Ribbons of crunchy romaine, tossed with juicy jicama and sweet mango, form the basis for this salad. Pulled together with a curry-spiked, mango-based dressing, it's a memorable combination.
Place the 1/2 cup diced 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; add some sugar to taste 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.