Rating: 3.65 stars
37 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0
  • 37 Ratings

This sweet and spicy salad makes the perfect weeknight appetizer.

Martha Stewart Living, September 2000

Gallery

Credit: Gentl & Hyers

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.

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  • Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

Cook's Notes

You will have extra dressing for this salad. It will keep for a couple of days in the refrigerator in an airtight container.

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Reviews

37 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0