The Edmond Sun

Features

July 15, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

Mesclun Salad With Mango, Jicama and Cashews
             

 6 servings
               

This refreshing summer salad recipe is still going strong after all these years; it was first published in Bon Appetit magazine in 1997. Pine nuts or pecans make fine substitutes for cashews.
               

We found that half of the dressing was sufficient for this salad, but feel free to use as much as you like.
               

MAKE AHEAD: The dressing can be made up to 3 hours in advance; do not refrigerate it.

 
               Ingredients

 
               Flesh of 1 large ripe mango, cut into 1/2-inch cubes (1 1/2 cups)
               1/4 cup olive oil
               3 tablespoons fresh lime juice (from 3 limes)
               3 tablespoons seasoned rice vinegar
               1 teaspoon sweet Spanish paprika (pimenton)
               1/2 teaspoon kosher salt
               1/4 teaspoon ground cayenne pepper
               10 ounces (10 cups) mesclun or other mixed greens
               1 small or 1/3 large jicama, peeled and cut into 1/2-inch cubes (1 cup)
               1/2 cup salted roasted cashews, chopped, for garnish
               

Steps
               

Combine 1/2 cup of the mango, the oil, lime juice, vinegar, paprika, salt and cayenne pepper in a blender; puree until smooth.
               

Combine the greens, jicama and the remaining cup of mango in a large serving bowl. Pour in half of the dressing and toss lightly to coat. Sprinkle with the cashews.
               

Pass the salad at the table, along with the remaining dressing.
               

NUTRITION Per serving (using half the dressing): 80 calories, 0 g protein, 9 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 5 g sugar
               ---
               
               

Pan-Fried Turkey Cutlets With Kale, Mushrooms and Onions
               

6 servings
               

This is comfort food through and through, so why not take the theme to its limit and serve it with macaroni and cheese?
             

 MAKE AHEAD: The kale can be prepared a day in advance (and reheated). The turkey cutlets need to marinate for 30 minutes. They can be breaded and stored covered (not overlapping) in the refrigerator several hours in advance. From D.C. resident Janet D. Williams.

 

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