Finally Friday: A Great Summer Salad Recipe

SUN-KISSED FRUIT, AVOCADO, AND ROMAINE SALAD WITH CITRUS-GINGER VINAIGRETTE

Preparation time: 15 minutes

INGREDIENTS

VINAIGRETTE
2 tablespoons fresh orange
1 tablespoon fresh lemon juice
1 tablespoon fresh ginger juice*
½ teaspoon Dijon mustard
7 tablespoons extra-virgin olive oil
Freshly ground black pepper

SALAD
2 ripe mangoes, peeled, pitted and cubed
1 jalapeno chile, seeded and finely choppsed
½ cup fresh orange juice
2 large Hass avocados, peeled, pitted and cubed
1 teaspoon fresh lemon juice
½ teaspoon paprika
1 large head romaine lettuce, chopped into bite size pieces
½ cup golden raisins
Freshly ground white pepper

METHOD

VINAIGRETTE
1. In a small bowl, whisk together the orange juice, lemon juice, ginger juice, and mustard. Slowly whisk in the olive oil. Add black pepper to taste.

SALAD
2. In a small bowl, combine the mangoes and jalapeno with the orange juice and set aside for 10 minutes, tossing every few minutes. Drain
3. In a small bowl, combine the avocados with the lemon juice. Gently toss together. Sprinkle with the paprika.
4. In a large bowl, toss the lettuce with enough vinaigrette to coat well.
5. To serve, divide the salad among 4 plates in the following way: pile a quarter of the lettuce on 1 side of the plate, a quarter of the mango mixture in the middle of the plate and a quarter of the avocados on the other side of the plate. Sprinkle 2 tablespoons raisins and white pepper to taste over each plate.

* The easiest way to get juice from ginger is to feed it into an electric juicer. Another way is to firxst grate the ginger knobs on a fine grater (no need to peel them). Wrap up the pulp in cheesecloth and squeeze to extract all the juice.

Source: GRUB: Ideas for an Urban Organic Kitchen by Anna Lappe and Bryan Terry, p. 151-152