Quick-Pickled Mangos with Tender Greens and Goat Cheese
PICKLED MANGOS
- 2 large ripe mangos, peeled, pitted and chopped into ½-inch cubes
- 2 sprigs fresh tarragon
- 2 sprigs fresh thyme
- ½ teaspoon freshly ground black pepper
- ¾ cup rice vinegar
- 1/3 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
SALAD
- ¼ cup extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- 8 cups salad greens (such as arugula, Tatsoi or a Mesclun mix)
- 1 small fennel bulb, cored and thinly sliced lengthwise
- 4 ounces fresh goat’s-milk cheese (chèvre), crumbled
Takes ,
serves 4.
Pickled mangos:
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).
Salad:
In a small bowl, whisk together 1/3 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 1/4 cup pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve.
Recipe from the Tasting Table Test Kitchen
