Travel Reference
In-Depth Information
66
66
Indonesian Toasted Cashew
and Chicken-Mango Salad
with Baby Watercress and
Tamarind-Lime Vinaigrette
TAMARIND-LIME
DRESSING
¼ cup rice wine vinegar or
Sausalito Springs
watercress vinegar
½ cup lime juice
½ cup plus 2 tablespoons
pureed mango
1 teaspoon tamarind concentrate
or paste
2 teaspoons minced jalapeño
peppers, no seeds
1 teaspoon salt
1 teaspoon curry powder
½ cup peanut oil
Puree the Tamarind-Lime Dressing ingredients in a
blender until smooth. Thin out with a little water if
dressing is too thick. Combine salad ingredients in a
bowl and toss with enough dressing to moisten. Serve
over a bed of baby watercress and endiga, with addi-
tional dressing drizzled around the plate and crushed
cashews on top.
Note: Garnish with crispy rice noodles if desired.
SALAD
1 cup cooked chicken, finely
diced or shredded
1 cup sliced fresh mango
1 tablespoon mint leaves,
chopped
2 tablespoons cilantro, chopped
1 tablespoon water chestnuts,
chopped
¼ cup each red and green onions,
diced
½ cup red bell pepper, julienned
PLATING
1 cup Sausalito Springs baby
watercress
1 head of endiga or red Belgian
endive
¼ cup toasted cashew nuts,
chopped
