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The refreshing taste of this salad accompanies the fish beautifully. I use ripe mangoes as opposed to green ones. Use some red-tipped oak leaf lettuce with the romaine for colour contrast if you can find it. Other additions could be red pepper strips, shaved red cabbage or cooked red beets cut in julienne. The dressing also makes a good marinade for shrimp and chicken.
Servings: 4
Ready Time: 20
Salad
6 romaine lettuce leaves
6 radicchio leaves
1/2 red onion
Salt
1 ripe mango, peeled and halved
4 oz (125 g) green beans, steamed to crisp tender
6 cherry tomatoes
2 tbsp finely sliced cilantro
2 tbsp finely sliced mint
Dressing
1/4 cup lime juice
1/4 tsp grated ginger
2 tbsp sugar
3 tbsp fish sauce
1 tsp sesame oil
1 tbsp vegetable oil
Method
Shred the lettuce and radicchio leaves and place on a platter. Thinly slice the red onions, sprinkle with salt and let sit for 10 minutes. Slice the mango into matchstick pieces. Cut the green beans into thirds. Halve the cherry tomatoes. Arrange the mango, red onions, beans and tomatoes over the bed of lettuce. Sprinkle lightly with salt. Scatter the cilantro and mint over the top.
Whisk together the ingredients for dressing and drizzle over the salad. There may be extra dressing.
Lucy Waverman