Share
Chiffonade Salad with Mango and Basil Vinaigrette
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Green cabbage leaves6 unit(s)
- Carrot1 unit(s)
- Mustard leaves5 unit(s)
- Chives1 unit(s)
- Tommy Mango1/2 unit(s)
- Roasted White Sesame to taste
- Extra Virgin Olive Oil3 dessert spoon
- Salt to taste
- White wine vinegar2 dessert spoon
- Radish1 unit(s)
- Water2 dessert spoon
- Basil leaves to taste
- Separate the cabbage leaves, remove the thickest parts to use in another preparation and, stacking them, cut into very thin chiffonade. Reserve in a container with ice water and a few drops of white vinegar.
- If you have a mandolin slicer, cut the carrot into a thin Julienne or use a coarse grater. Reserve in cold filtered water. The cold water gives the vegetables a special crunch.
- Cut the radish into very thin slices and set aside in ice water.
- Grill the leaves and the white part of the chives on the coals or even on the stove flame.
- Cut half of a tommy mango into brunoise and tap it a little later with a knife to release some of its juice. Add olive oil, vinegar, water to give consistency and chopped basil. Season with salt and taste. Correct as per your taste.
- assemble the salad
- Drain the water from the vegetables well, bring everything to a bowl including the mustard leaves, freshly cut also in chiffonade and season with the vinaigrette. Add the toasted chives and toasted sesame seeds, taste and correct as per taste. It's a super refreshing salad, perfect for summer. If you prefer a little spicier, increase the proportion of mustard leaves.
Did you like this recipe?
You may also like
vinaigrette
Mango salad
vinaigrette
salad with mango
