Mango Salad, Cherry Tomato, Long Bean, and Tamarind

Name: Mango Salad, Cherry Tomato, Long Bean, and Tamarind
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: 1 cup trimmed bean sprouts; ¼ cup plus 1½ teaspoons fresh lime juice; 24 Toy Box tomatoes, a colorful mix of cherry, pear, and other small tomatoes, halved; 1 cup fresh cilantro leaves; ½ head iceberg lettuce, quartered; 1 dried Thai chile, finely ground; 1 tablespoon extra virgin olive oil; One ½-inch piece fresh ginger, peeled and sliced; 1 teaspoon grape seed, corn, or other neutral oil; 4 Chinese long beans, trimmed and cut into 1-inch pieces; 1 cup cashews; ½ teaspoon kosher salt, plus more to taste; 2 tablespoons finely ground palm sugar; 3 tablespoons tamarind candy, torn into small pieces; 2 small ripe mangoes, peeled, pitted, and julienned; 1 teaspoon tamarind paste; ½ teaspoon nam pla (Thai fish sauce); 1 small green mango, peeled, pitted, and julienned

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

My super-complex version is worth the effort. In the traditional salad, everything is raw, but we char the beans for more depth. This dressing is also sensational, and any leftover can be kept, refrigerated, for a day or so (the garlic oil will keep up to a week). Tamarind candy (sold at most Asian markets) adds even more complexity.

Ingredients

¼ cup plus 1½ teaspoons fresh lime juice
2 tablespoons finely

Method

Put the first 7 ingredients and 3 tablespoons water in a blender and blend until smooth. With the machine running, add the olive oil in a slow, steady stream. Blend until the mixture is completely emulsified. Set aside.
Put the cashews in a small skillet over medium