Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette
The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.
Serves 4 to 6
3 Tbs. fresh lime juice
1 tsp. honey
2 Tbs. chopped fresh cilantro
1/2 tsp. minced Serrano chile (including seeds)
1/4 cup plus 1 Tbs. extra-virgin olive oil
2 large bunches scallions (6 oz.), trimmed
5 oz. (5 cups) mixed baby greens
1 large mango, peeled, cut from pit, and thinly sliced
1/3 cup coarsely chopped salted peanuts
Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.
In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.
Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.
In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 118
, pp. 21
July 5, 2012