressing; toss gently. Add cilantro and basil; toss gently again before serving. Garnish with peanuts.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
30 minutes (marinating and cooking)
Ingredientes
multiple_ingredients: 
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Course: 
Salad
Porciones: 
4

Endive Boats with Fresh Mango Chicken Salad

Instrucciones: 
In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside. In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.) Pour dressing over mixture and toss to coat. Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.
Image: 
Preparation Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":12,"measurement":["1/2","1/4","2","1","1","","1","1","3","4","3","1/4"],"ingredient":["cup sour cream","cup olive oil mayonnaise","tablespoons fresh lemon juice","tablespoon Italian parsley, fresh chopped\t","teaspoon tarragon, fresh chopped (optional)","Kosher salt and black pepper to taste","large mango, peeled, pitted, thinly sliced, divided","rotisserie chicken, shredded","celery stalks, thinly sliced","green onions, thinly sliced ","large fresh Belgian endives, leaves separated","cup raw macadamia nuts, chopped and toasted"]}
Porciones: 
6
Nutrition Information: 
Nutritional analysis per serving (for 8): Calories 236; Protein 21 g; Carbohydrates 9 g; Fat 14 g; 21% Calories from Fat; Cholesterol 85 mg; Sodium 403 mg; Potassium 417 mg; Fiber 2 g

Mango and Green Papaya Salad

Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, New York, NY

Instrucciones: 
To plate:<br><br> Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.<br><br> To make Yunnan Tomato Salsa:<br> Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.
Image: 
Preparation Time: 
40 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":18,"measurement":["2","1","1","2","","1/4","1/4","1/4","1/4","","1 1/2","2","1/4","1/4","2","2","1","1 1/2"],"ingredient":["cups (5 ounces) green papaya, peeled and julienned","cup (2 ounces) enoki mushrooms, bottom cut off","cup (3 ounces) cucumber, julienned","cups (12 ounces) julienned ripe fresh mango","Yunnan Tomato Salsa","cup (1 ounce) ground peanuts","cup cilantro leaves","cup Thai basil leaves","cup mint leaves","YUNNAN TOMATO SALSA","cups (13 ounces) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)","Tbsp (1 ounces) pickled red chili, finely chopped","cup (2 ounces) fresh lime juice","cup cilantro, roughly chopped","tablespoons minced ginger","tablespoons minced garlic","tablespoons sugar","teaspoons salt"]}
Porciones: 
4

Quick-Pickled Mangos with Tender Greens and Goat Cheese

Recipe from the Tasting Table Test Kitchen

Instrucciones: 
<i>Pickled mangos</i>: In a large heat-safe bowl, place the mangos, tarragon and thyme sprigs, and black pepper; set aside. In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt. Pour the hot vinegar mixture over the mangos and cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight (the mangos keep up to 1½ weeks in the refrigerator). <br><br> <i>Salad</i>: In a small bowl, whisk together ⅓ cup of the mango pickling liquid, the olive oil, and salt and pepper to taste. Divide the salad greens and fennel among 4 plates. Sprinkle each plate with ¼ cup pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
5 minutes (plus overnight chilling)
Ingredientes
multiple_ingredients: 
{"rows":16,"measurement":["","2","2","2 ","½ ","¾ ","⅓ ","1","1","","¼","","","8","1","4 "],"ingredient":["PICKLED MANGOS","large ripe mangos, peeled, pitted and chopped into ½-inch cubes","sprigs fresh tarragon","sprigs fresh thyme","teaspoon freshly ground black pepper","cup rice vinegar","cup water","tablespoon granulated sugar","tablespoon kosher salt","SALAD","cup extra-virgin olive oil","Flaky sea salt","Freshly ground black pepper","cups salad greens (such as arugula, Tatsoi or a Mesclun mix)","small fennel bulb, cored and thinly sliced lengthwise","ounces fresh goat’s-milk cheese (chèvre), crumbled"]}
Porciones: 
4

Spinach Salad with Mango Vinaigrette and Cashews

Recipe from the Tasting Table Test Kitchen

Instrucciones: 
In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels. <br><br> In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool. <br><br> In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":10,"measurement":["½ ","1½","2 ","1","3 ","2 ","","1","6 ","2 "],"ingredient":["small red onion, thinly sliced","teaspoons kosher salt","tablespoons unsalted butter","cup roughly chopped raw cashews","tablespoons mango chutney","tablespoons grapeseed or canola oil","Freshly ground black pepper","lime, halved","cups baby spinach","ripe mangos, peeled, pitted and chopped into ¼-inch cubes"]}
Porciones: 
1

Fresh and Easy Mango Salad

Instrucciones: 
Mix first five ingredients together and toss. Serve over fresh spinach leaves.
Image: 
Preparation Time: 
10 Minutes
Ingredientes
multiple_ingredients: 
{"rows":6,"measurement":["1","2","2","4","4","2"],"ingredient":["ripe mango, peeled, pitted and diced","tablespoons smoked almonds, coarsely chopped","tablespoons dried cranberries","tablespoons feta cheese","tablespoons low fat balsamic dressing","large handfuls baby spinach leaves, chopped"]}
Porciones: 
2
Nutrition Information: 
Nutritional analysis per serving: Calories 232; Protein 7 g; Carbohydrates 29 g; Fat 14 g; 46% Calories from Fat; Cholesterol 17 mg; Sodium 676 mg; Potassium 440 mg; Fiber 5 g
Serving Suggestions: 
This salad pairs well with fresh grilled fish or chicken breast.

