Author Notes
A creamy vinaigrette that gets its sweetness from ripe mangoes, its aroma from tarragon, and delivers flavor bombs from Thai pickled green peppercorns. Serve it over your favorite salad greens. —cookingProf
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Makes
about 1 cup of dressing
Ingredients
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1
Ripe alphonzo or champagne mango
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1/4 cup
Balsamic vinegar
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1/4 cup
Extra virgin olive oil
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1 tablespoon
Coarsely chopped Thai green peppercorns (preserved in brine)
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1 teaspoon
Finely chopped fresh tarragon leaves
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1/4 cup
Water
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Salt to taste
Directions
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Remove the flesh from the mango. Put the mango pieces, vinegar, olive oil, water and salt in a food processor and puree. Transfer the puree to a bowl. Coarsely chop the peppercorns. Mix in the chopped tarragon and peppercorns. Chill for an hour or longer for the flavors to come together. May add 1/2 teaspoon of sugar if desired.
I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking.
My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.
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