Ribbons of crunchy romaine, tossed with juicy jicama and sweet mango, form the basis for this salad. Moistened with a curry-spiked, mango-based dressing, the combination is memorable.
8 cups thinly sliced romaine hearts (about 2 hearts, cut into 1/4-inch ribbons)
1 small jicama, peeled and cut into thin matchsticks (about 1 cup)
1 small mango, peeled, pitted, and cut into thin matchsticks (about 1 cup)
1/3 cup dry-roasted salted macadamia nuts or cashews, coarsely chopped
2 tablespoons fresh mint, cut into thin ribbons
Curried Mango Dressing: (makes about 1 cup)
1/2 cup diced mango
1/4 cup mango nectar
3 tablespoons fresh lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon curry powder
3 tablespoons canola or olive oil
Salt and freshly ground pepper, to taste
1-2 teaspoons sugar, or to taste
Place the mango, mango nectar, lime juice, ginger, and curry in a blender, and process until smooth. Add the oil in a slow stream while the blender is running. Season to taste with salt and pepper, and sugar if the mangos aren't sweet.
To make the salad, place the romaine in a large bowl and add about 1/3 cup of the dressing. Toss to coat. Add the jicama and mango, and drizzle with a bit more dressing. Toss to coat.
Divide the salad among 4 chilled plates, and garnish each with a sprinkling of nuts and mint. Serve immediately.
Leftover dressing can be refrigerated for up to 2 days.
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