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Capriccio, Luxure and Duet Sensations baby leaf salad with choy sum and mango vinaigrette



Ingredients (2 people)

Baby leaves with choy sum

  • Olive oil 10ml
  • Baby leaves 200g
  • Primaflor Capriccio baby leaves 200g
  • Primaflor Luxure baby leaves 100g
  • Mango 500g
  • Choy sum 200g

Mango vinaigrette

  • Olive oil 10ml
  • Vinegar 10ml
  • Mango 100g
  • Cherry tomatoes 100g
Difficulty: Medium
Preparation time: 1h 30 min.
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Method

Baby leaves and choy sum

  • Place the three types of baby leaves in a salad bowl and set aside.
  • Bring a pan of water to the boil.
  • Once the water is boiling, add the choy sum without the lower part of the stem.
  • Boil for 3 minutes.
  • Remove and place into a bowl of ice and water to prevent the choy sum from losing its greenness.
  • Then slice the choy sum and set aside.
  • Peel the mango and remove all the outer skin, cut into strips and keep chilled until use.

Mango and tomato vinaigrette

  • Place all the ingredients except the tomato into a blender.
  • Set aside the vinaigrette and start peeling the tomato.
  • Remove the tomato seeds and set aside.
  • Dice the tomato and set aside, without mixing with the vinaigrette.

What you'll need

  1. Pourer
  2. Ladle
  3. Peeler
  4. Chopping board
  5. 22 cm stainless steel bowl
  6. 32 cm saucepan
  7. Sharp knife
  8. Peeler
  9. Blender
  10. Large whisk

Preparation

  1. Arrange the mango and baby leaves harmoniously on a plate.
  2. Add the peeled tomato hearts.
  3. Place the rolled choi sum strips onto the plate.

Serving

  1. Spoon the vinaigrette over the baby leaves.
  2. Place the tomato chunks on the mango to give a vibrant contrast of colours.
  3. Drizzle some extra virgin olive oil over the baby leaves.
  4. Arrange the mango strips to add volume to the dish.

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