Category:
Warm Salad

Green Mango Warm Salad

Ingredients:

romaine
sea salt
white wine
oyster mushrooms
garlic
green mango
fennel bulb
balsamic vinegar
ground flax seeds

Put half a cup of water and a tablespoon of white wine into a saucepan with a heaping tablespoon of finely minced or grated fresh ginger root. Pare away and discard the stems from six large fresh oyster mushrooms, slice them thickly, and add to the pot along with a large pinch of salt. Simmer ten minutes.

Add half a teaspoon of turmeric powder, and a teaspoon of sugar. Simmer five minutes. Add a cup of diced fennel bulb and a clove of garlic, minced. Simmer five minutes.

Add half a cup of green mango, peeled and diced, and a cup of cooked dePuy lentils. Simmer one minute; adjust the seasoning. Depending on the acidity of the mango, you may have to add more sugar or salt to balance the flavours. Add a tablespoon of freshly ground flax seed. Allow to stand away from the fire for a few minutes.

Just before serving, add three cups of shredded or torn romaine leaves and toss.

Notes:

Green mango comes in all the shapes and sizes that the ripe ones do and more... you'll have to experiment with the produce that appears where you live.

Recipe Index

More Salads:

Summer Squash Salad  |  Cantaloupe in Vinaigrette | Blood Orange Salad | Young Beans |  Autumn Garden Salad |  Tart Salad |  Warm Céci Salad  | Garlic Flower and Snow Pea Salad