Mango salad with popcorn
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 250 / Protein 6g / Carbohydr. 23g / Fat 15g
Ingredients (4 servings)
|50 g||popping corn|
|50 g||pine nuts|
|400 g||mixed curly leaf lettuce|
|100 ml||vegetable stock|
|1 tbsp||white wine vinegar|
|2 tbsp||vegetable oil|
|2 tsp||cayenne pepper|
hand blender, salad spinner (optional), large sauce pan with lid, small frying pan, cutting board, knife, tall container
Riesling, medium-dry, 2012
This medium-dry Riesling from the Mosel is the perfect combination of pleasant sweetness and crisp tartness, and rounds off the duo of spicy popcorn and sweet mango wonderfully. Enjoy at a temperature between 9 – 11°C/50°F.
To make the spicy popcorn, heat vegetable oil, then add popping corn and allow to pop on medium heat with a closed lid. When finished, season the popcorn as desired with chili powder and salt.
large sauce pan with lid
50 g popping corn / 1 tsp chili powder / salt
Roast pine nuts in a pan until golden. In the meantime, wash and dry the mixed curly leaf lettuce. For best results, use a salad spinner.
salad spinner (optional), small frying pan
50 g pine nuts / 400 g mixed curly leaf lettuce
Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.
cutting board, knife
Place the mango slices decoratively on plate.
For the dressing, puree the rest of the mango, vegetable stock, white wine vinegar, vegetable oil, half of the chili powder, sugar, and salt and pepper with a hand blender.
hand blender, tall container
100 ml vegetable stock / 1 tbsp white wine vinegar / 2 tbsp vegetable oil / 1 tsp chili powder / 1 tsp sugar / salt / pepper
Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.