This is a recipe I promised to post, so, here it is! I made this salad to go with the dinner we had on Mother’s Day (type Mother’s Day into the search box to the right if you are curious). With summer here in full swing this is a refreshing, and brilliantly colorful dish, and is especially great with anything grilled.
You will need: 3 heads of romaine leaves (2 heads if they are very large), washed and separated, 3 mangos, peeled and sliced.
For Dressing: 6 tbs extra-virgin olive oil, 1 1/2 tbs fresh lemon juice, 1 tbs fresh orange juice, 1 tsp honey, 2 tbs freshly chopped flat-leaf parsley, 1/4 tsp coarse sea salt, freshly ground pepper to taste.
1 – Wash and dry romaine leaves. Peel and slice mango as far as core lengthways. Place leaves in a big bowl and scatter mango on top.
2 – Make dressing: Put all ingredients into a bowl and whisk briskly. Taste and add more salt, pepper or honey if you think it needs it (in other words; according to your taste)
Just before serving toss dressing into salad.