For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix.
For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F.
Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste.
To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.
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.
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.
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
Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, New York, NY
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.
<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>
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>
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.
<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>
Mango and Cucumber Salad with Spicy Lime-Cilantro Dressing
Recipe courtesy of Aarti Sequeira
<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.
<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>
Serve this light salad as an appetizer or main course at your next gathering.
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.
30 to 45 minutes
<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>