Spinach Salad with Radicchio and Mango
By America's Test KitchenPublished on February 24, 2011
Time
25 minutes
Yield
Serves 6 as a First Course
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)1 small head radicchio (about 6 ounces), halved, cored, and sliced very thin1 mango, peeled and cut into ½-inch pieces¼ cup chopped fresh cilantro leaves 7 teaspoons fresh lime juice 1 tablespoon honey 1 tablespoon very finely minced shallot ¾ teaspoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon finely grated lime zest ¼ teaspoon table salt 4 ½ tablespoons extra virgin olive oil
Instructions
- Place spinach, radicchio, mango, and cilantro in large bowl.
- In small nonreactive bowl, combine lime juice, honey, shallot, mayonnaise, mustard, salt, and lime zest. Whisk until mixture appears milky and no lumps remain. Place oil in liquid measuring cup so it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil gather on surface, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened.
- Pour dressing over spinach mixture and toss to coat. Serve immediately.
Time
25 minutesYield
Serves 6 as a First CourseIngredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 small head radicchio (about 6 ounces), halved, cored, and sliced very thin
1 mango, peeled and cut into ½-inch pieces
¼ cup chopped fresh cilantro leaves
7 teaspoons fresh lime juice
1 tablespoon honey
1 tablespoon very finely minced shallot
¾ teaspoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely grated lime zest
¼ teaspoon table salt
4 ½ tablespoons extra virgin olive oil
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 small head radicchio (about 6 ounces), halved, cored, and sliced very thin
1 mango, peeled and cut into ½-inch pieces
¼ cup chopped fresh cilantro leaves
7 teaspoons fresh lime juice
1 tablespoon honey
1 tablespoon very finely minced shallot
¾ teaspoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely grated lime zest
¼ teaspoon table salt
4 ½ tablespoons extra virgin olive oil
Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
1 small head radicchio (about 6 ounces), halved, cored, and sliced very thin
1 mango, peeled and cut into ½-inch pieces
¼ cup chopped fresh cilantro leaves
7 teaspoons fresh lime juice
1 tablespoon honey
1 tablespoon very finely minced shallot
¾ teaspoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon finely grated lime zest
¼ teaspoon table salt
4 ½ tablespoons extra virgin olive oil
Why This Recipe Works
For our sweet and tender spinach salad recipe, we used radicchio to break up the spinach leaves, then added fresh fruit for a bright, clean flavor and textural appeal. For our spinach salad’s dressing, we altered the oil-to-acid ratio of our Foolproof Vinaigrette recipe until it was tangy enough to bring out the fruit’s natural acidity.
Instructions
- Place spinach, radicchio, mango, and cilantro in large bowl.
- In small nonreactive bowl, combine lime juice, honey, shallot, mayonnaise, mustard, salt, and lime zest. Whisk until mixture appears milky and no lumps remain. Place oil in liquid measuring cup so it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil gather on surface, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened.
- Pour dressing over spinach mixture and toss to coat. Serve immediately.
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