Recipe courtesy of Robert Irvine
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Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette
Total:
1 hr 45 min
Prep:
25 min
Inactive:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
25 min
Inactive:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

For the salad:
  • 1 small fresh coconut
  • 2 mangoes
  • 2 carrots
  • 1 red onion
  • 2 tomatoes
  • 1 head of your favorite lettuce
For the vinaigrette:
  • 2 fresh limes
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)
  • 1 tablespoon hot sauce
  • 1 cup canola oil
  • Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.

When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.

Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.

Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

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