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Gallery Mango and Blackberry Salad with Mozzarella and Frisee Credit: Christopher Baker Recipe Summary prep: 25 mins total: 50 mins Servings: 4

Ingredients <b>For the syrup</b> 1/2 cup Lillet Blanc 1/2 cup rice vinegar (not seasoned) 1/4 cup honey 1 tablespoon crushed cardamom pods <b>For the croutons</b> 1 cup extra-virgin olive oil 1/2 loaf sourdough bread, cut into 1/2-inch cubes (4 cups) Coarse salt <b>For the salad</b> 2 cups frisee 1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick 2 mangoes, peeled, pitted, and sliced 1/4-inch thick 1/4 red onion, thinly sliced 1/2 cup blackberries (2 ounces) Coarse salt and freshly ground pepper

Gallery Mango and Blackberry Salad with Mozzarella and Frisee Credit: Christopher Baker

Recipe Summary prep: 25 mins total: 50 mins Servings: 4

Mango and Blackberry Salad with Mozzarella and Frisee      Credit: Christopher Baker

Mango and Blackberry Salad with Mozzarella and Frisee

Credit: Christopher Baker

Mango and Blackberry Salad with Mozzarella and Frisee

Recipe Summary prep: 25 mins total: 50 mins Servings: 4

Recipe Summary

prep: 25 mins total: 50 mins

Servings: 4

prep: 25 mins

total: 50 mins

prep:

25 mins

total:

50 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup Lillet Blanc 1/2 cup rice vinegar (not seasoned) 1/4 cup honey 1 tablespoon crushed cardamom pods

  • 1 cup extra-virgin olive oil 1/2 loaf sourdough bread, cut into 1/2-inch cubes (4 cups) Coarse salt

  • 2 cups frisee 1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick 2 mangoes, peeled, pitted, and sliced 1/4-inch thick 1/4 red onion, thinly sliced 1/2 cup blackberries (2 ounces) Coarse salt and freshly ground pepper

Directions

Make the syrup: Bring Lillet, vinegar, and honey to a simmer 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.

Meanwhile, make the croutons: 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.

Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.

Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.

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All Reviews for Mango and Blackberry Salad with Mozzarella and Frisee

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mango and Blackberry Salad with Mozzarella and Frisee

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest