Mango and Arugula Salad with Balsamic Mustard Seed Dressing

arugulumango5Summer is officially here! My mum is visiting from Delhi, and today’s recipe is hers (although she says it’s not really hers, but she doesn’t remember where its from).  It’s a salad I’ve eaten many times while visiting my parents in Delhi, and it seemed perfect for the humid, sweltering day we had in Durham today.  Luckily, my mum agreed to model for me (those lovely hands in those photos, hers!), so today’s entry is truly collaborative.

For Indians, nothing symbolizes summer more than the appearance of mangoes in the market.  A sweet, juicy, dripping mango is what makes summer bearable, many would say.  This recipe is all about celebrating those incredibly sweet, ripe mangoes of summer, but contrasting them against some peppery arugula and two different dressings, one sweet and one sour.   You do need ripe, sweet mangoes for this recipe, so in the grocery store, look for mangoes that are a little soft and that give a little when you squeeze them (just like a ripe avocado).

You should prepare the different components of the salad separately: (i) the mango and arugula; (ii) the balsamic dressing; (iii) and the mustard seed dressing.

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arugula1I love the way this salad looks: the bright marigold of the mangoes, with dots of black, against the green.  And it couldn’t be easier. I hope you’ll try it! x

Prep time: 20 minutes

Serves: 4

Ingredients

2 ripe mangoes, cubed (discard the center portion with the seed)

1 bag washed arugula (about 8 cups)

For the balsamic dressing:

3 tbsp. balsamic vinegar

1 tsp. honey

Pinch of salt and pepper

4 tbsp. olive oil, whisked in

For the mustard seed dressing:

2 tbsp. olive oil

1 1/2 tsp. mustard seeds

12 curry leaves (approximately)

  1. Wash the arugula and dry it with a dish towel.  Put it in a large bowl leaving a hole in the center for the mangoes.  arugula2
  2. Cut the mangoes into cubes – they don’t have to be exactly the same size.  Place in the center of the bowl with the arugula and set aside.mangoes3
  3. Make your balsamic dressing: add balsamic vinegar, honey, salt, and pepper in a bowl and whisk in about 4 tbsp. olive oil.  Taste and set aside.
  4. Heat 2 tbsp. olive oil in a small saucepan on medium-high heat.  When the oil is very hot, add the mustard seeds and allow them to sputter for about 30 seconds.  mustardseeds1Add the curry leaves, but be careful, the oil will sputter, so be sure that you are not too close to the stove.  When the curry leaves become crisp and fried, turn off the flame and pour the mixture immediately over the diced mango.
  5. Pour the balsamic dressing over the arugula leaves.  Mix everything and serve immediately.arugulamango2

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