Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 This sounds great, Myrtle. I love the spicy blend idea with the sweetness of the mango. But I have a question about the cucumber? Are you slicing it to marinate the slices in the dressing as a salad? Or do you puree it like the mango, to add to the body of the dressing? Thanks. ~ PT ~ And this, our life, exempt from public haunt, finds tongues in trees, books in the running brooks, sermons in stones, and good in everything. ~William Shakespeare ````````````````````````````````` , Myrtle Killian <myrtleskies wrote: > > Tropical Vinaigrette > > 1 English long, seedless or regular cucumber > 1 pound mango, pitted, peeled and pureed > 2 teaspoons fresh grated or minced ginger > 1 1/2 teaspoons minced or pressed garlic > 3/4 teaspoon salt > 2 tablespoons rum > 2 teaspoons grated orange zest > 6 tablespoons fresh orange juice > 1/2 teaspoon dried red pepper flakes or 1/2 teaspoons minced fresh chile pepper > 2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme > 1/4 cup vegetable oil > > In a medium bowl, whisk together the mango puree, ginger, garlic, salt, rum, orange zest orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed. > > > > > > Quote Link to comment Share on other sites More sharing options...
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