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Prep time
25 minutes
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Serves
2
Author Notes
During warm Miami summers, exchanging mangos is a part of the community. Hundreds of South Florida locals have various mango trees right in their backyard, often causing an over abundance of the tangy fruit. Halfway through summer, South Florida locals are swimming in mangoes and there’s always the big question - what to do with all of these mangoes?
James Beard award finalist, Chef Niven Patel has over 10 mango varieties at his backyard farm, Rancho Patel, where he grows fresh fruits, vegetables and herbs for her is restaurants, Mamey, Orno and Ghee Indian Kitchen. The farm is home to his seasonal dining series, Sunday's at the Rancho and includes fresh produce from seeds and saplings that he gathered throughout his worldwide travels. Given that he has over 10 varieties of mangoes on the farm, each one of Chef Niven's restaurants are changing up their menus, offering various mango desserts, savory dishes, salads and cocktails.
Below I’ve included his recipe for a fresh Mango Farro Salad, an easy way to use mangos for a quick and easy lunch during the summer.
—Food52
Ingredients
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1 cup
blanched farro
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1/2 cup
fresh diced mango
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1/4 cup
Halves of Zima tomatoes
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6 ounces
Fresh Arugula
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1/4 cup
Goat Cheese
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1/2 cup
mixed herbs such as cilantro, basil and scallions. Diced and mixed.
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1/4 cup
Asparagus vinaigrette
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1/4 cup
Blanched snow peas, cut in halves
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6
Shaved asparagus
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1/4 cup
Pomegranate seeds
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1 cup
lemon juice
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2.5 cups
Canola Oil
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1/2 cup
Garlic Oil
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1/5 teaspoon
Dijon Mustard
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salt to taste
Directions
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In a mixing bowl and using a large plating spoon mix together Farro, Goat Cheese, Tomato, Mango, Snow Peas, Arugula and Herb Mix until thoroughly mixed and greens are wilted. Set aside
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Make the asparagus vinaigrette by combining the lemon juice, oil, garlic oil, mustard and salt. Whisk until combined and set aside
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Blanch the asparagus until cooked through and cool with ice water.
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Add blanched asparagus to a blender and add the vinaigrette.
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Mix the vinaigrette into the salad and garnish with shaved asparagus and pomegranate seeds.
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