Sunday, September 11, 2016
A dinner party dish. It's all about the prep! It can be varied a bit too, depending on which accents you want. This time we used pomegranates - they are just coming back into season, it seems. Thanks Dana, for the prep.
1 large ripe mango, peeled and cut into 1/3" chunks
1 shallot, finely diced
2 ripe avocados, peeled and cut into the same sized pieces as the mango
Juice of 2 limes (divided use)
1 Pomegranate (arils only)
High quality olive oil (amount varies depending on the ripeness of the fruit, but around 2T)
2 green lettuce leaves per person
1/2 cup roughly chopped roasted pistachios
Coarse sea salt
Freshly ground black pepper
Ahead of time, prepare the mangoes, avocado, pomegranate and onion. Make sure you cover the avocado with the juice of one of the limes.
When ready to serve, combine the fruits and shallot into a bowl and add the juice of 1/2 the second lime. Add 1T of olive oil and taste - checking for consistency. You may need more, so check carefully.
To plate, lay 2 lettuce leaves on the salad plate, spoon the salad mixture onto the leaves, sprinkle a little more olive oil over the dish, then top with the pistachios and add some coarse sea salt (for crunch). Grate a little pepper on each plate, and serve immediately.