This salad dressing is delightful not only over greens, but also with fish or chicken, grilled or poached. The pungent curry is a wonderful foil for the fruity and tart mango. Use only as much dressing as will lightly coat your greens, and include with your greens some diced fresh fruit such as apple, pear or grapefruit, diced dried fruit and toasted nuts or seeds: Short and sweet selection, please!
- mango - 1 ripe, peeled and cut in chunks (if all you find is frozen mango cubes, that will be perfect too: Use 1 cup)
- olive oil - 1 cup
- mustard oil - 2 tbsp (settle for Dijon-style mustard)
- orange juice - 1/3 cup
- lemon juice - 1/3 cup
- lemon zest - 1 tbsp
- curry - 1 tbsp, or a little more, to taste
- salt -
- pepper -
Place the mango chunks in the food processor. With the motor running, add the oils in a slow stream, then the juices and spices. Makes about 2 cups. Use on your favorite greens, and include a firm-ripe fruit and some seeds or nuts.
Here’s one salad selection I like to use with this dressing: Baby spinach, sliced mushrooms, avocados, diced pears, sliced fennel, toasted pecans, and when I have it on hand, diced cooked chicken or fish.