Avocado Mango Salad With Roasted Chile Vinaigrette
Ingredients:
2 each Avocados, pitted, peeled and sliced 1 each Mango, peeled and sliced 8 oz. Petite salad greens: Baby Frisee, Baby Red Oak leaf, Baby Red Romaine. Mizzuna, Arugula and Lolla Rossa lettuces 1/4 cup Bermuda onion, finely sliced 1/4 cup Pepitas (toasted squash seeds) 8 each Yellow baby pear tomatoes, halved 8 each Red baby pear tomatoes, halved 1/8 cup Chives, mincedFor Chef Larry’s Roasted Chile Vinaigrette:
1/2 cup Anaheim chile, Poblano chile and red bell pepper, fire-roasted, finely diced 4 each Basil leaves, fresh, minced 2 tsp. Cilantro leaves, fresh, minced 1/2 cup Olive oil 8 cup Balsamic vinegar 1/8 cup Rice wine vinegar 2 tsp. Sugar to season Salt to season Fresh ground black pepperMethod:
Prepare Chef Larry’s Roasted Chile Vinaigrette by whisking minced, fire-roasted peppers, garlic, basil, cilantro, vinegars and sugar in a mixing bowl. Add olive oil in a slow, steady stream while whisking until incorporated. Season with salt and fresh ground black pepper, reserve. Rinse petite salad greens, drain well and pat dry. Arrange avocado and mango slices in a circular fashion on chilled serving plates. Place petite salad greens in a mixing bowl, season with salt and fresh ground black pepper. Add enough Chef Larry’s Roasted Chile Vinaigrette to lightly coat lettuces and toss. Bunch dressed greens and place in the center of each plate. Arrange halved red and yellow pear tomatoes around avocado and mango slices. Sprinkle with diced Bermuda onion and pepitas. Drizzle avocado and mango slices with Chef Larry’s Roasted Chile Vinaigrette and garnish with minced chives. Serve immediately.
2 each Avocados, pitted, peeled and sliced 1 each Mango, peeled and sliced 8 oz. Petite salad greens: Baby Frisee, Baby Red Oak leaf, Baby Red Romaine. Mizzuna, Arugula and Lolla Rossa lettuces 1/4 cup Bermuda onion, finely sliced 1/4 cup Pepitas (toasted squash seeds) 8 each Yellow baby pear tomatoes, halved 8 each Red baby pear tomatoes, halved 1/8 cup Chives, mincedFor Chef Larry’s Roasted Chile Vinaigrette:
1/2 cup Anaheim chile, Poblano chile and red bell pepper, fire-roasted, finely diced 4 each Basil leaves, fresh, minced 2 tsp. Cilantro leaves, fresh, minced 1/2 cup Olive oil 8 cup Balsamic vinegar 1/8 cup Rice wine vinegar 2 tsp. Sugar to season Salt to season Fresh ground black pepperMethod:
Prepare Chef Larry’s Roasted Chile Vinaigrette by whisking minced, fire-roasted peppers, garlic, basil, cilantro, vinegars and sugar in a mixing bowl. Add olive oil in a slow, steady stream while whisking until incorporated. Season with salt and fresh ground black pepper, reserve. Rinse petite salad greens, drain well and pat dry. Arrange avocado and mango slices in a circular fashion on chilled serving plates. Place petite salad greens in a mixing bowl, season with salt and fresh ground black pepper. Add enough Chef Larry’s Roasted Chile Vinaigrette to lightly coat lettuces and toss. Bunch dressed greens and place in the center of each plate. Arrange halved red and yellow pear tomatoes around avocado and mango slices. Sprinkle with diced Bermuda onion and pepitas. Drizzle avocado and mango slices with Chef Larry’s Roasted Chile Vinaigrette and garnish with minced chives. Serve immediately.
