Last weekend, on a splendid sunny day, we were invited to a lunchtime BBQ at our next-door neighbour’s place. It was lovely to catch up with them and their new baby boy, relaxing on a rug on their lawn with a drink in hand, and admiring their tiny, but very productive veggie patch. A perfect day. They put on a veritable feast, including the most magnificent salad I’ve tasted for a good while.
A surprising and unlikely selection of ingredients, Mr. B proclaimed it the perfect combination of salad and dessert. Showcasing ripe, luscious mangoes, supported by a cast of spinach, mung bean shoots, crunchy water chestnuts, and crispy bacon, it was, as they say, a taste sensation.
Be brave. Give it a go. You won’t regret it.
1 Ripe mango, peeled and sliced
2 bunches English spinach, washed, dried and chopped into strips
(I couldn’t get English spinach so I used baby spinach – but it wasn’t as good)
150g bean shoots washed and dried
5oz tin water chestnuts rinsed well, patted dry and sliced
6 bacon rashers, chopped, fried until crisp and drained on paper towels
2/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup tomato ketchup
1/3 cup sugar
1/2 teaspoon salt
1 small onion, finely chopped
Gently combine all the salad ingredients, taking care not to mush up the mango. Mix all dressing ingredients together thoroughly. Dress the salad and toss carefully just before serving. Enough for a crowd. Serve with anything really – you don’t need me to tell you what.
Originally posted 22/12/2013