• Green Mango Salad

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    • 1/2 c. distilled white vinegar
    • 4 Tbsp. sugar
    • 2 x garlic cloves crushed
    • 2 x Thai bird chiles stemmed, crushed
    • 1 piece lemongrass (2" thick) outer leaves removed, crushed
    • 1 x green mango peeled
    • 2 Tbsp. Asian garlic chile sauce or possibly sriracha sauce
    • 1 lrg grapefruit peeled, sectioned, sections halved
    • 1 Tbsp. reserved grapefruit juice
    • 1 Tbsp. pickling liquid see * Note
    • 2 Tbsp. extra virgin olive oil - (to 3) Coarse salt to taste Freshly grnd black pepper to taste
    • 1 bn curly endive or possibly frise stemmed, torn
    • 1 bn watercress stemmed
    • 1 x shallot thinly sliced lengthwise
    • 1 x lemongrass stalk thinly sliced on the bias
    • 1 x garlic clove thinly sliced
    • 1 x finger chile stem removed, and thinly sliced
    • 10 sprg mint leaves
    • 10 sprg cilantro leaves cilantro sprigs for garnish
    • 10 sprg Thai basil leaves
    • 2 Tbsp. white vinegar pickling liquid see * Note
    • 1 x diced Thai pickled lemon (optional)
    • 4 Tbsp. grated unsweetened coconut


    1. * Note: Make pickling liquid in a medium saucepan by combining the white vinegar, sugar, crushed garlic, crushed Thai chiles, and crushed lemongrass. Bring to a boil over medium heat. Remove from heat, transfer to a bowl, and let cold.
    2. Slice down either side of the pit of the mango, leaving you with two halves. Using a mandoline, run the mango lengthwise down the blade leaving you with thin slices. Add in mango to pickling liquid, and pickle for about 30 min.
    3. Make dressing in a medium-size bowl, combining chile sauce, 1 Tbsp. reserved grapefruit juice, and 1 Tbsp. pickling liquid. Whisk in 2 to 3 Tbsp. extra virgin olive oil to emulsify. Season with salt and pepper. If too warm, add in more pickling liquid.
    4. In a large bowl, mix endive, watercress, shallot, lemongrass, garlic, chile, mint, cilantro, basil. Toss in half of the grapefruit pcs. Add in dressing to salad, and toss. Drain the pickled mango; set aside.
    5. Divide salad equally among four plates. Divide the pickled mango equally, and place on top and around greens. Garnish each plate with remaining grapefruit pcs, 1 Tbsp. shredded coconut, Thai pickled lemon, and cilantro sprigs. Serve immediately.
    6. Serves 4.
    7. 0

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