Frisée With Garden-Fresh Strawberries and Mango-Tahini Dressing
Golden Door (California)
Makes 4 Servings

Fresh fruit and greens are a popular combination at the Golden Door; our gardens overflow with them practically year-round. I make this in early summer, when the strawberries are plump to bursting. If you can find edible geranium leaves and flowers, toss them into the salad as you would any other green. They add a subtle pepper flavor to the dish.

4 cups frisée lettuce, washed and patted dry
2 cups fresh strawberries, stems removed and quartered
1/2 cup Mango-Tahini Dressing (below)
1/4 cup scented geranium leaves and flowers, optional

Combine the frisée lettuce, strawberries and Mango-Tahini Dressing in a mixing bowl; toss to coat. Place equal portions onto chilled plates and sprinkle with scented geranium flowers and leaves, if using; serve.

Mango-Tahini Dressing
Makes 2 Cups

Tart-sweet mangoes get a nutty infusion from tahini, the paste made from ground sesame seeds. The tahini is so rich you only need a tablespoon, which keeps the fat content of this dressing to a minimum. Use it to dress chicken salad, jicama salad or grilled fish or lamb.
1 ripe mango, peeled, pitted and diced
1 tablespoon minced shallot
1 tablespoon tahini
3 tablespoons fresh lime juice
1 teaspoon Champagne vinegar or white balsamic vinegar
1/2 cup water
1 teaspoon minced lime zest

Combine the mango, shallot, tahini, lime juice, vinegar and water in a blender or food processor fitted with a metal blade; process until smooth. Transfer to a bowl and stir in the minced lime zest. Mango-Tahini Dressing can be kept in the refrigerator, covered, for 4 to 5 days.

Excerpt from “The Golden Door Cooks Light & Easy” by Chef Michel Stroot.
(Published by Gibbs-Smith 2003)

Print a copy of this article,
Share it with a friend, 
and tell them about Destination Spa Group® at www.destinationspagroup.com