Mango And Blackberry Salad With Mozzarella And Frisee Recipes

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MANGO AND BLACKBERRY SALAD WITH MOZZARELLA AND FRISEE



Mango and Blackberry Salad with Mozzarella and Frisee image

They may not sound like a natural pairing, but mango and mozzarella, like tomatoes and mozzarella, work remarkably well together. Don't be intimidated by the cardamom syrup. It's easy to make and tastes great on the savory-sweet salad.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 50m

Number Of Ingredients 13

1/2 cup Lillet Blanc
1/2 cup rice vinegar (not seasoned)
1/4 cup honey
1 tablespoon crushed cardamom pods
1 cup extra-virgin olive oil
1/2 loaf sourdough bread, cut into 1/2-inch cubes (4 cups)
Coarse salt
2 cups frisee
1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick
2 mangoes, peeled, pitted, and sliced 1/4-inch thick
1/4 red onion, thinly sliced
1/2 cup blackberries (2 ounces)
Coarse salt and freshly ground pepper

Steps:

  • Make the syrup: Bring Lillet, vinegar, and honey to a simmer in a small saucepan over medium heat. Remove from heat, and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.
  • Meanwhile, make the croutons: Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.
  • Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.
  • Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.

ITALIAN MANGO SALAD



Italian Mango Salad image

A very fresh and easy summer salad, much better than the widely known tomato-mozzarella-salad. And it looks so nice! A friend of dh who is Italian made it for us thousand years ago, when we spend some wonderful days in his home in Rome and when I told him that I love Italian cuisine, but hate raw tomatoes.

Provided by Vielliebchen

Categories     Mango

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 ripe mango
1 buffalo mozzarella
24 basil leaves
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
fresh black pepper
salt

Steps:

  • Peel and cut mango into 24 or more or less little pieces.
  • Cut mozzarella into the same amount of little pieces.
  • Put the mozzarella pieces on top of the mango pieces.
  • Put a basil leave on every mozzarella-mango-tower.
  • Combine oil and lemon juice and sprinkle over the pieces,.
  • Add freshly ground pepper and very little salt.
  • Serve soon.

Nutrition Facts : Calories 144.2, Fat 10.6, SaturatedFat 1.5, Sodium 1.7, Carbohydrate 13.2, Fiber 1.6, Sugar 11.6, Protein 1.2

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