Fresh Mango & Beet Salad
PREP TIME30 minutes
COOK TIME10 minutes
TOTAL TIME
SERVINGS12
Source: Chef Dave Woolley
Fresh Mango & Beet Salad
Ingredients
Mango Dressing (Makes 2 cups, 3 ounces)
- 10 ounces fresh mango puree
- 2 ounces fresh lime juice
- 1 ounce white balsamic vinegar
- 4 ounces olive oil
- Salt to taste (no black pepper)
Avocado-Chive Oil (Makes about 1/2 cup)
- 5 ounces avocado oil
- 1 ounce fresh chives, roughly chopped
Mango Beet Salad Mix
- 16 ounces roasted beets, small-medium dice
- 16 ounces Fresh Mango, small-medium dice
- 2 tablespoons parsley, minced
- 1 ounce Crispy Onions, minced
- 3 ounces Mango Dressing
- Salt to taste
Toppings
- 12 ounces goat cheese crumbles
- Crispy onions, for garnish
- Micro greens, for garnish
- Freshly ground black pepper
PREP TIME 30 minutes
COOK TIME10 minutes
TOTAL TIME
SERVINGS12
Source: Chef Dave Woolley
Instructions
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-Chive 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.