Via Fuck Yeah Dita @ Tumblr
Shamefully, I had never experienced the joy that is mango-in-a-salad until now. Goddamn, people. I have been seriously missing out. This salad is one of those “well, bend me over and call me Nancy” life-changing events. And the pecans, dear lord, the pecans…
Yes, the raspberries make the vinaigrette fucking expensive, but if you are in the mood to splurge, you won’t regret it. At first I was all “c’mon, how many precious, wildy expensive berries can a salad dressing possibly need?!” but OH EM GEE motherfuckers, this shit is good.
The vinaigrette recipe is straight outta
Compton Veganomicon, adapted to make it Lissa-friendly. Ditto the candied pecans. And the idea to throw mango into the mix (basically, this salad is a blend of what my brain has extrapolated from the blood, sweat and tears of Isa & Terry! I really want to give these ladies a hug and a cocktail for all of the awesomeness they have injected into my life).
This is one of those Things which looks super-fancy, but is crazy easy to throw together. Happy dinner guests abound!
Mango Salad Duet with Candied Pecans and Raspberry & Lime Vinaigrette
1 ripe mango, peeled and cut into bite-size chunks
2 large handsful cos lettuce, larger leaves torn
2 large handsful rocket lettuce
small handful fresh coriander, roughly chopped
fresh ground black pepper to taste
1/2 cup pecans
2 tsp canola oil
1/8 tsp sea salt
3 tbsp pure maple syrup
3 cups frozen raspberries, thawed
1/4 cup flaxseed oil (I use an avo/olive/flax blend)
2 tbsp lime juice
1/2 tsp lime zest
2 tbsp pure maple syrup
1/4 tsp sea salt
Fresh black pepper
What to do:
Use a large spoon to press the thawed raspberries through a large sieve, into a bowl. Add remaining ingredients, whisk to combine; pour any dressing that doesn’t get used with the salad into an airtight container and refrigerate until next time.
To make the candied pecans, heat a small frying pan over medium heat and add the pecans, cooking for a couple of minutes, stirring frequently. Add the oil, salt and maple syrup and cook, stirring constantly for about 30 seconds, until maple mixture is reduced. Transfer the pecans onto a plate lined with baking paper. When cooled, break them into smaller pieces and try not to eat them all before you make the salad.
To make the salad, add lettuces, mango and coriander to a large bowl and toss to combine. Season with a little fresh black pepper.
Divide salad evenly onto four plates, followed by the pecan pieces. Drizzle vinaigrette generously over top.
* seriously, wtf?!