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Green Mango and Lychee Salad with Cashews and Lychee-Mint Vinaigrette

RH Staff

May 1, 2005

1 Min Read
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RH Staff

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. In a small pot, bring lime juice and grenadine to a boil. Immediately pour mixture over the lychees. Cover and chill. Once chilled, cut into halves. Toss all other salad ingredients in a large bowl.

For the dressing: Combine the lychees, mint and rice vinegar in a blender and purèe on low speed. Slowly add the oil until emulsified. Season to taste with salt and pepper. Add just enough dressing to coat the salad and gently toss.

Sponsored by Nestlè FoodServices
www.nestlefoodservices.com

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