Mango Cucumber Salad with Radish & Mint

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Yield:  4 Servings

2 Tbsp   Rice wine vinegar
1 clove   Garlic, chopped
1 scant tsp  Thai red curry paste
2 cups   Baby lettuce or Bibb lettuce
2 cups   Baby frisee
As needed  Kosher salt
1 each   English cucumber, peeled and cut in ½” dice
1 each   Mango, peeled, seeded, cut in ½” dice
¾ cup   Radish, small dice
¼ cup   Sweet onion, small dice
1 Tbsp   Basil, roughly chopped
1 Tbsp   Mint, roughly chopped
1 tsp   Black sesame seeds

1. In a small bowl, whisk together the vinegar, garlic and curry paste; set aside.

2. In a separate large mixing bowl, combine the bibb lettuce and frisee; drizzle with about half of curry dressing and sprinkle with a few grains of salt. Toss well and arrange on a serving platter.

3. Add the cucumber, mango, radish, onion, basil and mint to the large mixing bowl. Drizzle with the remaining dressing and toss well. Arrange the mango salad on top of the lettuce.

4. Sprinkle with the black sesame seeds and serve.

 * This salad is very good with cooked shrimp or lobster. Try serving it in parfait glasses as a cocktail.