Mango and Tomato Salad with Basil Curry Dressing
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.
- Servings: 4
Source: Martha Stewart Living, July/August 1991
- 4 ripe plum tomatoes
- 1 large ripe mango (see Note)
- 1 1/2 tablespoon extra-virgin olive oil
- 1 teaspoon white-wine vinegar
- Pinch of curry powder
- 4-6 large basil leaves
- Salt and freshly ground black pepper, to taste
Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately. Note: If in doubt about the ripeness of a mango, buy a nice firm one and keep it in a closed paper bag for several days, until it gives off a fruity aroma and no longer feels firm.