Mango-Jicama and Cucumber Salad

Soooooo good for summer.

Source, Rick Bayless via foodtv.

Ingredients
2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch "fingers" or wedges (see technique below)
1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide "fingers" or wedges
1 long seedless "English" cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide "fingers" or wedges
1 teaspoon pure ground chile (buy pure guajillo or ancho chile in a Mexican grocery, make it yourself, or substitute a little cayenne)
Salt
2 limes, each cut into 6 wedges

Instructions
Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."

Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.

Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.

Chicken Caesar Salad

Technically speaking, this is not a traditional caesar salad. There is no raw egg or anchovies in the recipe, but the vinagrette works really well. It's a much healthier version of the salad as it gets its creaminess from emulsifying the mustard with lemon, worcestershire, and olive oil and then mixing it with some parmesan. The saltiness of the anchovies is substituted by worcesteshire, which has anchovies in it (Sorry to the vegetarians who had been eating wocesteshire under the belief that it is vegetarian. It is not.)

You won't believe how yummy this is. Everytime we make it, Bernardo and I say "Holly Cow. How can a salad be so delicious?".

FYI, Bernardo is credited with finding this recipe in Cooking Light.

Ingredients
Salad:
1 (2-pound) whole roasted chicken, skinned
11 cups torn romaine lettuce (about 1 1/4 pounds)
1 cup red bell pepper strips

Vinaigrette:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/2 cups plain croutons
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions
To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.

To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine.

Crunchy Vietnamese Chicken Salad

We made this salad from Food and Wine magazine's website last week using shredded grocery store rotisserie chicken, so it came together really quickly. I substituted romaine lettuce for nappa cabbage as I'm not a cabbage fan. I just loved it. Next time we make this, I'll probably buy rice paper rounds and turn the salad into sumer rolls. To prepare vegetarian, simply omit chicken and substitute fish sauce with soy sauce. It will still be delicious. Brandi if you're reading this, you would love this!

ACTIVE TIME: 45 MIN
SERVES: 4

Chef Way The Banhs like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil.

Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

ingredients

• 2 tablespoons sugar
• 2 tablespoons plus 1 teaspoon Asian fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 serrano chile with seeds, minced
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Salt
• 4 cups finely shredded green cabbage (from 1/2 small head)
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts

directions

1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.