This simple, summery salad serves about 10 people.
3 heads romaine lettuce
1 ripe mango
6 plum tomatoes
3 tablespoons red onion, diced finely
4 ounces goat cheese, crumbled
3 tablespoons vinaigrette (see below), or more to taste
- Cut the romaine leaves once lengthwise, then cut across the leaves to create thin strips (1/2" or less in width).
- Peel and dice the mango. Detailed tips are available in this post.
- Core the tomatoes and cut into any shape you wish.
- Add the onion, goat cheese and vinaigrette. Toss.
Vinaigrette can be as simple as 1 tablespoon vinegar to 3 or 4 tablespoons olive oil, plus salt and pepper. Classic French versions add Dijon mustard and herbs. Lately, I've like using sherry vinegar and rice wine vinegar in equal parts, and peanut oil and olive oil in equal parts, with a little lemon juice:
1/4 cup Sherry vinegar
1/4 cup rice wine vinegar
3/4 cup peanut oil
3/4 cup olive oil
Juice of half a lemon
Salt and fresh ground pepper