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Receta Belgian Endive And Orange Salad With Mango Vinaigrette
by Global Cookbook

Belgian Endive And Orange Salad With Mango Vinaigrette
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Ingredientes

  • 1 1/2 tsp white wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1 c. diced mango
  • 1 Tbsp. honey
  • 1/2 tsp freshly grnd black pepper
  • 1/8 tsp grnd cayenne pepper
  • 1/8 tsp salt
  • 1 head purple kale, washed
  • 4 x Belgian endive, washed
  • 2 lrg seedless oranges, peel and section
  • 1/2 c. pecan halves

Direcciones

  1. To make the vinaigrette:Place all the vinaigrette ingredients in a blender and blend till smooth.
  2. Let stand at room temperature while you prepare the salad.
  3. To make the salad:Place a couple of leaves of kale on each of 4 individual salad plates.
  4. Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add in a spoonful of mango vinaigrette.
  5. Dressing yield: Approx. 1 1/4 c.
  6. SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.
  7. I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198). Its also nice as a first course for a light beef dinner or possibly with grilled fish.
  8. The mango vinaigrette is also good as a marinade with broiled or possibly baked chicken, or possibly brushed on a bruschetta for a different first course or possibly hors d'oeuvre.