J
Jeanh
Guest
- Mango Salad with Fennel Frond Pesto
Serves 4
- 1bulb fennel with fronds
- 1tablespoon ginger, grated on a microplane
- 1small garlic clove, grated on a microplane
- Juice of one lemon (2-3 tablespoons)
- 6tablespoons extra ****** olive oil
- Kosher salt
- 2 large or 3 small ripe ataulfo or champagne mangos
- Flaky sea salt
- Make the Fennel Frond and Ginger Pesto: Shear the feathery fronds from the fennel bulb, leaving the thick stalks behind and chop the fronds roughly (you should have about 2 cups). Combine the chopped fronds, grated ginger, grated garlic, and lemon juice in the bowl of a food processor, and pulse a few times to incorporate. With the food processor running, pour in the 6 tablespoons of olive oil and process until combined. Scrape the mixture into a medium bowl and season to taste with kosher salt.
- Assemble the Salad: Trim the root and stalks from the fennel bulb and slice it thinly, cutting from root to stem. Peel the mangos and cut the flesh from the pit and slice into long, thin strips. Add the sliced fennel bulb and mango to the bowl with the pesto and toss gently to combine. Top with a sprinkle of flaky sea salt.
