Ensaladas

<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>

Mix first five ingredients together and toss. Serve over fresh spinach leaves.

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>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.

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.

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. Fresh Mango Dressing 1 fresh very ripe mango 2 ounces orange juice 2 ounces lemon juice 4 ounces rice vinegar 2 tablespoons honey 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 tablespoon red pepper flakes - optional 12 ounces canola oil Instructions Puree ingredients in a food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups. *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.

Per serving: In a 12- to 14-ounce bowl or to-go fruit cup, layer 1 ½ ounces of each fruit. Top with 1 teaspoon coconut. Cover and hold refrigerated for same day service.

Combine spring mix and cabbage; hold refrigerated for same day use. Per serving: Place 3 ounces lettuce mixture on a plate or in a to-go container. Place 3 mango slices on one side of salad and 3 avocado slices on other side. Place 3 shrimp around the salad in a triangle shape. Garnish with 2 teaspoons mint and 2 teaspoons peanuts. Serve with 2 ounce container of Thai Dipping Sauce. Hold refrigerated for same day service. To make Shrimp: Combine shrimp with chili garlic sauce; marinate refrigerated 1 hour. On a clean, hot, seasoned grill, cook shrimp 1 to 2 minutes on each side until cooked just through. Hold hot or cool quickly and use within 48 hours. To make Fried Rice Noodles: Heat oil to 350˚F. Slightly pull apart noodles and place in hot oil to flash fry for about 10 seconds. Remove from oil; drain well. Hold at room temperature for same day service. To make Thai Dipping Sauce: In a saucepan, combine water, rice wine vinegar and sugar. Bring to a boil. Remove from heat and cool quickly in an ice bath for immediate use. Stir in chili paste and cilantro. Hold refrigerated and use within 48 hours.

Preheat oven to 400˚F. Lightly coat sweet potatoes with olive oil. Arrange potatoes in single layer on baking tray. Roast 20 minutes or until tender, turning once or twice. Set aside to cool. In a large mixing bowl whisk together vinegar, lemon juice, honey, salt and pepper. Add parsley, cilantro, mango and shallot. Mix well. Let rest for 10 minutes. Add roasted sweet potatoes, endive and crème fraiche and toss to coat.