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1
1 tbsp
1 tbsp
125g
2
1
2 tbsp
1 tbsp
60g
1/2 cup |
large mango
lemon juice
vegetable oil
button mushrooms, wiped and cut into
quarters
mignonette lettuces, leaves washed and
chilled
witloof (chicory), leaves separated
pine nuts
chopped fresh herbs
snow peas (mangetout), topped and tailed
French dressing |
Method :
- Peel mango, cut a thick slice from
each side of the stone and set aside for the salad.
- Cut remaining flesh from the mango
and puree.
- Add lemon juice, oil and blend,
adjusting the consistency to make a creamy mayonnaise.
- Combine mayonnaise, mushroom and
pepper and toss lightly.
- Arrange lettuce leaves and witloof
on individual plates in colorful flower shapes with the mushroom
mixture in the centre.
- Sprinkle with pine nuts and herbs.
- Cut the thick ,mango slices into
petal shapes, and arrange on the plates with the snow peas (mange
tout).
- Drizzle a little French dressing
over each salad just before serving.
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Learn how
to cook Vegetarian Recipes
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