Executive Chef Michael Bloise, Wish at The Hotel, Miami Beach Yield: 6 servings. SALAD: 12 oz. mixed greens 1/2 lb. Florida lychees, peeled, seeded and cut in halves 1 unripe green Florida mango, peeled, seeded and julienned 3 oz. dry roasted cashews, chopped 2 limes, juiced 1/4 cup grenadine DRESSING: 1/2 lb. fresh Florida lychees, peeled and seeded 1 bunch of mint, stems removed 1/4 cup rice wine vinegar 1/2 cup peanut oil For the salad: Place lychees in a medium bowl. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.