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

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