| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Thai |
|
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Distilled white vinegar |
| 4 |
tb |
Sugar |
| 2 |
|
Garlic cloves; crushed |
| 2 |
|
Thai bird chiles; stemmed, crushed |
| 1 |
|
Piece lemongrass (2" thick); outer leaves |
|
|
Removed; crushed |
| 1 |
|
Green mango; peeled |
| 2 |
tb |
Asian garlic chile sauce or sriracha sauce |
| 1 |
lg |
Grapefruit; peeled, sectioned, |
|
|
Sections halved |
| 1 |
tb |
Reserved grapefruit juice |
| 1 |
tb |
Pickling liquid; see * Note |
| 2 |
tb |
Olive oil -; (to 3) |
|
|
Coarse salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 |
bn |
Curly endive or frise; stemmed, torn |
| 1 |
bn |
Watercress; stemmed |
| 1 |
|
Shallot; thinly sliced |
|
|
Lengthwise |
| 1 |
|
Lemongrass stalk; thinly sliced |
|
|
On the bias |
| 1 |
|
Garlic clove; thinly sliced |
| 1 |
|
Finger chile; stem removed, |
|
|
And thinly sliced |
| 10 |
|
Sprigs mint leaves |
| 10 |
|
Sprigs cilantro leaves |
|
|
Cilantro sprigs; for garnish |
| 10 |
|
Sprigs Thai basil leaves |
| 2 |
tb |
White vinegar pickling liquid; see * Note |
| 1 |
|
Diced Thai pickled lemon; (optional) |
| 4 |
tb |
Grated unsweetened coconut |
INSTRUCTIONS
* 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 cool.
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 mango to pickling liquid, and pickle for about 30
minutes.
Make dressing in a medium-size bowl, combining chile sauce, 1 tablespoon
reserved grapefruit juice, and 1 tablespoon pickling liquid. Whisk in 2 to
3 tablespoons olive oil to emulsify. Season with salt and pepper. If too
hot, add more pickling liquid.
In a large bowl, mix endive, watercress, shallot, lemongrass, garlic,
chile, mint, cilantro, basil. Toss in half of the grapefruit pieces. Add
dressing to salad, and toss. Drain the pickled mango; set aside.
Divide salad equally among four plates. Divide the pickled mango equally,
and place on top and around greens. Garnish each plate with remaining
grapefruit pieces, 1 tablespoon shredded coconut, Thai pickled lemon, and
cilantro sprigs. Serve immediately.
Serves 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 74 Calories (kcal); trace Total Fat; (0% calories from fat);
1g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe by: Recipe from Chef James Chew
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