FOOD + ENTERTAINING
MANGO AND BLACKBERRY SALAD WITH MOZZARELLA AND FRISÉE
They may not sound like a natural pairing, but mango and mozzarella, like tomatoes and
mozzarella, work remarkably well together. Don’t be intimidated by the cardamom syrup.
It’s easy to make and tastes great on the savory-sweet salad.
Serves 4
For the syrup:
½ cup Lillet Blanc
½ cup rice vinegar (not seasoned)
¼ cup honey
To prepare the syrup:
Bring Lillet, vinegar and honey to a sim-
mer in a small saucepan over medium
heat. Remove from heat and add
cardamom pods. Let stand, covered,
until completely cooled. Strain syrup
through a fine sieve; discard solids.
1 tablespoon crushed cardamom pods
To prepare the croutons:
For the croutons:
1 cup extra-virgin olive oil
½ loaf sourdough bread,
cut into ½-inch cubes (4 cups)
Coarse salt
Heat oil in a medium saucepan over
medium heat until it reaches 350 degrees
on a deep-fry thermometer. Fry bread,
stirring occasionally, until golden brown,
about 4 minutes; transfer to paper
towel-lined plates using a slotted spoon.
Let croutons drain. Sprinkle with salt.
For the salad:
2 cups frisée
1 pound fresh salted mozzarella
cheese, sliced ¼-inch thick
2 mangoes, peeled, pitted and sliced
¼-inch thick
¼ cup red onion, thinly sliced
½ cup blackberries (2 ounces)
Coarse salt and freshly ground pepper
To prepare the salad:
Divide frisée evenly among 4 plates.
Top with half the cheese, then half
the mangoes. Repeat with remaining
cheese and mango. Layer onion, black-
berries and croutons on top.
Drizzle ¼ cup cardamom syrup over
tops, allowing it to pool at the bottom.
Season with salt and pepper.
Recipe from Martha Stewart Living
SUMMER 2017
79