Mango & Peanut Sauce Pasta Salad

Instrucciones: 
1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat. <br><br> 2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":13,"measurement":["1","1","3","3/4","1/2","2","1","1","2","3","2","2","1/3"],"ingredient":["tablespoon salt (optional)","1-pound box bow-tie pasta (or shape of choice)","tablespoons toasted sesame oil","cup creamy peanut butter"," cup soy sauce","tablespoons vinegar","tablespoon hot sauce ","1-inch piece fresh ginger, grated (about 1 tablespoon)","tablespoons sugar","large mangos (about 3 pounds total), peeled, pitted and diced ","red bell peppers, seeded and diced (about 1 cup)","scallions, chopped (about ½ cup)","cup chopped fresh cilantro"]}
Porciones: 
10
Nutrition Information: 
<i>Nutrition Information: Each serving (1/10 of recipe) contains 376 calories, 52 g carbohydrate (17% Daily Value), 4 g fiber (17% Daily Value), 12 g protein (24% Daily Value), 15 g fat (22% daily value), 3 g saturated fat (13% Daily Value), 0 mg cholesterol (0% Daily Value), 946 mg sodium (39% Daily Value), and 423 mg potassium (12% Daily Value).</i>

Mangalore Salad

Mango and Cucumber Salad with Spicy Lime-Cilantro Dressing

Recipe courtesy of Aarti Sequeira

Instrucciones: 
<i>Optional step</i>: Toss sliced cucumbers with 1 teaspoon kosher salt in a colander and allow to sit for 15 minutes. Cucumbers will soften slightly. Wash very well, tasting to make sure salt is washed off. The insides of the cucumber will taste slightly salty.<br><br> In a large bowl, mix together the lime juice, cilantro and Serrano pepper with a small pinch of salt. Add pepper to taste.<br><br> Dunk a piece of mango into the dressing and taste to decide whether it needs any more salt, lime juice, cilantro or Serrano pepper.<br><br> Gently toss the mango, cucumbers and radishes in the dressing. Garnish with peanuts and whole cilantro leaves. Chill and serve.
Image: 
Preparation Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":9,"measurement":["6","1/2","1","1/4","1/2 to 1","2","3","",""],"ingredient":["seedless cucumbers, peeled and sliced into ¼-inch cubes","cup freshly squeezed lime juice","tablespoon lime zest","cup finely chopped cilantro (leaves and soft stems), plus extra leaves for garnish","whole Serrano pepper, depending on your heat tolerance, seeded and minced","large ripe mangos, peeled, pitted and cut into 1-inch cubes","radishes, sliced thinly ","small handful roasted, unsalted peanuts","salt and pepper"]}
Porciones: 
4
Nutrition Information: 
<i>Each serving (1/4 recipe) contains 175 calories, 30 g carbohydrate (10% Daily Value), 6 g fiber (23% Daily Value), 6 g protein (11% Daily Value), 6 g fat (9% daily value), 1 g saturated fat (4% Daily Value), 0 mg cholesterol, 85 mg sodium (4% Daily Value), and 859 mg potassium (25% Daily Value), 63 mg vitamin C (105% Daily Value),1511 IU vitamin A (30% Daily Value), 83 mg calcium (8% Daily Value), 1.4 mg iron (8% Daily Value).</i>

Roasted Shrimp and Mango Salad

Serve this light salad as an appetizer or main course at your next gathering.

Instrucciones: 
Preheat oven to 400 degrees. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.<br><br> In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.
Image: 
Preparation Time: 
30 to 45 minutes
Cooking Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":9,"measurement":["2","6","2","","2","1","6","2","1/4"],"ingredient":["pounds large shrimp, peeled and deveined","tablespoons extra virgin olive oil ","teaspoons paprika","Salt and pepper","tablespoons lemon juice","tablespoon honey","cups (10 ounces) mixed baby lettuces, washed and dried","large mangos (about 2 pounds), peeled, pitted and diced","cup shaved or shredded Parmesan cheese"]}
Porciones: 
10
Nutrition Information: 
<i>Each serving (1/10 of recipe) contains 182 calories, 10 g carbohydrate (3% Daily Value), 1.3 g fiber (5% Daily Value), 14 g protein (28% Daily Value), 10 g fat (16% daily value), 2 g saturated fat (9% Daily Value), 116 mg cholesterol (39% Daily Value), 611 mg sodium (25% Daily Value), and 262 mg potassium (7% Daily Value).</i>

Mango Quinoa Salad

Source: Chef Ehrline Karnaga, Valhalla Table, Costa Mesa, CA

Instrucciones: 
To assemble each salad, cut 1/2 of one Romaine and toss with: 2 ounces diced mango, 1/4 of one avocado, diced, 1/4 cup quinoa, 1.5 ounces cucumber and 1 ounce red bell pepper with about 2 ounces Fresh Mango Dressing. Garnish with 1/4 cup tortilla strips.<br><br> Fresh Mango Dressing:<br> Puree ingredients in a food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups.<br><br> *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weighs 6.35 ounces.
Image: 
Preparation Time: 
Salad 25 minutes, Dressing 10 minutes
Cooking Time: 
45 minutes
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["6","3","3","3","1 1/2","1 1/2","3"],"ingredient":["heads Romaine lettuce","fresh ripe mangos (9 count*), peeled and diced","fresh ripe avocados (48 count), quartered","cups cooked quinoa","cucumbers (20 ounces), peeled and diced","red bell peppers (12 ounces), diced","cups tortilla strips"]}
Porciones: 
12
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