Mango Radicchio Caprese
From Bon Appétit [1] magazine
Ingredients
- 2/3 cup chopped fresh basil, plus 8 whole large basil leaves
6 tablespoons extra-virgin olive oil
4 tablespoons white balsamic vinegar
16 radicchio leaves, thick ends trimmed (small head)
4 large mangoes, peeled and cut in chunks
8 oz. perlini mozzarella
Directions
1. Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.
2. Chop radicchio and mangoes into bite-size pieces. A trick to cutting mangoes: cut the two sides with majority of the flesh. Using a small paring knife to cut the mango in both directions. Flip the mango inside out and cut the bite-size pieces off of the skin.
3. Mix radicchio, mangoes, and mozzarella. Toss with vinaigrette and garnish with basil leaves.
Serves 8.
Information
- Category
- Other, Salads
- Cuisine
- Italian