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Peachy the Magazine

Mango and Blackberry Salad with Mozzarella and Frisée

This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season. They may not sound like a natural pairing, but mango and mozzarella, like tomatoes and mozzarella, work remarkably well together. Don’t be intimidated by the cardamom syrup. It’s easy to make and tastes great on the savory-sweet salad

Mango and Blackberry Salad with Mozzarella and Frisée
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Mango and Blackberry Salad with Mozzarella and Frisée

Course: Salads

ingredients

  • For the syrup:

  • ½ cup Lillet Blanc

  • ½ cup rice vinegar (not seasoned)

  • ¼ cup honey

  • 1 tablespoon crushed cardamom pods

  • For the croutons:

  • 1 cup extra-virgin olive oil

  • ½ loaf sourdough bread, cut into ½-inch cubes (4 cups)

  • Coarse salt

  • For the salad:

  • 2 cups frisée

  • 1 pound fresh salted mozzarella cheese, sliced ¼-inch thick

  • 2 mangoes, peeled, pitted and sliced

  • ¼-inch thick

  • ¼ cup red onion, thinly sliced

  • ½ cup blackberries (2 ounces)

  • Coarse salt and freshly ground pepper

Directions

  • To prepare the syrup:
  • Bring Lillet, vinegar and honey to a simmer in a small saucepan over medium heat. Remove from heat and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.
  • To prepare the croutons:
  • Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.
  • To prepare the salad:
  • Divide frisée evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries and croutons on top. Drizzle ¼ cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.

Notes